Active Time

　　15 min

　　Total Time

　　40 min

　　hóndros

Ingredients

　　1/2 cup chopped red onion

　　3 tablespoons extra-virgin olive oil

　　1 cup coarse (#3) bulgur

　　1 teaspoon dried Aleppo chile flakes or 1/2 teaspoon other dried hot red pepper flakes, or to taste

　　1 large ripe tomato, grated (see cook's note)

　　1 teaspoon sugar

　　2 cups water or chicken or vegetable broth

　　1 cup crumbled feta (5 ounces)

　　Garnish: chopped fresh flat-leaf parsley

　　Cook onion in oil in a 2-quart saucepan over moderate heat until softened. Stir in bulgur and chile flakes until coated. Add tomato, sugar, and water and bring to a boil. Simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. Remove from heat and let stand, covered, 3 minutes. Stir in 1/2 cup feta and season with salt. Top with remaining cup feta.

　　Cook's note:

　　In Greece, instead of skinning and chopping tomatoes, cooks cut them in half and grate them on the large holes of a four-sided grater. The tomato skins are left behind. We tried this technique in our kitchens, and it worked beautifully.