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    You are in: Home / Recipes / Kaddo Bourani (Afghani Baked Pumpkin With Yogurt Sauce) Recipe
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    Kaddo Bourani (Afghani Baked Pumpkin With Yogurt Sauce)

    Average Rating:

    3 Total Reviews

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    • on January 26, 2011

      thanks for the hint on baking pumpkin a bit before trying to cut off skin. i cooked it about 35 minutes and it was easy to cut off the skin and cut it into wedges for this recipe. so glad i could use one of my halloween pumpkins. i only used 2 cups of sugar as 3 cups sounded excessive. i had a good size pumpkin so ended up doubling the recipe. the sugared pumpkin really does bake for a long time and get translucent and darker orange. we are happy to have leftovers and to be able to share with our neighbors, too.

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    • on January 04, 2010

      Baking the pumpkin 1st for 20 min. Helps soften the skin for peeling...(depending on the size, you can cut it in half and bake it on a baking sheet @ 350* for 20 min or longer) slightly cool & start peeling the easy way!!! Then proceed with your recipe. This is a trick from a farmer that saved my hands the brutality of peeling pumpkins for many recipes! :)

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    • on August 24, 2009

      I was looking everywhere for this recipe!

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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
    18%
    Total Fat 10.2 g
    15%
    Saturated Fat 2.4 g
    12%
    Cholesterol 7.9 mg
    2%
    Sodium 178.0 mg
    7%
    Total Carbohydrate 100.2 g
    33%
    Dietary Fiber 1.7 g
    6%
    Sugars 82.3 g
    329%
    Protein 5.5 g
    11%

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