Ingredients: pumpkin – 500 g, onion – 1 pc., garlic – 3 cloves, hot pepper (dried, in flakes) – 1/3 tsp, flour – 1 tsp, tomato puree – 3 tbsp. l., water – 1/2 cup, salt – 1 tsp, cow butter – 50 g.
Heat the oven to 180 degrees. Peel the pumpkin, clean the seeds and cut it into pieces about 2 cm thick. Cut the onion into semicircles. The garlic is peeled and cut into thin-thin slices.
Place the pumpkin slices in a single layer on a baking tray. Spread the chopped onion and garlic on top. Sprinkle with the dried chili pepper. You pour the flour through a sieve – this makes it easier to distribute it evenly on the pumpkin.
For the topping, mix the tomato puree and salt in a small bowl. Pour the mixture over the pumpkin. Put pieces of butter on top of the topping. Cover the pan with foil and bake for 1 hour in the preheated oven at the same temperature. After this time, remove the foil and bake until you get a nice crispy crust.
The finished pumpkin is served hot with yogurt and garlic sauce!
The secret to the most delicious roasted pumpkin has been revealed
Turkish honey pumpkin
Ingredients: cooking cloves – 5 pcs., honey – 2 tablespoons, sugar 250 g, pumpkin – 1 kg.
Peel the pumpkin and remove the seeds. You cut it into large cubes, no smaller than 2 x 2 cm. You move the cubes into a deep bowl and add the sugar. You let the pumpkin sit overnight – during this time the sugar will melt and the pumpkin will release juice.
Heat the oven to 200 degrees.
Pour the contents of the bowl into a saucepan over medium heat for 10 minutes. Stir occasionally to prevent parts of the pumpkin from burning. You cover the pot with a lid and, again with occasional stirring, keep it on the stove for another 10-15 minutes.
Carefully transfer the almost ready pumpkin to a baking tray. You mix the remaining syrup in the pot with the honey. Pour the resulting honey-pumpkin syrup over the pumpkin in the pan and add cloves. Reduce the oven to 180ºC and bake for 10-15 minutes. Cool and serve in dessert plates.
Finger-licking pickled pumpkin
Roasted Turkish pumpkin with lemon and walnuts
Ingredients for 5 servings: 2 kilograms of pumpkin pulp, 800 grams of sugar, 1 lemon, 150 g of walnuts, cream for serving.
Stage 1. Peel and cut the pumpkin into large pieces. You arrange some of them in a row in a deep pot.
Stage 2. Sprinkle a thin layer of sugar on the pumpkin row arranged in this way. You arrange the second, third row in the same way, after each row – a layer of sugar, etc., until the pumpkin is finished. A layer of sugar should remain on top.
Stage 3. Squeeze the lemon juice even above. Add the lemon peel (uncut, only its aroma is desired) to the pot.
Stage 4. You cover the pot with a lid and leave the pumpkin for at least 3 hours at room temperature to release its juice. Even better if you leave it like this for 12 hours (overnight). During this time, you saturate the walnuts.
Stage 5. As soon as the pumpkin releases its juice, put the pot on the stove and let the mixture boil.
Stage 6. When the syrup boils, reduce the heat, cover the pot with a lid and stew (boil) the pumpkin for 1 hour. Tip: if the pieces of pumpkin are very large, you can stew them for an hour and a half so that they are better saturated with syrup.
Stage 7. Remove the lid from the pot and cook the pumpkin for another 20-30 minutes. Then you turn off the heat and remove the lemon peel from the pot.
Step 8. Allow the pumpkin to cool completely before serving.
Stage 9. To serve, put the cooled pieces of pumpkin on a plate, sprinkle them with the chopped walnuts and, if desired, add a little cream.
Enjoy your meal!