1. Add the bulgur and water to a saucepan and bring to a boil. Reduce the heat and let the bulgur gently simmer for about 7-10 minutes until all water has been absorbed. Remove from heat, transfer to a large bowl and let cool down.

2. Peel and finely dice the red onion and garlic. Add the oil to a small saucepan and fry the onions and garlic for about 2-3 minutes until soft and translucent. Add tomato paste, paprika paste, paprika powder, and cumin to the pot, stir well and let cook for 1-2 minutes to get some roasting flavors. Deglaze with the 5 tablespoons of water and mix well. Remove from heat and let cool slightly, then add to the bulgur in the bowl and mix to combine. Set aside.

3. Wash the tomatoes and cut them into small cubes. Cut the cucumber in half lengthwise, remove the seeds, and then cut into small cubes as well. Wash, dry, and roughly chop the parsley. Clean the spring onions and cut them into rings. Add everything to the bowl with the bulgur and mix well.

4. For the dressing, mix the olive oil with pomegranate syrup, lemon juice, salt, and pepper. Add to the bulgur and mix well. Cover the salad and let it sit in the fridge for at least 30 minutes. Serve with pita bread and maybe some dips.