Place the bulgur into a suitable tray and add hot water to it and mix it.

Cover the tray and let it rest until the bulgur absorbs the water and swells.

Place the ingredients on top of the bulgur and knead until all ingredients and bulgur combine well together. (If the bulgur dough starts to get dry and stick to your hand, a splash of water helps you to keep the dough moisturized.)

Place some flour on another tray surface and take 1-1.5 inch size of small pieces from the bulgur dough and roll them in your palm then dip the tip of your index finger into it and then place them on the floured tray. Continue this process until the bulgur dough finish.

Boil water in a pot and then, place the prepared small bulgur rolls into the boiling water and simmer until they start to float over the water. (You will remove them from the boiling water after they start to float over the water).

While the bulgur rolls are cooking in the boiling water, place olive oil in a large pan and add grated garlic and stir for about 1 minute.

Then, add tomato paste, and pepper paste and stir for about 2 minutes.

Then, add grated tomatoes and cook until the tomatoes are softened.

Remove the bulgur rolls from the water using a skimmer spoon and place them into the sauce. Gently stir and let it cook for about 2 or 3 mins and then remove from the heat.

Place it on the serving plate and put parsley leaves on top.

Serve.