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Traditional Armenian Etch bulgur salad with tomatoes, parsley, and green onions

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
Cook Time 15 minutes
Resting Ttime 3 hours
Total Time 3 hours 35 minutes
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.