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Milk Street Recipe
Milk Street Bowtie Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch)

Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch)

Appears in July-August 2018

30 minutes

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Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch)

Free

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
  • 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

  • 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

.
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Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch)

Get Ready to Cook

4

Servings

30 minutes

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.

Ingredients
  • 3

    tablespoons tomato paste

  • 2
  • 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

  • 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

Step 1 of 3

Cook the peppers

3
tablespoons tomato paste
1
medium red bell pepper, stemmed, seeded and finely chopped
¼
teaspoon kosher salt
3
medium garlic cloves, finely chopped
teaspoons ground cumin
1
teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes

In 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.

Step 2 of 3

Cook the bulgur

1
cup coarse bulgur
½
teaspoons kosher salt

Stir 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.

Step 3 of 3

Stir in pomegranate molasses, tomatoes and herbs

1
tablespoon pomegranate molasses, plus more if needed
1
pint grape tomatoes, halved
¾
cup chopped fresh mint or flat-leaf parsley
6
scallions (4 finely chopped, 2 thinly sliced, reserved separately)
Kosher salt and ground black pepper

Transfer 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.

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