Antalya Kabak Tatlısı is registered in Türkiye as a geographical indication associated with Antalya. Its defining method rests thick pumpkin pieces in sugar, cooks them slowly in the liquid they release, then browns them in an oven before adding double-roasted tahini and walnuts. The registered specification calls for pumpkin from Camili village in Döşemealtı and tahini made from Manavgat sesame. This home version follows the documented technique with suitable local ingredients but does not claim the protected regional designation.
Antalya Kabak Tatlısı — Recipe Card
Antalya-style slow-cooked pumpkin with tahini and walnuts
Makes 6 servings · 6 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Antalya Kabak Tatlısı
Cut sturdy pieces
Cut the peeled pumpkin into roughly 7 cm / 2¾-inch-wide wedges, then divide each wedge into three thick pieces. Keep the pieces similar in size.
Rest with sugar
Arrange the pumpkin snugly in a wide nonreactive pot or covered container. Scatter over the sugar and drizzle with lemon juice. Cover and refrigerate for 12–24 hours, until the released liquid has wet most of the sugar.
Start the simmer
Transfer the pumpkin and every drop of syrup to a wide heavy pot if needed. Do not add water. Bring the syrup just to a gentle bubble over medium heat.
Cook slowly
Reduce to the lowest heat that maintains a quiet simmer. Cook for 2–3 hours, uncovered or with the lid ajar, skimming foam and turning the pieces only once or twice with two spoons. Stop when a thin knife enters easily and the liquid is a glossy, pourable syrup; do not let it caramelize.
Brown the top
Heat the oven to 175°C / 350°F. Lift the pieces into a shallow baking dish, spoon over a little syrup, and bake for 15–20 minutes, until the top edges are lightly caramelized. Cool for at least 30 minutes without stacking.
Finish and serve
Place the pumpkin on a serving plate with enough syrup to glaze it. Drizzle with tahini, scatter over the walnuts, and serve cool or at room temperature.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-pumpkin-dessert-antalya-kabak-tatlisi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Regional context
The registered Antalya version specifies pumpkin from Camili village in Döşemealtı and tahini from Manavgat sesame. Elsewhere, use dense mature pumpkin and dark double-roasted tahini and call the result an Antalya-style home version.
Texture
Trim away the hard skin without gouging deeply. Thick pieces, a very gentle simmer and careful turning instead of stirring help the pumpkin stay intact.
Dietary notes
The base recipe is vegan and dairy-free. It contains sesame and walnuts; check the tahini, nuts and sugar labels for allergen and cross-contact information relevant to you.
Timing
Pumpkin varieties release liquid and soften at different rates. Treat 12–24 hours and 2–3 hours as ranges; look for tender intact pieces and syrup that coats a spoon but still pours.
How to store and reheat Antalya Kabak Tatlısı
Refrigerate leftovers in a covered shallow container within 2 hours and use within 4 days, at 4°C / 40°F or below. Store tahini and walnuts separately when possible. Serve chilled or let only the needed portion lose its chill. Freezing is not recommended because the pumpkin can become watery and fragile.
Antalya Kabak Tatlısı: questions and answers
Which pumpkin works best?
Choose a dense, mature, orange-fleshed pumpkin that holds its shape. Kabocha or another firm winter squash can work but may release less liquid and cook sooner. Canned purée is unsuitable.
Should I add water?
No. The method relies on liquid drawn out during the sugar rest. If there is almost none after 24 hours, add no more than 30 ml / 2 tablespoons only to prevent scorching.
Why did the pumpkin fall apart?
The pieces were probably too small, peeled too deeply, boiled too vigorously or stirred often. Keep them thick, simmer very gently and turn only when necessary.
Can I omit tahini or walnuts?
A general kabak tatlısı can be served without one of them, but double-roasted tahini and walnuts define the documented Antalya presentation, so omitting either changes this regional version.
