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Milk Street Recipe
Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch)
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This Armenian salad, known as eetch, is reminiscent of tabbouleh but because it’s grain-centric rather than herb-focused, it’s heartier and more substantial. Instead of soaking the bulgur in water—as is done for tabbouleh—the bulgur is hydrated in a mixture of tomato paste and water, so the grains take on a red-orange hue. If you want to make the salad more tart and tangy, mix in a splash of lemon juice. For a more substantial meal, add blanched green beans and crumbled feta cheese.
4
Servings
Tip
Don't use fine or medium bulgur. These varieties have different liquid-absorption rates than coarse bulgur, the type called for in this recipe. They also don't have the same hearty chew.
30 minutes
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1 medium red bell pepper, stemmed, seeded and finely chopped
6 scallions (4 finely chopped, 2 thinly sliced, reserved separately)
Kosher salt and ground black pepper
3 medium garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
1 cup coarse bulgur
1 tablespoon pomegranate molasses, plus more if needed
1 pint grape tomatoes, halved
3/4 cup chopped fresh mint or flat-leaf parsley
Ingredients
-
3
tablespoons tomato paste
-
2
tablespoons extra-virgin olive oil
-
1
medium red bell pepper, stemmed, seeded and finely chopped
-
6
scallions (4 finely chopped, 2 thinly sliced, reserved separately)
-
Kosher salt and ground black pepper
-
3
medium garlic cloves, finely chopped
-
1½
teaspoons ground cumin
-
1
teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
-
1
cup coarse bulgur
-
1
tablespoon pomegranate molasses, plus more if needed
-
1
pint grape tomatoes, halved
-
¾
cup chopped fresh mint or flat-leaf parsley
Directions
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01In a small bowl, whisk together 1⅓ cups water and the tomato paste. Set aside. In a 10-inch skillet over medium, heat the oil until shimmering. Add the bell pepper, chopped scallions and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the pepper is tender, about 5 minutes. Stir in the garlic, cumin and Aleppo pepper, then cook until fragrant, about 1 minute.See Demo
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02Stir in the bulgur, the tomato paste mixture and ½ teaspoon salt. Bring to a boil over medium-high. Cover, reduce to low and simmer until the bulgur has absorbed the liquid, 12 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.See Demo
-
03Transfer the bulgur to a wide, shallow bowl and let cool until warm, about 5 minutes. Drizzle the pomegranate molasses over the bulgur, then fold until combined. Fold in the tomatoes, mint and the sliced scallions. Taste and season with salt, pepper and additional molasses.See Demo
Tip: Don't use fine or medium bulgur. These varieties have different liquid-absorption rates than coarse bulgur, the type called for in this recipe. They also don't have the same hearty chew.
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