Armenian Bulgur Salad (Itch or Eech)
This Armenian Bulgur Salad, called Itch or Eech, is so similar to tabbouleh, but with much less parsley and much less chopping. It's such an easy, delicious fresh grain salad, filling enough for lunch or perfect as a side dish with dinner.
Serves: 8
  • ½ cup olive oil
  • 1 large onion, finely diced
  • 1 large green bell pepper, finely diced
  • 4 cloves garlic, minced
  • 2 cups chopped tomatoes or 15 ounce can petit diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground cayenne pepper
  • 1 cup water
  • 2 cups fine bulgur
  • juice of one large lemon
  • 4 to 5 medium green onions, sliced
  • ½ cup chopped fresh parsley
  • extra virgin olive oil for drizzling
  1. In a large sauté pan over medium high heat, warm the olive oil then cook the onions and green pepper just until the onion begins to soften, about 8 minutes. Add the garlic and cook for just one minute. Add the chopped tomatoes, salt, pepper and cayenne and cook covered for 10 minutes. Add the water and bulgur. Stir to coat the bulgur. Cover and cook on low heat for 10 more minutes. Remove from the heat, stir and cover for an additional 10 minutes.
  2. Allow to cool to room temperature. Stir in the lemon juice before refrigerating.
  3. Top with green onion, fresh parsley and a drizzle of extra virgin olive oil before serving.
Traditionally, this salad is made with fine bulgur, graded #1. You can find it in most Middle Eastern markets, online or in health food stores. If you can't find it, feel free to use regular bulgur.
Recipe by Taste Love and Nourish at