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Kaddo Bourani

October 19, 2010

I really shouldn’t have been attempting to cook  tonight (especially the drinking wine part).  I need to be finishing my nursing school applications ASAP.  If I don’t get in somewhere, I’m going to blame the night I attempted to cook Afghani food.

So P and I have a pumpkin patch growing in our front yard.  I planted a bunch of seeds I’d saved from a farm pumpkin from last year, knowing they probably wouldn’t grow since squash are notoriously funky and tend to cross pollinate.  Except they did grow into really pretty pumpkins.  I was doing pumpkin recipe research a few days ago and came across a recipe for kaddo bourani on Tiny Urban Kitchen (a new to me blog).  Despite thinking it’s pretty tasty I don’t think I’ve ever attempted to cook Afghani food before, but this recipe looked easy enough and we had most of the ingredients on hand.

This pumpkin was huge and freakishly orange on the inside.  I only ended up cooking half of it and we still had enough pumpkin for at least six people.

It was really delicious.  I love how Afghani food is aromatic without being spicy-hot.  We do a lot of chili powder around these parts and sometimes it’s nice to eat other spices.  If you aren’t up for cooking Afghan food, and you live in Sacramento, I highly recommend Bamiyan.  They also sell rugs which adds character and the food is great.

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Kaddo Bourani
Recipe adapted from Tiny Urban Kitchen (though I’d really recommend just checking hers out…I just made lazy person adjustments).

For the pumpkin
1 pumpkin of reasonable size
2T olive oil
2T maple syrup

For the Yogurt Sauce
2 C plain yogurt (I used greek yogurt mixed with a tiny splash of milk)
2 garlic cloves, minced
1 tsp dried mint
½tsp salt

For the Meat Sauce
2T olive oil
1 large onion, chopped until you get bored trying to make it form tiny pieces.
1 lb. ground beef
4 large tomatoes, finely chopped
2 large garlic cloves, minced
1 ¼tsp ground coriander
1 1/2 tsp salt
1 tsp freshly ground pepper
½ tsp ground turmeric
1 1/3 C water

Preheat oven to 400ºF. Cut pumpkin in half and scrape out seeds and stringy stuff.  Cut each half into equal sized pieces (around 3 inches wide).  Add about a cup of water to a baking dish to prevent the pumpkin from burning and to speed cooking time.  Place the pumpkin slices hollow side up in a baking dish and drizzle with olive oil.  Drizzle maple syrup on top. Cover the pan with foil and bake for about an hour (The original recipe called for 3 hours, but at a lower temp and didn’t have water in the baking dish. I think mine baked much faster because of it).

While the pumpkin is baking, prepare the yogurt and meat.

For the yogurt, mix all ingredients and stick in the fridge.  Easy.

For the meat, saute chopped onions over medium high heat until golden brown. Add beef and saute at a high heat, until beef is evenly cooked (about 5 minutes).  Add remaining ingredients (except water).  Stir and simmer for about 5 more minutes.  Add water and bring to a boil over high heat.  Reduce and simmer until it is your desired consistency.

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One Comment leave one →
  1. barefootrooster permalink
    October 19, 2010 12:14 pm

    this looks FANTASTIC. starring this for future reference, especially since the boy is a meat-lover and i don’t cook it very often. maybe i’ll get a pumpkin as part of my farm share today. thanks!

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