Kaddo Bourani Recipe

Name: Kaddo Bourani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pumpkin; 2 Sugar Pie pumpkins, each about 3 pounds; 6 tbsp corn oil; 3 C sugar; For the yogurt sauce; 2 C plain yogurt (we used lowfat, which was fine); 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

Servings: persons

For the pumpkin
2 Sugar Pie pumpkins, each about 3 pounds
6 tbsp corn oil
3 C sugar
For the yogurt sauce
2 C plain yogurt (we used lowfat, which was fine)
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

1
Make the pumpkin:
2
It helps to have a serious vegetable cleaver for this bit.
3
Preheat your oven to 300u00b0.
4
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. Get rid of all the green and rind.
5
Find a baking pan large enough to hold all the pumpkin pieces in a single layer. Cover the pumpkin pieces in the oil and place them hollow side up in the pan. Pour the sugar evenly over the pumpkin pieces.
6
Cover the pan 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.
7
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.
8
Make the yogurt sauce:
9
Mix all the ingredients together. Refridgerate.
10
Make the meat sauce:
11
Brown the onions in the oil in a heavy-bottomed saucepan. Add the meat and cook over medium-high heat, stirring, until browned. 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. Lower the heat and let simmer, covered, for about 15 minutes.
12
Serve:
13
Hot pumpkin, topped with cold yogurt sauce, topped with hot meat sauce.

1592

kcal

Calories

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the pumpkin, 2 Sugar Pie pumpkins, each about 3 pounds, 6 tbsp corn oil, 3 C sugar, and more.

Yes, Kaddo Bourani falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kaddo Bourani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions