Prep: 1. Chop onion. Make: 1. Heat oil in a large Dutch oven or sauce pot. 2. Add onion, lamb, bulgur and red chili flakes. Cook, breaking up lamb with a wooden spoon, until lamb is cooked and onions have softened, about 5-8 minutes. 3. Add paprika and cook until fragrant, 30 seconds. 4. Add tomatoes and 2 cups of water. Bring to a boil then reduce to a simmer. 5. Partially cover, and simmer until bulgur is cooked and stew has thickened, about 25 minutes. 6. Stir in beans and feta. Cook until heated through, 2-3 minutes. Season to taste with salt and pepper.