Syrian Pumpkin Patties

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   Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes.

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   Drain.

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   2.

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   Transfer the bulgur to a food processor.

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   Add all of the remaining ingredients except the oil and process until smooth.

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   If the mixture is too thin, add a little more flour.

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   Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.

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   3.

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    Heat 1/4 inch oil in a large skillet over medium heat.

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    In batches, fry the patties, turning once, until golden brown, about 2 minutes per side.

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    Serve warm or at room temperature.

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    This batter is looser than the bulgur version and is dropped from a spoon.

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    Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper.

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    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.

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    Spread the pumpkin mixture in an oiled 9-inch square baking pan.

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    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.

* Per serving · 4 servings · Values may vary.