Ryan's Journal

Denizens of Cambridge (and Maryland, apparently) are privy to The Helmand, an Afghan restaurant of good taste and cuisine. Most folks I have the privilege of introducing to food from Afghanistan take to kaddo, a basic pumpkin appetizer with what looks like yogurt and Ragu. It's much better than it sounds.

I tried to make some today. I guess the key is dumping lots of sugar on each side of the pumpkin chunks and flipping pieces over time as you go. I had the oven at 375 most of the two hours I bothered to hang around, but it can probably stand going higher temperature for a longer time. Make sure it's covered so it doesn't dry out much. I'm pretty pleased with the result, except there's no one around to eat the other 75% of the pumpkin while it's hot. Today the roomies all decide to go to bed early. Oh well.