1. Soak the bulgur in warm water for 20 minutes. 2. Drain. 3. Transfer the bulgur to a food processor with the remaining ingredients except the oil and puree. 4. If the mixture is too thin, add a little more flour. 5. Shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick. 6. Heat 1/8-inch oil in a large skillet over medium heat. 7. Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side. 8. Serve warm or at room temperature. 9. HINT; To cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes. 10. Drain, cut off the peel, and mash. 11. Gently press in a strainer to remove the excess liquid. 12. VARIATIONS: Fritadas de Calabaza (Sephardic Pumpkin Patties): This batter will be looser than the bulgur version, and is dropped from a spoon. 13. Omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne. 14. Add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar. 15. If desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger. 16. Kibbet Yatkeen bi Seniyeh (Syrian Baked Pumpkin Casserole): Spread the pumpkin mixture into an oiled 9-inch-square baking pan. 17. Cut into diamonds or 1 1/2-inch squares. 18. Drizzle with 1/4 cup vegetable oil. 19. Bake in a 400-degree oven until golden brown. ---------------------------------------------------------------------------
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