Name: Bulgur with Onion, Tomato, and Feta
Cook time: 15 min
Total time: 40 min
Yield: Serves 4 (3 cups)
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

hóndros

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.

Recipe notes

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