When I make Eetch, the recipe I use calls for sautéing the onions and then adding the tomato products and simmering for a short time before adding to the bulghur.
A woman my husband works with told him that she also makes it but that she does not heat any of the ingredients. She just prepares and mixes everything together.
All of the recipes I've seen call for pretty much the same method I use which does include the sautéing and simmering steps. (Note that I am not saying that there aren't any that are different, just that I have not seen them.)
It seems like it would be a time saver to skip the sautéing and simmering steps. That is unless it would take additional time for the bulghur to absorb the liquid.
Are there really any time or other benefits to either method?
I'm also wondering if anyone has tried using quinoa instead of the bulghur and, if so, what were the results? We're any adjustments needed to the recipe, e.g. more or less liquid or seasonings, etc.?