Basic information

Scheherazade casserole


3/4 c
 Dry soybeans, soaked 4 hours
3 Tbs
 Tomato paste-half 7 oz. can
 Large cloves garlic, minced
2 tsp
2 c
 Minced onion
1/2 tsp
1/2 c
 Finely minced parsley
1 1/2 tsp
1 1/2 c
 Feta cheese, crumbled
1 c
 Raw bulgur
1 c
 Boiling water
1 Tbs
 Olive oil
 Large green pepper, diced
 14 oz. can tomatoes, drained
 Black pepper & cayenne


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.