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Vegan Western Asian Recipes
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Vegetarian Syrian Pumpkin Patties
From: Dancer


  • 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.

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.