Kaddo Bowrani Afghan Pumpkin With Yoghurt Sauce Food

KADDO BOWRANI (AFGHAN PUMPKIN WITH YOGHURT SAUCE)

Steps:

• Preheat oven to 350F/175C. Deseed the pumpkin and peel off the skin. Cut the piece into approx 4 equal pieces.
• Warm the oil in a skillet big enough to hold all of the pieces of pumpkin in one layer and that will go in the oven. Over a medium heat, cook the pumpkin for a couple minutes on each side, starting with inside-side down, so it gently browns on the pieces that touch the oil.
• Baste the inside of the pumpkin with the hot oil then sprinkle on the cinnamon evenly. Sprinkle over the sugar then cover and put in the oven for approx 30 minutes until tender.
• While the pumpkin is cooking, mix together the yoghurt and garlic, along with a small dash of salt.
• Serve the pumpkin warm, with the yoghurt sauce on top. Don't forget to scrape up any crystalized sugar from the bottom of the pan!

KADDO BOURANI (AFGHANI BAKED PUMPKIN WITH YOGURT SAUCE)

Steps:

• Preheat the oven to 300°F.
• Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
• Cut each pumpkin half into 3- to 4-inch pieces.
• There should be about 8 pieces from each pumpkin.
• Using 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.
• Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
• Coat both sides of the pieces, using all of the oil.
• Pour all the sugar evenly over the pieces.
• Cover the pan.
• Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
• Baste the pieces once with the pan juices after 2 1/2 hours of baking.
• The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
• Cover and refrigerate until serving time.
• Just before serving, taste and add more salt if necessary.
• Yields 2 cups sauce.
• For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
• Using the back of the spoon, spread the sauce a little.
• Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
• Add more sauce to taste.

AFGHAN-STYLE PUMPKIN (WITH YOGURT SAUCE)

Steps:

• Put the oil in a pot or deep skillet that can later be covered on medium-high heat. When hot, add the onion and cook until browned, about 10 minutes. Add the turmeric, ginger and chili, and cook for another 2 minutes, until aromatic.
• Add pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high. Boil mixture until thick; taste and adjust seasoning.
• Heat olive oil in a skillet over medium heat. When hot, add garlic. If using ground beef, add it and sprinkle with salt and pepper. Cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add the tomatoes and coriander and reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes.
• Combine the yogurt, mint, minced garlic, salt and pepper in a bowl and stir.
• Spoon the ground beef or tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint and serve.