Shared by Frida Goldberg and Mimi Bozo
![Bulgur muhammara with drizzle of pomegranate molasses in large serving dish atop pink tablecloth.](https://images.prismic.io/jewishfoodsociety/1d09ca31-b662-4e64-a3a7-1de9091abc0d_09_Muchamara_Salad_179.jpeg?auto=compress,format&rect=23,0,1455,1000&w=1600&h=1100)
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.
In a food processor, pulse the bulgur, onion, peppers, oil, ¼ cup water, salt, and paprika until well blended.
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.