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Heat olive oil in a saucepan and cook onion and red bell pepper until soft. Stir in tomato paste and Aleppo pepper for 1 minute.

Add crushed tomatoes, water and salt to the pepper and tomato base and bring to a boil. Take off the heat, stir in bulgur, cover and leave until the bulgur is tender.

Fluff the tomato bulgur with a fork, stir in lemon juice and let cool to room temperature. Fold in parsley before serving.