Name: Syrian Pumpkin Patties
Yield: Makes about 12 patties
Ingredients: 1 cup fine bulgur; 2 cups warm water; 2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces pure-pack canned pumpkin; 1 cup whole-wheat or unbleached all-purpose flour; 1/2 cup cold water; 1 onion, chopped; 3 to 4 cloves garlic, minced; About 1/2 teaspoon 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; Vegetable oil for frying

Kibbet Yatkeen

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 notes

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