Pumpkin, one of the most delicious and easy-to-cook desserts in Turkish cuisine, needs to be filled with sugar in order to taste it. When cooked slowly over low heat, it will absorb the sherbet and it will look transparent and appetizing.
Service: 4 people
Preparation cooking time: close to 2 hours
- Measuring 200 ml water glass;
- 1250 g pumpkin, peeled net measure
- 4 cups granulated sugar, approximately 700 g
- Half a glass of water
To decorate it:
- 100 g walnuts
- 100 g cream
- 1 tablespoon of boziç *
1-If there are green parts of the pumpkins near the shell, cut them away. Chop it 4-5 cm wide and wash it. Place in a large pot in one row, sprinkle with sugar.
2-If you have time, close the lid of the pot at night and leave it until the pumpkins leave the water. You can start cooking without adding water.
3-If you say I do not have time to do it immediately, pour half a glass of water from the edge of the pumpkins you sprinkle sugar on them and cook on an open fire with the lid of the pan closed until it boils, then on low heat for 1.5-2 hours until the pumpkins become transparent.
4- After turning off the heat, keep the dessert in the pot until it cools down.
5-Decorate the completely cooled dessert with walnuts, clotted cream and boziç, and serve it after pouring the remaining sherbet over it.
Enjoy and love …
1- While cooking the pumpkin dessert, make sure that the fire is low so that it does not overflow!
2- * Boziç: You can use ‘Boziç’, the name given to the pistachio before ripening, in dessert decorations.