Ingredients
1/2
cup chopped red onion
3
tbsp extra-virgin olive oil
chile flakes or 1/2 tsp other dried hot red pepper flakes, or to taste
1
large ripe tomato, grated (see cooks\' note, below)
2
cups water or chicken or vegetable broth
1
cup crumbled feta (5 oz)
Garnish: chopped fresh flat-leaf parsley
Directions
1.
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.
3.
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.
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