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This dessert, made using chestnut pumpkin, is prepared in Kilimli cuisine by keeping the pumpkins with sugar for a long time and cooking them slowly in their own juice. The pumpkins, slightly caramelized by baking, are served by pouring crushed walnuts, which are abundant in the region, on top. You can visit the Map area for the locations of dessert shops in the district center.
Although this light dessert is common throughout Türkiye, it stands out in the Zonguldak region with the preservation of its fibrous structure and the thickness of its syrup.
Ingredients
- 1 kg chestnut pumpkin
- 2 cups granulated sugar
- 1 cup crushed walnuts
- Water buffalo cream (optional)
- Tahini (optional)
Preparation
- Slice and peel the pumpkins, then arrange them in a large pot.
- Pour granulated sugar over them and wait at least 4-5 hours for the pumpkins to release their juice.
- Cook the pumpkins in their own juice over low heat until soft.
- Transfer the softened pumpkins to a baking tray and bake in a 180-degree oven until slightly browned, then serve with walnuts.
Practical notes before you go
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