If you’ve never tasted the warm, rich flavors of Turkish Pumpkin Dessert, you’re in for a real treat with this Turkish Pumpkin Dessert (Kabak Tatlisi) with Tahini and Walnuts Recipe. This dish turns simple pumpkin into a luscious, melt-in-your-mouth dessert that’s naturally sweetened and enhanced with creamy tahini and crunchy walnuts. It’s an impressive yet straightforward way to celebrate autumn’s best harvest with a unique, traditional twist that’s both comforting and elegant.
Ingredients You’ll Need
The beauty of this dessert lies in its simplicity and the quality of each ingredient. Every component plays a crucial role in creating a harmony of flavors—from the sweetness and texture of the butternut squash to the nuttiness and creaminess brought by tahini and walnuts.
- Butternut squash (1 kilogram): Choose firm, bright orange squash for the best taste and texture.
- Sugar (250 grams): This sweetens the pumpkin naturally and helps it caramelize beautifully during cooking.
- Tahini (2 tablespoons): Adds a rich, nutty creaminess that perfectly complements the sweet pumpkin.
- Walnuts (¼ cup, roughly chopped): Provide a satisfying crunch and earthy contrast.
- Clotted cream or Turkish kaymak (2 tablespoons, optional): Offers an indulgent, velvety finish to the dish.
How to Make Turkish Pumpkin Dessert (Kabak Tatlisi) with Tahini and Walnuts Recipe
Step 1: Prepare the Pumpkin
Begin by peeling the butternut squash and cutting it into generous chunks. Removing the skin ensures a smooth texture later, while the chunk size helps the pieces cook evenly without disintegrating.
Step 2: Layer with Sugar
In a wide pot or deep pan, arrange the pumpkin pieces in a single layer, then sprinkle sugar evenly over them. The sugar draws out the pumpkin’s moisture and creates a natural syrup as it cooks, concentrating the flavors.
Step 3: Let it Cook Slowly
Cover the pan and cook the pumpkin over low heat. The slow simmer allows the squash to soften, release its natural juices, and caramelize gradually, making this dessert a perfect balance of tender flesh and sticky syrup.
Step 4: Check for Doneness
When the pumpkin chunks are soft and translucent but still hold their shape, remove the pot from heat. This texture is key—it should melt on your tongue without falling apart.
Step 5: Assemble with Tahini and Walnuts
Transfer the cooked pumpkin to serving plates. Generously drizzle tahini over the top, then sprinkle with roughly chopped walnuts. If you want to make it extra special, top each portion with a dollop of clotted cream or traditional Turkish kaymak for indulgence.
How to Serve Turkish Pumpkin Dessert (Kabak Tatlisi) with Tahini and Walnuts Recipe
Garnishes
This dessert shines with a simple but thoughtful garnish. The creamy tahini not only adds flavor but also creates a luscious mouthfeel that contrasts beautifully with the crunchy walnuts. Consider adding a light dusting of cinnamon or a few pomegranate seeds for a pop of color and a hint of tartness.
Side Dishes
Though rich and satisfying on its own, Turkish Pumpkin Dessert pairs magnificently with a hot cup of Turkish tea or strong coffee. For a heartier dessert experience, serve alongside plain yogurt or a mild cheese to balance the sweetness.
Creative Ways to Present
Don’t hesitate to get creative with your presentation. Layer the pumpkin chunks in a shallow glass dish and drizzle tahini and crushed walnuts between layers for a dessert parfait. Alternatively, serve in individual ramekins topped with a sprinkle of nutmeg or a swirl of honey to elevate both aroma and appeal.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Turkish Pumpkin Dessert (Kabak Tatlisi) with Tahini and Walnuts Recipe in an airtight container in the refrigerator for up to three days. The flavors often deepen with time, making leftovers even more enjoyable.
Freezing
While freezing is an option, it’s best to freeze the plain cooked pumpkin without the tahini and walnuts. Once thawed, add the garnishes fresh to preserve texture and flavor. Freeze pumpkin in a sealed container for up to one month.
Reheating
Reheat gently on the stovetop over low heat or in a microwave with short bursts to prevent drying out. Add a splash of water if needed to loosen the syrup. Reapply fresh tahini and walnuts just before serving for the best taste and texture.
FAQs
Can I use other types of pumpkins or squash for this dessert?
Yes, but butternut squash is preferred for its natural sweetness and firm texture. Other sweet pumpkins or kabocha squash can work but may alter cooking times and flavor slightly.
Is the sugar quantity adjustable in this Turkish Pumpkin Dessert (Kabak Tatlisi) with Tahini and Walnuts Recipe?
You can reduce the sugar if you prefer a less sweet dessert. However, sugar helps caramelize the pumpkin and enhances its natural sweetness, so balancing is key for the authentic flavor.
Can I substitute tahini with something else?
Tahini’s nutty flavor is unique, but if you don’t have it, almond butter or peanut butter can be a creative alternative, though the taste will vary from the traditional recipe.
Is this dessert gluten-free and vegan?
The base recipe is naturally gluten-free. For a vegan version, omit the clotted cream or kaymak and stick to the pumpkin, sugar, tahini, and walnuts.
How long does it take to make this dessert?
Expect about 1 to 1.5 hours from start to finish, mostly hands-off during the slow cooking phase. The result is well worth the time invested!
Final Thoughts
There’s something so heartwarming about this Turkish Pumpkin Dessert (Kabak Tatlisi) with Tahini and Walnuts Recipe. It’s a perfect example of how humble ingredients come together to create magic on a plate. Whether you’re looking for a cozy autumn treat or a unique dessert to impress guests, this recipe is a winner. Give it a go, and I promise it will become a treasured favorite in your kitchen too!
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Turkish Pumpkin Dessert (Kabak Tatlisi) with Tahini and Walnuts Recipe
Kabak Tatlisi is a traditional Turkish pumpkin dessert made by slowly cooking butternut squash with sugar until it caramelizes and becomes tender. It is typically served with a drizzle of tahini, a sprinkle of walnuts, and optionally, a dollop of clotted cream or Turkish kaymak, offering a delightful combination of sweet, nutty, and creamy flavors.
- Total Time: 2 hours
- Yield: 4-6 servings
Ingredients
Main Ingredients
- 1 kilogram butternut squash, peeled and cut into large chunks
- 250 grams granulated sugar
For Serving
- 2 tablespoons tahini
- ¼ cup walnuts, roughly chopped
- 2 tablespoons clotted cream or Turkish kaymak (optional)
Instructions
- Prepare the Pumpkin: Peel the butternut squash and cut it into large, even chunks to ensure uniform cooking.
- Layer the Ingredients: In a deep baking dish or pot, arrange the pumpkin pieces in a single layer and sprinkle the sugar evenly over them.
- Cook the Pumpkin: Cover the dish with a lid or aluminum foil and bake in a preheated oven at 150°C (300°F) for about 1.5 to 2 hours, or until the pumpkin is soft and the sugar has caramelized into a syrupy glaze. Alternatively, this can be cooked slowly on the stovetop over low heat in a covered pan for the same duration, stirring occasionally to prevent burning.
- Cool and Serve: Let the pumpkin cool slightly. Serve each portion topped with a generous drizzle of tahini, a sprinkle of chopped walnuts, and a spoonful of clotted cream or kaymak if desired, which adds richness and balances the sweet flavor.
Notes
- Use butternut squash for its sweet flavor and creamy texture when cooked.
- The cooking time may vary depending on the size of the pumpkin pieces and cooking method.
- If you prefer a less sweet dessert, reduce the sugar quantity accordingly.
- Clotted cream or kaymak is traditional but optional; you may substitute with heavy cream or omit it.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Turkish
- Diet: Vegetarian
