• 1/2 cup chopped red onion
• 3 tablespoons extra-virgin olive oil
• 1 cup coarse (#3) bulgur
• 1 teaspoon dried Aleppo chile flakes
• 1 large ripe tomato, grated (see cooks' note, below)
• 1 teaspoon sugar
• 2 cups water or chicken or vegetable broth
• 1 cup crumbled feta (5 oz)
• Garnish: chopped fresh flat-leaf parsley
Preparation:
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.
Cooks 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.
Serves 4 (3 cups)
