Scheherazade Casserole
Submitted by nala
Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.
YIELD
8 servingsPREP
30 minCOOK
45 minREADY
315 minThis is the famous Scheherazade Casserole from the Moosewood Cookbook, the 1977 vegetarian bible that launched a thousand college-town potlucks. Mollie Katzen designed it to deliver complete protein from grain-and-legume pairing back when most vegetarian recipes were still apologizing for themselves. The combination of bulgur and ground soybeans creates a meaty texture that, with cumin, basil, and crumbled feta on top, tastes far more like Mediterranean home cooking than 70s health food.
The two-step grain prep is what gives this casserole its character. Bulgur soaked in boiling water plumps up into tender, chewy beads. Soaked soybeans get ground in a food processor with fresh water until they resemble coarse meat. Combined, they create the dense, satisfying base that holds everything else together as it bakes.
Cumin is the dominant spice here, two full teaspoons of it. That much sounds heavy but it’s right. The cumin carries the casserole into clearly Middle Eastern territory, away from generic tomato-vegetable casserole land, and stands up to the saltiness of the feta on top.
The 4-hour soybean soak is the only real planning the recipe demands. Start the beans soaking in the morning and the rest comes together in 30 minutes after work. Canned cooked soybeans work in a pinch if time runs short.
Pro Tips
- Don’t skip the parsley. The half cup is doing significant flavor lifting against the heavy grains.
- Use feta in brine, not the crumbled pre-packaged kind. The flavor and texture are dramatically better.
- Cover for the first 30 minutes and uncover for the last 15. The cover lets the casserole steam, the uncover crisps the feta on top.
- Leftovers reheat beautifully and many fans say it’s better the second day.
Variations
- Substitute cooked lentils or chickpeas for the ground soybeans for a faster, less crunchy version.
- Add a teaspoon of sumac or za’atar with the cumin for more Middle Eastern depth.
- Top with a layer of toasted pine nuts before serving for extra crunch.
- Serve with tzatziki and warm pita on the side.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Lightly oil a 9×13 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℉ (190℃)., then uncover and bake 15 minutes more with the oven turned down to 350℉ (180℃). Serve hot.
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