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Afghani Kaddo Recipe

Afghani Kaddo Recipe

272kcal
5 from 1 vote
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Prep 25 minutes
Cook 1 hour
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.
Servings 8 Servings
Course Appetizer, Snack
Cuisine Afghani

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

Equipment

  • Baking dish
  • Large pan
  • small bowl

Method

Prepare the pumpkin:
  1. a. Cut the pumpkin into chunks and remove the seeds and skin.
  2. b. Slice the pumpkin into thin pieces.
  3. c. In a large pan, heat the oil over medium heat.
  4. d. Add the pumpkin slices to the pan and cook until they become soft and slightly caramelized.
  5. e. Sprinkle cinnamon and sugar over the pumpkin and mix well.
Make the yogurt sauce:
  1. a. In a small bowl, mix the plain yogurt with finely chopped garlic.
  2. b. Add a pinch of kosher salt and black pepper, and stir until well combined.
Optional: Prepare the meat sauce:
  1. a. Heat vegetable oil in a separate pan over medium heat.
  2. b. Add chopped onions and sauté until they become translucent.
  3. c. Add ground lamb or beef to the pan and cook until browned.
  4. d. Mix in crushed garlic, kosher salt, and freshly ground black pepper.
  5. e. Pour tomato sauce and water into the pan, stir well, and let it simmer until the meat is cooked through.
Assemble the dish:
  1. a. Preheat the oven to 350°F (175°C).
  2. b. In a baking dish, layer the cooked pumpkin slices.
  3. c. Spread the yogurt sauce over the pumpkin layer evenly.
  4. d. If using the meat sauce, spread it over the yogurt sauce.
  5. e. Repeat the layers until all ingredients are used, finishing with a layer of yogurt sauce on top.
Bake the Kaddo:
  1. a. Cover the baking dish with aluminum foil.
  2. b. Place the dish in the preheated oven and bake for 20-25 minutes.
  3. c. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbly.
Serve:
  1. a. Once the Kaddo is ready, take it out of the oven and let it cool slightly.
  2. b. Cut into portions and serve warm.
  3. c. Optionally, garnish with a sprinkle of cinnamon or chopped fresh herbs before serving.

Nutrition

Calories272kcalCarbohydrates12gProtein11gFat20gSaturated Fat7gPolyunsaturated Fat4gMonounsaturated Fat8gTrans Fat0.04gCholesterol42mgSodium265mgPotassium475mgFiber1gSugar7gVitamin A4962IUVitamin C10mgCalcium50mgIron2mg

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.

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