Turkish Pumpkin Dessert – Kabak Tatlısı
Traditional Turkish pumpkin dessert made by gently cooking pumpkin with sugar until tender, then serving it with tahini and chopped walnuts.
Ingredients
Pumpkin Dessert
- 1 kg / 2.2 lb peeled pumpkin cut into thick slices
- 250 g / 1 1/4 cups granulated sugar
- 2 whole cloves optional
- 1 small cinnamon stick optional
Serving
- 4 tablespoons tahini
- 50 g / 1/2 cup roughly chopped walnuts
- Kaymak or vanilla ice cream optional
Instructions
- Remove the pumpkin seeds and fibrous center, then peel away the thick skin carefully.
- Cut the pumpkin into thick, evenly sized pieces.
- Arrange the pumpkin in a wide saucepan and sprinkle evenly with sugar. Add optional cloves or cinnamon.
- Cover and refrigerate for at least 4 hours, preferably overnight, until the pumpkin releases juice.
- Place the saucepan over medium-low heat and bring the syrup to a gentle simmer.
- Cover and cook for 25 to 30 minutes, then check tenderness with a knife.
- If needed, uncover and simmer for 5 to 10 minutes more to lightly thicken the syrup.
- Cool the pumpkin in its syrup.
- Serve at room temperature or chilled, topped with tahini and chopped walnuts.
Notes
- Firm, dense pumpkin gives the best texture.
- Do not add water unless the rested pumpkin releases almost no liquid.
- Add tahini and walnuts only at serving time.
- Store cooled leftovers refrigerated for up to 4 days.
- Nutrition is an estimate and varies according to topping amount.