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Mertcan- Vali Mustafa Cahit Kıraç A.L.

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Binnur's Turkish Cookbook: Meatballs on Bread Dipped in Beef Stock

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Free recipes from Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes.

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Emirhan-VMCKAL

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We all have pumpkins in our minds at this time of the year; I love its natural sweetness and comforting, luscious flavor. This scrumptious candied pumpkin dessert is popular in Turkey and it is so very easy to make. Pumpkin is baked here in its very own juice with sugar and the result is an exquisite dessert with the full flavor of pumpkin, also fancy enough to share with family and friends.

This lovely light dessert, Kabak Tatlisi, is wonderful served with crushed walnuts. In Turkey, it is also served with our thick clotted cream, kaymak. If you can't get kaymak, clotted cream also complements this dessert well. You can also add a few cloves or cinnamon sticks to its juice before baking, if you'd like to spice up this dessert.

I hope you can give this delicious, glistening pumpkin dessert a try; it may also be a lovely addition for your holiday entertaining and a pleasant surprise for Halloween, if you are celebrating.

Serves 6 - 8

1kg/2 ¼ lb. pumpkin flesh, peeled, deseeded and cut into chunky cubes or rectangular blocks (about 3" long)

250gr/9 oz. / 1 ½ cup sugar

225gr/1 cup crushed walnuts to serve

Turkish clotted cream, Kaymak or clotted cream to serve (optional)

Preheat the oven to 180C/350F

Line the bottom of a large baking dish with the prepared pumpkin pieces and sprinkle sugar over them evenly. Then layer the rest of the pumpkin chunks and pour the remaining sugar evenly over them. Cover the dish and let it rest overnight.

The next day, you will notice that the pumpkin has released all its juices and that the pieces are nearly covered with all that wonderful juice. This liquid is all you need to bake the pumpkin, no need to add any extra water.

Bake the pumpkin in the preheated oven, uncovered. Every 20 minutes, spoon the syrup in the baking dish over the pumpkin pieces so that they all absorb the syrup and start glistening. After 45 minutes of baking, check the sweetness of the pumpkin; if you like it sweeter, you can sprinkle a few more tablespoonful of sugar. Also, after 45 minutes of baking, turn the pumpkin pieces around so that all pieces keep moist with the juice. Bake for about an 1 hour to 1 ¼ hours in total, until all the syrup is absorbed and the pumpkin pieces are cooked and candied.

Let the pumpkin dessert cool down. Decorate the candied pumpkin pieces with crushed walnuts just before serving; you can serve this delicious dessert as this way or also with Turkish thick clotted cream, kaymak or regular clotted cream aside.
Afiyet Olsun, Ozlem

About Ozlem Warren

Merhaba, this is Ozlem. I am a native of Turkey, and passionate about my homeland and the healthy, delicious, Turkish Cuisine. I hope you enjoy my recipes here and I look forward to hearing from you - Afiyet Olsun!

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Candied Pumpkin Dessert with Walnuts, Turkish Style; Kabak Tatlisi | Ozlem's Turkish Table

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We all have pumpkins in our minds at this time of the year; I love its natural sweetness and comforting, luscious flavor. This scrumptious candied pumpkin dessert is popular in Turkey and it is so very easy to make.

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Rolled Burek Recipe | Turkish Food with Ground Beef

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Rolled Burek Recipe | Turkish Food with Ground Beef

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Berivan-Ahmet Vehbi Çıkrıkçıoğlu A.İ.H.L

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Rolled Burek Recipe | Turkish Food with Ground Beef

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TURKISH RED LENTILS KOFTA RECIPE - Mercimekli Köfte

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TURKISH RED LENTILS KOFTA RECIPE - Mercimekli Köfte

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Açelya-Ahmet Vehbi Çıkrıkçıoğlu A.İ.H.L

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TURKISH RED LENTILS KOFTA RECIPE - Mercimekli Köfte

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Fatma Betül Boz- Ahmet Vehbi Çıkrıkçıoğlu A.İ.H.L

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63k

Chef John

"'Karniyarik' means 'split belly,' which refers to the technique used to stuff these, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. Serve these with rice and yogurt sauce, such as tzatziki (see footnote). The cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. Top stuffing with extra strips of peppers if you like."

Original recipe yields 4 servings (4 stuffed eggplants)

Prep

Cook

Ready In

1. Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish.

2. Peel 4 strips, spaced evenly apart, from each eggplant. Place eggplants in the prepared dish.

3. Bake in the preheated oven until eggplant just start to soften, 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave oven on and let eggplant cool.

4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and salt; saute until onions are translucent and slightly golden brown, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until browned, about 5 minutes.

5. Add garlic, pepper, cumin, cinnamon, cayenne, rosemary, parsley, tomato paste, and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Add poblano and Fresno chiles. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese.

6. Slice an opening into each eggplant through one of the peeled strips. Spread eggplant 'bellies' open with two spoons and remove excess seeds if desired. Season insides with remaining 1/2 teaspoon salt and fill with the stuffing. Drizzle remaining olive oil on top; pour chicken broth into the dish.

7. Continue baking until eggplants are very soft and tender, about 45 minutes. Spoon pan drippings on top to serve.

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Turkish Stuffed Eggplant (Karniyarik) Recipe

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63k Chef John "'Karniyarik' means 'split belly,' which refers to the technique used to stuff these, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. Serve these with rice and yogurt sauce, such as tzatziki (see footnote).

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Homemade Manti (Traditional Turkish Dumplings)

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Homemade Manti (Traditional Turkish Dumplings)

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Emine Şener- Ahmet Vehbi Çıkrıkçıoğlu A.İ.H.L

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Lica Ionel Ovidiu