Olive oil dishes
This winter vegetable dish balances pumpkin’s natural sweetness with olive oil. It is practical and filling, with just a few simple ingredients; serving it cold brings the sweet-and-savory balance into sharper focus.
Heat the olive oil in a wide pot. Add the finely chopped onion and cook over low heat until lightly golden.
Add the cubed pumpkin to the pot and stir for a few minutes to coat it with olive oil.
Add the granulated sugar, salt, and a pinch of black pepper. Pour in enough water to cover the pumpkin. Cover the pot and simmer over low heat until tender.
Remove the pumpkin from the heat and let it cool to room temperature. Like other Turkish olive oil dishes, it is best served cold, which brings out its flavor.
Pumpkin releases plenty of liquid as it cooks, so do not add more water than the recipe calls for. Too much will make the dish watery and affect its texture. This recipe contains no common allergens.
İkinci kez yapıyorum, ilkinden de güzel oldu. Doğum günü için denedim, davetliler çok beğendi. Çocuklar sebzeli olduğunu fark etmeden yediler, bu da ayrı bir başarı.
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