Itch salad | Les Filles Fattoush

Also made with bulgur, itch is somewhat like the Armenian version of tabbouleh, but with a bolder, spicier flavour thanks to ingredients such as cumin and chili pepper. It is also the favourite dish of Marie, my mother-in-law, whom I wanted to honour by including this recipe in the book.

Ingredients (Serves 4 to 6):

• 1 1/2 yellow onions, thinly sliced
• 1 red or yellow bell pepper, diced
• 125 ml (1/2 cup) olive oil
• 250 ml (1 cup) water
• 3 tbsp lemon juice
• 1/2 tbsp salt
• 1/2 tsp sweet pepper paste
• 1/2 tsp tomato paste
• 1/2 tsp Aleppo pepper
• 1/2 tsp ground cumin
• 270 g (1 1/2 cups) No. 1 fine bulgur
• 5 green onions, thinly sliced
• 2 tomatoes, diced
• 75 g (3 cups) curly parsley, finely chopped
• Pomegranate molasses

Preparation:

In a saucepan over medium-high heat, sauté the yellow onion and bell pepper in half of the olive oil (60 ml / 1/4 cup), stirring with a wooden spoon, for 3 to 4 minutes, or until the vegetables begin to brown.

Add the water, lemon juice, salt, sweet pepper paste, tomato paste, Aleppo pepper and cumin. Bring to a boil. Boil for 3 to 4 minutes, then add the bulgur. Cook for 2 minutes. Turn off the heat and let stand for 10 minutes.

Transfer the bulgur mixture to a bowl and let cool slightly. Add the remaining olive oil, green onions, tomatoes and parsley, and mix well with your hands.

Transfer to a serving platter and drizzle with pomegranate molasses.