{"id":918,"date":"2016-04-06T09:33:00","date_gmt":"2016-04-06T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=918"},"modified":"2016-04-06T09:33:00","modified_gmt":"2016-04-06T09:33:00","slug":"mench-eetch-tomato-tabouli-call-it-what-you-will-its-delicious-and-easy","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=918","title":{"rendered":"Mench, Eetch, Tomato Tabouli? Call It What You Will, It’s Delicious and Easy"},"content":{"rendered":"

Browsing the refrigerated cases at Russo's,<\/a> I came across containers of baba ghanoush<\/a> and metch. These made me long for May to arrive when I would pick up this combo from Seta's Mediterranean Foods<\/a> at the Copley Farmers Market. <\/p>\n

  \"IMG_9445<\/a><\/p>\n

I decided to gather some supplies to make a lunch of baba ghanoush and metch the way Chef Seta Dakessian suggested it be served the first time I purchased it from her \u2013 wrapped in crisp lettuce leaves!<\/p>\n

I found a more detailed lunch idea in an interview the chef gave to the Armenian Mirror Spectator.<\/a> She said, \u201cMetch is traditionally eaten in lettuce leaves. Eetch is a Turkish word and metch is the Armenian word,\u201d shared Dakessian, and continued, \u201cI personally make it a meal by adding a dollop of hummus or babganoush to the metch in lettuce leaves and then adding fresh tomatoes and lemon cucumbers.\u201d<\/p>\n

  \"IMG_9450<\/a><\/p>\n

I must have remembered the tomatoes and cucumber but my choice was small Persian cukes. I had quite a bit of Romaine lettuce<\/a> at home, so I used that, but I love this wrapped in Boston lettuce<\/a> cups.<\/p>\n

For this batch, I sliced slim Persian cucumbers and some small Tasty Tom<\/a> tomatoes that actually smelled and tasted like tomatoes despite the season. You can also chop these and sprinkle them over each wrap. Ed thinks they're easier to eat that way. <\/p>\n

For the plate above, I also created three different serving sizes using lettuce leaves from the interior and exterior of the head. You can make these for appetizers, a side dish, or an entr\u00e9e. If I were making a tray of them for company, I might vary the sizes to let everyone decide what size serving they would like.<\/p>\n

\"IMG_9447<\/a><\/p>\n

You could also arrange the ingredients on a tray and let guests make their own with more toppings available. Think feta cheese, red onion, chopped peppers, and some Aleppo pepper<\/a> to sprinkle on top for those who would like a bit more heat.<\/p>\n

\"IMG_9460<\/a><\/p>\n

Here metch, baba ghanoush, tomatoes, and cucumbers fill out a meal of avocado toast.<\/span><\/p>\n

Tasting the difference between Seta's metch and Russo's metch I went off exploring recipes. There are many with subtle variations. And it looks like this is something many of us should add to our repertoire.<\/p>\n

A few authors called it tomato tabouli which gives you a pretty good idea of how it's made. The big difference is that in most recipes the bulgar (always fine grained) is expanded or "cooked" in a warm tomato sauce.<\/p>\n

Recipes: <\/h2>\n

Armenian \u201cEetch\u201d (Bulgur Tomato Salad)<\/a> adds Aleppo, one of my favorite peppers!<\/strong><\/p>\n

Recipe for tomato tabbouli<\/a> from the Boston Globe food team.<\/strong><\/h4>\n

Tabbouleh vs. Eech: Is There a Difference?<\/a> \u2013 here the Eetch is formed into balls<\/strong><\/p>\n

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Eetch (Red Tabouli \/ Mock Kheyma)<\/a> \u2013 interesting theory that this is a replacement for raw meat.<\/strong><\/p>\n

Do you have a favorite recipe for Metch? <\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

What's on your Food Lover's shopping list? <\/em><\/span><\/p>\n