Vegetarian Syrian Pumpkin Patties

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup fine bulgur
• warm water, for soaking
• 2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces pure-pack canned pumpkin
• 1 cup all-purpose flour
• 1/2 cup water
• 1 medium onion, chopped
• 3 -4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon grated black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cumin
• 1 pinch cayenne
• olive oil or vegetable oil (for frying)

Recipe

• 1 soak the bulgur in warm water for 20 minutes.
• 2 drain.
• 3 transfer the bulgur to a food processor with the remaining ingredients except the oil and puree.
• 4 if the mixture is too thin, add a little more flour.
• 5 shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick.
• 6 heat 1/8-inch oil in a large skillet over medium heat.
• 7 fry the patties, turning once, until golden brown on both sides, about 2 minutes per side.
• 8 serve warm or at room temperature.
• 9 hint; to cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes.
• 10 drain, cut off the peel, and mash.
• 11 gently press in a strainer to remove the excess liquid.
• 12 variations: fritadas de calabaza (sephardic pumpkin patties): this batter will be looser than the bulgur version, and is dropped from a spoon.
• 13 omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne.
• 14 add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar.
• 15 if desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger.
• 16 kibbet yatkeen bi seniyeh (syrian baked pumpkin casserole): spread the pumpkin mixture into an oiled 9-inch-square baking pan.
• 17 cut into diamonds or 1 1/2-inch squares.
• 18 drizzle with 1/4 cup vegetable oil.
• 19 bake in a 400-degree oven until golden brown.