Armenian Tabbouleh (Eetch)
Eetch is the Armenian cousin of tabbouleh — fine bulgur soaked soft and tossed with a rich tomato-and-pepper-paste base, then loaded with parsley, mint and green onion and sharpened with lemon and pomegranate molasses.
Armenian tabbouleh, or eetch, is a hearty bulgur salad that differs from Lebanese tabbouleh in its emphasis on bulgur, tomato paste, and red pepper paste. Sumac and pomegranate molasses add a deep tang, while fresh herbs lend brightness. Served cold as an appetizer or side dish.
How to Prepare
Rinse the fine bulgur and soak in a little warm water until softened, then drain well.
Soften the chopped onion in olive oil, then stir in the tomato paste and pepper paste and cook briefly.
Add the black pepper, paprika and sumac and mix into the onion base.
Combine the bulgur with the onion mixture, then fold in the tomato, lemon juice and pomegranate molasses.
Stir through the parsley, mint and green onions and season with salt.
Let it rest a few minutes so the flavours meld, then serve at room temperature.
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Use fine bulgur and only just enough water to soften it — too much water makes the salad mushy instead of light and separate.
Ingredient Swaps
Swap the red pepper paste for extra tomato paste if unavailable.
No sumac? Use more lemon juice for tang.
Increase the parsley and mint for a greener, fresher flavor.
Common Questions
Why soak the bulgur instead of boiling it?
Soaking softens it while keeping its firm texture without turning mushy.
How is it different from Lebanese tabbouleh?
Eetch is heavier on bulgur, tomato, and red pepper paste, with herbs less dominant.
Is it served warm or cold?
Usually served cold once it cools and the flavors settle.
How do I balance the tang?
Adjust the lemon, sumac, and pomegranate molasses to taste.
What do I serve it with?
As an appetizer with bread or lettuce leaves for scooping.
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