Entree: Turkey – Black Sea Turkey – Kabak Tatlısı (Candied pumpkin slow-cooked with sugar and served with crushed walnuts and clotted cream)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 3 hrs 30 min

Total 4 hrs 10 min

Ingredients

- 2 lb (900 g) pumpkin, peeled, seeded, and cut into 1–1 1/2-inch pieces
- 1 1/4 cup (250 g) granulated sugar
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) lemon juice
- Pinch sea salt
- 1/2 cup (60 g) walnuts, coarsely chopped
- 1/2 cup (120 ml) kaymak or clotted cream (or thick cream)
- Optional: 1/4 tsp (0.5 g) ground cinnamon for sprinkling

Instructions

1. Place the pumpkin pieces in a single layer in a wide shallow dish or bowl and sprinkle the granulated sugar evenly over them. Cover and refrigerate 3–6 hours or overnight until the pumpkin releases liquid and becomes slightly syrupy.
2. Drain any excess liquid into a saucepan, add the pumpkin pieces, butter, lemon juice, and a pinch of salt. Heat over low to medium heat until the butter melts and the mixture begins to simmer.
3. Simmer gently, uncovered, for 25–40 minutes, stirring occasionally, until the pumpkin is tender and the cooking liquid has reduced to a glossy syrup that coats the pieces. If the pan becomes too dry, add 1–2 tbsp (15–30 ml) water.
4. Taste and adjust sweetness with a little extra sugar if desired; add the cinnamon if using. Continue to cook 3–5 minutes to meld flavors.
5. Transfer the pumpkin to a serving dish, spoon remaining syrup over the pieces, scatter the chopped walnuts on top, and finish with a dollop of kaymak or clotted cream. Serve warm or at room temperature.