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- 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.
- 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.