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Afghani Kaddo Recipe

Afghani Kaddo Recipe

It is a flavorful and nutritious recipe that has been passed down through generations. This dish is made using pumpkin, which is cooked with various spices to create a delicious and aromatic flavor.
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5 from 1 vote
Prep Time: 25 minutes
Cook Time: 1 hour
Course: Appetizer, Snack
Cuisine: Afghani
Keyword: Afghani Kaddo Recipe
Servings: 8 Servings
Calories: 272 kcal
Afghani Kaddo Recipe

Equipment

  • Baking dish
  • Large pan
  • small bowl

Ingredients

For the Pumpkin

  • 1 lb pumpkin approx ¼ small-medium pumpkin
  • 2 tbsp oil eg canola
  • ¼ tsp cinnamon
  • 2 tbsp sugar

For the yoghurt sauce

  • ¼ cup yoghurt plain
  • ¼ tsp garlic finely chopped/mashed
  • 1 clove Garlic crushed
  • 1/4 tsp kosher salt to taste
  • 1/4 tsp Black Pepper to taste

For the Meat Sauce (Optional)

  • 2 tbsps Vegetable oil
  • 2 onions chopped medium
  • 1 pound Lamb lean ground ; or beef
  • 1 clove Garlic ; crushed
  • 1 pinch kosher salt to taste
  • 1 Black Pepper dash - freshly ground, to taste
  • 1 cup Tomato sauce
  • 1/2 cup water

Instructions

Prepare the pumpkin:

  • a. Cut the pumpkin into chunks and remove the seeds and skin.
  • b. Slice the pumpkin into thin pieces.
  • c. In a large pan, heat the oil over medium heat.
  • d. Add the pumpkin slices to the pan and cook until they become soft and slightly caramelized.
  • e. Sprinkle cinnamon and sugar over the pumpkin and mix well.

Make the yogurt sauce:

  • a. In a small bowl, mix the plain yogurt with finely chopped garlic.
  • b. Add a pinch of kosher salt and black pepper, and stir until well combined.

Optional: Prepare the meat sauce:

  • a. Heat vegetable oil in a separate pan over medium heat.
  • b. Add chopped onions and sauté until they become translucent.
  • c. Add ground lamb or beef to the pan and cook until browned.
  • d. Mix in crushed garlic, kosher salt, and freshly ground black pepper.
  • e. Pour tomato sauce and water into the pan, stir well, and let it simmer until the meat is cooked through.

Assemble the dish:

  • a. Preheat the oven to 350°F (175°C).
  • b. In a baking dish, layer the cooked pumpkin slices.
  • c. Spread the yogurt sauce over the pumpkin layer evenly.
  • d. If using the meat sauce, spread it over the yogurt sauce.
  • e. Repeat the layers until all ingredients are used, finishing with a layer of yogurt sauce on top.

Bake the Kaddo:

  • a. Cover the baking dish with aluminum foil.
  • b. Place the dish in the preheated oven and bake for 20-25 minutes.
  • c. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbly.

Serve:

  • a. Once the Kaddo is ready, take it out of the oven and let it cool slightly.
  • b. Cut into portions and serve warm.
  • c. Optionally, garnish with a sprinkle of cinnamon or chopped fresh herbs before serving.

Notes

Use a sharp knife to cut the pumpkin easily.
Preheat the oven for even baking.
Mix yogurt and garlic thoroughly for a creamy sauce.
Add ground beef or lamb for a hearty version.
Garnish with fresh herbs for extra flavor.
Layer ingredients evenly for a balanced taste.
Adjust spices to suit personal preferences.

Nutrition

Calories: 272kcal | Carbohydrates: 12g | Protein: 11g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 42mg | Sodium: 265mg | Potassium: 475mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4962IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg
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