Shared by Frida Goldberg and Mimi Bozo

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.