Armenian bulgur and tomato salad (Itch)

1. Sauté the onion in 2 tablespoons of olive oil for 1 minute.
2. Add the green bell pepper and continue to sauté for 4 more minutes.
3. Fold the tomatoes into the mixture and allow to simmer.
4. After 2 minutes, add the mild red pepper paste, water, seven-spice blend and salt. Let simmer for 10 minutes.
5. Mix the bulgur into the tomato sauce, remove from heat and let rest for 10 minutes.
6. Add 1 tablespoon of lemon juice and let cool.
7. Once the mixture is cool, stir in the parsley, mint, spring onions and extra olive oil to taste.
8. Serve with white cabbage or young fresh vine leaves.

This recipe is taken from the book "Armenian Cuisine". Much more than a simple recipe book, this work is an intimate and passionate journey into the heart of Armenian culinary traditions, told through the complementary voices of Aline Kamakian, chef and heir to this rich heritage, with whom Barbara Drieskens, an attentive observer, was enchanted. This book blends personal stories, accounts of family transmission and culinary secrets, offering readers an authentic immersion into a culture that often remains little known. From the traditional Easter brioche to everyday dishes, each recipe is a tribute to the Armenian mothers who have kept alive the flavors of their native land.