Scheherazade Casserole

I am excited to share this recipe from one of my favorite cookbooks: the Moosewood Cookbook. It’s eggless and can be made a day in advance if needed. I especially love this recipe as it continues to taste great, even when served as a leftover dish!


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Scheherazade Casserole
Serves 6-8


  • 1 cup raw bulgur
  • 1 cup boiling water
  • 1 tbsp olive oil
  • 2 cups minced onion
  • 3 large cloves garlic, minced
  • 1/2 tsp salt
  • 2 tsp cumin
  • 1 1/2 tsp basil
  • 1 large bell pepper, diced
  • 3/4 cup dry soybeans (need to be soaked for a minimum of 4 hours)
  • 1 14 1/2 oz cans of tomato, drained
  • 2 tbsp tomato paste
  • 1/2 cup (packed) finely minced parsley
  • 1-2 cups crumbled feta cheese
  • black pepper and cayenne to taste


  1. Preheat oven to 375˚F. Lightly oil a 9×13-inch baking pan.
  2. Place the bulgur in a small bowl. Add boiling water, cover with a plate or lid, and let stand for at least 15 minutes.
  3. Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt, and seasonings. Stir occasionally as you sauté over medium heat for 5-8 minutes. Add bell pepper and sauté about 5 minutes more.
  4. Drain the soybeans, if necessary, and place them in a blender of food processor with 1 cup fresh water. Grind until the soybeans resemble a course batter. Transfer to a large bowl.
  5. Add the soaked bulgur and sautéed vegetables to the soybeans. Stir in the tomatoes, breaking them into bite-sized pieces. Add tomato paste, parsley, and 1 cup of feta. Mix well.
  6. 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 at 350˚F. Serve hot and enjoy!


Recipe sourced from the Moosewood Cookbook.

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