An Autumnal Classic from Turkish Cuisine

Take a trip to Istanbul between the months of September and December, and you will certainly encounter kabak tatlisi; a bright-orange pumpkin confection, often on display in the windows of pastry shops and lunch restaurants. A trip to the fruits and vegetable market, and you will find plastic bags of pre-cut pumpkin wedges for Istanbulites who prefer to cook their kabak tatlisi at home. 

LEVANT’s favorite Eastern touch to an autumnal dinner party is surprisingly easy to make, though it does take some foresight because the pumpkin is required to stew for several hours before cooking can commence. We usually serve with crushed walnuts and a dollop of clotted cream.

A note on pumpkin selection: In Turkey the pumpkins used for kabak tatlisi are called balkabagi, chosen for their non-stringy texture. If you are preparing this dessert outside of Turkey you may look for ‘sugar pumpkin” or “pie pumpkin” varieties. 

KABAK TATLISI

Kabak is the Turkish word that refers to all types of squash, gourds and pumpkins. Tatli means dessert or sweet.

Ingredients:

Serves 8

A one pound pumpkin, in ‘sugar pumpkin’ or ‘pie pumpkin’ variety.

1 cup of sugar

Optional Garnish:

Clotted cream

Crushed walnuts

Recipe:

1. Clean and prepare the pumpkin. Cut into wedges and remove the seeds, and remove the pumpkin’s outer skin. A one pound pumpkin will usually yield 8 pumpkin wedges.  
2. Place pumpkin wedges into a large pot and distribute sugar evenly across the pieces. 
3. Cover the pot and set aside for 5-6 hours. During this time the pumpkin will release its juices.
4. Place the pot over medium heat and bring to a boil. Once at a boil, reduce to simmer. Cook the slices until they become tender but not overly soft. The wedges are served in slices -  not as a pumpkin purée!
5. Once cooked through, take out and let cool. Serve the kabak tatlisi at room temperature, with clotted cream, crushed walnuts or pistachios - or simply on its  own!