Put the bulgur in a salad bowl and mix it up with the bell peppers and tomato puree. This process takes about 1-2 minutes until there are no lumps left and the bulgur is colored red.
Pour hot water over the Bulgur. Then slightly cover up the bulgur. Place a cloth or a lid on the bowl and let it swell for 15 minutes.
As the bulgur swells, everything else can be chopped into small pieces. Cut the onions and tomatoes into cubes, the spring onions into small rings and the iceberg lettuce into small pieces. Press the garlic and finely chop the parsley.
Once the bulgur has swell, add all the chopped ingredients, the lemon juice, spices, olive oil and pomegranate syrup.
Mix everything well and add salt or chili flakes according to taste.