Greek Hondros - Bulgur With Onion, Tomatoes And Cheese

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.