Pumpkin Dessert with Tahini and Walnuts


  • 1.5 pounds peeled and sliced zucchini
  • 3.5 cups granulated sugar
  • 1 cup cracked walnuts
  • 1 teaspoon of tahini

Preparation Of

Put the zucchini, which you have peeled and sliced into 3-4 fingers thick, in a large pot.

Sprinkle 3.5 cups of granulated sugar on them, close the lid of the pot and let it rest overnight.

Look for any sugar residue on the squash that is watered in the morning. If it remains, turn it upside down and mix it into the water.

Put the pot with the lid closed on the smallest compartment of your stove and turn on the stove at the lowest level.

Leave the zucchini to cook for 40 minutes on low heat. After 40 minutes, check if it is cooked by inserting a knife. (If the knife sinks easily, it is done.) If it needs to be cooked more, cook it on low heat for another 10-15 minutes.

Take the cooked dessert from the pot into a debit. Pour the water over it and let it cool.

Serve with tahini on the cooled zucchini and sprinkle with walnuts.

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