Armenian recipe
How to make Eetch
էտչ
Armenian home cooking, in Armenia and abroad
A red bulgur salad, similar to tabbouleh, made with tomato, onion, parsley, peppers, olive oil and lemon. It is eaten at room temperature or warm, scooped up with lettuce leaves or lavash, and is a favourite at picnics and during Lent.
Ingredients
- 200 g fine bulgur
- 3 tablespoons olive oil
- 1 onion and 1 red pepper, finely chopped
- 2 tablespoons tomato paste and 400 g chopped tomatoes
- 1 teaspoon paprika, salt and pepper
- Juice of 1 lemon
- A large bunch of parsley and 4 spring onions, chopped
Method
- Fry the onion and pepper in the olive oil for 5 minutes, until soft.
- Stir in the tomato paste, chopped tomatoes, paprika, salt and pepper, and simmer for 5 minutes.
- Take the pan off the heat, stir in the dry bulgur, cover and leave for 20 minutes until the bulgur has soaked up the juice.
- Stir in the lemon juice, parsley and spring onions, taste for salt, and serve warm or at room temperature.
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