Add the oil to a large pot (for which you have a lid) and place on a medium-high heat. Once hot, add the onions and sauté for 6-7’, stirring occasionally, until soft. Add the coriander, all-spice and garlic powder and sauté for 1’ more, stirring continuously.

Add the tomatoes and brake them using a potato masher. Add the tomato paste, water, salt and pepper, give it a good stir, cover with the lid and bring to a boil. Reduce the heat to low and simmer for 12’ stirring couple of times.

Add the bulgur and make sure is well coated. Turn off the heat, keep the lid on and allow the bulgur to absorb all the juices. Ready to serve after 20’.