Scheherazade Casserole
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracked wheat (bulgur)
|
|
| 1 | cup |
water
boiling |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cups |
onions
minced |
|
| 3 | cloves |
garlic
peeled and minced |
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
cumin
|
|
| 1 ½ | teaspoons |
basil
|
*
|
| 1 | x |
black pepper
and cayenne |
*
|
| 1 | large |
green bell peppers
diced |
|
| ¾ | cup |
soybeans (daizu)
dry, soaked 4 hours |
|
| 14 | ounces |
tomatoes
drained |
|
| 3 | tablespoons |
tomato paste
|
*
|
| ½ | cup |
parsley leaves
finely minced |
|
| 1 ½ | cups |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 237 | ml |
water
boiling |
|
| 15 | ml |
olive oil
|
|
| 473 | ml |
onions
minced |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
cumin
|
|
| 7.5 | ml |
basil
|
*
|
| 1 | x |
black pepper
and cayenne |
*
|
| 1 | large |
green bell peppers
diced |
|
| 177 | ml |
soybeans (daizu)
dry, soaked 4 hours |
|
| 404.6 | ml/g |
tomatoes
drained |
|
| 45 | ml |
tomato paste
|
*
|
| 118 | ml |
parsley leaves
finely minced |
|
| 355 | ml |
feta cheese
crumbled |
|
Directions
Preheat oven to 375℉ (190℃).
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℉ (190℃)., then uncover and bake 15 minutes more with the oven turned down to 350℉ (180℃). Serve hot.
