Eetch (Armenian Bulgur Salad)

🛒 Ingredients

• Fine Bulgur 50 g · 173 kcal
• Tomato Paste 20 g · 17 kcal
• Onion 30 g · 12 kcal
• Olive Oil 15 g · 132 kcal
• Fresh Parsley 8 g · 3 kcal
• Fresh Mint 4 g · 2 kcal
• Green Onion 15 g · 5 kcal
• Red Bell Pepper 25 g · 8 kcal
• Lemon Juice 10 g · 3 kcal
• Pomegranate Molasses 7 g · 21 kcal
• Ground Cumin 1 g · 3 kcal
• Red Pepper Flakes 1 g · 3 kcal
• Sweet Paprika 1 g · 3 kcal
• Water (for cooking bulgur) 100 g · 0 kcal

👨‍🍳 Instructions

1. Finely chop the onion, red bell pepper, green onion, parsley, and mint; set aside.
2. In a saucepan, heat the olive oil over medium heat and sauté the chopped onion until softened, about 5 minutes.
3. Stir in the tomato paste, ground cumin, red pepper flakes, and sweet paprika; cook for 1-2 minutes until fragrant.
4. Add the bulgur and water to the pan, stir well, and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes until the bulgur is tender and the water is absorbed.
5. Remove from heat and let it rest, covered, for 5 minutes. Fluff the bulgur with a fork.
6. Transfer the bulgur to a large bowl and add the chopped red bell pepper, green onion, parsley, and mint. Mix well.
7. Drizzle with lemon juice and pomegranate molasses, season with salt and black pepper to taste. Toss to combine.
8. Serve Eetch chilled or at room temperature, garnished with extra fresh mint leaves if desired. It pairs well with grilled meats or as part of a meze spread.