Comments on: Turkish Kabak Tatlisi (Poached Pumpkin)

By: filiz

filiz — Sun, 04 Oct 2009 18:39:05 +0000

Mum is cooking this dessert today. I saw your site when I was searching for it. The color looks great, well done.
I cook that dessert in the oven with a very long cooking time, so you don’t let the pumpkin sit in the sugar, the liquid is drawn from the pumpkin when it’s in the oven. Then you get a little bit crispy cover with a softer inside, and the syrup becomes ticker. Hope you like it if you try… but mum is cooking in your way :)

By: YILDIZ

YILDIZ — Fri, 23 Jan 2009 10:22:28 +0000

Allen, I suggest you caucasian cuisine. I am Turkish but roots are from Georgia and ı also like Abkhazian meals. For example to the best of my knowledge “Çerkez Tavuğu” you cooked is Abkhazian food. And there is a lot of work for you, because it is a huge area intrecting each other. Caucasian cuisine includes traditional cuisines of Georgia, Azerbaijan, Armenia, Dagestan, Chechnya, Ingushetia, Kabardino-Balkaria, Karachay-Cherkessia, North Ossetia-Alania, Abkhazia, and the Adyghe.

I admire your works.may the force be with you :)

By: Sharp

Sharp — Fri, 28 Nov 2008 15:00:17 +0000

My husband and I were just scanning the net to find this dessert and variations on the recipe which is both of our favourites. We live in South West Turkey and my husband is Turkish and a fabulous cook. We have a beautiful fresh pumpkin and we will serve the Kabak Tatlisi with Kaymak, the very special and delicious cream from the top of full fat set yoghurt with crushed walnuts and pistacio. We have missed your series on Turkish food, but this was definately the best dessert to include. We will definately be checking in again… thanks.

By: Camilla

Camilla — Mon, 24 Nov 2008 00:00:32 +0000

I make this desert every year…taught to me by my mother who would aso make it often. Very deicious and something differant than the ordinary pumpkin pie. You must have the crushed walnuts though or it doesnt taste quite the same. Also, I dont serve mine with as much syrup as it shows in the picture above. If you are thinking about trying this, do. It is very easy to make- pealing the pumpkin is the toughest part :)

By: TheBiblioholic

TheBiblioholic — Thu, 13 Nov 2008 06:08:19 +0000

Update: Butternut squash worked out nicely! Sweet potato too.

By: TheBiblioholic

TheBiblioholic — Sat, 08 Nov 2008 16:36:29 +0000

I love this dessert, but have had no luck making it with pumpkins found in the U.S. The Turkish variety turns out dense and mealy, whereas when I try to make it in the U.S. it comes out crispy and juicy. I was planning on trying some other varieties like butternut squash to see if that turns out better. Any thoughts?

By: Aylin

Aylin — Mon, 27 Oct 2008 14:38:51 +0000

I love this simple dessert. So autumny…

By: ozge

ozge — Mon, 20 Oct 2008 18:46:03 +0000

Hi Allen,
Just a quick tip, if you decide to prepare this desert again, please top it with little amount of tahini. Just a little teaspoon for a bite size. I think you will like it…

By: Jude

Jude — Thu, 02 Oct 2008 04:43:29 +0000

I’ve never worked with pumpkin myself, unless it’s from a can. I’m liking the simplicity — It’ll definitely let the fresh pumpkin shine.

By: Carolyn Jung

Carolyn Jung — Wed, 01 Oct 2008 19:56:57 +0000

I tell ya, when I see pumpkins on sale in the grocery store, I am not ready for summer to end. But when I see recipes like this, I think welcoming fall won’t be so bad after all.