An interesting variant on Baklava.

Melt lots of butter. Line a baking tray with greaseproof paper and thoroughly cover with butter, using a pastry brush.

Lay a single layer of filo pastry on the bottom, overlapping if necessary.
Brush on more butter. Then another layer of pastry. Repeat until there are six layers.

Cover with grated, peeled pumpkin mixed with lots and lots of caster sugar and a small amount of cinnamon. Top with a layer of chopped walnuts. Sprinkle with rosewater (see Asian shops).

Cover with more pastry, butter, pastry, to give six more levels.

With a very sharp knife, cut into oblongs (about 1 1/ 2 in by 3) or lozenges, being careful not to compress it too much.

Bake until golden. Leave to cool.

Make a syrup with tons of caster sugar (say, 1/ 2 LB), mixed with just about enough water to make it liquid. Boil a little. If desired, throw in a couple of cardamom pods or a bit of cinnamon bark. Leave syrup to cool. Then pour around the cuts in the tray of baklava.

Turn out carefully. Serve sections of baklava with cups of Turkish coffee and a glass of iced water.

****Turkish Language and Culture***
The Turks are some of the friendliest people in the world. Their cooking and their music are great. Only, they have this system of state-run brothels ("Genelevs"), staffed largely by "wayward" women sent by their own families. They are kept drugged. Life expectancy is thirty-one. Donations, please, to Amnesty International. Can I suggest a quid or two whenever anyone tries one of my Turkish recipes?