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8 servings
suggest servings
| 1 | cup | bulgur | |
| 1 | cup | water | boiling |
| 1 | tablespoon | olive oil | |
| 2 | cups | onion | minced |
| 3 | cloves | garlic | peeled and minced |
| 1/2 | teaspoon | salt | |
| 2 | teaspoons | cumin | |
| 1 1/2 | teaspoons | basil | |
| 1 | x | black pepper | and cayenne |
| 1 | large | green bell pepper | diced |
| 3/4 | cup | soybeans (daizu) | dry, soaked 4 hours |
| 14 | ounces | tomatoes | drained |
| 3 | tablespoons | tomatoe paste | |
| 1/2 | cup | parsley leaves | finely minced |
| 1 1/2 | cups | 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 sauté over medium heat for 5 to 8 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 F.
, then uncover and bake 15 minutes more with the oven turned down to 350 F.
Serve hot.
| % Daily Value* | |
| Total Fat 6.0g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 160mg | 7% |
| Total Carbohydrate 26.0g | 9% |
| Dietary Fiber 7.0g | 26% |
| Sugars 3.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 14% | Vitamin C | 52% | |
| Calcium | 9% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Hints and tips on how to best use a bread machine. Nothing beats waking up to the smell of fresh bread in the morning....
Recipe works very well and is easy. Eggplant turns out tasty and crispy. Amount of thyme is missing from recipe. I used 1/4 teaspoon.
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