Heat the oil in a saucepan or pot over medium-low heat. Add chopped onions. Sauté until tender. Next, add in flour and cook for 2 minutes. Keep stirring.

Then add tomato paste and chilli paste to onion mixture and keep frying for 1 minute. Pour in 1 cup water and gently mix all ingredients together until you have a smooth liquid.

Add bulgur, salt- pepper, turmeric, Pour in 10 cups of water. Add chopped garlic and meat/vegetable stock cubes. Stir soup for few minutes.

Bring it to a boil, then reduce the heat, and cook for 25-30 minutes, until the bulgur is soft and tender. Taste before serving and adjust seasoning.

Meanwhile, melt the butter in a pan, add dried mint and fry for 10 seconds. Remove from the heat. Once soup is done, serve hot with mint sauce on the top. You can also garnish the soup with plain yogurt and mint sauce or use lemon juice.