Thursday, October 6, 2016

Kabak Tatlisi #PumpkinWeek


Here we are at the final day of #PumpkinWeek v.2016, hosted by Terri of Love and Confections, where we celebrate our love of the season with an entire week of pumpkin goodies, leading up to National Pumpkin Day. Twenty-one food bloggers have come together to share over eighty recipes with you.

In addition to pumpkin biscotti, cupcakes, and madeleines, we are also sharing savory pumpkin dishes such as hummus, chili, and pumpkin empanadas. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

Once I decided to keep all my offerings savory - and inernational - I looked at pumpkin traditions from all over the globe. On day one I shared Pumpkin Laska, a curry noodle soup with pumpkin from Singapore. On day two, I posted a riff on a Brazilian shrimp stuffed pumpkin using squid instead of Lula na Moraga. On day three, I shared an Afghani pumpkin dish called Kadu Bouranee. Yesterday I posted an easy Portuguese pumpkin soup Sopa de Abóbora.

Here we are at the final pumpkin massacre of the week...


Though this is an international recipe, I did drift from my usual savory bent. This is my take (read "non-traditional") on a traditional Turkish dessert of candied pumpkin. Oh, my!

Typically this is served with walnuts and clotted cream. I used a vanilla scented yogurt and chocolate covered cacao nibs. Remember: non-traditional! But it was a hit...and the perfect way to end #PumpkinWeek.

Ingredients

  • 1 small pumpkin, peeled and cubed
  • 1/2 C organic granulated sugar + 1 T 
  • 1/4 C honey
  • 1 C plain yogurt
  • 1 t pure vanilla extract
  • chocolate covered cacao nibs for garnish (or use any kind of nut)

Procedure
Preheat oven to 350 degrees F.

Place your pumpkin cubes in a large bowl and sprinkle sugar over the pumpkin pieces evenly. Let stand for at least 30 minutes. Pour honey over the pumpkin cubes and stir to coat as evenly as possible.

Spoon the pumpkin into a rimmed baking dish and place in the oven, uncovered. Roast in the oven. Every twenty minutes, spoon the syrup over the pieces until they absorb all the syrup and begin to glisten. It should take about 80 to 90 minutes.

Let the pumpkin dessert cool. While the pumpkin cools, whisk together the yogurt and vanilla.

To serve, scoop the candied pumpkin pieces into individual serving bowls. Spoon yogurt over the top. Garnish with cacao nibs. Enjoy!

Last Day of Pumpkin Week Creations
Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Gluten Free Pumpkin Cornbread from Feeding Big
Pumpkin Hummus from The Freshman Cook
Pumpkin Madeleines from Family Around The Table
Fall Festival Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice Latte with Rum Chata from Hezzi-D's Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles

1 comment:

  1. I have enjoyed all your international recipes this week Cam. Thanks for sharing.

    ReplyDelete

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