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| Syrian Pumpkin Patties |
| DOWNLOAD RECIPE |
| These flavorful patties, which contain no eggs, are denser and more healthful than typical Western pancakes. In Syria, bulgur supplies the body in these patties, but in America some cooks discovered that oats make a suitable substitute. Of course, traditionalists insist on bulgur. Syrians tend to prefer their pumpkin pancakes savory and somewhat spicy, while Sephardim from Turkey and Greece generally like them slightly sweet. These might be served at a Syrian Hanukkah meal alongside bazargan (Syrian bulgur relish), yerba (stuffed grape leaves), spinach salad, and rice with pine nuts. Recipe from Olive Trees and Honey by Gil Marks |
- 1 cup fine bulgur
- 2 cups warm water
- 2 cups mashed cooked pumpkin (about 2 1/2 lbs raw, or 16 oz. pure-packed canned pumpkin
- 1 cup whole-wheat or unbleached all-purpose
- 1/2 cup cold water
- 1 onion, chopped
- 3 to 4 cloves garlic, minced
- 1/2 t. table salt or 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cumin
- Pinch of Aleppo or cayenne pepper
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- Put the bulgur in a medium bowl, add the warm water, and let soak
for 30 minutes. Drain.
- 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.
- 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.
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