Kabak Tatlisi Recipe – Turkey Special
Kabak Tatlisi is a traditional Turkish dessert that features sweet, tender pumpkin (or sometimes squash) simmered in sugar, often with a hint of cinnamon and cloves, creating a comforting, syrupy treat. The pumpkin slices are typically cooked until soft and caramelized, absorbing the syrup and turning into a rich, melt-in-your-mouth delight. It’s often served with a sprinkling of crushed walnuts or pistachios and sometimes a dollop of whipped cream or a drizzle of thickened syrup. This simple yet indulgent dessert is a perfect balance of natural sweetness and aromatic spices, capturing the essence of autumn in every bite.
- 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:
Pumpkin Type:Use sweet, dense pumpkins like kabocha or butternut squash. Avoid watery types (e.g., carving pumpkins).
Adjust Sugar:You can adjust the sugar based on the sweetness of the pumpkin. Start with 1 cup and taste it—less sweet pumpkins may need a little more sugar.
Cooking Time:Cooking time depends on the pumpkin’s size and thickness. The pumpkin should be fork-tender and the syrup thickened after 45-60 minutes on low heat.
Serving:Best served at room temperature or slightly chilled. Garnish with crushed walnuts or pistachios. It can be topped with whipped cream or kaymak (clotted cream) for extra indulgence.
Make Ahead:This dessert can be made in advance and stored in the fridge for a few days, making it great for prepping ahead of time.
