To prepare the bulgur: Rinse the bulgur well. Finely chop the onion.

Sauté the onion in vegetable oil until soft. Add the vermicelli and cook until golden. Add the bulgur and stir for a minute, then pour in the chicken broth. Once it boils, reduce the heat and simmer until everything is cooked and the bulgur is fluffy.

For the tomato sauce: Wash, peel, and chop the tomatoes into small pieces. Chop the onion into medium pieces. Remove the seeds from the bell pepper and chop it into medium pieces.

In a pot, sauté the onion in vegetable oil until golden. Add the bell pepper and cook with the onion. Add the tomatoes, water, spices, hot pepper paste, and salt. Bring everything to a boil, then simmer until the tomatoes are cooked down and the sauce thickens.

Serve hot and enjoy!