Kabak tatlısı is a traditional Turkish dessert commonly consumed during the winter months. It is made by cooking pumpkin with sugar, with the primary ingredients being pumpkin and granulated sugar. The dessert is often enriched with tahini, walnuts, cinnamon, or clotted cream (kaymak) when served. The texture and flavor of the dessert vary depending on the type of pumpkin used and the cooking method applied. In different regions of Türkiye, kabak tatlısı is prepared using various techniques, including baking, soaking in lime water, or cooking with syrup.

^{Kabak Tatlısı (Photo: Uğur Subaşı-AA)}

Origin

The historical roots of kabak tatlısı trace back to Ancient Egypt, where pumpkin was used for both culinary and medicinal purposes. It was also incorporated into dishes and some desserts in Ancient Rome. Although pumpkin originates from the Americas, it was introduced to the Ottoman region after the 15th century and quickly became part of the culinary tradition. In the Ottoman palace cuisine, pumpkin dessert was prepared by simmering it with sugar and gained a place on the royal tables due to its distinct flavor.

This traditional dessert, carried from the Ottoman era to the present day, gradually became widespread in everyday household cuisine. In Anatolia, kabak tatlısı reflected the seasonal production patterns of agricultural societies and was mostly consumed during winter. Today, it is made across many regions of Türkiye using different methods and ingredients, making it both a cultural heritage of rural life and a dessert reinterpreted by modern gastronomy.

Regional Varieties

In various geographic regions of Türkiye, kabak tatlısı is prepared with unique local ingredients and cooking techniques. Especially in cities like Sakarya, Antalya, and Hatay, the dessert has been registered with geographical indications and has become a symbol of regional culinary identity.

Sakarya Kabak Tatlısı: Registered with a geographical indication on May 3, 2021, by the Sakarya Commodity Exchange, this variety is made using white chestnut pumpkins grown in the fertile lands of Sakarya. The pumpkins are peeled and soaked in sugar the day before, then boiled and baked. A special syrup is poured over the dessert before serving. Enriched with tahini, walnuts, hazelnuts, molasses, or kaymak, this dessert is a traditional delicacy, especially served to guests during holidays.

^{Sakarya Kabak Tatlısı (Photo: T.C. Sakarya Valiliği)}

Antalya Kabak Tatlısı: Registered on April 12, 2021, through the Antalya Chamber of Commerce and Industry, this version is made using fibrous pumpkins grown in Antalya. The pumpkins are peeled in the evening and soaked in sugar, then flavored with ginger and cloves. They are baked for about 4.5 hours the next day. The dessert is traditionally served with double-roasted tahini, walnuts, and buffalo cream. Frequently featured on menus in Antalya’s hotels and restaurants, it represents a distinct example of the city's gastronomy.

Hatay Kabak Tatlısı: Registered on October 5, 2021, by the Antakya Chamber of Commerce and Industry, this dessert carries a “designation of origin.” In the Hatay style, pumpkins are first soaked in lime water for at least one night. This process hardens the outer surface of the pumpkin while keeping the interior soft. The dessert is then cooked in a syrup made with white sugar. Cut into crescent or cube shapes, it is served with tahini and walnuts. The lime-soaking technique and precise cooking method make this version notably distinctive.

^{Hatayın kabak tatlısı (Photo: Hatay Ticaret ve Sanayi Odası)}

Kabak Tatlısı Recipe

Helvacı pumpkin is commonly preferred for making kabak tatlısı. In regions such as Adapazarı and Hatay, different methods like baking or soaking in lime water are also used.

Ingredients

• 1 kg pumpkin
• 2 cups granulated sugar
• 1 cup crushed walnuts (optional)
• 1 tea glass of tahini (optional)
• 1 teaspoon cinnamon (optional)

Preparation

Peel the pumpkin, remove the seeds, and cut into large cubes. Place the pumpkin pieces in a deep pot and evenly sprinkle the sugar over them. Let the pot sit for 3–4 hours or ideally overnight to allow the pumpkin to release its juice and begin to soften.

The next day, cook the pumpkin over low heat in its own juices for 30–40 minutes. During this time, the pumpkin slowly caramelizes with the sugar. Once cooking is complete, carefully remove the pumpkin pieces from the pot and let them cool. For serving, sprinkle with crushed walnuts, tahini, and cinnamon as desired.