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.
Eetch can be eaten either at room temperature 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.
- 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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