Eetch-burghul Salad Recipe

Place the fine bulgur in a large heatproof bowl. Pour 3 cups of hot (just off-boil) water over the bulgur, stir once, cover tightly with a plate or cling film and let sit for 20–25 minutes until the bulgur has absorbed the water and is tender but not mushy. Fluff with a fork and if excess liquid remains, drain any extra and gently press to remove.

While bulgur is hydrating, combine the tomato paste and lemon juice in a small bowl and whisk until smooth. Add the pomegranate molasses (if using), ground cumin, Aleppo pepper, salt and black pepper; whisk to incorporate.

Slowly whisk in the olive oil to the tomato-lemon mixture to form an emulsion. Taste and adjust seasoning — it should be bright, tangy, slightly sweet and well seasoned.

Finely dice the tomatoes and bell peppers, chop the parsley, mint, and slice the green onions. Place all fresh vegetables and herbs in a very large mixing bowl.

Add the fluffed bulgur to the bowl with vegetables. Pour the dressing over the bulgur and vegetables. Gently toss with a large spoon or clean hands until everything is evenly coated. Press a spatula over the mixture to compact slightly; eetch traditionally is somewhat compacted and slices well for platters, but you can leave it loose for serving in bowls.

Taste and adjust: add up to 1–2 teaspoons more salt, more lemon juice for brightness, or more pomegranate molasses/olive oil for balance. For a spicier edge, add a bit more Aleppo or crushed red pepper.

Toast pine nuts or walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned (2–4 minutes). Remove from heat and cool.

Transfer the eetch to a shallow serving tray or individual containers for the office group package. Smooth the top with a spatula if you prefer a compact presentation. Sprinkle toasted nuts, extra chopped parsley and a light dusting of sumac over the top for color and tang.

Serve chilled or at room temperature with lemon wedges on the side. Provide serving spoons. Keeps well refrigerated for up to 3 days; flavors develop overnight. For office catering, pack in airtight containers with garnish separate and include extra dressing and lemon wedges so recipients can adjust to taste.