(JEWISH GROUP) How to make quick and easy Sephardi pumpkin patties for Hanukkah

[Behind the Aegis]

Sephardi Jews have been turning pumpkin into fritters, pastries and patties for centuries. These quick bimuelos de kalavasa bring that history — and a nutrient-packed twist — to your Hanukkah table

In the United States, pumpkin pie is almost mandatory at Thanksgiving, while pumpkin makes occasional appearances in sweet breads and sometimes a creamy soup during the fall and winter — all the way through Hanukkah. Pumpkin also holds a special place in the stomachs — and history — of Sephardic Jews. This versatile fruit is used in cakes, soups, stews, puddings, jams, pastries and pancakes — including latkes. It can be savory or sweet and baked, boiled, roasted, steamed or stuffed. And, yes, it’s a fruit much like avocados, tomatoes and squash.

Pumpkins have been around as a cultivated food for a surprisingly long time. Native Americans grew them for nearly 6,000 years before pumpkins became one of the first New World foods introduced to Europeans by Spanish explorers in the early 1500s.

During the 16th century, the Jews remaining in Iberia were nearly all conversos, converts to Christianity, with many secretly hanging onto their Judaism, often through food. During the 16th and 17th centuries, these secret Jews continued to flee Spain’s inquisition across Europe to the Ottoman Empire and throughout the Mediterranean and Middle East, bringing with them their love of this new ingredient, pumpkin. As Gil Marks notes in “The Encyclopedia of Jewish Food:” The presence of pumpkin in early Mediterranean dishes is usually a sign of Sephardi influence.” You can read more about the history of Sephardim and pumpkin here.

From this Sephardi influence, Italian Jews were among the first to robustly incorporate pumpkin into their cuisine, becoming known for their pumpkin-stuffed ravioli and tortellini, puddings and sweet pumpkin fritters (fritelle di zucca). Sephardim who found new homes in what is now Turkey and Greece made many pumpkin dishes, including filling flakey Ottoman pastries to make borekas de kalavasa (pumpkin in Ladino, the language of Sephardim) and deep-fried pumpkin fritters or sweet pancakes, both called bimuelos de kalavasa. There are, by the way, different versions of the name, which include bumuelos, birmuelos and, in Central America, buñuelos.

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Sounds yummy. Anyone had these before?

[brer cat]

1. Link? tia - Never mind. I found it.