By Franco Namani
Eetch Bulgur Salad
6 steps
Prep:10minCook:20min
It is an Armenian vegan dish, that combined cooked & fresh ingredients, typically enjoyed during Lent as a stand-alone light meal, consisting of bulgur, tomatoes and a variety of chopped green herbs, and equally good served warm or cold as an appetizer (Mezza).
Updated at: Fri, 23 Feb 2024 06:50:10 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories298.6 kcal (15%)
Total Fat16.8 g (24%)
Carbs34.9 g (13%)
Sugars4 g (4%)
Protein5.8 g (12%)
Sodium308.2 mg (15%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
½ cupolive oil
2onions
large, finely diced
4 clovesgarlic
minced
400gtomatoes
ripe, diced
1 tablespoontomato paste
1 teaspoonssalt
or to taste
½ teaspoonground black pepper
¼ teaspooncayenne pepper
1 teaspoonpaprika
1 cupwater
2 cupsbulgur
uncooked
1lemon
juiced
1 bunchgreen onions
sliced
1 bunchflat parsley
chopped
¼ cupfresh mint
chopped
Extra virgin olive oil
for garnish
Pomegranate Kernels
for garnish
Instructions
Step 1
In a large pot heat the olive oil over medium high heat, add the diced onions, sauté until translucent, about 8 minutes, add the garlic and cook for about one more minute.
Step 2
Add the chopped tomatoes, tomato paste, salt, pepper and Aleppo pepper (or cayenne/paprika), cover the pot and cook for 10 minutes.
Step 3
Remove the cover, add the water and bulgur, stir everything well, return the cover, and cook on low heat for 10 more minutes.
Step 4
Remove the pot from the heat, remove the lid, drizzle some extra virgin olive oil and stir everything gently, mix in the lemon juice, green onions, parsley and mint, taste to adjust the seasonings.
Step 5
Garnish with pomegranate kernels and chopped parsley and serve warm or at room temperature wrapped in a tender lettuce leaves.
Note:
Step 6
To serve cool; Refrigerate Eetch overnight, then add garnishing and some chopped tomatoes just before serving.
Notes
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