Eech (Traditional Armenian Tomato Bulgur Salad)
An Armenian salad made with fine bulgur wheat, tomato paste, onions, and lemon perfect for summer gatherings, mezze platters, or as a vegan main dish.
Calories per serving: 164kcal
Ingredients
- 2 tablespoons *olive oil
- 1 onion, medium, finely chopped
- 1 jalapeno, small, seeded and minced
- 2 cups Whole tomatoes, canned with juice
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 cup fine bulgur wheat, #1
- ½ teaspoon Aleppo pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt, or to taste
- Lemon juice, of 1 lemon
- ¼ cup mint, chopped
- 2 green onions, sliced
Instructions
- Put the Instant Pot on sauté mode. When the pot is hot, add the oil and let the oil get hot, too.
- Add the onions and sauté them until they are translucent
- Add the jalapeno and sauté until they are soft.
- Put the tomatoes and their juices, the pepper paste, Aleppo, cayenne, salt, and tomato pasta into a blender. Puree the mixture and set it aside.
- Stir in the dry bulgur wheat, mixing well to ensure all grains are moistened.
- Add the tomato mixture.
- Cancel Sauté, and seal the lid.
- Set to Keep Warm for 30 minutes (no pressure cooking needed).
- Fluff with a fork. Stir in lemon juice, mint, and green onions. Taste and adjust seasoning as needed.
Notes
For a gluten-free version, substitute 1 cup cooked quinoa in place of bulgur. Stir it in after the tomato mixture has simmered.
Eech can be made ahead and stored in the refrigerator for up to 5 days it tastes even better the next day!
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