Kaddo Bourani

Kaddo Bourani
adapted from The Helmand as published in SF Gate

For the pumpkin
2 Sugar Pie pumpkins, each about 3 pounds
¼ cup + 2 T corn oil
3 C sugar

For the Yogurt Sauce
2 C plain yogurt
2 garlic cloves, minced
1 tsp dried mint
½tsp salt

For the Meat Sauce
¼ C corn oil
1 large onion, finely diced
1 ½ lbs. ground beef
1 large tomato, seeded and finely chopped
2 large garlic cloves, minced
1 ¼tsp ground coriander
1 1/2 tsp salt
1 tsp freshly ground pepper
½ tsp ground turmeric
2 tbsp tomato paste
1 1/3 C water

Preheat oven to 300ºF. Cut pumpkins in half and scrape out the insides (seeds + stringy bits). Cut each half into 3-4 inch pieces. Using a peeler, remove the rind. Place the pumpkin slices hollow side up in a single layer in a baking dish and cover with the oil. Pour the sugar on top (yes, all three cups!). Cover the pan with foil and bake for about 3 hours and 15 minutes (or until the pumpkin has caramelized into a deep, orange color). Note: after 2 1/2 hours into baking, baste the pumpkin pieces with the juices below and then continue baking for another 45 minutes or so.

While the pumpkin is baking, prepare the yogurt and meat sauce. For the yogurt sauce, combine all the ingredients and keep refrigerated until ready to use.

For the meat sauce, saute onions over medium high heat in a heavy bottomed skillet until golden brown (about 18 minutes). Add beef and saute, breaking up the pieces until the meat is no longer pink (5 minutes). Add remaining ingredients (except tomato paste and water). Blend in tomato paste. Add water and bring to a boil over high heat. Cover, reduce, and simmer for 15 minutes.

To serve, place the pumpkin on the bottom. Add yogurt sauce and then top with meat sauce. Serve!