Kaddo Bourani
For the pumpkin
- 2 Sugar Pie pumpkins, each about 3 pounds
- 6 tbsp corn oil
- 3 C sugar or sugar substitute
- OR canned pumpkin works very well in the recipe although it tends to be a little “wet”
- OR use butternut squash
For the yogurt sauce
- 2 C plain yogurt (we used lowfat, which was fine)
- 2 garlic cloves, minced
- 1 tsp dried mint
- 1/2 tsp salt
For the meat sauce
- 1/4 C corn oil
- 1 large onion, finely diced
- 1 1/2 lbs. ground beef (or french green lentils in the place of ground beef)
- 1 large tomato, seeded and finely chopped
- 2 large garlic cloves, minced
- 1 1/4 tsp ground coriander
- 1 1/2 tsp salt
- 1 tsp freshly ground pepper
- 1/2 tsp ground turmeric
- 2 tbsp tomato paste
- 1 1/3 C water
Make the pumpkin:
It helps to have a serious vegetable cleaver for this bit.
Preheat your oven to 300º.
Wash off the outside of the pumpkins. Cut them in half. Scrape out the stringy stuff on the inside. Cut the halves into 3″-4″ pieces or so. Peel them – you can actually use a regular peeler for this, though it helps to have a sharp paring knife to get the stem and hard-to-reach rind bits off. Peel it deeply enough that you get rid of all the green and rind.
Find a baking pan large enough to hold all the pumpkin pieces in a single layer. Use multiple pans, if need be. Cover the pumpkin pieces in the oil (yes, really, use all of it), and place them hollow side up in the pan(s). Pour the sugar evenly over the pumpkin pieces (yes, really, just grit your teeth and use all of it; if you have a small child, you may find it easier to have them do this part for you, and you can look away until they’re done).
Cover the pan(s) with aluminum foil. Bake for 2 1/2 hours, then baste the pieces with the pan juices, cover them up again, and bake for another 45 minutes.
The sugar will all melt away and end up partially absorbed. The pumpkin pieces will turn dark orange and translucent. They will have a stunningly novel texture. It is a beautiful thing.
Make the yogurt sauce:
Mix all the ingredients together. Refrigerate, covered, until ready to serve.
Make the meat sauce:
Brown the onions in the oil in a heavy-bottomed saucepan. Add the meat and cook over medium-high heat, stirring, until it is broken up into small pieces and the pinkness is almost entirely gone. Add all other ingredients (except for the tomato paste and water) and cook, stirring, for another 5 minutes or so. Stir in the tomato paste, then add the water and bring to a boil. (Really, it will probably boil as soon as it touches the pan.) Lower the heat and let simmer, covered, for about 15 minutes.
Serve:
Hot pumpkin, topped with cold yogurt sauce, topped with hot meat sauce.
Alternative: Make the recipe in a frying pan, with the raw pumpkin cut up into smaller pieces so it will cook quickly. You can also use substantially less sugar, but then it isn't going to become as translucent. You can eat it without the meat. It's also fine to use acorn squash or even pre-cut sweet potato fries, but sugar or pie pumpkins taste best. You can also add a touch of cilantro and onion, and ramp up the savory/sweet connection. Pomegranate seeds on top add additional color and flavor.
It works best as an appetizer, so you’d probably do well to match an entree with it, rather than a side. My current favorite Afghani main dish is Fesenjan, which is chicken in a thick, intense pomegranate walnut sauce. Or, I quite like lamb with couscous and caramelized onions. Lamb sauteed with yellow split peas,onions, and garlic mushrooms.
source: http://habeasbrulee.com/2006/10/20/kaddo-bourani-pumpkin-with-yogurt-and-meat-sauces/