Syrian Pumpkin Patties

Ingredients

• 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

Instructions

1. 1.
2. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes.
3. Drain.
4. 2.
5. Transfer the bulgur to a food processor.
6. Add all of the remaining ingredients except the oil and process until smooth.
7. If the mixture is too thin, add a little more flour.
8. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
9. 3.
10. Heat 1/4 inch oil in a large skillet over medium heat.
11. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side.
12. Serve warm or at room temperature.
13. This batter is looser than the bulgur version and is dropped from a spoon.
14. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper.
15. 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.
16. Spread the pumpkin mixture in an oiled 9-inch square baking pan.
17. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375F oven until golden brown, about 45 minutes.