From Marjorie Graham, published on


For the squash layer:

  • 3 pounds butternut squash, peeled and cut into 1- to 2-inch cubes
  • 2 tablespoons corn oil
  • 1 cup sugar

For the yogurt layer:

  • 1 cup Greek-style plain yogurt
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ½ teaspoon dried mint

For the meat layer:

  • 1 tablespoon corn oil, plus more if needed
  • ¾ pound beef sirloin, ground
  • 2 large garlic cloves, minced
  • ½ large onion, finely diced
  • ¾ teaspoons ground coriander
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon ground turmeric
  • ½ large tomato, seeded and finely chopped
  • ¾ cups water
  • 1 tablespoon tomato paste
  • Parsley and mint for garnish


For the squash layer: Find a baking pan large enough to hold all the squash pieces in a single layer. Place in pan and drizzle with 2 tablespoons oil. Pour the sugar evenly over the squash. Cover the pan(s) with aluminum foil. Bake for 2½ hours at 300 degrees, then baste the pieces with the pan juices, cover them up again and bake for another 45 minutes.

For the yogurt layer: Mix yogurt, garlic, mint and salt together. Refrigerate, covered, until ready to serve.

For the meat layer: Brown the onions in 1 tablespoon oil in a heavy-bottomed saucepan. Add ground sirloin, break up and cook till pink is gone, adding additional oil if too dry.

Add all other ingredients except for the tomato paste and water and cook, stirring, for another 5 minutes or so. Stir in the tomato paste, then add the water and bring to a boil.
Lower the heat and let simmer, covered, for about 15 minutes

To serve, spoon hot squash in serving dish, topped with cold yogurt sauce, topped with hot meat sauce.

Serves 4-6. Garnish with parsley and fresh mint. Enjoy!