Turkish Pumpkin Dessert With Tahini
I wanted to share with you one of my favorite desserts in honor of the arrival of the pumpkin season. I like tahini very much with pumpkin. Especially if there is walnut, it reaches an irresistible taste. Pumpkin dessert looks like a simple dessert. But if it is not done with care, the result is disastrous. Do not ask if it is important to put the pumpkin in a pot and boil it. Even the pot in which you cook the pumpkin is very important. You should use a heavy-bottomed saucepan. It should not conduct heat immediately. In thin pans that conduct heat quickly, the water evaporates before the pumpkin can cook, and the pumpkin catches the bottom and burns before it is cooked. pumpkin should be cooked slowly on a slow fire, do not rush. That's why you should cook it on low heat. I cook the pumpkin in its own juice by sprinkling the pumpkin's sugar a few hours in advance and letting the pumpkin release its juice. It's never happened to me until now, but some pumpkin may not release enough water because they are compact. If you notice this and do not add extra water, it is inevitable that the squash will burn.
Tips for Pumpkin Dessert with Tahini
The pumpkin waiting with sugar may not release its juice immediately, it didn't release water, so don't be in a hurry to say let's add water. Take it on low fire and wait for 5-10 minutes. If it still doesn't release water, add hot water at this stage, but don't overdo it. If water remains in the pumpkin, it becomes soggy, which spoils all the fun of the dessert. The pumpkin dessert, which is cooked in enough water to cook the whole pumpkin, starts to harden slightly due to sugar. The color of the pumpkin takes a darker color in places.
It is my favorite consistency of pumpkin dessert. To achieve that consistency, you have to continue cooking until the water is completely absorbed. But there is a very fine adjustment to that consistency. If you hold a little too much, it can catch the bottom of the fire. Cook, checking frequently, until you see that the last water remaining at the bottom is foaming thinly from the bottom. After you turn off the bottom of the stove, you should see that there is a very small amount of water with a slightly thicker consistency than honey at the bottom. During the cooling stage of the pumpkin, the last particles of water in it evaporate and the liquid at the bottom becomes a slightly waxy consistency. Allow the dessert to cool completely at room temperature before serving. If you leave the lid open during the cooling process, the consistency of the pumpkin will be more solid (which is what we want anyway).
Enjoy the recipe...
- 1 kg peeled pumpkin cut into large cubes,
- 2 cups granulated sugar,
- 1/2 cup tahini,
- To garnish: chopped walnuts.
- Place the pumpkin cubes into a large saucepan and sprinkle the sugar,
- If you have time, let the pumpkins sit like this overnight,
- Or like I did, put the pan over low heat right away, since the heat also helps the pumpkin release all of its juices,
- Cook until the pumpkin is soft and absorbs all the water it initially released,
- Let it come to room temperature and then refrigerate,
- Garnish with tahini and chopped walnuts.