Antalya Pumpkin Dessert Description and Distinguishing Features: Antalya Pumpkin Dessert is a sweet treat that has become closely associated with the city of Antalya. It is famous for its distinct presentation, which is a signature of the region. Antalya Pumpkin Dessert is made by peeling pumpkin slices, soaking them in powdered sugar, and then cooking them on the stove. Afterward, the slices are either baked in the oven or grilled under a broiler. Once fried, double-roasted tahini is drizzled over the pumpkin slices, and they are topped with crushed walnuts, making them ready to enjoy. With a rich history and a preparation method unique to the Antalya region that requires expertise, Antalya Pumpkin Dessert is deeply connected to its geographical roots, contributing to its well-known fame. Production Method: Ingredients: - 1.5 kg of pumpkin (sliced into pieces about 7 cm wide) - 600 g of granulated sugar - 100 g of double-roasted tahini - 100 g of walnuts - Half a lemon Procedure: The pumpkins used for this dessert are grown in the village of Camili, located in the Döşemealtı district of Antalya. The tahini used in the recipe is made from sesame produced in the Manavgat district of Antalya. The pumpkin is first sliced, and the tough outer skin is carefully removed. This peeling process is very important and requires skill. If the thick white membrane on the pumpkin is left intact, it becomes tough during cooking, but if it's peeled too thin, the pumpkin may break apart. Each pumpkin slice is then divided into three equal parts. The sliced pumpkins are placed in 600 g of sugar and left to soak for 12-24 hours. To enhance the clarity of the pumpkin and prevent the sugar from crystallizing, the juice of half a lemon is added. After soaking, the sugared pumpkin is cooked on low heat for about 2-3 hours, turning it occasionally in its own juice. During this cooking process, any foam that forms is removed to maintain the dessert's flavor and color. The cooking is considered complete once the sugar condenses and the mixture thickens. After cooking, the pumpkins are transferred to a tray and baked in a preheated oven at 175 °C for 15-20 minutes until the top turns golden brown. Once out of the oven, double-roasted tahini is poured over the pumpkin, and it is garnished with crushed walnuts before being served at room temperature.