3 hrs 30 mins
This recipe came from the San Francisco Chronicle in October, 2004. It was described as the Afghan version of sweet and sour, with the sweetened pumpkin and the tart yogurt. Yummy!
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Units: US | Metric
- 1Preheat the oven to 300°F.
- 2Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
- 3Cut each pumpkin half into 3- to 4-inch pieces.
- 4There should be about 8 pieces from each pumpkin.
- 5Using 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.
- 6Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
- 7Coat both sides of the pieces, using all of the oil.
- 8Pour all the sugar evenly over the pieces.
- 9Cover the pan.
- 10Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
- 11Baste the pieces once with the pan juices after 2 1/2 hours of baking.
- 12The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
- 13Cover and refrigerate until serving time.
- 14Just before serving, taste and add more salt if necessary.
- 15Yields 2 cups sauce.
- 16For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
- 17Using the back of the spoon, spread the sauce a little.
- 18Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
- 19Add more sauce to taste.
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Nutritional Facts for Kaddo Bourani (Afghani Baked Pumpkin With Yogurt Sauce)
Serving Size: 1 (485 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 487.6
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 2.4 g
- Cholesterol 7.9 mg
- Sodium 178.0 mg
- Total Carbohydrate 100.2 g
- Dietary Fiber 1.7 g
- Sugars 82.3 g
- Protein 5.5 g