Crunchy Pumpkin with Tahini

Kitir Kabak

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

Long before molecular gastronomy was all the rage, Turkish chefs were using chemistry to create sweets and jams. By soaking hard-shelled fruits and vegetables in quicklime, they’d soften the interior and crystallise the exterior. The most common cases for treatment were watermelon rinds and unripened figs, eggplants, walnuts and olives.

You can’t use quicklime in food preparation these days, but you can get a similar effect with pickling lime or burnt lime (calcium hydroxide). You must still be careful to wash off all traces of the chemical before you start the cooking.

This dish is a speciality of Antakya in the southeast, where they use tahini as an accompaniment, under the influence of their Syrian neighbours.

Ingredients

    Method