Crispy Pumpkin Dessert, Turkish Kabak Tatlisi, 800g – 28.2oz
Original Turkish product from Istanbul – Turkey
Turkish pumpkin dessert, produced traditionally with crispy method.
Made from best quality Turkish pumpkins, collected from Hatay region.
Sends in a sealed & protected jar.
All orders are shipped via Express Shipping and tracking number is supplied for each order.
Delivery time after shipment:
Europe: 1-2 business days
For U.S – Canada: 2-3 days
For rest of the world: 2-4 days
How to Make Crispy Pumpkin Dessert Recipe
How would you like to cook the pumpkin dessert made in many different ways, this time by following the Antakya Style Pumpkin Dessert Recipe?
The characteristic of pumpkin dessert in lime is that the hard inside of the squash is soft and the squash is cooked without dispersing.
This method is also used in other dispersed fruit desserts. Let’s count the ingredients if you’re ready!
The ingredients we need for the Pumpkin Dessert in Lime;
- 1 kilogram of pumpkin
- 925 grams of granulated sugar
- 1 glass more than 1 liter of water
- 2.5 grams of lemon salt
To soak in lime:
- 300 gr. quicklime
- 15 glasses of water
First, prepare the lime water, in which we will wait and season the pumpkins. Take your quick lime into a large container with a lid, at least 2 hours in advance, add 15 glasses of water, dissolve your lime.
Then, peel your zucchini and chop them thinly if you like them harder, and thickly if you like them softer. Then, strain the rinsed water into another container without misting and mixing the lime solution. Put the courgettes you chopped according to your taste into the bowl where you poured the rinsed water.
Put a plate-like weight on the pumpkins to cover them without floating in the water. Soak the squash in this water for at least half a day. The harder the pumpkin, the longer the time you want. Let the squash wait enough, then wash it thoroughly and soak in clean water for an hour. While the courgettes are resting in clean water, melt the water and powdered sugar in a saucepan and boil for 5 minutes and leave to cool.
Then, wash the squash for the last time, rinse and add to the lukewarm sherbet pot. Put the pot on the stove again, stir the pot and bring it to a boil. When it starts to boil, reduce the heat and cook in this state for 2 hours.
During this process, you will come across transparent pumpkins. Increase the fire a little to intensify the consistency and add the lemon salt. The pumpkin dessert is ready. You can keep it in a jar if you want, just like jam. Enjoy your meal!