Kabak Tatlısı (Candied Pumpkin)

Method

Tap a step when it's done.

1. 1Cut the pumpkin into pieces about 3x6 cm and 3 cm thick. Even pieces cook at the same rate.
2. 2Arrange the pumpkin in one or two layers in a wide, heavy-based pot and sprinkle each layer evenly with the sugar.
3. 3Cover and leave in a cool spot for 6-8 hours or overnight. The pumpkin will release its juice and the sugar will dissolve in it, so no water is needed.
4. 4Put the covered pot over low heat. Once it starts to bubble, cook for 40-45 minutes, until the pumpkin is tender, glossy and slightly translucent. Don't stir; just shake the pot gently if needed.
5. 5It is ready when the tip of a knife slides in easily. Take it off the heat and let it cool completely in its own syrup.
6. 6Transfer the pumpkin to a serving plate and spoon over a little syrup. Serve drizzled with tahini, scattered with walnuts and, if you like, a spoonful of kaymak.