Rosh HaShanah Recipes
Gourds
"The L-RD's stern decree be torn up and we be remembered for the many good deeds we did last year" from the Hebrew word for gourd which is close in spelling and pronunciation to another Hebrew word which means "ripped away"
Kibbet Yatkeen (Pumpkin Patties)
Ingredients:
1 cup fine bulgur (Warm water for soaking the bulgur)
2 cups mashed cooked pumpkin (about 2½ pounds raw or 16 ounces pure-pack canned)
1 cup all-purpose WHOLE GRAIN Flour
½ cup water
1 medium onion, chopped
3 to 4 cloves garlic, minced
About ½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon grated black pepper
¼ teaspoon ground allspice
¼ teaspoon ground cumin
Pinch of cayenne* (omit if you do not want spicy)
Olive or vegetable oil for frying (Grapeseed oil is great!)
Directions:
Cooking Fresh Pumpkin
To cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water (already brought to boil), 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.
Making Recipe
1. Soak the bulgur in warm water for 20 minutes. Drain.
2. 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 ½-inch thick.
3. 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.
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