This recipe is from Haaretz's archives.

Honey has, over the centuries, retained its prominent standing in Jewish tradition. Ashkenazim, who often have a preference for sweet foods, frequently use it in dishes like tzimmes, kugel and cholent. On Rosh Hashanah they traditionally serve for dessert honey cake and teiglach (dough balls ) cooked in honey syrup. For their part, Sephardim with roots in Egypt, Bulgaria and Turkey top their holiday meal off with basbousa (a semolina cake ) or tishpishti (walnut cake ), soaked in honey syrup and rosewater. Balkan Jews serve travadikos, burekas filled with nuts and cinnamon, dipped in a lemony honey syrup. Many families traditionally dip challah in honey, instead of salt, after reciting the Kiddush, between Rosh Hashanah and Sukkot.

Serves six.


1 cup bulgur wheat, medium grain-size
15 dried apricots, diced very small
1/2 cup small black raisins
1/2 cup chopped roasted cashews
large bunch of baby spinach
For the vinaigrette:
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon salt


Place the bulgur in a medium-sized bowl and fill it with hot water; stir a little and drain. Rinse twice more, the third time leaving in 1 tablespoon of water. Let the bulgur expand for 20 minutes, stirring periodically. Taste it: If the bulgur is hard, add another tablespoon of hot water and let sit for another 10 minutes.

Combine the bulgur with the diced apricots, raisins and chopped cashews. Rinse the baby spinach leaves, dry in a salad spinner, and add them to the bowl.

Combine the ingredients for the vinaigrette thoroughly. Pour onto the salad, toss well and serve.