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.
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.
Use fine bulgur and only just enough water to soften it — too much water makes the salad mushy instead of light and separate.