Kabak Tatlısı (Turkish Candied Pumpkin)

La storia di questo piatto

Kabak tatlısı belongs to the Turkish autumn table, where winter squash turns into a glossy amber sweet that is spooned out at the close of a meal. Its soul is simple and generous: golden pumpkin resting in its own syrup, perfumed with cinnamon and clove.

Ingredienti

• 800 g Yellow pumpkin (butternut or delica type)
• 400 g Granulated sugar
• 100 ml Water
• 2 tablespoons Fresh lemon juice
• 1 piece Cinnamon stick
• 3 pieces Cloves
• 100 g Tahini (sesame paste)
• 80 g Shelled walnuts
• 20 g Chopped pistachios (optional)

Preparazione

1. Rinse the pumpkin under cold water and cut it in half. Scoop out the seeds and fibres with a spoon, then peel it with a vegetable peeler (or a knife if the skin is very hard). Cut the flesh into pieces of about 3-4 cm: they will hold their shape during cooking and absorb the syrup well. Arrange them in a large bowl in layers, sprinkling each layer with all of the sugar. Cover and let rest for at least 4 hours at room temperature (preferably overnight in the refrigerator): the sugar draws out the pumpkin's juice and keeps it firm and glossy during cooking.
2. Transfer the pumpkin with all the liquid that has formed into a wide pot with a thick bottom. Add the water, lemon juice, broken cinnamon stick and cloves. Bring to a gentle simmer over medium heat without stirring: swirl the pot with small circular movements until the remaining sugar has completely dissolved. Let it simmer gently for 5 minutes, until the aromas are released.
3. Lower the heat to minimum: the liquid should barely tremble, not boil vigorously. The pumpkin will only be partly covered and will release more liquid as it cooks. Cover the pot halfway and, about every 10 minutes, gently turn the pieces with a wooden spoon so they cook evenly without breaking. The pumpkin is ready after about 30-35 minutes, when the pieces are tender and amber-coloured, still whole, and the syrup is thick and glossy.
4. Remove the pot from the heat and let the pumpkin and syrup cool completely together at room temperature. Do not rush this step: as it cools, the pumpkin absorbs the syrup. It needs at least 30 minutes, but the longer it rests, the better.
5. Place the walnuts in a dry pan (no oil) over medium heat and toast for 2-3 minutes, stirring constantly, until they smell of toasted hazelnut. Transfer them to a plate, let them cool slightly and chop them coarsely into clearly visible pieces. Divide the pumpkin with some of its syrup into individual bowls, and add to each a generous spoonful of tahini and a handful of toasted walnuts.
6. If you like, top each bowl with a teaspoon of chopped pistachios. Serve at room temperature or slightly chilled, after one hour in the refrigerator.