Comments on: Kaddo Bourani (Pumpkin with Yogurt and Meat Sauces)

By: Marge

Marge — Sun, 20 Dec 2009 16:02:38 +0000

I have made this as a side dish for Xmas, part of an Indian buffet to focus on my daughter-in-law’s favorite cuisine. It may well wind up the glorious main dish. It is so tasty and different. I used veggie crumbles in place of meat since I my son and DIL are vegetarians. I can’t wait to enjoy the left overs. I have planned this with a tofu briyania, cumin scented samosas and veggie korma and am very pleased with the variety of flavors.

By: Dorothy

Dorothy — Mon, 19 Oct 2009 21:19:06 +0000

If the sugar freaks you out, substitute 3.5 cups of bulk splenda for the sugar. Works just as well!!

By: Kai

Kai — Sat, 04 Oct 2008 14:15:20 +0000

I made this for our annual family pumpkin spree yesterday, and 19 out of 20 people say it was absolutely delicious.

By: KW Crosby

KW Crosby — Wed, 23 Apr 2008 18:51:02 +0000

Thank you so much for posting this recipe. I can’t wait to try it! We just went to Helmand in Cambridge last weekend and loved it. How great would it be to replace that icky sweet potato/marshmallow gunk with this at Thanksgiving?!

By: Rebekah L

Rebekah L — Tue, 06 Nov 2007 05:53:03 +0000

What a great recipe! There’s an amazing Afghani restaurant here in the Silicon Valley that my husband and I go to every so often and I always end up wanting more and more and more kadu! I had a big beautiful butternut squash sitting in my kitchen today and I decided that it was time I tried making it into kadu. This was a perfect recipe and my husband and I were duly impressed with the result! It went really well with basmati rice, garlic naan and sauteed brussel sprouts in browned butter. Delicious!

By: Janet

Janet — Tue, 30 Oct 2007 23:55:09 +0000

Thank you for publishing this recipe. It’s a quirky wonderful dish-and something we periodically crave (Helmand’s in Cambridge being our supplier). I prefer it without the meat sauce, and with fresh mint in the yogurt. 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. With toasted walnuts, a side salad it’s an ample main dish. I also think it’s a wonderful side dish with simple grilled lamb and roasted greens

By: Joel

Joel — Fri, 10 Aug 2007 18:17:18 +0000

Thanks so much for posting this recipe! I went to Helmand in Cambridge for the first time recently, got the kaddo, and immediately thought, “Wow! How can I make this?” Thanks for answering that question.

By: Lyra

Lyra — Fri, 03 Aug 2007 14:27:47 +0000

My Afghani colleague (originally from Kabul) makes this recipe in a frying pan, with the raw pumpkin cut up into smaller pieces so it will cook quickly. She also uses substantially less sugar-but then it isnt going to become as transluscent. You can eat it without the meat, and she says that its fine to use acorn squash, but that sugar or pie pumpkins taste best.

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Tue, 20 Feb 2007 14:53:34 +0000

[...] Appetizers and Snacks French Onion Soup Dumplings Garlic Scape Tartlets Kaddo Bourani (Pumpkin with Yogurt and Meat Sauces) Onion Jam Thumbprint Cookies Roasted Red Pepper Chipotle Egg Rolls with Tzatziki Dipping Sauce Stuffed Zucchini Blossoms (Cheese) Stuffed Zucchini Blossoms (Duck) Sweet Roasted Káposzta Töltött Paprika (Cabbage-Stuffed Peppers) [...]

By: Danielle

Danielle — Sat, 27 Jan 2007 17:18:10 +0000

rachael – Why not give it a try? It sounds like it would work.