This candied pumpkin is a traditional Turkish dessert that needs a little patience to make. You need 4 ingredients, plus slaked lime to make this sweet and crispy pumpkin treat. The BEST sweet made with pumpkin ever!
The most popular pumpkin recipe in Turkey is baked sweet pumpkin, but there is another dessert recipe made with pumpkin which is less known: Pumpkin Candies. These are probably quite different from what you know as candy. These are wonderfully crispy thanks to slaked lime. You might not be familiar with the usage of slaked lime. In Turkey, it is mostly used in jam making to give the fruit that crispiness. We don't put it in the jam, no. It is used only in the preparation step.
I was tidying the files on my computer this morning and found the photos of this pumpkin candies. I remember taking its pictures a few years ago when we bought it from a new dessert restaurant we discovered in Eskisehir. It is a special restaurant serving desserts of Antakya, Hatay (a city located on the South of Turkey). Antakya, which was first called Antiocheia in 300 BC , has a very large cuisine with several unique and scrumptious dishes. This pumpkin dessert is one of these unique dishes. It is the only pumpkin dessert served in Antakya, so when you order pumpkin dessert in a restaurant there, they bring this one. The pumpkin dessert I wrote about before here is the common one around the country, but it is not made in Antakya. They have this special candy like pumpkin dessert instead. Also, there are street vendors selling this pumpkin dessert in Antakya, and people can buy just one slice and eat it walking.
This pumpkin dessert is originally made from white pumpkin which is grown in Antakya. However, it can also be made with regular pumpkin if you can not find white pumpkin. It is not soft and it has rather a crispy texture unlike the common pumpkin dessert. What makes it crispy is slaked lime in its recipe. Lime is something that is commonly used in making jams of certain fruit or vegetables like eggplant or watermelon. You will read how it is used in the recipe card below.
More Sweet Recipes With Pumpkin
More Turkish Desserts
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PrintPumpkin Dessert Candy Version
A crispy dessert made with pumpkin.
- Prep Time: 15 hours
- Cook Time: 1 hour
- Total Time: 16 hours
- Yield: 10 1x
- Category: Dessert
- Method: Cooking
- Cuisine: Turkish
Ingredients
- 1 kilo pumpkin, peeled and sliced thinly
- 1 kilo sugar
- 200 ml water
- ½ lemon
- To prepare pumpkin:
- 500g slaked lime
- 10 liter water
Instructions
- Mix water and lime. Wait it 7 or 8 hours. Lime will sink and you will use the water on its surface. Pour this water on pumpkin slices and wait it about 7 hours.
- Then wash them well. Wait them in clean water about 1 hour.
- Put them in a large pot, pout sugar and 200ml water on them.
- Cook about 1 hour until it has right consistency and pumpkin slices get golden.
- Add a few lemon drops and cook a few minutes more.
- Let it cold. Don’t put it in refrigerator.
- Serve it as it is, it doesn’t need any topping, you just grab one slice and eat it.
Notes
Waiting duration is included in the Prep Time.
Nutrition
- Serving Size:
- Calories: 413
- Sugar: 102.6 g
- Sodium: 2.8 mg
- Fat: 0.1 g
- Carbohydrates: 106.5 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: turkish pumpkin, candied pumpkin
Natalie Cakir says
I'm in London but my sister in law from Syria made this for me when we stayed with family in Gaziantep.
I'm desperately trying to cook this too as it's so delicious but I can't find slaked lime anywhere - is there an alternative I could use please for your fabulous recipe
Thank you
Yusuf says
Hi Natalie, you know what? We moved to Manchester, UK a month ago! Lots of places to discover here. Can't wait the day when the lockdown is over.
This is a unique dessert, isn't it? Unfortunately there is no alternative for slaked lime in this recipe. That's the key ingredient that makes the pumpkin slices keep firm and crispy.
Angel says
When I googled slacked lime it says it’s dangerous to consume. Please direct me on what exactly to buy.
Yusuf says
Hi Angel,
Slacked lime is not for eating in the recipe. We mix it with water, wait for 7-8 hours until the lime sinks. Then we use the water on the surface to soak the pumpkin slices for 7 hours. Then we wash the pumpkin slices very well, wait them in water for an hour so that they are completely clean. This method is used for some jam recipes too to have a crunchy texture. Hope this helps.
Nisrine El Masri says
Is it normal to get lots of water come out of pumpkins while cooking? it almost covers the whole thing. Should i wait for it to go down or what should i do?
Zerrin says
Hi Nisrine! It is just normal. It reduces a bit while cooking but not fully absorbed.
Layla says
The origin of this recipe is Armenian. West of Turkey once belonged to the Armenians before the genocide. The Turkish people weren't familiar with pumpkins in those days.
Sophie says
My mother made this at least once a year. It was delicious. She was born in a lime mining village in Aegean Macedonia.
Ozan says
I remember eating these in North Cyprus when I was a little kid over 30 years ago. They did other types as well as pumpkin but not sure what vegetables they used, buthe can remember dark red ones and green ones. White pumpkin was always my favourite ones. Want to try this with regular pumpkins but was wondering when you use the slaked lime in the water, can you reuse the slaked lime again later or do you dispose of it?
Zerrin says
Hi Ozan! I didn't know this is made in North Cyprus too. Thanks for the info. As for your question about lime, as far as I know you should use it just once.
Ozan says
Thanks Zerrin
Ozan says
Antakya and North Cyprus are practically neighbours. Just a little swim away.
Ferhad says
My Mom is making this right now, as jam not as candy. so she waits the pumpkin in the slaked rime only for one hour. We live in Easter Kurdistan( in Iran).
Hala says
Also, is pickling lime the same as slaked lime?
Hala says
Hello,
I followed the recipe as you instructed. They turned out very good as far as taste. Are the pumpkin pieces supposed to be soft on the inside and crunchy on the outside? If not, what would i have done wrong?
Thanks.
Zerrin says
That's right Hala, these are crunchy outside and soft and juicy inside. As for the other question, I'm not sure what pickling lime is, never used any type of lime for pickling before, but we do use slaked lime for some jams to keep the fruit from getting mashed.
Samira says
Greetings,
I would like to ask, Could you substitute Alum for the Lime in the recipe for the Candied Pumpkin, I have just been very curious about this. My Mum says she used to use it back in the Village before she came to Canada, but I wanted to make sure before I attempt it.
Many thanks,
Samira
Zerrin says
Hi Samira, never tried or heard that Alum can be used for this dessert. I made a quick research on Turkish websites, but can't find any posts telling about the use of alum in recipes. If your mom says she used it before, I guess it's ok though.
Eileen Patterson says
Thanks for another way to cook pumpkin. My husband and I were blessed this season with an abundance of it.
Slaked lime can be found in the pickling section of the supermarket....not pickles but pickling and canning section. It is used to make things like pickled watermelon rind.
Lark says
Wow - I had pumpkin candy made this way from a visiting Hispanic lady who was from Texas - something like 50 years ago. She didn't go into the details, but said that you treated the pumpkin with lime somehow. I loved it, but had forgotten about it until reading this.
Nadine says
I have been looking for this recipe for ever and ever, we also make it in Lebanon and it is delicious.thank you
Lissy says
Hi! I want to impress my turkish boyfriend and make him these pumpkin "candy". But I am confused about preparing the pumpkin! It's that slaked lime....do you cut the pumpkin in those slices and put them in 10 l of water mixed with the slaked lime and then let it soak or what?? and then do as the ingredients says?? Cuz I really do want them crispy! Someone please tell me! I'm from sweden, lol 🙂
Because of the answer to A canadian foodie I dont understand if the slaked lime should be used or not in the recepie??
Someone please answer fast! 🙂
//Lissy
Zerrin says
Hi Lissy, you will first wait slaked lime in water without pumpkin slices. You will wait until lime sinks for 7 or 8 hours. Then you will just use the water on the surface, not the lime. Put pumpkin slices in a large pot and transfer that almost clean water on the surface into it. Wait pumpkin slices in this water for 7 hours. Then follow the rest of the recipe. Hope this clarification is helpful. Feel free to ask if it is not.
Although he is Turkish, your boy friend may not know these candies as it is a regional food special to the south of Turkey. I'm sure it will still be impressing for him though. Would love to hear the result.
briarrose says
Beautiful! What a wonderful treat.
Medeja says
I never knew that something made out of pumpkin can look so good and delicious :)))