VEGETARIAN SYRIAN PUMPKIN PATTIES
Make and share this Vegetarian Syrian Pumpkin Patties recipe from Food.com.
Provided by Dancer
Categories Grains
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 177.3, Fat 0.7, SaturatedFat 0.1, Sodium 200.1, Carbohydrate 38.8, Fiber 5.5, Sugar 1.5, Protein 5.7
SYRIAN PUMPKIN PATTIES
Provided by Gil Marks
Yield Makes about 12 patties
Number Of Ingredients 14
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.
MIDDLE EASTERN KIBBEH
Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.
Provided by Ron Shepherd
Categories World Cuisine Recipes Middle Eastern Israeli
Time 32m
Yield 12
Number Of Ingredients 9
Steps:
- Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
- Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
- Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.4 g, Cholesterol 38 mg, Fat 9.6 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 0.6 g
PUMPKIN PATTIES
This comes courtesy of Lowan Whole Foods and is a great way to use up that extra piece of cooked pumpkin or pumpkin puree.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 40m
Yield 10 patties
Number Of Ingredients 10
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.
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