Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
