Itch, or, as differently written sometimes, eech, is the Armenian spicier version of the Lebanese tabbouleh. I recall falling in love with this salad years ago when I had some for the first time at a Lebano-Armenian restaurant here in Dubai. And what can I say, it was love at first taste!
The recipe is quite easy to make, yet the salad is amazingly rich in flavours, and it will leave you wanting more. There might be different recipes out there for how to prepare this mouth-watering treat, and if you have not tried itch before, I really think you should. For simply itch salad is divine! I’m quite happy to share this recipe here today (love the cumin, an ingredient that beautifully goes with bulgur). In other words, Itch is a must try.
For the Recipe
1/2 cup fine brown bulgur, washed & drained
1 small onion, grated
zest of 1 lemon
juice of 2 lemons
2 tbsp pepper & tomato paste (recipe**)
1 tbsp pomegranate molasses
2 tbsp olive oil
1 tbsp chopped fresh mint leaves
3 tbsp chopped fresh parsley leaves
1/2 tsp cumin (optional)
salt, to taste
few fresh mint leaves for garnish, and some lettuce leaves to serve with
- In a small bowl, mix the bulgur, lemon zest & juice, and grated onion. Set aside for about 10 minutes for the bulgur to absorb the lemon juice.
- Add in the pepper & tomato paste, pomegranate molasses, and olive oil. Mix well. Then add the parsley, mint, cumin, and salt and mix again.
- Garnish the salad with some mint leaves, then serve it right away along with some crispy lettuce leaves to be eaten with.
** To make the paste you would need: 2 tbsp sun-dried tomatoes (drained if preserved in oil), 1 red capsicum, and 1 hot red pepper. Roast the capsicum and red pepper. Peel the skin. Roughly chop the tomatoes, capsicum and pepper then move them into a food processor. Process till paste is smooth and well combined. Use generously and enjoy!