Kabak Tatlısı (Turkish Pumpkin Dessert)
This versatile pumpkin dessert recipe is perfect served cold or at room temperature, making it an easy make-ahead treat for your holiday table. Top it with crushed walnuts and tahini for a vegan option, or add clotted cream or mascarpone for a richer twist. Simple to make, it just requires a little planning ahead. Sprinkle the pumpkin with sugar at least 8 hours prior to serving so it releases its flavorful juices.
Servings: 5
Ingredients
- 2-2 1/2 pounds pumpkin, sugar (pie) pumpkin, Cinderella pumpkin, or butternut squash
- 1 1/2 cups (300 g) sugar
- 5 whole cloves
- 2 teaspoons lemon juice
- 1/2 cup crushed walnuts, for garnish
- Tahini,
- kaymak, clotted cream, or mascarpone, for garnish, optional
Instructions
- Peel and cut the pumpkin or squash: Use a sharp chef’s knife to carefully halve the pumpkin or squash lengthwise, and use a spoon to scoop out the stringy flesh and seeds. Place cut-side down and slice the pumpkin into wedges. Peel the skin with a sturdy vegetable peeler or knife, then cut into 3-inch-long chunks.
- Macerate the pumpkin. Spread the pumpkin on a rimmed sheet pan in a single layer. Sprinkle with the sugar, cover with foil, and leave at room temperature for at least for 8 hours (ideally overnight). During this time, the pumpkin will release a lot of juice, which is all you need to cook it.
- Poach the pumpkin. When the pumpkin has released its juices, transfer to a large saucepan, scraping in all the juices. Add 5 whole cloves and set over high heat. Bring to a boil, gently stirring to dissolve the sugar. Once the sugar has dissolved, reduce the heat to medium-low. Gently simmer for 20 minutes, while occasionally stirring gently to coat the pumpkin in the syrup.
- Season and simmer. Reduce the heat to low and add 2 teaspoons lemon juice. Add the lemon juice and toss to mix. Cover and simmer over low heat for a further 25 minutes. Test with a fork to see if the pumpkin is cooked; it should be soft but not mushy and still hold its shape. If needed, stir again and cook for another 5-10 minutes, depending on the type of pumpkin. The syrup will have thickened, and the pumpkin will be a rich, glossy, dark orange color. Turn the heat off and leave it to cool in the pan.
- Finish and serve: Top with crushed walnuts and a drizzle of tahini, or a spoonful of kaymak, clotted cream, or mascarpone on the side. Serve at room temperature or chilled.
Notes
- Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
- Avoid Jack-o-lantern pumpkins as it will be bland, stringy and not as dense to hold shape.
- Get ahead: Poach the pumpkin up to 2 days before serving and keep covered in the fridge. Add the walnuts and other toppings just before serving.
- Save the seeds for roasted pumpkin seeds!
- The nutritional information does not include the optional tahini, kaymak, or marscarpone serving suggestions.
Nutrition
Calories: 367.5kcal | Carbohydrates: 76.4g | Protein: 4.1g | Fat: 8.1g | Saturated Fat: 0.8g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 1.1g | Sodium: 3.7mg | Potassium: 828mg | Fiber: 2g | Sugar: 66.5g | Vitamin A: 19309.9IU | Vitamin C: 21.3mg | Calcium: 61.1mg | Iron: 2.2mg
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