Kabak Tatlısı

Cut the pumpkin into wedges, scrape out the seeds and stringy fibres with a spoon and cut away the skin with a sharp knife. Cut the flesh into pieces about 8 cm long, 5 cm wide and 2.5 cm thick; there should be about 1 kg.

Arrange half the pumpkin in a snug single layer in a wide, heavy pan about 26 cm across that has a lid, and scatter half the sugar over it. Lay the rest of the pumpkin on top and scatter over the rest of the sugar.

Cover the pan and leave it in a cool place or the fridge overnight, at least 8 hours. The sugar dissolves and draws the juice out of the pumpkin, so by morning the pieces sit half covered in syrup.

Set the covered pan over a medium heat without adding any water. When the syrup bubbles, after about 5 minutes, turn the heat to low and simmer gently for 30 minutes.

Turn each piece over carefully with two spoons. Simmer uncovered for 15 to 20 minutes more, spooning the syrup over now and then, until the pumpkin is translucent and glossy, a skewer slides in with no resistance and the syrup has thickened.

Take the pan off the heat and leave the pumpkin to cool in its syrup for at least 1 hour; it firms up as it cools. Chill it if you prefer it cold.

Stir the tahini well in its jar, since the oil separates on standing, and crush the walnuts roughly in a mortar or with a rolling pin.

Lift the pumpkin onto a serving plate with a spoonful or two of its syrup, drizzle the tahini over and scatter the walnuts on top. Add a spoonful of kaymak or clotted cream to each plate if you like.