One of the cold mezes of the Armenian table, eetch is made by quickly cooking tomato-paste bulgur in a pressure cooker and folding in fresh vegetables and herbs. Served at room temperature or chilled, its lemony freshness also makes it a favourite late-night snack.
Sauté the chopped onion and green pepper in olive oil until soft, then add the tomato paste and cook for 2 more minutes.
Add the bulgur and hot water to the sautéed vegetables and close the pressure cooker lid. Once it starts hissing, lower the heat and cook for 10 minutes.
Turn off the heat and let the pressure cooker rest unopened for 10 minutes, then open the lid and let it cool completely.
Add the tomato, parsley, mint, scallion, 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 hot bulgur with the vegetables; the herbs will wilt and the lemon loses its freshness. Let it cool completely first. Allergens: contains wheat (gluten).
If you increase the amount of bulgur, increase the cooking water in the same proportion or the pot will catch on the bottom; a coarse-bulgur version also works very well texture-wise.
Admin DadaGastro · verified in test kitchenBulguru 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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