Eetch

Armenian Eech in Yerevan restaurant Charentsi 28.

Eetch (otherwise known as eech, itch, metch or one of several other variations) is a traditional Armenian side dish made principally from bulgur.[1]

It is somewhat similar to tabbouleh but much thicker and grainier (with far less parsley), and not as tangy. Its typical red colour is derived from crushed or pureed tomatoes. Common additional ingredients include onion, parsley, olive oil, lemon, paprika, and bell peppers.[2]

Eetch can be eaten cold or warm. A similar dish is known as kısır in Turkey and can be used in a meze. Eetch is colloquially known as mock kheyma due to its characteristics as a vegetarian form of kheyma.

References

  1. ↑ Complete Armenia Cookbook; Vezjian; ISBN 0-915033-00-3
  2. ↑ Armenian Food: Fact, Fiction & Folklore. Irina Petrosian, David Underwood (2006). ISBN 1411698657

Bibliography

  • The Cuisine of Armenia. Sonia Uvezian, (2001) ISBN 0-9709716-7-2
  • The Armenian Cookbook ISBN 0-689-10387-5
  • Cuisine of Armenia; Sonia Uvezian ISBN 0-7818-0417-5
  • Complete Armenia Cookbook; Vezjian; ISBN 0-915033-00-3
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