Bayramic Tahini Halva Description and Distinctive Features of the Product: Bayramiç Tahini Halva, which is closely tied to the Bayramiç district of Çanakkale province, is a sweet treat made from tahini, white sugar, cloves, citric acid, and water. The origins of this delicacy trace back to the 1870s, and it has become strongly linked to its geographical area. The region's abundant cultivation of sesame, along with the growth of sesame processing and confectionery techniques, has made Bayramiç Tahini Halva a defining product of the area. Since its creation in Bayramiç in the 1870s, the recipe has been passed down through generations by skilled halva masters, and it stands out for its unique flavor, aroma, and appearance. Production Method: The ingredients used to make Bayramiç Tahini Halva are as follows: - 55 kg tahini - 45 kg white sugar - 40-50 g citric acid - 20 liters of water - 500 g clove extract Procedure: To start, white sugar, citric acid, and water are combined in a halva cooking machine and boiled at 140 °C for approximately 40 minutes. Once the mixture begins to boil, clove extract is added, and the heating is stopped. As the temperature drops to around 60-70 °C, the mixture transforms into a wax-like consistency. Once the mixture has matured and reached the desired texture, it is transferred to copper cauldrons, where it is kneaded with tahini until the correct structure, appearance, and texture for tahini halva are achieved. The matured Bayramiç Tahini Halva is then carefully weighed and placed into molds of specific weights. Finally, it is packaged and made ready for sale.