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

By: kaddo bourani - avocado bravado : recipes & design -

Wed, 22 Jan 2014 04:44:03 +0000

[…] Adapted from SFGate and Habeas Brulee […]

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By: Marcy

Sun, 20 Oct 2013 14:32:26 +0000

wow . ..my buddy and I just made this tonight. .with ground lamb …oh, sooooooo good! Thanks for the recipe …

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By: Jean

Thu, 12 Sep 2013 13:31:44 +0000

Do I dare ask if nutrition facts are available for this delicious meal?

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By: Jean

Thu, 12 Sep 2013 03:30:18 +0000

Thank you for this recipe! My mate said it was
as good as Helmand’s version. I wish!

Tru, it could easily be a main course for four
to six people with reasonable appetites, but could
stretch for ten or more when served as one of two
side dishes. It goes very well with basmati rice.

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By: Tru

Tue, 06 Nov 2012 01:36:29 +0000

Looks delicious, eager to try it! For those who have made it, how many servings would you say this recipe makes?

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By: Marissa

Wed, 19 Sep 2012 22:14:24 +0000

I looooooove this dish and your recipe is almost identical to the ones I’ve tried. Last Thanksgiving, instead of bringing pumpkin pie (which often doesn’t get eaten cause there’s just too many from other ppl), I brought this and it was a hit. I think I’ll be making it again this year.

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By: Friday’s Dinner Menu | eggy rice

Sat, 19 Nov 2011 14:17:27 +0000

[...] Kaddo Burani from here Spinach with Dried Cranberries & Pinenuts from here Whole Wheat Pasta Shells Turkey Meatballs [...]

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By: In Season: Pumpkins | The JBF Blog

Fri, 04 Nov 2011 13:02:11 +0000

[...] Kaddo Bourani [Habeas Brûlee] A traditional Afghani dish of sweet, caramelized pumpkin topped with savory meat sauce and a swirl of garlic–mint yogurt. Phenomenal. [...]

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By: nancy

Sun, 02 Oct 2011 02:05:27 +0000

Hello! Was referred by a friend to this yummy looking recipe–I made
the pumpkin part tonight–it is very cooked but not translucent (do you think the pie pumpkins I got are a different variety?) There is lots of sugar thick syrup at the bottom of the pan. I would like to make the rest tomm. and serve for
dinner–what is the best way to reheat the pumpkin?
Thanks!

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By: Wokintime

Mon, 07 Mar 2011 06:56:35 +0000

Yes, I had this dish in Boston and it was unforgettable. I went home and tried to make up my own recipe for it. Almost as good, but not quite. I’m so glad I found this.

I can never find the right pumpkin so I make it with Kabocha Pumpkin, which works, but still not as good as the real thing.

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