Kabak Tatlisı – Turkish Pumpkin Dessert

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If you’re looking for a simple yet delightful dessert that captures the cozy flavors of fall, Kabak Tatlısı is just what you need! This Turkish pumpkin dessert is sweet, with tender pumpkin pieces simmered to perfection and served with a drizzle of quality tahini. Kababk Tatlisi is the perfect fall dessert that would take you to the streets of Istanbul one bite at a time!


A plate of delicate pumpkin pieces drizzled with tahini sauce and topped with chopped walnuts.


 

Topped with creamy tahini and crunchy walnuts, this Turkish pumpkin dessert is a wonderful blend of textures and flavors. Plus, it’s made with only a few ingredients and minimal effort, making it a perfect option for both weeknight treats and festive gatherings! Whether you’re familiar with Turkish desserts or trying something new, this recipe and others as Turkish Rice Pudding Recipe, Revani Cake, and Turkish Delight (Lokum) are sure to become a favorite.


Recipe Highlights: Kabak Tatlısı

Cultural Influence: A traditional Turkish dessert that showcases the natural sweetness of pumpkin, often enjoyed during the fall and winter months in Turkey

Primary Cooking Technique: Slow simmering the pumpkin with sugar to create a soft, caramelized texture

Suitable for: Vegan, dairy-free, gluten-free, and perfect for those seeking a simple, wholesome dessert with minimal ingredients

Dominant Flavor Profile: Soft, golden-browned pumpkin with nutty tahini and the crunch of walnuts, offering a balance of sweetness and richness

Skill Level Required: Beginner-friendly, with minimal prep and simple cooking steps


Key Ingredients

Kabak Tatlisi Ingredients

Kabocha Pumpkin brings natural sweetness and softens beautifully when cooked, creating a tender texture that’s perfect for absorbing the syrupy sugar. Kabocha is the closest pumpkin I have found to the Turkish variety as it has some natural sweetness to it.

Sugar helps draw out the pumpkin’s moisture and caramelizes as it cooks, creating a rich syrup that sweetens the dessert naturally.

Tahini adds a nutty, creamy richness that matches the sweetness of the pumpkin and enhances the dessert with a subtle savory depth. You can use store-bought tahini or try my homemade tahini recipe to make it at home.

Walnuts provide a satisfying crunch and nutty flavor, adding texture that contrasts with the soft pumpkin, while also complementing the tahini.


Ingredient Spotlight: Kabocha Pumpkin

Kabocha Pumpkin is the key ingredient in Kabak Tatlısı, adding a rich, naturally sweet flavor and creamy texture. Known for its dense, smooth flesh and mild taste, kabocha is ideal for creating a comforting and flavorful dessert.

How to Prepare:

First, cut the kabocha pumpkin into even pieces, and then carefully peel it. Next, combine with sugar and let sit to release juices. Then, cook over medium heat until the pumpkin is tender and golden-browned, allowing the natural sweetness to develop.

Essential Tips:

  • Uniform Pieces: Cut the pumpkin into even sizes for consistent cooking.
  • Monitor Cooking: Cook until the pumpkin is just tender to avoid a mushy texture.
  • Enhance Sweetness: Let the pumpkin sit with sugar before cooking for optimal sweetness.
Plate of Kabak Tatlısı slices topped with tahini and walnuts.

How to Make Kabak Tatlısı

Step 1: Prepare the Pumpkin

Cut the kabocha pumpkin into chunks and peel them carefully. Place the kabocha pieces into a large pot.

Then, sprinkle with sugar and let it sit for 6-8 hours at room temperature. This step helps the pumpkin release its natural juices, making it extra sweet and syrupy.

Raw pumpkin slices in a pot covered with sugar, ready to rest and release natural juices.

Step 2: Cook

Once the resting period is over, place the pot on medium-high heat and cook the pumpkin for 1 to 2 hours.

As the sugar melts into a luscious syrup, the pumpkin will become tender and golden-browned. However, be sure not to overcook it, so the pumpkin stays soft but slightly firm.

Cooked pumpkin pieces with a glistening caramelized surface after being simmered in sugar syrup.

Step 3: Garnish and Serve

Once the kabocha is cooked and tender, remove the pot from heat and let it cool to room temperature. Finally, serve the Kabak Tatlısı topped with a drizzle of creamy tahini and a sprinkle of chopped walnuts. This blend offers a delightful contrast of flavors and textures to the sweet, tender pumpkin.

Dish of sweet pumpkin dessert drizzled with tahini and sprinkled with chopped walnuts.

Recipe Tips

Choose the Right Pumpkin: Choose a kabocha pumpkin that feels heavy for its size and has a firm, unblemished skin. This provides the best texture and sweetness for your dessert.

Let the Sugar Rest: Allowing the pumpkin and sugar to sit for 6-8 hours is crucial for drawing out the natural juices. Don’t skip this step, as it helps create the syrupy base for the dessert.

Monitor the Cooking Time: Keep an eye on the pumpkin as it cooks. Stir from time to time to prevent sticking but avoid overcooking to maintain the best texture—soft but not mushy.

Layer Flavors: Add the tahini and walnuts just before serving. Drizzling the tahini at the last moment prevents it from soaking in too much, keeping the flavors distinct and vibrant.

Plate of Turkish pumpkin dessert Kabak Tatlisi topped with tahini and chopped walnuts.

Variations and Substitutes

1. Sweetener Options:

  • Honey or Maple Syrup: Swap the sugar with honey or maple syrup for a natural sweetener. This adds a richer, more caramelized flavor and pairs well with the pumpkin’s natural sweetness.
  • Brown Sugar: For a deeper, molasses-like taste, you can substitute white sugar with brown sugar. It offers a more complex sweetness that enhances the dish.

2. Pumpkin Alternatives:

  • Butternut Squash: If you can’t find kabocha pumpkin, butternut squash works well as a substitute. It’s slightly sweeter and softer but will still give you a tender texture.
  • Acorn Squash: Acorn squash offers a similar consistency to kabocha with a milder flavor. It’s a great alternative that still absorbs the syrup well.

3. Nut Variations:

  • Pistachios or Hazelnuts: Replace walnuts with chopped pistachios or hazelnuts. Pistachios add a pop of color and a sweet, nutty flavor, while hazelnuts bring a crunchy texture.
  • Pecans: Pecans work perfectly as a nutty topping and offer a buttery crunch that complements the soft pumpkin.

4. Spice Additions:

  • Cinnamon or Nutmeg: Add a sprinkle of cinnamon or nutmeg to the pumpkin while it cooks for a warm, spiced flavor. This enhances the autumnal feel of the dish and pairs well with the sweet, syrupy pumpkin.
  • Cloves or Cardamom: For an extra layer of flavor, you can introduce a small pinch of ground cloves or cardamom for a sweet-smelling touch.
A plate of Turkish Kabak Tatlisi Dessert topped with tahini and sprinkled with crushed walnuts.

How to Store Kabak Tatlısı

1. Refrigerating:

  • Cool Completely: Before storing, allow your Turkish pumpkin dessert to cool to room temperature. This step is crucial to avoid accumulation, which can affect the texture and flavor of the dessert.
  • Use Airtight Containers: Transfer the cooled Kabak Tatlısı into airtight containers. This helps maintain its rich flavor and prevents it from absorbing any unwanted odors from the refrigerator.
  • Refrigerate: Store the dessert in the refrigerator for up to 5 days. As it sits, the flavors will continue to meld, making it even more delicious the next day.

2. Freezing:

  • Portion It Out: For long-term storage, separate Kabak Tatlısı into individual servings before freezing. This makes unfreezing and reheating easy and convenient.
  • Leave Room for Expansion: When freezing, leave a small amount of space at the top of your containers to allow for expansion as the dessert freezes.
  • Label and Date: Label your containers with the date you made the dessert. Kabak Tatlısı can be frozen for up to 3 months.

3. Thawing and Reheating:

  • Thaw in the Refrigerator: To thaw, place the frozen Kabak Tatlısı in the refrigerator overnight. This ensures it melts evenly without damaging texture.
  • Reheat Gently: Reheat the dessert gently on the stovetop over low heat, stirring occasionally. Add a splash of water or milk if the dessert has thickened too much during freezing.
  • Serve Warm: For the best taste and texture, serve Kabak Tatlısı at room temperature or slightly warmed. Its sweet, nutty flavor and creamy texture will be just as delightful as when freshly made.

Frequently Asked Questions

How long does it take to make Kabak Tatlısı?

Kabak Tatlısı requires some planning ahead, as the pumpkin should sit with sugar for 6-8 hours before cooking. After that, it takes about 1 to 2 hours to cook the pumpkin until it’s perfectly tender. The total process is long, but most of it is hands-off time!

Is Kabak Tatlısı gluten-free?

Yes! This Turkish pumpkin dessert is naturally gluten-free, making it a great dessert option for those with gluten sensitivities or dietary restrictions.

Can I make Kabak Tatlısı in advance?

Absolutely! Kabak Tatlısı actually tastes better the next day as the flavors continue to meld. You can prepare the dessert a day or two in advance and store it in the fridge. Just top with tahini and walnuts right before serving.

How do I serve Kabak Tatlısı?

Kabak Tatlısı is best served at room temperature or slightly warm. Drizzle it with tahini and sprinkle crunchy walnuts on top for the perfect balance of creamy, sweet, and nutty flavors.


Delicious desserts to Try


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kabak tatlisi Turkish pumpkin dessert
5 from 1 vote

Kabak Tatlısı

Kabak Tatlısı is a traditional Turkish pumpkin dessert where pumpkin is simmered with sugar until soft and golden, then topped with tahini and walnuts for a delicious fall treat.
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Servings: 6
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Ingredients 

  • 1 Kabocha
  • 1 ½ cup Sugar
  • ½ cup Tahini
  • ½ cup Walnuts

Instructions 

  • Cut the kabocha into pieces and carefully peel them. Place the kabocha pieces in a pot.
  • Top with sugar, give it a toss. cover and let it sit for 6-8 hours at room temperature.
  • Place the pot over medium high heat and cook for 1 to 2 hours until they are completely tender. Turn the heat off and let them come to room temperature.
  • Arrange them on a large platter and top with tahini and walnuts.

Video

Notes

Choose the Right Pumpkin: Choose a kabocha pumpkin that feels heavy for its size and has a firm, unblemished skin. This provides the best texture and sweetness for your dessert. If kabocha isn’t available, butternut squash or acorn squash would work.
Let the Sugar Rest: Allowing the pumpkin and sugar to sit for 6-8 hours is crucial for drawing out the natural juices. Don’t skip this step, as it helps create the syrupy base for the dessert.
Monitor the Cooking Time: Keep an eye on the pumpkin as it cooks. Stir from time to time to prevent sticking but avoid overcooking to maintain the best texture—soft but not mushy.

Nutrition

Calories: 426kcal | Carbohydrates: 68g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 661mg | Fiber: 4g | Sugar: 53g | Vitamin A: 2066IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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