Proper planting and care of decorative gourd Turkish turban. Recipe: Turkish Pumpkin - Boiled Turkish Pumpkin Delights Recipe

To prepare an unforgettable and fragrant dessert, you need to choose the right pumpkin, it should be bright orange in the context. It is advisable to choose a honey pumpkin. First, the pumpkin needs to be peeled and cut into small identical cubes, put them on a baking sheet in an even layer.

Then sprinkle with sugar and put the clove buds, pour in some water and cover with foil. Bake the dessert in the oven for 25 minutes, and then it needs to be cooled. To make the Turkish pumpkin dessert look beautiful, before serving it must be laid out in bowls and sprinkled with walnuts.

Another wonderful pumpkin dessert that is prepared in Turkey is called Tatlisy's Kabak. It is prepared only from honey gourd, which is cut into large but thin pieces. They are laid in a pan in even layers, filled with water so that it slightly hides them.

Then you need to add sugar to taste, but ½ cup is enough for about 8 pieces. The pot is put on fire, the water is brought to a boil and the pumpkin is boiled for 20 minutes. You can also add honey at this time. The main thing is to make sure that the pieces do not boil, but, at the same time, become tender and soft.

You may need to practice a few times to get it right. How to cook a pumpkin dessert so that it is fragrant and truly divine? The whole secret lies in the right decoration and presentation. Best of all, pumpkin dessert will be combined with heavy cream or kaymak.

If you are in Turkey, then it will not be difficult to buy liquid halva and pour pumpkin into it. You can also sprinkle the dessert with chopped nuts or slices of ice cream. Another Turkish version of pumpkin dessert: for 6 kg of pumpkin, which is cut into small pieces, you need 3 kg of sugar.

The pumpkin must be laid out on a greased vegetable oil cover the baking sheet with sugar and leave to infuse for 2-3 hours, it is during this time that the vegetable will give juice. Then put the baking sheet in the oven for a few minutes at a temperature of 180 degrees. Before serving, pour the dessert with tahini and sprinkle with nuts.

Turkish housewives very often use pumpkin in cooking various dishes. In one Turkish family they treated me unusual dish from a pumpkin. The taste was so unexpected that I did not immediately realize that it was made from the most ordinary pumpkin. And yes, it surprised me. On a huge platter lay translucent orange slices of pumpkin, drizzled with white tahina sauce and sprinkled with greenish pistachios. Such a riot of colors and flavors. I took the recipe for this dish as a basis and quite often cook this dish, refusing tahina and nuts. What is called - an option in an easier way. And when I treat guests with this dish, I sometimes replace tahina and nuts with a mixture of lemon juice and honey. It turns out no less beautiful and tasty.
Let's cook the pumpkin. Peel it from the peel and seeds and cut into pieces.
Place the chopped pumpkin in a saucepan, in which we will cook it in the future, and sprinkle with sugar.

Leave the pumpkin for 3-5 hours so that it gives juice. It is better to do this at night, and continue cooking in the morning.

Now let's cook the pumpkin in own juice on slow fire. When the pumpkin becomes soft, it is ready.

Put it on a dish and let it cool down. As I said, pumpkin can be sprinkled with nuts and poured with tahina or replace tahina with a mixture of honey and lemon juice, or you can eat it just like that, without any sauces. Believe me, it's very tasty!

Pumpkin baked - Zingata (Zıngata) winter.
Pumpkin baked according to Turkish recipe from Aegean cuisine. This pumpkin is well served with yoghurt-garlic sauce. Baked pumpkin is a great side dish for poultry and fish.
By the way, I already brought Zingata summer zucchini. Served this pumpkin as a side dish with chicken thighs.

What do you need:
Pumpkin (peeled) - 1 kg.,
Onion - 3 pcs.,
Garlic - 5-6 cloves,
Chili pepper flakes - to taste
Ground black pepper - to taste
Flour - 1-2 tablespoons,
Tomato paste - 1 tbsp,
Water - 150 ml.,
Salt - to taste
Butter - 100 gr.

How to cook:
Peel the pumpkin, cut into slices, put in a baking dish.
Cut the onion into half rings, finely chop the garlic and put everything between the pumpkin slices and on top.
Sprinkle the pumpkin with black pepper, chili flakes and sprinkle with flour after it runs out.
Put in a small bowl tomato paste, pour water, add salt - mix everything with a fork. Top pumpkin with tomato sauce.
Spread pieces of butter on top of the pumpkin.
Place the form with the pumpkin in a preheated oven to 180 degrees, bake for 1 hour, at the end put it under the grill for 5 minutes to get a beautiful golden crust.
Serve baked pumpkin with garlic-yogurt sauce.
Grate a little garlic (for spice) into thick Greek yogurt, salt to taste and mix.

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Grilled chicken thighs "in Italian marinade"

Juicy chicken thighs marinated in "Italian flavors" are prepared quickly, eaten even faster!) An ideal lunch/dinner for weekdays, as you will need a minimum of time to prepare this delicious meal. The only thing is that you will need to marinate the meat in advance, preferably a day before last resort- 6-12 hours. I marinate in the evening and cook the next day. You need to fry in a grill pan for 4-5 minutes on each side. While the thighs are roasting, you can put in the oven to bake vegetables for a side dish.
It is best to immediately buy butchered thighs - without bone and skin, they are a little more expensive, but considering that you will need to take out the bone, remove the skin and the time spent on it - in fact it turns out to be something.

What do you need:
Chicken thighs (without skin and bones) - 6 pcs.,
Olive oil (vegetable) - 1 tbsp,
Dijon mustard - 1 tbsp.,
Lemon juice - 3 tablespoons,
Sugar - 1.5 tsp,
Salt - 1 tsp,
Black pepper - to taste
Chili dried flakes - 0.5 tsp,
Mixture of Italian dried herbs (or replace with a mixture of parsley, oregano, basil, thyme, rosemary) - 2 tsp

How to cook:
Rinse chicken thighs, pat dry and place in a large bowl. Sprinkle with chili flakes and Italian dried herbs - mix.
For the marinade, in a small bowl, mix with a fork until smooth. olive oil, Dijon mustard (it is not as spicy and vigorous as our "Russian"), lemon juice, salt, sugar.
Pour the marinade over the chicken thighs, mix well, massaging the meat.
Close the marinated meat with a lid and refrigerate for a day, or at least 6-12 hours.
An hour and a half before cooking, you need to remove the meat from the refrigerator so that it comes to room temperature.
Heat the grill pan well, grease with vegetable oil and fry the chicken thighs on both sides for 4-5 minutes.
Let's serve right away!

Homestead - a place where you want to relax in the hot summer. Ornamental pumpkin shoots will brighten up any garden. At the beginning of summer, bright flowers appear on them, and by mid-July - multi-colored fruits. There are many types of ornamental gourds, which can be grown from seeds - and in the form of a mushroom, a climbing pear. In our article, we will consider one of the unusual varieties - the Turkish turban.

Turkish turban - a plant with beautiful faceted leaves up to 2.5 meters long. Pumpkin flowers are like bells, bright yellow, rather large (10 cm in diameter).

The fruits of their shape resemble a headdress from Turkey, a turban or a turban. They are small and colorful. One plant can bring up to 30 fruits.

The Turkish turban is growing fast. The stems reach 6 m or more (if they are not pinched). They quickly climb a vertical support, decorating the garden and creating a cool shade on the site.

Ornamental gourd is drought tolerant and thermophilic. Responds well to organic fertilizers. Shoots and fruits do not tolerate frost.

Seedling

AT southern regions Russian pumpkin seeds in the middle of May planted in the ground. The decorative pumpkin grows quickly. In one season, she manages to grow and bear fruit with proper care.

At a temperature of -1, the sprouts die, so in the regions to the north, the seeds are planted in seedlings. In addition, the seedling method of planting will accelerate growth and maturation.

Before planting, the seeds are soaked for an hour in warm water or in a growth preparation. Then the seeds are transferred to gauze and left warm for 2 days. There they grow. Seeds are planted in separate containers of 500 ml each.

Need soil for seedlings fertile, loose and slightly acidic. To do this, take the soil from the garden and mix it with:

sod land
sand
humus

Before planting, the soil is disinfected with a weak solution of potassium permanganate to avoid the development of fungal diseases in pumpkins.

The first week and a half, the sprouts are actively stretched, and after their growth slows down. Plants feed mineral fertilizers and manure, soil plow and water.

Pumpkin transplantation is unacceptable, stress will destroy a fragile plant.

Two weeks before planting seedlings harden- take out to open air and leave for 15-20 minutes. Gradually increase the time to 2-3 hours.

Landing in open ground

In a month, when they appear on the sprouts 2-3 leaves, seedlings are planted in open ground. IMPORTANT. Next to the sprouts, there should be a strong vertical support, such as a wall or an arch, along which they will grow.

Turkish turban - light-loving plant, variety it takes a lot sunlight . The soil is dug up before planting and fertilized with organic (manure or compost) fertilizers.

A hole is prepared for each sprout and watered abundantly. Sprouts from seedlings are planted in holes at a distance of half a meter from each other.

pumpkin care

Decorative pumpkin - unpretentious plant. It requires constant abundant watering and loosening soil. When the first ovaries appear, the sprouts are generously fertilized.

In addition to loosening and weeding, gardeners sprinkle the soil around the sprouts sawdust or humus(mulch). It helps:

fertilize the soil
keep moisture
keep the soil loose
prevent watering or rain from spreading diseases from the soil to plants

Upper fertile layer soil is important for pumpkins due to the structure of their root system. It has a long main root and many small roots that grow closer to the surface.

Mulched plants bear more fruit and are less susceptible to disease.

To make a “lush hedge” out of a Turkish turban, gardeners pinch the top shoots when they reach a length of one meter.

The fruits are cut together with the stalk before the first frost, in September. Frozen pumpkins do not keep for a long time. To them bright color not faded, after collection they are stored away from direct sunlight.

The use of fruits

From ripe fruits, skillful hands are able to make crafts for home decoration. Gardeners carve beautiful patterns and compositions on pumpkins, varnish them. They make jugs, cups and lamps.

Children are happy to draw on the crust with paints. With the help of plasticine and old things, they make funny heroes and cute little animals.

Both adults and children can get creative together and collect pumpkins, spruce branches and fallen leaves from autumn still life, which will remind you of the harvest year.

Is it possible to eat decorative pumpkins

The fruits of the Turkish turban are edible.

As long as the skin on them is not hardened, they can be eaten and given to animals. Top part- hat - suitable for making soup or stew, it can be boiled. The lower part of the fruit is full of seeds and because of this, it is not suitable for food.

pumpkin fruits tasteless. They are more likely to please the gardener as decorative ornament for home and garden, rather than as an application as tasty treat on the table.

Diseases and pests

1. bacteriosis- This is the most common disease of pumpkin. Its main feature is the appearance brown spots on the leaves. If the disease is not treated, it will affect the fruits with ulcers. To prevent bacteriosis, gardeners spray plants with Bordeaux mixture. At the first sign of disease, the plants are sprayed with a mixture of lime and blue vitriol. Affected and dead sprouts are removed from the garden, so as not to infect healthy ones.
2. white rot. Sprouts are affected by a white bloom, and then rot. This happens when there is too much moisture. The source of white rot is marsupial mushroom. Prevention of white rot - watering plants warm water. Dead leaves are cut off, and the place of the cut is sprinkled with activated charcoal.

v root rot. Attacks stems and roots. The reason for its occurrence is cold water and temperature fluctuations. To avoid it, the sprouts are looked after, they are mulched. Affected plants are treated with a mixture of copper sulfate and zinc sulfate dissolved in water.

melon aphid. A small (up to 2 mm) insect, due to which the leaves and flowers of the pumpkin fall off. Get rid of melon aphid spraying the affected plants with a decoction of wormwood or a solution of karbofos.

Growing a Turkish turban on the site is easy and does not take much time. The effort put into landing it will more than pay off. The variety is unpretentious. While growing, it will delight with beauty for more than one month. Its green array will make the garden shady and cool in the heat. And the fruits of the Turkish turban are the source beautiful crafts that will fill the house with comfort.

In winter, one of the most popular desserts is “kabak tatlysy”, pumpkin sweets. At the festive New Year's table they must be present. Turkish folklore says, that the first thing in the New Year you need to eat a piece sweet pumpkin then the coming year will be successful and abundant.

Walking around New Year's Eve Istanbul and looking into the windows of cozy cafes and pastry shops, we met this heroine of the Turkish New Year more than once.

I tried pumpkin sweets several times in Alanya and Istanbul, but I was not impressed. The pumpkin pieces were not very sweet, and too soft for my taste. Usually they prepare it like this: put pumpkin pulp cut into large pieces in a large saucepan, sprinkle with granulated sugar, pour a little water and boil it for an hour or two. No, this pumpkin is not for me.

One winter, shortly before the New Year, I saw on TV a New Year's report about a pumpkin, in which they gave a recipe for making a dessert from it. The recipe also sounded very simple, but still caught my attention to such an extent that on the next market day I bought a pumpkin (Kabak). More precisely, it is called "honey gourd" - bal kabağı. By the way, from the same news program, I learned that pumpkin reduces the risk of cancer (especially lung cancer), reduces the risk of paralysis. Surely, she has many other useful qualities.

Pumpkin selling places can be seen from afar - no matter how colorful vegetables and fruits are sold from stalls, the “acidic” orange-green gamut of pumpkin is the brightest in the market. Whole pumpkins are very large, so buy them in parts. It is not possible to cut a pumpkin with a knife - huge fruits are cut with saws! Sellers deftly cut off the hard peel with special knives for peeling vegetables.

For the preparation of sweets, you should choose the brightest pumpkin in color with a wide layer of pulp. Take pieces-slices from only one pumpkin. After all, the density of fruits is different. Then, during heat treatment, the pieces will be of different consistency - some are ready, others are either too hard or too soft, like porridge. You will be sawed off 2-3 kilos from any half of the pumpkin you like, cut into narrow crescents, then cleaned in a couple of minutes. And you will get a pumpkin ready for use. If you want, bake in the oven, if you want, follow my recipe and cook sweets.

Ingredients