Armenian Eetch (Bulgur Salad)

Armenian Eetch recipe is a flavorful, traditional bulgur salad made with fine bulgur wheat, tomatoes, onions, fresh herbs, and a bright splash of lemon juice. Often compared to Lebanese tabbouleh, Eetch has a richer, tomato-based flavor and a soft, slightly chewy texture. This refreshing dish is a staple of Armenian cuisine, enjoyed as an appetizer, side dish, or light meal.

Simple ingredients and bold Mediterranean flavors make this Armenian bulgur salad both satisfying and easy to prepare. The bulgur absorbs the savory tomato mixture before being tossed with fresh parsley, green onions, and peppers for a delicious balance of flavors and textures. Serve it chilled or at room temperature with crisp lettuce leaves, fresh vegetables, or warm pita bread.

Armenian Eetch (Etch) – Traditional Tomato Bulgur Salad

Etch, also known as Eetch, is a traditional Armenian bulgur salad made with fine bulgur wheat, tomatoes, onions, fresh parsley, mint, and lemon juice. Similar to tabbouleh but with a rich tomato base, this refreshing Mediterranean dish is delicious served as an appetizer, side dish, or light meal.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting Ttime 3 hours hrs

Total Time 3 hours hrs 35 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Armenian, Mediterranean

Ingredients Method Notes

Ingredients

  

• 4 cups chopped onions approximately 2 large onions
• 1 large green bell pepper chopped
• ¾ cup olive oil
• 6 oz tomato paste
• ½ cup fresh lemon juice
• 1 tablespoon dried dill
• 1 teaspoon dried mint
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 2 cups canned crushed tomatoes
• 2 cups fine bulgur wheat
• 1 fresh tomato chopped
• 1 bunch fresh parsley chopped
• 1 bunch green onions chopped
• 1 large green bell pepper chopped (for serving)

Method

 

1. Sauté the vegetables: Heat the olive oil in a large pot over medium-low heat. Add the chopped onions and green bell pepper. Cook until softened, stirring occasionally.
2. Prepare the tomato mixture: Stir in the tomato paste, lemon juice, dried dill, dried mint, salt, black pepper, and cayenne pepper. Bring the mixture to a gentle boil over low heat.
3. Add the tomatoes: Remove the pot from the heat. Stir in the fine bulgur wheat and canned crushed tomatoes, mixing thoroughly.
4. Allow the bulgur to absorb the flavors: Cover the pot and let the mixture rest for 2–3 hours, until the bulgur has softened and absorbed the liquid. This step can also be prepared one day ahead and refrigerated.
5. Prepare the fresh vegetables: Just before serving, finely chop the fresh tomato, parsley, green onions, and remaining green bell pepper.
6. Finish the salad: Combine the fresh vegetables with approximately ¾ of the prepared bulgur mixture. Mix gently until evenly distributed. Add more bulgur mixture as desired.
7. Serve: Transfer to a serving bowl and garnish with additional parsley or green onions.

Notes

Bulgur: Use fine bulgur wheat for the best texture. Coarse bulgur may not soften properly using this method.

Make ahead: The tomato-bulgur mixture can be prepared a day in advance and refrigerated.

Consistency: If the salad seems dry, drizzle with a little additional olive oil before serving.
Serving suggestion: Enjoy with fresh lettuce leaves, pita bread, or grilled vegetables.

Storage: Refrigerate in an airtight container and enjoy within 3–4 days. Refrigerate promptly during the resting stage rather than leaving the mixture at room temperature for several hours.