Vegetarian Syrian Pumpkin Patties
From: Dancer

SERVES 6 -8

• 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)

Soak the bulgur in warm water for 20 minutes.

Drain.

Transfer the bulgur to a food processor with the remaining ingredients except the oil and puree.

If the mixture is too thin, add a little more flour.

Shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick.

Heat 1/8-inch oil in a large skillet over medium heat.

Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side.

Serve warm or at room temperature.

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.

Drain, cut off the peel, and mash.

Gently press in a strainer to remove the excess liquid.

VARIATIONS: Fritadas de Calabaza (Sephardic Pumpkin Patties): This batter will be looser than the bulgur version, and is dropped from a spoon.

Omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne.

If desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger.

Kibbet Yatkeen bi Seniyeh (Syrian Baked Pumpkin Casserole): Spread the pumpkin mixture into an oiled 9-inch-square baking pan.
Cut into diamonds or 1 1/2-inch squares.

Drizzle with 1/4 cup vegetable oil.

Bake in a 400-degree oven until golden brown.