Scheherazade Casserole

Recipe Ingredients

1 cup	237ml	Raw bulgur
1 cup	237ml	Boiling water
1 tablespoon	15ml	Olive oil
2 cups	125g / 4.4oz	Minced onion
3		Garlic - minced
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Cumin
1 1/2 teaspoons	7.5ml	Basil
		Black pepper & cayenne
1		Green pepper - diced (large)
3/4 cup	120g / 4.2oz	Dry soybeans - soaked 4 hours
1		Tomatoes - drained
3 tablespoons	45ml	Tomato paste-half 7 oz. Can
1/2 cup	46g / 1.6oz	Finely minced parsley
1 1/2 cups	219g / 7.7oz	Feta cheese - crumbled

Recipe Instructions

Preheat oven to 375F. 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 375F., then uncover and bake 15 minutes more with the oven turned down to 350F.

Serve hot.

Source:
Taste of Home, Oct/Nov '93, p. 59

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