Kabak tatlısı – Turkish pumpkin dessert with walnuts Recipe
Kabak tatlısı is sweet pumpkin cooked in a sugar syrup and sprinkled with nuts – a simple yet surprisingly elegant dessert. In Turkey it appears in autumn and winter, when pumpkin is cheapest and you can see it everywhere at market stalls. The taste is a bit like candied pumpkin or very soft baked apples, but with a distinct nutty accent.
This dessert uses just a few basic ingredients to turn simple pumpkin into a silky, aromatic treat with a beautiful contrast of soft flesh and crunchy nuts. It’s a classic example of how Turkish cuisine elevates seasonal produce with minimal effort.
Chef's tips
Choose a firm, sweet pumpkin variety so the pieces hold their shape while cooking. Try not to stir the pumpkin with a spoon, as it can easily break apart – gently shaking the pot works better. Taste the syrup near the end and adjust the lemon to balance the sweetness.
How to serve
Serve slightly chilled or at room temperature. For a more festive version, add a spoonful of thick yogurt or clotted cream and an extra sprinkle of chopped pistachios. It also pairs nicely with a scoop of vanilla ice cream for a warm–cold contrast.
Ingredients
- pumpkin peeled, deseeded, cut into large pieces - 800 g
- sugar - 250 g
- water to start cooking - 50 ml
- lemon juice - 1 tablespoon
- walnuts roughly chopped - 60 g
- 30% cream or thick yogurt for serving - 100 ml
- cinnamon optional, for sprinkling - 0.5 teaspoons
Preparation
- Arrange the pumpkin pieces in a wide pot or deep pan in a single layer, if possible.
- Sprinkle the pumpkin evenly with sugar, cover the pot and set aside for at least 1 hour (you can also leave it overnight in the fridge). The pumpkin will release juice and the sugar will start to dissolve.
- After this time, add 50 ml of water and the lemon juice. Place the pot over medium heat, cover and bring to a boil.
- Reduce the heat to low and cook for 25–30 minutes covered, until the pumpkin is very soft but not completely falling apart. From time to time gently shake the pot so the pieces don’t burn.
- Remove the lid and cook for another 5–10 minutes over low heat, until the syrup thickens slightly and lightly coats the spoon.
- Take the pot off the heat and leave the pumpkin to cool completely in the syrup – this is when it develops its full flavor.
- Before serving, transfer the pumpkin pieces onto plates, drizzle with a little syrup from the pot, sprinkle with chopped walnuts and a pinch of cinnamon, if you like.
- Serve with a dollop of cream or thick yogurt on the side.
Storage
No storage information available for this dish.
I love how this recipe shows a completely different face of pumpkin than the usual soups and bakes. It’s simple enough for a weekday dessert, yet special and elegant enough to serve to guests, especially on chilly autumn evenings.
