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Kaddo Bourani




Source of Recipe


San Francisco Chronicle


Recipe Introduction


Can save much time and effort buying peeled and cut butternut


List of Ingredients




2 Sugar Pie pumpkins, each about 3 pounds
6 tbsp corn oil
3 C sugar
For the yogurt sauce
2 C plain yogurt
2 garlic cloves, minced
1 tsp dried mint
1/2 tsp salt
For the meat sauce
1/4 C corn oil
1 large onion, finely diced
1 1/2 lbs. ground beef
1 large tomato, seeded and finely chopped
2 large garlic cloves, minced
1 1/4 tsp ground coriander
1 1/2 tsp salt
1 tsp freshly ground pepper
1/2 tsp ground turmeric
2 tbsp tomato paste
1 1/3 C water

Recipe




Make the pumpkin:
It helps to have a serious vegetable cleaver for this bit.
Preheat your oven to 300º.
Wash off the outside of the pumpkins. Cut them in half. Scrape out the stringy stuff on the inside. Cut the halves into 3″-4″ pieces or so. Peel them – you can actually use a regular peeler for this, though it helps to have a sharp paring knife to get the stem and hard-to-reach rind bits off. Peel it deeply enough that you get rid of all the green and rind.
Find a baking pan large enough to hold all the pumpkin pieces in a single layer. Use multiple pans, if need be. Cover the pumpkin pieces in the oil and place them hollow side up in the pan(s). Pour the sugar evenly over the pumpkin pieces. Cover the pan(s) with aluminum foil. Bake for 2 1/2 hours, then baste the pieces with the pan juices, cover them up again, and bake for another 45 minutes.
The sugar will all melt away and end up partially absorbed. The pumpkin pieces will turn dark orange and translucent. They will have a stunningly novel texture. It is a beautiful thing.
Make the yogurt sauce:
Mix all the ingredients together. Refrigerate, covered, until ready to serve.
Make the meat sauce:
Brown the onions in the oil in a heavy-bottomed saucepan. Add the meat and cook over medium-high heat, stirring, until it is broken up into small pieces and the pinkness is almost entirely gone. Add all other ingredients (except for the tomato paste and water) and cook, stirring, for another 5 minutes or so. Stir in the tomato paste, then add the water and bring to a boil. (Really, it will probably boil as soon as it touches the pan.) Lower the heat and let simmer, covered, for about 15 minutes.
Serve:
Hot pumpkin, topped with cold yogurt sauce, topped with hot meat sauce.