Eetch, a cold mezze served at Armenian tables, is made by quickly cooking bulgur with tomato paste in a pressure cooker and mixing it with fresh vegetables and herbs. Served at room temperature or chilled, this mezze also makes a refreshing late-night snack with its bright lemon flavor.
Saute the chopped onion and green bell pepper in olive oil until softened. Add the tomato paste and cook for 2 more minutes.
Add the bulgur and hot water to the sauteed vegetables and lock the pressure cooker lid. Once it reaches pressure, reduce the heat and cook for 10 minutes.
Turn off the heat and let the pressure cooker stand for 10 minutes without opening it. Then open the lid and let the mixture cool completely.
Add the tomato, parsley, mint, scallions, lemon juice, red pepper flakes, cumin, and salt to the cooled bulgur mixture and mix well. Serve at room temperature or chilled.
Do not mix the bulgur with the vegetables while it is hot; the herbs will wilt and the lemon will lose its freshness. Let the bulgur cool completely first. Allergen: contains wheat (gluten).
Bulguru düdüklüde 10 dakika pişirip üstüne kapağı açmadan 10 dakika daha dinlendirdim, tarifte dediği gibi tane tane oldu. Soğumasını beklemek sabır istedi ama limonlu tazeliği o bekleme sayesinde çok daha belirgin çıktı.
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