A much-loved Turkish dessert. You can find the large orange-fleshed pumpkins sold in slices in Middle Eastern and Indian stores.
Recipe information
Yield
serves 4
Ingredients
1 pound pumpkin (weight without stringy parts and seeds)
1/4–1/2 cup sugar
1 cup finely chopped walnuts
1/2–3/4 cup kaymak (page 407) or clotted cream (optional)
Preparation
Step 1
Cut off the rind, remove the pips, and cut away the stringy bits. Cut the pumpkin into pieces of about 1 1/4 inches. Put them in a wide saucepan with about 1/2 cup water and cook with a tight lid on (so that they steam) over low heat for about 15 minutes, or until tender. The pumpkin will release its own juice.
Step 2
Add the sugar, and simmer, uncovered, for 10 minutes, or until the sugar has melted and the syrup is reduced, turning over the pumpkin.
Step 3
Serve cold, sprinkled with chopped walnuts. If you like, accompany with kaymak or clotted cream.
