Pumpkin Dessert / Kabak Tatlisi

Kabak Tatlisi

You will probably love this dessert. All the material can be generally easily found. It is extremely easy to make. No baking/butter/oil at all.

The only trick lies in finding a good pumpkin. It is said that this dessert needs a mature pumpkin. Mature pumpkins are more orange on the outside and should not be too green. The best pumpkins in Turkey are grown in the Kastamonu area. Another way of finding a good pumpkin is to follow other ladies. If a shop or a stand is busy, it is generally a sign that whatever they are selling is good.

In Turkey we are lucky, because most of the pumpkin sellers are willing to cut it for you, for just a slight increase on the price. Nevertheless you might have to do additional cutting to get rid of the green sides.

I have to confess that some love this dessert because it is very light, and some don’t like it because it is so soft. My son loves it, my daughter doesn’t; so it is well worth a go to find out how your household finds it.

For Turks it is kind of a “must-have” for New Year Eve tables. It is thought to bring blessing for the coming year.

Pumpkin Dessert

Pumpkin Dessert / Kabak Tatlisi
Print Recipe
So easy to prepare. All you need to do is pick up a good pumpkin and have a strong arm and a sharp knife to cut it. A good pumpkin will be more orange than green on the outside.
Servings Prep Time
10 persons 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 persons 15 minutes
Cook Time
30 minutes
Pumpkin Dessert / Kabak Tatlisi
Print Recipe
So easy to prepare. All you need to do is pick up a good pumpkin and have a strong arm and a sharp knife to cut it. A good pumpkin will be more orange than green on the outside.
Servings Prep Time
10 persons 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 persons 15 minutes
Cook Time
30 minutes
Ingredients
Servings: persons
Instructions
  1. You will get better results if you start this dessert the night before. Peel the pumpkins and cut to pieces 7-8 cm long and 1,5-2 cm thick. Place them in a large and deep pan. Pour the sugar evenly on top. Cover the lid. Leave if until the next day.
  2. The pumpkin pieces will soak up the sugar and leave out some of its water. You can change the sugar amount according to your taste.
  3. Add the cloves and the cinnamon stick. If you have not started the night before; no problem - just add about 50 g of water and proceed.
  4. First with medium heat, and then with low heat; cook until the pumpkins are ready to heat. You can understand this by sticking in a knife or a toothpick into a slice of pumpkin, if it goes in easily, it is a sign that you can close the heat.
  5. If the pumpkins have left out too much water you might want to cook with open lid, so the excess water evaporates. Don't let all the water evaporate as the pumpkins will soak the water back up again.
  6. Serve 2-3 slices per person. Discard the cloves and the cinnamon stick.
  7. Garnish with coarsely chopped walnuts. You can also drizzle some tahini over the slices. Save it preferrably at room temperature with lid on.
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