Turkish Pumpkin Dessert (Kabak Tatlısı)
Turkish Pumpkin Dessert (Kabak Tatlısı) - A Sweet Taste of Autumn - When the air turns crisp and pumpkins begin their seasonal debut, few desserts capture the essence of autumn quite like Turkish Pumpkin Dessert (Kabak Tatlısı). This classic and traditional Turkish recipe transforms simple pumpkin slices into tender, caramelised morsels of syrupy sweetness. This is a dessert that’s comforting, wholesome, and utterly elegant.
Ingredients
- 700 g Pumpkin
- 200 g Sugar Caster, Granulated or Light Brown Sugar or a combination
- Few tablespoon Crushed Walnuts
- Few tablespoon Kaymak or Clotted Cream
- Few tablespoon Tahini
Instructions
Stove Top
- Prepare the PumpkinPeel and cut the pumpkin into wedges or cubes. Place in a large pot.
- Add SugarSprinkle sugar evenly over the pumpkin pieces. Cover and let rest for 5–6 hours (or overnight). The pumpkin will release its natural juices.
- CookBring to a gentle boil over medium heat, then simmer until fork tender (about 30–40 minutes). The liquid will turn syrupy and glossy and the pumpkin will be caramelised.
- Cool and ServeLet cool in the syrup. Serve chilled or at room temperature with crushed walnuts, tahini, or kaymak.
Oven Baked
- Layer and RestArrange pumpkin slices in a baking dish, sprinkling sugar between layers. Cover and rest 5–6 hours or overnight (the pumpkin will release syrupy juices).
- BakePreheat the oven to 180°C (350°F). Remove the cover, then bake uncovered for 45 minutes to 1 hour 15 minutes, turning midway. Every 20 minutes, spoon the syrup over the pumpkin for a glossy finish.
- ServeCool completely before serving. Top with crushed walnuts, a drizzle of tahini, or a spoonful of kaymak.
Notes
Serving Suggestions
Traditionally served cold, Kabak Tatlısı is wonderful on its own or with a variety of toppings:- Crushed walnuts or toasted sesame seeds
- A drizzle of tahini for a nutty contrast
- A dollop of kaymak or clotted cream for richness
- A scoop of vanilla ice cream for a modern twist
- Light dusting of cinnamon for warmth
- Serve at room temperature or chilled alongside Turkish coffee or black tea for an authentic Turkish experience or as part of a Turkish mezzo.
Storage Tips
Fridge - Once cool, store in an airtight container for up to 5–6 days.Freeze - This dessert can be frozen, BUT the texture will soften slightly. Thaw slowly in the fridge.
Serve - Best enjoyed chilled or at room temperature.
Notes & Tips
Pumpkin Variety - Turkish balkabağı is ideal for its sweet, dense texture. Sugar pumpkins or butternut squash work well too. Make Ahead - This dessert can be prepared in advance and it tastes even better after resting overnight. Customise - Try experimenting with garnishes like pistachios, date syrup, carob or even orange zest for a citrusy lift. Add Spice - Add 1 Cinnamon Stick and 2 Cloves to the syrup when boiling or baking for a hint of Spice.FAQs About Turkish Pumpkin Dessert
1. Can I use any type of pumpkin?
Yes! Choose sweet, dense varieties like kabocha or sugar pumpkin for the best texture.2. Is Kabak Tatlısı vegan?
Absolutely, just skip the kaymak or clotted cream.3. How can I make it less sweet?
Reduce the sugar to your taste; it will still caramelise beautifully.4. How long does it take to make?
Hands on time is short, but allow time for resting. The dessert does require slow cooking to achieve its signature glossy, tender texture.Nutrition
Calories: 159kcalCarbohydrates: 41gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 397mgFiber: 1gSugar: 36gVitamin A: 9932IUVitamin C: 11mgCalcium: 25mgIron: 1mg
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