Pumpkins have been cultivated in Mexico and Latin America since before 5500 b.c. and are still preserved as calabaza en tacha_,_ a syrupy, sweetened holiday dessert, and used widely in savory vegetable dishes and as a natural thickening agent in stews and soups. Roasted pumpkin seeds, or pepitas, are ground into complex mole sauces, sprinkled onto gooey dulce de leche candies, and blended into Horchata, a cool, milky rice drink. Throughout North Africa and the Middle East, pumpkins are slow-cooked into hearty tagines, whisked into creamy soups, and sweetened, chopped, and molded into a dessert the Turkish call kabak tatlisi. The Greeks, never ones to be outdone, are also passionate about the pumpkin, fashioning it into pies (both sweet and savory), fried patties, layered pumpkin and cheese tarts, pumpkin and snail stews, and pumpkin, chestnut, and pepper sautes. Indeed, in Greece, pumpkin seeds are such a popular and enduring snack that their Greek name is pasatempo, "pastime".