Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

.
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

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

.
In the store
More

Sides

Reviews
Tracy I.

This is DELICIOUS! I think I will try it with eggs for breakfast tomorrow!

Vanessa K.

So delicious!! I added feta and green beans to make it more substantial. I can see this being great with arugula added. Really good grain salad!


Down arrow

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.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Sides