KADDO BOURANI (PUMPKIN WITH YOGURT AND MEAT SAUCES)
Steps:
- Preheat the oven to 300 degrees. 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. 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. Toss pumpkin pieces with oil then sugar and place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer. Pour leftover 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. Stir together the yogurt, garlic, mint and salt. Cover and refrigerate until serving time. Just before serving, taste and add more salt if necessary. Heat the oil in a heavy, medium-sized saucepan until it ripples. Add the onions and saute over medium-high heat, stirring, until they are golden brown, about 18 minutes. Add the beef and saute, stirring constantly to break it up into tiny pieces, until the meat is no longer pink, about 5 minutes. Stir in the tomato, garlic, coriander, salt, pepper and turmeric. Cook for 5 minutes. Blend in the tomato paste. Add the water and bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes. Use 2 to 2 1/2 cups of the sauce for the Kaddo Bourani. Cool, cover and refrigerate the remaining sauce for use throughout the week. 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, Center some pumpkin on the sauce. Spoon about 1/4 cup of the meat sauce over the pumpkin.
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Muhammad Shehryar
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes.
Eimonye O Robert
[email protected]I'm not sure what went wrong, but my Kaddo bourani turned out really bland. I think I might have used too much yogurt.
Rony Khan
[email protected]This is a delicious and healthy dish. I love that it's made with all fresh ingredients.
Arun Tuttle
[email protected]I love this recipe! It's so versatile. You can use any type of pumpkin or squash, and you can adjust the spices to your liking.
tabitha babale
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Alee Khan
[email protected]I made this dish for a party and it was a big hit! Everyone loved it.
Hood Kamulegeya
[email protected]This dish was easy to make and very flavorful. I especially liked the yogurt sauce. It was a great way to add some tanginess to the dish.
Noty Boy
[email protected]I'm not a big fan of pumpkin, but I decided to try this recipe anyway. I was pleasantly surprised! The pumpkin was actually very good, and the yogurt and meat sauces were delicious. I would definitely make this again.
Vann Tillman
[email protected]This recipe is a great way to use up leftover pumpkin. I had some roasted pumpkin in the fridge and I decided to try this recipe. It was so easy to make and it turned out great! The pumpkin was perfectly cooked and the yogurt and meat sauces added a
M Hussain Bajwa
[email protected]I made this dish last night and it was a hit with my family! The pumpkin was so tender and flavorful, and the yogurt and meat sauces were the perfect accompaniment. I will definitely be making this again.
Fire Oreo
[email protected]Kaddo bourani is a delicious and hearty dish that is perfect for a cold winter night. The pumpkin is roasted to perfection and the yogurt and meat sauces add a wonderful flavor. I highly recommend this recipe!