| 1 | Preheat oven to 375°F. |
| 2 | Lightly oil a 9x13 inch baking pan. |
| 3 | Place the bulgur in a small bowl. |
| 4 | Add boiling water, cover with a plate, and let stand at least 15 minutes. |
| 5 | Meanwhile, heat the olive oil in a large skillet. |
| 6 | Add onion, garlic, salt and seasonings. |
| 7 | Stir occasionally as you saute over medium heat for 5 to 8 minutes. |
| 8 | Add green pepper and saute about 5 minutes more. |
| 9 | Drain the soybeans, if necessary, and place them in a blender or food processor with 1 cup fresh water. |
| 10 | Grind until the soybeans resemble a coarse batter. |
| 11 | Transfer to a large bowl. |
| 12 | Add the soaked bulgur and sauteed vegetables to the soybeans. |
| 13 | Stir in the tomatoes, breaking them up into bite-sized pieces. |
| 14 | Add tomato paste, parsley and 1 cup of the feta. |
| 15 | Mix well. |
| 16 | Spread into the baking pan and sprinkle the remaining feta on top. |
| 17 | Cover and bake for 30 minutes at 375°F., then uncover and bake 15 minutes more with the oven turned down to 350°F. |
| 18 | Serve hot. |
