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Turkish Pumpkin Dessert (Kabak Tatlısı) with Walnuts and Tahini Recipe

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4.1 from 2 reviews

Kabak Tatlısı is a traditional Turkish pumpkin dessert made by gently poaching sugar-coated pumpkin chunks with cloves and lemon juice until tender and syrupy. It is typically garnished with crushed walnuts and served with tahini or clotted cream for a rich, creamy contrast. This dessert is naturally sweet, comforting, and perfect for autumnal gatherings or a unique twist on pumpkin treats.

  • Total Time: 8 hours 65 minutes (including maceration and cooking)
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2-2 1/2 pounds pumpkin (pie pumpkin, Cinderella pumpkin, or butternut squash)
  • 1 1/2 cups (300 g) sugar
  • 5 whole cloves
  • 2 teaspoons lemon juice

For Garnish

  • 1/2 cup crushed walnuts
  • Tahini (optional)
  • Kaymak, clotted cream, or mascarpone (optional)

Instructions

  1. Prepare the pumpkin: Using a sharp chef’s knife, carefully halve the pumpkin or squash lengthwise and scoop out the seeds and stringy flesh. Place the halves cut-side down and slice into wedges. Peel the skin using a sturdy vegetable peeler or knife, then cut into chunks about 3 inches long.
  2. Macerate the pumpkin: Arrange the pumpkin pieces in a single layer on a rimmed sheet pan. Sprinkle evenly with sugar, cover with foil, and let sit at room temperature for at least 8 hours or preferably overnight to allow the pumpkin to release its natural juices.
  3. Poach the pumpkin: Transfer the pumpkin along with the released juices into a large saucepan. Add the whole cloves and bring to a boil over high heat, stirring gently to dissolve the sugar. Once dissolved, reduce heat to medium-low and simmer gently for 20 minutes, occasionally stirring carefully to coat the pumpkin evenly with the syrup.
  4. Season and simmer: Lower the heat to low and stir in the lemon juice. Cover and continue to simmer for 25 more minutes, checking the pumpkin’s firmness with a fork. It should be soft yet retain its shape. If necessary, simmer an additional 5-10 minutes until the syrup thickens and the pumpkin takes on a deep glossy orange hue. Turn off the heat and allow it to cool in the pan.
  5. Serve: Plate the pumpkin pieces and garnish with crushed walnuts. Optionally drizzle with tahini or add a spoonful of kaymak, clotted cream, or mascarpone on the side. Serve either at room temperature or chilled as a deliciously sweet and comforting dessert.

Notes

  • Avoid using Jack-o-lantern pumpkins as they tend to be bland, stringy, and do not hold their shape well.
  • You can prepare the poached pumpkin up to 2 days in advance; keep it covered in the refrigerator and add walnuts and other toppings just before serving.
  • Save the pumpkin seeds for roasting to reduce waste.
  • The nutritional values provided do not include the optional garnishes like tahini or clotted cream.
  • For best flavor and texture, use pumpkin varieties like pie pumpkin, Cinderella pumpkin, or butternut squash.
  • Author: Amelia
  • Prep Time: 15 minutes plus 8 hours maceration
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Turkish
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/turkish-pumpkin-dessert-kabak-tatls-with-walnuts-and-tahini-recipe/