Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a pot. Add the finely diced 1 onion and sauté. Then, finely chop 1 clove of garlic and add it to the pot. Continue sautéing until the onions become pinkish.
Add 1 tablespoon of tomato paste to the softened onions and sauté. At this stage, you can add 1-2 tablespoons of water to help the tomato paste blend more easily with the ingredients.
Add 1 cup of bulgur that you have rinsed and drained to the mixture, and sauté for 2-3 minutes. Then, pour 6 cups of water over it and let it cook.
Once the bulgur is thoroughly cooked and combined with the other ingredients, add 2 teaspoons of dried mint, 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes.
Stir again and cook over low heat for 5-10 more minutes. At this point, if the consistency is too watery, you can add a little more bulgur, and if it's too thick, you can add more water.
After removing it from the heat, squeeze the juice of ¼ lemon into the pot. When serving, sprinkle some more dried mint on top. If you like, you can melt some butter and drizzle it on top before serving. Serve hot. Enjoy your meal!
