Scheherazade Casserole

Name: Scheherazade Casserole
Yield: 8
Cuisine: Fusion
Ingredients: cracked wheat (bulgur); water; olive oil; onions; garlic; salt; cumin; basil; black pepper; green bell peppers; soybeans (daizu); tomatoes; tomato paste; parsley leaves; feta cheese

Submitted by nala

Ingredients

CUP CRACKED WHEAT (BULGUR)

CUP WATER
boiling

TABLESPOON OLIVE OIL

CUPS ONIONS
minced

CLOVES GARLIC
peeled and minced

TEASPOON SALT

TEASPOONS CUMIN

1 ½

TEASPOONS BASIL *

X BLACK PEPPER
and cayenne *

LARGE GREEN BELL PEPPERS
diced

CUP SOYBEANS (DAIZU)
dry, soaked 4 hours

OUNCES TOMATOES
drained

TABLESPOONS TOMATO PASTE *

CUP PARSLEY LEAVES
finely minced

1 ½

CUPS FETA CHEESE
crumbled

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.