Hatay Pumpkin Dessert Product Description and Distinguishing Features: Hatay Pumpkin Dessert is a sweet dish made by resting winter squash of the species Cucurbita maxima and Cucurbita moschata in lime cream and then cooking it in syrup. It is served by cutting it in crescent or cube shapes, optionally drizzling tahini on top, and sprinkling crushed walnuts. Due to being rested in lime cream, the outer part of the pumpkins becomes firm, smooth, and has a glass-like appearance, while the inner part remains soft. Hatay Pumpkin Dessert, when unpackaged, can be stored in the refrigerator for 1 week, and when packaged in vacuum-sealed packaging, it can be preserved for 1 month. The history of Hatay Pumpkin Dessert dates back a long time and involves conditions specific to the geographical region. Especially, the stage of resting in lime cream requires skill and expertise. For these reasons, there is a connection between its reputation and the geographical region. Production Method: To produce the lime cream used in the production of Hatay Pumpkin Dessert, 1 kg of unslaked lime is added to 9 liters of water in a container, stirred, and allowed to rest overnight. Lime settles at the bottom of the container, and the solution left above is called lime cream. The pumpkins are washed, cut in half, and their seed cavities are cleaned. The skins are peeled, and the pumpkins are sliced longitudinally into crescent-shaped pieces, approximately 2-4 cm thick, and arranged in layers in a container. Lime cream is added until it covers all the pumpkin slices. After resting in lime cream for at least one night, the pumpkins become hardened due to the diffusion of calcium from the lime cream towards the inside. However, because a calcium gradient is formed through diffusion, the highest degree of hardness is observed on the outermost part of the fruit, while softening begins towards the center. Therefore, the exterior of Hatay Pumpkin Dessert is crispy, and the interior is soft. The pumpkin slices removed from the lime cream are soaked in water for several hours and washed a few times. Then, white sugar and water are mixed in a 1:1 ratio and boiled. Pumpkin slices are placed in this syrup, and lemon salt is added, 5-10 g for every 1 kg of pumpkin. The pumpkins are cooked over medium heat until they absorb the syrup, and the cooking is stopped when the syrup fills the holes pierced by a fork into the pumpkin halfway. After resting for a day, Hatay Pumpkin Dessert is packaged directly or in vacuum-sealed packaging for sale. When unpackaged, it can be stored in the refrigerator for 1 week, and when packaged in vacuum-sealed packaging, it can be preserved for 1 month. Hatay Pumpkin Dessert is served by cutting it into crescent or cube shapes and optionally drizzling tahini on top and sprinkling crushed walnuts.