Unlike the winter squash dessert served in colder months, this recipe cooks fresh summer squash in sugar syrup until translucent. Crumbled walnuts on top and kaymak (Turkish clotted cream) served alongside are classic accompaniments that balance the dessert’s texture.
Bring the summer squash slices, sugar and water to a boil in a saucepan.
Add the lemon slices and cook over low heat for 20 minutes, until the summer squash turns translucent and the syrup thickens.
Leave to cool, then scatter walnuts over the top and serve with kaymak (Turkish clotted cream).
Cut the squash into evenly thick slices; thicker slices will not turn translucent in 20 minutes and will remain firm inside. Allergens: contains tree nuts (walnuts) and kaymak (Turkish clotted cream), a dairy product.
Kabak dilimlerini kalın kestim, tarifteki 20 dakikada içi hâlâ sertti ve şeffaflaşmadı. On dakika daha pişirince tarifteki gibi bir kıvama geldi ama şurup biraz fazla koyulaştı.
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