Pumpkin dessert (Kabak Tatlısı Nasıl Yapılır)

Category: Vegetable and fruit dishes
Kitchen: turkish
Pumpkin dessert (Kabak Tatlısı Nasıl Yapılır)

Ingredients

pumpkin (peeled) 900 g
sugar* 300 ml
water 150-200 ml
walnuts 150 ml

Cooking method

  • Pumpkin dessert (Kabak Tatlısı Nasıl Yapılır)For the preparation of the dessert, sweet varieties of pumpkin are needed, usually round in shape. The pumpkin must be cut into slices, each of which is cut into slices two to three fingers wide. Optionally, you can give the pumpkin slices a smoother and more beautiful shape, as, for example, the chef does. In the photo, the pumpkin is not round, so I changed the cutting slightly, the main thing is that the size and proportionality of the pumpkin pieces are preserved.
    Pumpkin dessert (Kabak Tatlısı Nasıl Yapılır)For further cooking, you need a saucepan or stewpan with sufficiently high walls and a suitable size so that the installed pumpkin pieces do not turn over during cooking. It is important to place the pumpkin vertically on the peeled side to ensure even cooking and maintain its original shape. Add sugar.
    Pumpkin dessert (Kabak Tatlısı Nasıl Yapılır)Pour in prepared sweet syrup (2 tablespoons sugar for 1 cup water) or just water, if desired.
    Pumpkin dessert (Kabak Tatlısı Nasıl Yapılır)Place the saucepan on the stove and cook the pumpkin on low heat and uncovered for about 20 minutes, the pumpkin should be soft but keep its shape. If necessary, the foam can be knocked down with a fork. Be careful during cooking, as if the pumpkin is not juicy enough, you may need to add some hot water to avoid burning the pumpkin due to the premature thickening of the syrup.
    Pumpkin dessert (Kabak Tatlısı Nasıl Yapılır) Dessert is decorated with halved walnut kernels or chopped nuts if desired.
    Pumpkin dessert (Kabak Tatlısı Nasıl Yapılır)Put the finished pumpkin pieces in a baking dish, keeping some distance between them, if the size of the form allows, then put the pumpkin pieces on one of their sides. Pour the syrup remaining during cooking into the mold to a height of 1-1.5 cm.Put the pumpkin mold in the oven preheated to 180 aboutC, for about 15 minutes.
    Pumpkin dessert (Kabak Tatlısı Nasıl Yapılır)Remove the form from the oven, put the finished pumpkin on a common dish or portioned plates, pour over the syrup (remaining in the form after baking) and garnish with nuts. Tahini, kaymak, or ice cream can be used as an addition.
    Pumpkin dessert (Kabak Tatlısı Nasıl Yapılır)
  • * Some sources write that if for some reason you do not use sugar, then slightly change the cooking algorithm: pour the pumpkin pieces with plain water about a couple of centimeters, add cinnamon or cloves to the water (spices to taste), cover the pan lid and cook the pumpkin on the stove until cooked through. When serving, pour over the pumpkin with honey and sprinkle with nuts.

Note

According to the recipe of Saniye Karataş "Saniye Anne Yemekleri", health to her hands and many thanks!
Interesting about the dish:
“In winter, one of the most popular desserts is“ tavern tatlysi ”, pumpkin sweets. They must be present at the festive New Year's table. . "(c) Source:

🔗./2013/01/kabak-tatls.html

... I don't know how true and whether such a sign exists in reality, but the main thing is that it is about good things.

Wiki
What a beauty!
I will definitely do it, but after the holidays. We should also make a kaymak.
Thanks for the recipe!
Corsica
Wiki, good luck and thanks for your interest in the recipe!
Guzel62
Oh! How I love this dessert !! In Turkey, I always take it from hotels when served for dinner. Fabulously delicious !!!! Despite the fact that I don't like pumpkin and practically don't eat it! Thanks for the recipe! There are a couple of small round pumpkins.Must be done!
Corsica
Guzel, to your health and thanks for the story! Basically, there are two options for preparing a dessert, the first consists of cooking pumpkin on the stove, the second combines cooking on the stove and in the oven. Many people note that only with the second method of cooking the pumpkin acquires a characteristic caramel taste, and possible light browning of the pumpkin does not bother, it is considered a normal phenomenon and quite tasty. There is also an option without adding water, when the pumpkin is covered with sugar, cover the pan with a lid and leave overnight at room temperature, by the morning the pumpkin gives juice for subsequent cooking. However, the most controversial issue is the amount of sugar, it is generally believed that if you add too little sugar, the pumpkin will be tasteless in the finished dessert. Yes, there is another option for making a dessert, in which the pumpkin with syrup is baked in the oven, covering the form with foil, then the foil is removed and the pumpkin is poured with the resulting syrup, if necessary, the pumpkin is turned over, and then baked for some time without foil.
Quote: Guzel62
In Turkey, I always take it from hotels when served for dinner.
Dessert cooking option from the chef:

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