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Khodra bi Furn (Lebanese Casserole)

What you need: 

2 large potatoes, peeled and boiled
1/2 cup vegan yogurt
1/2 cup green onions, chopped
1/4 cup parsley, chopped
salt and pepper, to taste
1-2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
1/2 cup bulgur wheat
1 medium eggplant, cubed
1/2 cup mushrooms, sliced
1/2 cup celery, chopped, optional
1/2 cup green pepper, chopped, optional
1 cup frozen peas, thawed
fresh basil, to taste
oregano, to taste
thyme, to taste

What you do: 

1. Preheat oven to 350 degrees F. Mash the boiled potatoes with the yogurt, green onions and parsley. Season with salt and pepper, and set aside.
2. In a large skillet or wok, fry the onion, garlic and bulgur wheat in the oil until onion is translucent (about 5 minutes.) Season with salt and pepper while frying.
3. Add the eggplant and mushrooms and continue cooking, covered, until the eggplant is just soft, about 10 minutes. Add celery and pepper, if desired.
4. Add the peas and herbs. Continue cooking, covered, for about 5 minutes. Place the filling in a deep casserole dish and spread the mashed potatoes on top. Bake uncovered 40-45 minutes.

Preparation Time: 
Cooking Time: 
Recipe Category: 


this is a really good recipie.  I was worrid about the bulgar wheat that it would be wierd that it wasn't cooked but it softened up as it bake and was really good.


The only things I changed were 1) didn't have soy yogurt so substituted plain soy creamer, and 2) added some vegan sausage crumbles to the veggie mix. Don't think I did all of the herbs, but used what was fresh from my garden. Also, used red skinned potatoes cause that's what I had.

This was sooooo yummy I made it twice in one week!!!

Super yummys.


I liked everything in the recipe except for the bulgar wheat which was way too crunchy for my fillings. It also took a long time to make without vegetable choppers.

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