Eetch (Armenian bulgur, tomato, and herb salad)

Ingredients

• 175 g Fine bulgur (grade #1)
• 45 g Double-concentrated tomato paste
• 8 g Diamond Crystal kosher salt
• 360 ml Boiling water
• 60 ml Extra-virgin olive oil
• 1 medium Onion
• 11 ml Aleppo pepper
• 1/2 tsp Ground cumin
• 2 cloves Garlic
• 225 g Fresh tomatoes (preferably heirloom)
• 50 g Mixed herbs (parsley, mint, dill, cilantro, purple basil)
• 60 g Scallions
• 30 ml Pomegranate molasses
• 15 ml Fresh lemon juice
• 1/2 tsp Ground black pepper
• 1 head Lettuce leaves (green or red)
• 4 leaves Soft lavash bread

Method

1. In a large bowl, mix the bulgur and tomato paste. Add some of the salt. Pour in boiling water and whisk until homogeneous. Let rest.
2. In a large skillet, heat the olive oil. Add the sliced onion, Aleppo pepper, cumin, and another portion of the salt. Cook, stirring, until the onion is tender and lightly browned. Add the crushed garlic and cook for a few more seconds.
3. Fold this mixture into the bulgur. Stir well. Let cool to room temperature, then place in the refrigerator until completely chilled (at least 30 minutes, or up to 24 hours).
4. Meanwhile, dice the tomatoes. Place them in a colander, salt them, and let drain for about twenty minutes. Catch the juices.
5. Once the bulgur has cooled, add a portion of the drained tomatoes and their juice, the pomegranate molasses, the lemon juice, a portion of the chopped herbs and scallions, the remaining salt, and black pepper. Toss gently. Adjust the consistency with a little water if necessary. Adjust the seasoning.
6. Arrange the salad in a serving dish. Garnish with the remaining tomatoes, a few herbs, and the remaining Aleppo pepper.
7. Serve with the remaining herbs, Aleppo pepper, lettuce leaves, and lavash bread on the side.

Nutrition

Per serving

Energy

418.1 kcal

Protein

9.25 g

Carbohydrate

56.24 g

Fat

16.66 g

Fibre

7.98 g

Calcium

43.09 mg

Iron

1.18 mg

Magnesium

22.34 mg