3 tablespoons extra virgin olive oil, plus more for serving 1/2 cup chopped red onion 1 cup coarse bulgur 1 teaspoon aleppo pepper OR 1 pinch crushed red pepper flakes 2 cups water or stock 1 cup grated ripe tomatoes, or canned diced tomatoes with their juice 1 teaspoon sugar 2/3 cup crumbled feta cheese, plus more for serving salt and freshly ground black pepper, to taste 3 tablespoons chopped fresh flat leaf parsley
In a large saucepan, heat the oil and saute the onion over medium heat for 3 to 4 minutes, or until soft. Add the bulgur and Aleppo pepper or pepper flakes and saute, stirring, until the bulgur is coated with oil. Add the water or stock, tomatoes and sugar and bring to a boil.
Reduce the heat to low, cover and simmer for 10 to 12 minutes, or until the bulgur has the consistency of a very moist risotto. Remove from the heat and let stand, covered, for 3 minutes.
Stir the feta into the bulgur. Taste and add salt if necessary (feta is usually quite salty, so you may not need any) and black pepper to taste.
Serve in bowls, sprinkled with feta and parsley and drizzled with oil.