Traditional Turkish Candied Pumpkin Dessert (Kabak Tatlısı)
An iconic winter classic of Turkish cuisine: sweet butternut or winter pumpkin slow-simmered in its own natural juices and caramelized sugar until tender, glassy, and translucent. Served with crushed walnuts and rich tahini.
Ingredients
Ingredients
Step-by-Step Method
Prepping Pumpkin
Peel the hard outer pumpkin rind cleanly. Cut the bright orange flesh into large, even 4-5 cm (2-inch) rectangular chunks.
Macerating Overnight
Arrange pumpkin chunks in a wide, heavy-bottomed pot. Sprinkle granulated sugar evenly over all pieces. Cover and let sit for at least 4-6 hours (or overnight) until pumpkin releases its natural juices.
Simmering Slowly
Place the pot with its natural sweet juices over medium-low heat. Bring to a gentle simmer, cover, and cook for 35-40 minutes until pumpkin turns tender and translucent.
Uncovered Caramelization
Remove the lid during the final 10-15 minutes and simmer over low heat to reduce the juices into a thick, glossy syrup coating each piece.
Cooling
Gently transfer glassy candied pumpkin pieces to a serving platter and let cool to room temperature (or chill in the fridge).
Serving with Walnuts and Tahini
Drizzle generously with creamy toasted tahini, scatter toasted chopped walnuts over top, and serve traditional style with clotted cream (kaymak).
Chef's Tips & Tricks
Toss raw pumpkin chunks with sugar and let them macerate overnight; the sugar draws out the natural pumpkin juice, allowing it to cook entirely without added water.