Rinse the bulgur well and drain. Add the bulgur to the onions and stir so it absorbs all the oil and butter. Add the tomato and pepper mixture, then stir in 1 teaspoon tomato paste, 1 tablespoon red pepper paste, the spices, salt, and vegetable bouillon powder. Pour in hot water, and once it starts to boil, reduce the heat to low.

When the bulgur is cooked and before it dries out completely, turn off the heat and let it rest so it absorbs the flavors and stays moist. This works well because the bulgur used here is cracked wheat, not regular coarse bulgur.