A hearty side or main made of bulgur wheat, tomatoes, and plenty of chopped green herbs.
A mixture of tomato paste and fresh tomatoes, salted and drained, keeps the eetch juicy but not wet.
It’s better to think of eetch as a meatless meat dish. Traditionally, Armenians were known for being pious and carnivorous in equal measure, and with some 160 fast days scattered throughout the Armenian Church calendar year , they faced near-constant roadblocks to enjoying meat. Which means that Armenians have made vegetarian and vegan cooking something of an art form, and eetch is one of our greatest creations.
There are as many versions of eetch as there are Armenian families . For my own version, which borrows heavily from several family recipes, I lean on tomato paste for the underlying meatiness and feature fresh tomatoes both in and on the dish. I like my eetch to be moist and yielding in texture, but notmaking it imperative to avoid canned tomatoes in favor of fresh. The final consistency can be adjusted with water, but only as much as is needed.
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