Spread to the world from North America, pumpkins have a great number of variety and each has different recipes. The type we will use in this recipe is the Jarrahdale Pumpkin.
Most of the squash family are suitable for this recipe. If you try it with different types, please send us a message and photos so that we can publish them.
This is such an easy recipe that, you cannot find it in important Ottoman Kitchen recipe books. Nevertheless, this does not change the fabulous taste.
- 1.5 kg. Pumpkin or other sweet squash
- 750 gr. caster sugar
- 150 gr. walnuts
- 150 gr. tahini
Cut the pumpkin into slices, remove the seeds and peel them.
Cut them into two-inch-thick cubes.
Place them in a pan as a single layer, sprinkle the caster sugar on top and cover with lid.
Let it rest for at least 6 hours.
Cook on low heat for 40 minutes.
Remove from heat and let it cool.
Top with walnuts and tahini just before serving.
Notes on Pumpkin Dessert
- A 2kg. of pumpkin will yield approximately 1.5kg when cleaned. Sugar needed is half the weight of pumpkin you will use.
- Cooking time may change with different kind of squash and the thickness of the pieces you cut them into. You can check them by inserting a toothpick or a fork. If it goes in with no resistance the squash is cooked.
- To have a thicker liquid let it boil with cover off for a few minutes before removing from heat.