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Shared by Frida Goldberg and Mimi Bozo

Bulgur Muhammara

Yield: 4 cupsTime: 15 min

Bulgur Muhammara

Yield: 4 cupsTime: 15 min

Family Journey

Aleppo, SyriaUrfa, Turkey

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.


  • 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)
QuickEasySidesVegetarianVeganPareveMiddle East


  • 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.