Bazargan American Style Recipes

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SYRIAN PUMPKIN PATTIES



Syrian Pumpkin Patties image

Provided by Gil Marks

Yield Makes about 12 patties

Number Of Ingredients 14

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

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.

BAZARGAN (AMERICAN STYLE) RECIPE



Bazargan (American style) Recipe image

Provided by Joeventures

Number Of Ingredients 12

1 cup Fine bulgur wheat
1/2 diced green bell pepper
1 diced medium-large onion
Red pepper flakes
Pine nuts
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 cup ketchup
1/2 cup apple butter
1/2 cup olive or vegetable oil
1/4 cup lemon juice
chopped parsley

Steps:

  • Be careful of the bulgur wheat you choose. Make sure it is fine, not coarse. Generally, you won't be able to find this kind of bulgur wheat at any large grocery chain. Soak and drain bulgur wheat three times, then set it aside. Dice the onion and pepper, then combine with bulgur wheat. Combine all other ingredients.

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