Scheherazade Casserole

5 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 259.4
  • Total Fat: 11.7 g
  • Cholesterol: 25.0 mg
  • Sodium: 580.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 6.8 g
  • Protein: 14.0 g

View full nutritional breakdown of Scheherazade Casserole calories by ingredient
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Recipe from Molly Katzen's Moosewood Cookbook Recipe from Molly Katzen's Moosewood Cookbook
Number of Servings: 8


    1 c. raw bulgur
    1 c. boiling water
    1 tbsp olive oil
    2 c. minced onion
    3 large cloves garlic, minced
    1/2 tsp salt
    2 tsp cumin
    1 1/2 tsp basil
    black pepper and cayenne, to taste
    1 large bell pepper, diced
    1 14.5 oz can tomatoes, drained
    3/4 c dry soybeans, soaked
    3 Tbs (half a small can) tomato paste
    1/2 c. (packed) finely minced parsely
    1.5 c. crumbled feta cheese


1. Preheat oven to 375 F. Lightly oil a 9x13 inch baking pan.
2. Place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand at least 15 minutes
3. 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 bell pepper and saute about 5 minutes more.
4. Drain the soybeans, if necessary, and place them in a blender or food processor with 1 cup of fresh water. Grind until the soybeans resemble a coarse batter. Transfer to a large bowl.
5. 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.
6. Spread into the baking pan and sprinkle the remaining feta on top. Cover a bale for 30 minutes at 375 F, then uncover and bake 15 more minutes with the oven turned down to 350 F. Serve hot.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BREES2.

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Member Ratings For This Recipe

  • One of my favorites
    - 5/5/12

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  • I have been making this for the recipe, and the cookbook. Decided to try cooking the beans after soaking this time, bring to boil and simmer 20 min., then puree in blender. Turned out much creamier and smoother. Texture was great when combined w/ bulgar. - 3/10/12

    Was this review helpful?   yes  No
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