Scheherazade casserole
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Scheherazade casserole
  Casserole    Vegetarian  
Last updated 6/12/2012 1:22:25 AM. Recipe ID 55033. Report a problem with this recipe.
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      Title: Scheherazade casserole
 Categories: Vegetarian, Casseroles
      Yield: 8 Servings
 
      1 c  Raw bulgur
      1 c  Boiling water
      1 tb Olive oil
      2 c  Minced onion
      3    Large cloves garlic, minced
    1/2 ts Salt
      2 ts Cumin
  1 1/2 ts Basil
           Black pepper & cayenne
      1    Large green pepper, diced
    3/4 c  Dry soybeans, soaked 4 hours
      1    14 oz. can tomatoes, drained
      3 tb Tomato paste-half 7 oz. can
    1/2 c  Finely minced parsley
  1 1/2 c  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 saute over medium heat for 5 to 8 minutes. Add
  green pepper and saute 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 sauteed
  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.
 




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Recipe ID 55033 (Apr 03, 2005)

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