KADDO BOURANI (AFGHANI BAKED PUMPKIN WITH YOGURT SAUCE)
This recipe came from the San Francisco Chronicle in October, 2004. It was described as the Afghan version of sweet and sour, with the sweetened pumpkin and the tart yogurt. Yummy!
Provided by SherryKaraoke
Categories Vegetable
Time 4h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300°F.
- Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
- Cut each pumpkin half into 3- to 4-inch pieces.
- There should be about 8 pieces from each pumpkin.
- Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind.
- Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
- Coat both sides of the pieces, using all of the oil.
- Pour all the sugar evenly over the pieces.
- Cover the pan.
- Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
- Baste the pieces once with the pan juices after 2 1/2 hours of baking.
- The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
- Cover and refrigerate until serving time.
- Just before serving, taste and add more salt if necessary.
- Yields 2 cups sauce.
- For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
- Using the back of the spoon, spread the sauce a little.
- Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
- Add more sauce to taste.
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Kamala Bhujel
[email protected]The yogurt sauce was a bit too tangy for my taste.
Patty Mckinnon
[email protected]I would have liked the pumpkin to be a bit more tender.
Ejembi Sunday
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Mellow Shakes
[email protected]I'm not a fan of yogurt, but I really enjoyed the yogurt sauce in this dish.
HALO WORLD
[email protected]This dish is a great way to use up leftover pumpkin.
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[email protected]I would recommend this recipe to anyone who loves Afghan food.
Ibrahim Ja'afar
[email protected]This is a delicious and easy-to-make dish that I will definitely be making again.
Wesley Sellhausen
[email protected]I followed the recipe exactly and it turned out great!
Siblu Khan
[email protected]This dish is a great way to introduce Afghan cuisine to your friends and family.
khayrul Khan
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish.
Fabian Aze
[email protected]This is a great way to use up leftover pumpkin.
Michelle forster
[email protected]The crispy onions are the perfect finishing touch to this dish.
Laurel Stephens
[email protected]I love the way the yogurt sauce balances out the sweetness of the pumpkin.
Joe Vanhoy
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Pink Bhai
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavors and textures.
Aja Dabo
[email protected]Kaddo bourani is one of my favorite Afghan dishes. The combination of sweet pumpkin, tangy yogurt sauce, and crispy onions is heavenly.