Scheherazade casserole

8 Servings

Ingredients

Quantity Ingredient
1 cup Raw bulgur
1 cup Boiling water
1 tablespoon Olive oil
2 cups Minced onion
3 Large cloves garlic, minced
½ teaspoon Salt
2 teaspoons Cumin
1½ teaspoon Basil
Black pepper & cayenne
1 Large green pepper, diced
¾ cup Dry soybeans, soaked 4 hours
1 14 oz. can tomatoes, drained
3 tablespoons Tomato paste-half 7 oz. can
½ cup Finely minced parsley
1½ cup Feta cheese, crumbled

Directions

Preheat oven to 375 F. Lightly oil a 9x13 inch baking pan. Place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand at least 15 minutes. Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt and seasonings. Stir occasionally as you saute over medium heat for 5 to 8 minutes. Add green pepper and saute about 5 minutes more. Drain the soybeans, if necessary, and place them in a blender or food processor with 1 cup fresh water. Grind until the soybeans resemble a coarse batter.

Transfer to a large bowl. Add the soaked bulgur and sauteed vegetables to the soybeans. Stir in the tomatoes, breaking them up into bite-sized pieces. Add tomato paste, parsley and 1 cup of the feta. Mix well. Spread into the baking pan and sprinkle the remaining feta on top. Cover and bake for 30 minutes at 375 F., then uncover and bake 15 minutes more with the oven turned down to 350 F. Serve hot.

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