Kaddo Bourani (Afghani Baked Pumpkin With Yogurt Sauce)

Recipe by SherryKaraoke
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (3 lb) sugar pumpkin
  • 14
    cup corn oil, plus
  • 2
    tablespoons corn oil or 2 tablespoons other neutral oil
  • 3
    cups sugar
  • 2
    cups plain yogurt (do not use nonfat)
  • 2
    garlic cloves, minced
  • 1
    teaspoon dried mint
  • 12
    teaspoon salt, to taste
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DIRECTIONS

  • 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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