Friday, February 1, 2013

Kaddo Bourani (Pumpkin with Yogurt and Meat Sauces)

The sweet hot pumpkin mixed with the tang of the cold yogurt sauce and then melded with the hot savory ground beef sauce.(a vegetarian option by leaving out the meat sauce)


  • 2 Sugar Pie pumpkins, each about 3 pounds
  • 6 tbsp corn oil
  • 3 C sugar
Yogurt sauce:
  • 2 C plain yogurt (we used lowfat, which was fine)
  • 2 garlic cloves, minced
  • 1 tsp dried mint
  • 1/2 tsp salt
Meat sauce:
  • 1/4 C corn oil
  • 1 large onion, finely diced
  • 1 1/2 lbs. 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


  1. Preheat your oven to 300ยบ.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
Pumpkin Pieces in the pans after being cooked

Yogurt sauce:
  1. Mix all the ingredients together. Refrigerate, covered, until ready to serve.

Meat sauce:
  1. Brown the onions in the oil in a heavy-bottomed saucepan. 
  2. 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. 
  3. Add all other ingredients (except for the tomato paste and water) and cook, stirring, for another 5 minutes or so. 
  4. 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.) 
  5. Lower the heat and let simmer, covered, for about 15 minutes.


Unknown said...

Wonderful post i must say. thanks for sharing this wonderful post.
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AM said...

3 cups of sugar for the pumpkin???? That can't be right!

AM said...

3 cups of sugar for the pumpkin???? That can't be right!

Cathy said...

It's right. I've made this recipe for several years now, and that's what it takes - that's why the note of incredulity in the recipe. Just try it.

Unknown said...

no. that's way too much sugar, even if that is the correct recipe.

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