Pumpkin Aladdzi

Peel and seed the pumpkin, then cut into 1-inch cubes to yield approximately 1 kg of prepared flesh.

Bring a large pot of salted water to a boil and add the pumpkin cubes, cooking until very tender, approximately 15–20 minutes.

Drain the pumpkin thoroughly and transfer to a bowl, then mash until smooth using a fork or potato masher.

Allow the mashed pumpkin to cool slightly, then add the eggs and sugar, stirring until well combined.

In a separate bowl, whisk together the flour, household soda, and salt, then fold this dry mixture into the pumpkin mixture until just combined.

Heat the butter and fat in a large skillet over medium heat until the fat is shimmering and the butter is melted.

Drop spoonfuls of the pumpkin batter into the hot fat, flattening slightly with the back of the spoon to form pancake-like fritters.

Fry the aladdzi for 3–4 minutes on the first side until golden brown and set, then carefully flip and fry the second side for another 2–3 minutes until golden.

Transfer the cooked aladdzi to a paper towel-lined plate to drain excess fat, then serve warm.