Syrian Pumpkin Patties

• 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

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.

bulgur, water, mashed cooked pumpkin, flour, cold water, onion, garlic, salt, ground coriander, ground black pepper, ground allspice, ground cumin, cayenne pepper, vegetable oil

Taken from www.epicurious.com/recipes/food/views/syrian-pumpkin-patties-233359 (may not work)