Persian-Scheherazade Casserole

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Persian-Scheherazade Casserole

 

1 cup raw bulgur

1 cup boiling water

1 tablespoon olive oil

2 cups minced onion

3 large clove garlic, minced

1/2 teaspoon salt

2 teaspoons cumin

1 1/2 teaspoons basil

black pepper and cayenne

1 large green pepper, diced

3/4 cup dry soybeans, soaked 4 hours

1 14 oz. can tomatoes, drained

3 tablespoons tomato paste-half 7 oz. can

1/2 cup finely minced parsley

1 1/2 cups feta cheese, crumbled

 

Preheat oven to 375 degrees. 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 sauté over medium heat for

5 to 8 minutes. Add green pepper and sauté 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 sautéed 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 degrees, then uncover and bake 15 minutes

more with the oven turned down to 350 degrees.

Serve hot.

Makes 8 servings.