In a large pot over medium high heat, warm the olive oil.
Once the pot is warm, add the diced onions.
Stir/cook until the onion begins to soften, about 8 minutes.
Add the garlic and cook for about one minute longer.
Add the chopped tomatoes, tomato paste, salt, pepper and Aleppo pepper (or cayenne/paprika).
Cover the pot and cook for 10 minutes.
Remove the cover, and add the water and bulgur, making sure to stir everything well.
Return the cover, and cook on low heat for 10 more minutes.
Now you are done!
Remove the pot from the heat, remove the lid, and give everything a nice stir.
Mix in the lemon juice, green onions, parsley and mint.
Taste to adjust the salt and pepper seasonings.
Enjoy this dish warm, or allow to cool to room temperature, it is up to you!
Garnish with extra parsley and green onion!
Store leftovers in the fridge for up to one week.