Title: Scheherazade Casserole
Categories: Vegetarian Casserole
Yield: 8 Servings
| 1 | c | Raw bulgur |
| 1 | c | Boiling water |
| 1 | tb | Olive oil |
| 2 | c | Minced onion |
| 3 | | Large cloves garlic, minced |
| 1/2 | ts | Salt |
| 2 | ts | Cumin |
| 1 1/2 | ts | Basil |
| | | Black pepper & cayenne |
| 1 | | Large green pepper, diced |
| 3/4 | c | Dry soybeans, soaked 4 hours |
| 1 | | 14 oz. can tomatoes, drained |
| 3 | tb | Tomato paste-half 7 oz. can |
| 1/2 | c | Finely minced parsley |
| 1 1/2 | c | Feta cheese, crumbled |
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.