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
Directions
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.
