Shared by Frida Goldberg and Mimi Bozo
Shared by Frida Goldberg and Mimi Bozo
Bulgur Muhammara
Yield: 4 cupsTime: 15 min
Bulgur Muhammara
Yield: 4 cupsTime: 15 minFamily Journey
Aleppo, SyriaUrfa, Turkey
Jerusalem
This recipe was shared by Frida Goldberg and Mimi Bozo. Read more about their family in "How One Cook, Who Knew No One, Built a Syrian Community Around the Table" and try their recipes for laham b'ajeen (flatbread with meat and pomegranate), faulle (stewed green beans with beef), and roasted eggplant salad.
Ingredients
- 1 ½ cups medium grind bulgur (uncooked)
- 1 onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 medium heat red chili pepper, such as a serrano or guajillo, roughly chopped
- ¼ cup vegetable oil
- 1 tablespoon kosher salt
- 1 teaspoon hot paprika
- 3 tablespoons unsweetened pomegranate molasses or homemade concentrated pomegranate syrup
- Juice from half a lemon (optional)
Preparation
Step 1
In a food processor, pulse the bulgur, onion, peppers, oil, ¼ cup water, salt, and paprika until well blended.
Step 2
Spread the mixture in a large serving dish and drizzle the pomegranate syrup over top. You can add a little fresh lemon juice if needed. Let stand at room temperature or in the refrigerator for at least 30 minutes, then serve.
