tag:blogger.com,1999:blog-5262628558438346351.post7335282597925806705..comments2024-03-15T02:14:44.973-05:00Comments on Desert Candy حلويات الصحراء: Failed Recipes and What to Do with Leftover LambMercedeshttp://www.blogger.com/profile/00097330009175643958noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5262628558438346351.post-29796190410689164172010-10-26T03:02:44.958-05:002010-10-26T03:02:44.958-05:00This is something different dish that i ever saw. ...This is something different dish that i ever saw. I think it should be delicious.Small Dining Tables Galhttp://www.dining-table.comnoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-7872022796108619932010-10-07T18:31:09.847-05:002010-10-07T18:31:09.847-05:00This is a fabulous dish. I like the pictures of th...This is a fabulous dish. I like the pictures of this dish. Pretty nice .Large Wall Mirrors Galhttp://www.wallmirrorstogo.comnoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-40247805326884660722010-04-04T23:38:40.255-05:002010-04-04T23:38:40.255-05:00try a kabocha pumpkin. they're denser and a lo...try a kabocha pumpkin. they're denser and a lot "drier" than regular squash when roasted.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-81977302006595306022010-02-28T17:39:08.136-05:002010-02-28T17:39:08.136-05:00That pumpkin at the Helmand is one of my favorites...That pumpkin at the Helmand is one of my favorites! So yummy, I'll have to try Julia's recipe soon!Katehttps://www.blogger.com/profile/12746233349847124744noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-11179483930385390182010-02-15T03:40:47.010-05:002010-02-15T03:40:47.010-05:00My family is from Afghanistan, and when I've h...My family is from Afghanistan, and when I've had this dish (I admit I haven't made it myself yet) it actually is not sweet. Afghans actually rarely put much (if any) sugar in savory food. Of course this varies family to family and regionally, but is generally true. The recipe you linked to and described appeared much more Iranian (they love fruity and sweet mixed with savory flavors), though I doubt it was authentic to either cuisine.<br /><br />Julia's recipe looks quite good, though again my family would make it without sugar or ginger - though there are others that would add it. 1/2 cup is reasonable, 3 cups is just ludicrous (as you found out!).<br /><br />We'd also add at least one clove of garlic per cup of yogurt, and perhaps more, as well as sometimes dried mint and lemon juice (say 1 tbsp). Greek yogurt better approximates the strained type of yogurt ("chaka") used in Afghanistan. Also, 3/4 cup of yogurt is not enough for 2lb of squash! You'd want at least two cups, but this is again a taste thing. <br /><br />Also, diced fresh or canned tomatoes usually add a bit more texture - and use these sparingly, it's supposed to be just dotted with it. <br /><br />Have you tried Burani Kadu's better-known cousin, Burani Bonjon? It's a practically identical treatment of sliced eggplant, though always without sugar. That and Qabili Pilau are usually favorites of those who try Afghan food. <br /><br />Good luck next time!Ali Babahttps://www.blogger.com/profile/10350408735793610527noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-70375225020550964422010-02-10T03:12:28.774-05:002010-02-10T03:12:28.774-05:00You cannot avoid failed recipes. They always happe...You cannot avoid failed recipes. They always happen. You can't be a good cook if you have not tried it.dining room tablehttp://www.erikorganic.comnoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-17700967929165613232010-02-09T19:16:30.860-05:002010-02-09T19:16:30.860-05:00I remember loving the kaddo bourani at the Helmand...I remember loving the kaddo bourani at the Helmand (the one in Boston!) and craving it. I found a recipe that I thought worked pretty well: although it wasn't exactly the same, it captured the spirit and was delicious. Here it is:<br /><br />2 lb. fresh pumpkin or winter squash (one small cooking pumpkin) <br />1/4 cup of corn or canola oil<br />Sweet tomato sauce:<br />1 tablespoon crushed garlic <br />1 cup water <br />1/2 tablespoon salt <br />1/2 cup sugar <br />1 four-ounce can tomato sauce <br />1/2 teaspoon ginger root, finely chopped <br />1 tablespoon ground coriander seed <br />1/4 teaspoon black pepper<br />Yogurt sauce:<br />1/4 teaspoon crushed garlic<br />1/4 tablespoon salt<br />3/4 cup plain yogurt<br /><br />Peel the pumpkin (a vegetable peeler works well) and cut flesh into 2- to 3-inch cubes; set aside. Heat oil in a large frying pan. Fry the pumpkin cubes until lightly browned on all sides.<br /><br />Mix together ingredients for sweet tomato sauce in a bowl, then add to pumpkin mixture in pan. Cover and cook over low heat for 20 to 25 minutes until the pumpkin is cooked soft and most of the liquid has been absorbed or thickened. <br /><br />Mix together the ingredients for the yogurt sauce.<br /><br />To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Drizzle with the remaining yogurt and any cooking juices left over. <br /><br />I found this recipe (which I've adapted very slightly, I think) at afghan-network.com, but the site seems to be down now--whether temporarily or permanently I don't know.<br /><br />Anyway--good luck and enjoy!Julianoreply@blogger.com