Kaddo Bourani
MAIN DISH / BEEF
Contributed by Daniel Chonde
Radiology Resident, Catana Lab
Servings: 8
Ingredients
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
½ tsp 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 ¼ tsp ground coriander
1 ½ tsp salt
1 tsp freshly ground pepper
½ tsp ground turmeric
2 tbsp tomato paste
1 1/3 C water
Method
1. Preheat oven to 300ºF.
2. 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.
3. 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.
4. For the meat sauce, sauté onions over medium high heat in a heavy bottomed skillet until
golden brown (about 18 minutes). Add beef and sauté, 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.
5. To serve, place the pumpkin on the bottom. Add yogurt sauce and then top with meat sauce.
Serve!
Hands down the best thing you
will ever eat!
Source: https://tinyurbankitchen.com/
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