8 servings (serving size: 3/4 cup)

Sephardic Jews who migrated to Syria, Lebanon, and Turkey learned to use bulgur as an alternative to rice. This salad lends color to the holiday table. It's also good with feta cheese as a lunch entrée.

How to Make It

Step 1

Combine bulgur and 1 1/4 cups boiling water in a large bowl. Cover and let stand 30 minutes or until bulgur is tender. Drain; return bulgur to bowl. Add cucumber and the next 4 ingredients (through onion).

Step 2

Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over bulgur mixture; toss well. Cover and chill at least 1 hour.

Ratings & Reviews

mamafiju2's Review

December 02, 2010
To me the base recipe is acceptable, but not special. I felt like it needed additional seasoning. I definitely would not make this for a special occasion.

PamMich's Review

December 20, 2009
My husband does not like cucumber, so I used zucchini instead. He loved it and so did I.

cjmelt76's Review

June 13, 2009