For the bulgur ball dough: Place 2 cups of fine bulgur in a bowl and add 2 cups of warm water. Cover with plastic wrap and let it rest for 15 minutes until the bulgur softens and absorbs the water.

Once the bulgur is ready, add 1 cup of semolina, 2 tablespoons of tomato paste, and 2 tablespoons of red pepper paste for a beautiful red color.

Add 1 egg and 4 tablespoons of flour. For seasoning, add cumin, black pepper, and salt.

Mix and knead the ingredients well by hand until you get a soft, cohesive dough.

To shape the bulgur balls: Take a small piece of dough and roll it between your palms to form a small ball. Use your index finger to make a small indentation in the center. Shape all the dough this way and place the balls on a tray dusted with flour.

To boil the bulgur balls: Bring water to a boil, add a little salt, a sprig of rosemary, and a star anise. Add the bulgur balls to the boiling water.

When the bulgur balls float to the surface, they are done. Transfer them to a plate.

For the sauce: In a pot over low heat, add olive oil.

Add tomato paste, red pepper paste, sliced garlic, tomato juice or puree, black pepper, salt, and cumin.

For garnish: Top with chopped fresh parsley and enjoy!