Turkish Pumpkin Dessert (Kabak Tatlisi)

Don’t miss out on this Thanksgiving Dessert this year. This classic Turkish Easy Pumpkin Dessert with Tahini is exactly what you need, and to finish it off, it is topped with ice cream and crushed almonds. 

In the western world, pumpkins are synonymous with Halloween, but not in Turkey. When autumn comes, and pumpkins start to grow, the thought that crosses everyone’s mind is the Turkish Pumpkin Dessert, also known as Kabak Tatlisi. 

The Turkish pumpkin dessert recipe is one of the popular dessert options in Turkey.

The dessert is so popular in Turkey that if you see anybody buying pumpkin in a Turkish market, there is a huge chance that they will be making a similar dish.

As the world loves to imbibe pleasing food and culinary culture from other parts of the globe, it is no surprise that the dessert is making waves outside of Turkey. 

The Turkish Easy Pumpkin Dessert with Tahini is eaten at different times in Turkey and neighboring countries.

The most popular time to eat this Turkish Easy Pumpkin Dessert is at the end of the Ramadan fast. 

It is also eaten on New Year’s Day as locals believe that eating the dessert will give them good luck in the new year.

Finally, the dessert is eaten between meals, enjoyed over Turkish coffee, or as the last meal of the day. 

Turkey Dessert

From the name of the dish and the brief introduction, it is clear that the dish originated from Turkey. But this Turkey dessert main origin was in the Marmara region, where Istanbul is located.

It is popular both in restaurants and as a family meal. However, Turkey is not the only country with a claim to the dish.

Neighboring countries such as Armenia, Syria, Lebanon, Israel, and the Balkans have their own historical background with the dish. 

The dish’s history in these countries can be linked to the Byzantine and Ottoman Empires.

These empires linked many regions that have been disassembled and reassembled into republics today. Hence the reason why many of the today’s republics from Ottoman and Byzantine Empires share similar dishes.

The Turkey dessert is not the only pumpkin dish popular in Turkey. Fruits are popular in the country, so much so that the people in the Sakarya region refer to the fruit as the Food of Heaven.

Due to this popularity, fruits are used to make dishes, snacks, and desserts, one of which is the Sultan’s Stuffed pumpkin and pumpkin pudding.  

Tahini

Tahini is an important part of the dish and a crucial ingredient in Turkish cuisine. Some of our recipes with Tahini includes Butter Bean Hummus, and of course it would not be fair if we did not include another Tahini recipe from the middle eastern region our Lemon Tahini Dressing.  

Tahini refers to ground sesame seeds. This powder is made into a dip or an accompaniment to other dishes. In its best state, it has a peanut butter texture and an oily surface.

Origin of Tahini

From its name, it is easy to see that Tahini has an Arabic origin. Some of the earliest references to Tahini date back to the 13th century, when it was used to refer to sesame paste.

Its earliest form was roasted sesame seed, which originated from Persia and was known by the name ardeh.

From Persia, it found its way to Israel. This was where it became rare and expensive, and only the royals and the aristocrats could afford it. In some places, Tahini was used as a mean of exchange, as a currency.

According to the father of modern medicine, Hippocrates, Tahini comes with many natural nutrients and medicinal value.

As a result, the ancient Greeks used it as food and medicine at the time. The ground seeds were also used in Indian traditional medicine to improve the health and nourishment of the body.

During the second world war, Turkish pilots were thought to be bigger and smarter than other pilots in the war.

Scientists found that Tahini was an integral part of their diet and contributed to their superior qualities and abilities.

Tahini made its way to the United States in the 1940s, and its debut was in health food stores.

Now, the sesame seed is a major part of different cuisines worldwide, such as Middle Eastern, Japanese, Chinese, African, and Korean. 

Ingredients Used to Make Kabak Tatlisi

• 3 lbs pumpkin
• 1 ½ Cups of Sugar
• 1 package of Pectin or Gelatin
• 1 cup of crushed walnuts
• ½ cup of Tahini 

Pumpkin – This is the most important ingredient for this dish. The ideal pumpkin should be high quality and not too fibrous. 

It also pays to have an already sliced pumpkin so that you do not have to stress over cutting it. 

But if you are like us and want to start from scratch, make sure to use a real sharp knife to carve your pumpkin. It does make the process a lot smoother. But please be extremely careful when handling any sharp object. 

Sugar – You need sugar to induce the syrup from the pumpkin. You can use either white or brown sugar as both types of sugar work. Once the sugar starts to infuse the pumpkin, it will make it fairly watery. 

Start with peeling the pumpkin and removing the seeds and discard. Cut the pumpkin into bite size cubes and place it inside a saucepan (preferably a 3 to 4-quart sauce pan).

Pour the sugar on it and place in the refrigerator overnight.

It should be somewhat watery the next day.

Place on the stove and cook on low heat for 45 minutes to an hour. Pumpkin should be extremely soft. Add the Gelatin and stir (DO NOT crush the pumpkin).

Pour mixture in a baking dish and let it cool. Once cooled, place inside refrigerator to cool completely.

To serve, sprinkle tahini on top, add crushed walnuts. Vanilla ice cream on the side is a very good accompaniment.  

How To Pair Your Turkish Pumpkin Dessert

Apart from Tahini, you can also enjoy the Turkish Pumpkin Dessert with;

• Nuts
• Clotted Cream
• Turkish Ice Cream Or Vanilla Ice Cream
• Natural Yogurt
• Freshly crushed walnuts

Variations and Additions

• There is a popular variation for this dish. It is called avya tatlisi, and it involves the use of quince instead of pumpkin. 
• You can also add cinnamon and mixed spice to this dish. They add a different flavor and vibe to the dish. 

Tips for Making Kabak Tatlisi

• This should go without saying, but use mature pumpkin for this dessert.
• It is advisable to use gloves when preparing the pumpkin due to its acidity, which can cause skin irritation. 
• Use a heavy-bottomed saucepan for the dish, as it does not conduct too much heat. If you use thin pans, water evaporates quickly before the pumpkin cooks, which leads to the pumpkin getting burnt. 
• The saucepan should also be big, as the pumpkin should touch the pot’s base for the syrup or juice to spread evenly. 
• You should also cook the pumpkin on low heat, which is best cooked slowly.
• It is advisable to cook the pumpkin in its juice. Sprinkle some sugar onto the pumpkin to allow it to release its juice. 
• To achieve a consistent color with your cooked pumpkin, ensure that you keep cooking until it soft and a fork can go through easily. 
• Allow the dessert to cool properly before serving it.
• If you plan on using nuts, ensure to add them while serving. If you add the nuts during cooking, they may get discolored, burn or turn bitter. 
• If you are interested in making muesli, you can save the seeds in the pumpkin and process them later. 

More Dessert Recipes To Enjoy

After making this Kabak Tatlisi recipe, try one of these dessert recipes next.

Haitian Tablet

Lemon Tart

Use Brownies

Matcha Brownies

Chocolate Tart

Pistachio Cookies

Chocolate Chia Seed Pudding

Baileys Irish cream Cupcake

Classic Tiramisu Cups

Haitian Beignets

More Turkish Recipes To Enjoy

After making this Kabak Tatlisi dessert recipe, we recommend you try one of these Turkish recipes next.

Turkish Eggs (Cilbir)

Turkish Lentil Soup

Stuffed Cabbage Rolls

Turkish Lemon Tahini Dressing

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