Up until a couple of years ago, my knowledge of Armenian cuisine was limited. Even though I had grown up with Armenian friends in school, I had no idea what Armenians ate besides sujuk and basterma.
Then I heard about an Armenian restaurant called Mayrig and I wanted to try it.
Mayrig is located in a beautiful restored house from the turn of the century; the Armenian dishes we tasted that day were refined and beautifully presented. I was smitten.
This Armenian bulgur salad called Itch, was part of our feast that day. I made it with coarse bulgur instead of the fine bulgur that is traditional. It is moist, light yet rustic and refreshing with the diced tomatoes and speckles of parsley.
INGREDIENTS: 8 servings
- 2 cups of coarse bulgur
- 1 1/2 cups of tomato sauce
- 3/4 cup of water
- 1 1/2 cups of diced tomatoes
- 1 medium onion
- olive oil as needed
- 1 or more red chili pepper (optional)
- 1 bunch of parsley, leaves chopped
- 1 tablespoon of pomegranate molasses
- 1 lemon, juiced
- 1 tablespoon of hot red pepper paste (can omit it)
- Fry the chopped onion in a bit of oil and then add the bulgur; stir a bit, add tomato sauce, red pepper paste and water; bring to a simmer and boil gently for 20 to 30 minutes until the bulgur is soft and has absorbed most of the liquid. Cool.
- Add the lemon juice, a jiggle or two of olive oil, a tablespoon of pomegranate molasses (if you wish), the chopped parsley, chopped tomatoes and chopped chili pepper (if using). Check for seasoning, salting the mixture as required.
22 Comments • Comments Feed