Scheherazade casserole

 
                           SCHEHERAZADE CASSEROLE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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