Eetch (Armenian Bulgur, Tomato, and Herb Salad)

In a large bowl, combine bulgur, tomato paste, and 1/2 teaspoon salt. Add boiling water and whisk until well combined; set aside. Andrew Janjigian In a 12-inch skillet, heat oil over medium-high heat until shimmering. Add onions, 2 teaspoons Aleppo pepper, cumin, and 1/2 teaspoon salt and cook, stirring regularly, until onions are softened and just beginning to brown (although they will be naturally darkened by the Aleppo), about 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer onion mixture to prepared bulgur and stir until well combined. Allow mixture to cool to room temperature, 30 to 60 minutes, then cover and refrigerate until chilled, at least 30 minutes and up to 24 hours. Andrew Janjigian Remove bulgur mixture from refrigerator. Set a colander or fine-mesh strainer in a large bowl. Add tomatoes to prepared colander, season with 1/2 teaspoon salt, and toss to combine. Set tomatoes aside and allow to drain for 20 minutes. Place mixed herbs and scallions in a small bowl and toss to combine. Andrew Janjigian Once tomatoes have drained for 20 minutes, set aside 2/3 of the tomatoes for garnishing; reserve drained tomato liquid. Add remaining 1/3 of tomatoes to prepared bulgur, along with reserved tomato liquid, pomegranate molasses, lemon juice, 1/4 cup of herb mixture, remaining 1/2 teaspoon salt, and black pepper. Stir gently until well combined. Add water as needed, 1 tablespoon (15ml) at a time, until mixture is moist but still holds its shape when scooped. Season with additional salt, pepper, and lemon juice to taste. Andrew Janjigian Transfer eetch to a serving platter or bowl, top with remaining tomatoes, sprinkle with 1 teaspoon of herb mixture and remaining 1/4 teaspoon Aleppo pepper. Serve, passing remaining herb mixture, Aleppo pepper, lettuce leaves, and lavash at the table. Andrew Janjigian