Bulgur with Onion, Tomatoes and Cheese

Name: Bulgur with Onion, Tomatoes and Cheese (Hondros)
Cuisine: Greek
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; ½ cup chopped red onion; 1 cup coarse bulgur (see Sources); 1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes; 3 tablespoons chopped fresh flat-leaf parsley; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ⅔ cup crumbled feta cheese, plus more for serving; 1 teaspoon sugar; 1 cup grated ripe tomatoes (see Note) or canned diced tomatoes with their juice; 1 cup grated ripe tomatoes (see Note) or canned diced tomatoes with their juice; 2 cups water, Chicken Stock or Vegetable Stock; 2 cups water, Chicken Stock or Vegetable Stock; 2 cups water, Chicken Stock or Vegetable Stock; 1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes

Hondros

Preparation info

Makes
3 or 4
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

TRADITIONAL Chian bulgur is not the presteamed wheat we use today but coarsely ground hard local wheat, milled in the hand-operated stone mills one still finds in use in Chian homes. For lunch or dinner, it is sautéed in olive oil with onions, tomatoes and hot peppers and topped with the local cheese and, occasionally, chopped herbs.

This recipe is an adaptation of that dish.

Ingredients

Europe
Greece
Main course
Dinner
Lunch
Mediterranean

Ingredients

Method