Eetch
In today's world, Eetch is a topic that has become increasingly relevant. Both in academic settings and in everyday life, Eetch has become a topic of interest to a wide variety of people. From its impact on society to its implications on culture and the economy, Eetch has sparked constant debate and generated a large amount of research and analysis. In this article, we will explore the different facets of Eetch and its impact on various aspects of life today. We will analyze from its origins to its influence today, with the aim of providing a complete and detailed overview of this topic that is so relevant today.
Eetch (Armenian: Էտչ) otherwise known as eech, itch, metch or one of several other variations is a traditional Armenian side dish, salad or spread, similar to tabbouleh.[1][2] Eetch can be eaten either at room temperature or warm.
Its typical red colour is derived from crushed or pureed tomatoes. Common additional ingredients include onion, parsley, olive oil, lemon, paprika, and bell peppers.[3]
Eetch is colloquially known as mock kheyma due to its characteristics as a vegetarian form of kheyma.[1]
See also
References
- ^ a b "Eetch". TasteAtlas.
- ^ Complete Armenia Cookbook; Vezjian; ISBN 0-915033-00-3
- ^ Armenian Food: Fact, Fiction & Folklore. Irina Petrosian, David Underwood (2006). ISBN 1411698657
External links
Bibliography
- 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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