This is a bit after the fact but I had to express my thanks to Melanie Wong (and various participants in Afghani food threads) for the Kaddo Bourani recipe from Helmand.
I had this incredibly deleeshus dish at Kabul in San Mateo. I made it the first time ever and served it for Thanksgiving to RAVE reviews. I, in my own houndish way, changed a few things, but stayed true to the principles. I substituted ground lamb for the beef and used fresh mint in the yogurt sauce. The lamb made it even more spectacular.
I served it as the first course. Guests were moaning with delight. Then I followed it up with an incredible pumpkin soup made with chocolate and chile's (see link below). I served shaved Mexican chocolate, grated Manchego and creme fraiche as condiments. Rich, yes, strange combo for Thanksgiving, definitely, but folks loved every bite.
We then had the traditional main course. A beautifully brined turkey (my first), mashers, brussel sprouts with roasted hazelnuts, and cranberry-dried apricot-onion confit made with wine vinegar (interesting to be sure, but NOT a hit).
Can't put two clickable links in, so here's the one for the soup. Just cut and paste.
btw - if this does not show up, please let me know. It's from The Food Network website and some of the recipes have a short shelf life.
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