A much-loved Turkish dessert. You can find the large orange-fleshed pumpkins sold in slices in Middle Eastern and Indian stores.

　　

Ingredients

serves 4

　　1 pound pumpkin (weight without stringy parts and seeds)

　　1/4–1/2 cup sugar

　　1 cup finely chopped walnuts

　　1/2–3/4 cup kaymak (page 407) or clotted cream (optional)

　　

Step 1

Cut off the rind, remove the pips, and cut away the stringy bits. Cut the pumpkin into pieces of about 1 1/4 inches. Put them in a wide saucepan with about 1/2 cup water and cook with a tight lid on (so that they steam) over low heat for about 15 minutes, or until tender. The pumpkin will release its own juice.

　　

Step 2

Add the sugar, and simmer, uncovered, for 10 minutes, or until the sugar has melted and the syrup is reduced, turning over the pumpkin.

　　

Step 3

Serve cold, sprinkled with chopped walnuts. If you like, accompany with kaymak or clotted cream.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf