Kabak tatlısı (pumpkin candied in sugar with walnuts and tahini)

An autumn Turkish dessert needing just pumpkin and sugar: the pumpkin turns candied-soft and glossy in its own juices. Tahini's nutty bitterness balances the sweetness.

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Method

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1. Cut the pumpkin into slices about 6×4 cm and 2 cm thick, and arrange in a single layer in a wide pot.
2. Sprinkle evenly with the sugar, cover, and let sit for at least 4 hours or overnight so the pumpkin releases its juice.
3. Place the pot over low heat, covered, and braise for 40-50 minutes until the pumpkin is translucent, soft, and the syrup has thickened. If there's too little liquid, add a splash of water. Don't stir, just shake the pot occasionally. ⏱ Timer: 40 min
4. Let cool completely in the pot, then transfer to a serving dish.
5. Drizzle with tahini, sprinkle with walnuts, and serve with kaymak or sour cream if using.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use dense-fleshed pumpkin (e.g. butternut or Hokkaido); watery pumpkin falls apart.
• Keeps 4-5 days in the fridge.

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