Discover the magic of our New Year’s Jewel – an easy, vegan Turkish Pumpkin Dessert with few ingredients. No oil, no baking – just perfect for celebrations!
The only trick lies in finding a good pumpkin. It is said that this dessert needs a mature pumpkin. Mature pumpkins are more orange on the outside and should not be too green. The best pumpkins in Turkey are grown in the Kastamonu area. Another way of finding a good pumpkin is to follow other ladies. If a shop or a stand is busy, it is generally a sign that whatever they are selling is good.
In Turkey we are lucky, because most of the pumpkin sellers are willing to cut it for you, for just a slight increase on the price. Nevertheless you might have to do additional cutting to get rid of the green sides.
In Turkey most of the pumpkin sellers are willing to cut it for you, for just a slight increase on the price. Nevertheless you might have to do additional cutting to get rid of the green sides.
If you have bought a whole pumpkin do not trow away the seeds. Dry them on an oven sheet. Enjoy as a snack, they are fun to eat and have plenty of health benefits with the minerals and vitamins they contain.
I have to confess that some love this dessert because it is very light and I can easily adjust the amount of sugar to my liking. However some do not like it because it is too soft. My son loves it, my daughter does not; so it is well worth to give it ago to find out your household’s likings.
For Turks it is kind of a “must-have” for the New Year Eve tables. It is thought to bring blessing and abundance for the coming year. You can read more here about the Turkish traditions on New Year Eve. I wish you the same, I hope the coming year will bring peace to all the world.
Pumpkin Dessert
Ingredients
- 1 kg pumpkin
- 150 grams sugar
- 50 millilitres water optional
- 3 cloves
- 1 cinnamon stick
- 100 grams walnuts coarsely chopped
- 2 tablespoons tahini optional
Instructions
- You will get better results if you start this dessert the night before. Peel the pumpkins and cut to pieces 7-8 centimetres long and 1½-2 centimetres thick. Place them in a large and deep pan. Pour the sugar evenly on top. Cover the lid. Leave it until the next day.
- The pumpkin pieces will soak up the sugar and leave out some of its water. You can change the sugar amount according to your taste.
- Add the cloves and the cinnamon stick. If you have not started the night before; no problem – just add about 50 g of water and proceed.
- First with medium heat, and then with low heat; cook until the pumpkins are ready to heat. You can understand this by sticking in a knife or a toothpick into a slice of pumpkin, if it goes in easily, it is a sign that you can close the heat.
- If the pumpkins have left out too much water you might want to cook with open lid, so the excess water evaporates. Do not let all the water evaporate as the pumpkins will soak the water back up again.
- Serve 2-3 slices per person. Discard the cloves and the cinnamon stick.
- Garnish with coarsely chopped walnuts. You can also drizzle some tahini over the slices. Save it preferrably at room temperature with lid on.
If you are looking for other dishes for your festivity tables, here are a few of my starter aka mezze recipes. Just mentioning them makes my mouth water.
