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Nicole Modic
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  • 1/2 cup olive oil
  • 2 large onions finely diced
  • 4 cloves garlic minced
  • 1 28 ounce can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Aleppo pepper or 1/8 teaspoon cayenne pepper and 1 teaspoon paprika
  • 1 cup water
  • 2 cups bulgur uncooked
  • 1 lemon juiced
  • 1 bunch green onions sliced
  • 1 bunch Italian parsley chopped
  • 1/4 cup fresh mint chopped
  • Extra virgin olive oil for drizzling


  • 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.

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