Armenian Tabouleh

This Armenian bulgur salad is called eech and it is very similar to tabouleh. However, while most ingredients in tabouleh remain in raw form, eech is, on the contrary, more or less cooked food. I prefer this Armenian version for its better digestibility.

You will need:

1 chopped onion
4 crushed cloves of garlic
2 cups of chopped tomatoes
pinch of black pepper
pinch of chilli powder
1 cup of hot water
2 cups grade #1 bulgur
lemon juice or apple vinegar
chopped scallions and parsley
arugula leaves (rocket )
extra virgin olive oil

Procedure:

In a pan or pot sauté the onions and the garlic until the onion begins to be translucent. Add the chopped tomatoes, salt, pepper and chilli powder and simmer with the lid on for about 15 minutes. Add bulgur and pour the hot water over it. Cover and simmer on low flame approx 10 minutes. Let it cool under the lid. Add lemon juice or apple vinegar to taste. Keep in the refrigerator. Before serving, add the chopped parsley and scallions, I also usually add shredded leaves of arugula. Gently mix and then drizzle with olive oil.

Article about bulgur from the TCM point of view you can find here (bulgur-and-lentil-salad).

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