Kabak Tatlisi Recipe – Turkey Special
Kabak Tatlısı is a beloved Turkish pumpkin dessert where tender pumpkin is candied in syrup until sweet and soft, often served with a drizzle of tahini, a sprinkle of walnuts, or a dollop of creamy kaymak. This winter-time delicacy captures cozy, traditional flavors with minimal ingredients and effort, making it an ideal comforting treat or festive finale.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Kabak Tatlisi Ingredients:
- 2 lbs (about 900g) pumpkin or squash (preferably a sweet variety like kabocha or butternut), peeled and sliced into thick wedges or cubes
- 1 cup granulated sugar
- 1-2 cinnamon sticks (optional)
- 4-5 whole cloves (optional)
- 1/2 cup water
- 1 tbsp lemon juice (optional, to balance sweetness)
- Crushed walnuts or pistachios (for garnish)
- A few tablespoons of syrup (for serving, optional)
How to make Kabak Tatlisi :
Prepare the pumpkin:Peel the pumpkin and remove the seeds. Cut it into thick slices or wedges (about 1-inch wide). The pumpkin should be firm enough to hold its shape but tender when cooked.
Layer and sweeten:In a large, wide pan or shallow dish, arrange the pumpkin slices in a single layer. Sprinkle the sugar evenly over the pumpkin. If you’re using cinnamon sticks or cloves, scatter them among the slices.
Cook the pumpkin:Add the water to the pan (just enough to cover the bottom of the pan, not the entire pumpkin). Cover the pan with a lid and cook over low heat for about 45 minutes to 1 hour. The pumpkin should soften and release its natural juices, which will combine with the sugar to create a syrupy sauce. Occasionally check the pumpkin to ensure it doesn’t burn. Add more water if necessary, but it should remain relatively syrupy by the end of cooking.
Check for doneness:The pumpkin is ready when it’s fork-tender, and the syrup has thickened slightly. If desired, stir in the lemon juice toward the end of cooking to add a touch of tartness that balances the sweetness.
Serve:Once cooked, remove the cinnamon sticks and cloves (if used). Allow the kabak tatlisi to cool slightly, then transfer the pumpkin slices to serving plates. Drizzle with the syrup from the pan and garnish with crushed walnuts or pistachios.
For extra indulgence, you can also top with a dollop of whipped cream or serve with a spoonful of clotted cream (kaymak).
Recipe Notes:
Choose the right pumpkin: opt for sugar pumpkin or pie pumpkin outside Turkey, or “Balkabağı” in Turkey—it offers dense, sweet flesh ideal for this dessert.
Let the pumpkin sit with sugar for 6–8 hours (or overnight)—this draws out juices and naturally sweetens the squash.
Simmer gently until the pumpkin is tender but still holds its shape—avoid overcooking to prevent mushy texture.
Garnish just before serving with tahini, crushed walnuts, or rich kaymak (Turkish clotted cream) for delicious contrast in flavor and texture.
