Syrian Pumpkin Patties Recipe Epicuriouscom

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 GRUYèRE GRATIN WITH THYME

Steps:

• Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
• Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
• Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.