Kabak tatlısı
Candied pumpkin with tahini and walnuts
Kabak tatlısı: pumpkin candied in its own juice, with tahini and walnuts
When the big winter squashes come in from the fields around Konya and Ankara, home cooks cut them into thick wedges, bury them in sugar overnight and let the pumpkin cook slowly in the syrup it releases. The pieces turn glossy, deep orange and tender while holding their shape, and they're served cold with a drizzle of tahini and crushed walnuts. It's one of the few Turkish sweets made without any water at all. Common mistake: stirring the pot, which breaks the wedges; shake the pan gently instead. Chef's tip: cook it lid on for the first half and lid off for the second, so the syrup reduces to a thick glaze.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 ⅝ lb pumpkinor a dense winter squash; peeled, seeded, cut into 4 × 8 cm wedges, 3 cm thick
- 10 ½ oz sugar
- 3 whole cloves (optional)
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Method
0/5 doneStep 1: Arrange 2 ⅝ lb pumpkin in a single snug layer in a wide, heavy pan. Sprinkle 10 ½ oz sugar evenly over and between the pieces and tuck in 3 whole cloves.
Step 2: Cover and leave in a cool place overnight, or at least 6 hours, until a pool of syrup has drawn out of the pumpkin.
480 minStep 3: Set the pan over a low heat, covered, and cook for 25 minutes. Don't stir; shake the pan gently now and then.
25 minStep 4: Turn the pieces carefully with two spoons, then cook uncovered for 20–25 minutes more, until a knife slides in easily and the syrup is thick and glossy.
25 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 5 g
- Carbs
- 58 g
- Fat
- 11 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kabak tatlısı take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
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