Vegetarian Syrian Pumpkin Patties Recipes

SYRIAN PUMPKIN PATTIES

Steps:

• 1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
• 2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
• 3. Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
• Sephardic Pumpkin Patties (Fritadas de Calabaza):
• This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
• Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh):
• Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.

VEGETARIAN SYRIAN PUMPKIN PATTIES

Steps:

• 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.
• Add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar.
• 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.

PUMPKIN PATTIES

Steps:

• In a large mixing bowl, mix all ingredients together with 2 beaten eggs. Form into round patties and coat with flour.
• Lightly beat the third egg and coat patties with egg then breadcrumbs.
• Melt butter in a large frying pan and fry patties until lightly browned on both sides.
• Serve hot.

PUMPKIN PATTIES

Steps:

• Combine all the ingredients.
• Mix well.
• Heat a frypan lightly greased with olive oil over medium heat.
• Shape the mixture ino balls.
• Place in the frypan and gently flatten into patties.
• Fry for 5-10 minutes on each side until golden brown.
• Serve with a salad and crusty bread rolls.

VEGETARIAN SAVORY PUMPKIN PASTIES

Steps:

• In a skillet, heat the oil and brown the onion and garlic together until soft and translucent.
• In a mixing bowl, mix with the pumpkin and the browned onion together.
• Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency.
• Whisk in the remaining ingredients.
• Preheat the oven to 350F and while it's preheating, roll out the pastry crust and use a biscuit cutter, 5-oz ramekin, or the outline of a can to cut circles.
• Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly.
• Put about a rounded tablespoon-ful of pasty mixture into each circle.
• Brush the edges with egg white, fold the pastry with your fingers to form semi-circles, sealing them, and crimp the edges down with a fork.
• Brush the outsides of each sealed pasty with egg white.
• Bake for 30-35 minutes or until golden brown.
• Let cool on a wire rack for about 5-10 minutes prior to eating. They are delicious with some herbed sour cream. I also like them with guacamole.