Bilecik Pazaryeri Halva Product Description and Distinctive Features: Bilecik Pazaryeri Helva is a distinctive type of halva with a unique flavor, produced in the Pazaryeri district of Bilecik. It is similar to a variety known as "yaz helvası" (summer halva). The cooking process involves using specially designed copper boilers. The halva is simmered in small copper boilers over low heat until it reaches the perfect consistency. Since 1936, the district has consistently produced this delicacy with the same high quality and taste. In traditional production methods, the expertise required is essential in shaping the product's texture, structure, and flavor. Crafting the original halva mixture, monitoring the boiling temperature and time, intervening at the correct moments, adding sugar, and carefully managing the boiling process all contribute significantly to the distinct characteristics of this traditional treat. The production of Bilecik Pazaryeri Helva involves raw materials such as tahini, sugar, and a specific amount of water, chosen based on the characteristics of the sugar. The tahini used in making the halva must be of superior quality and derived 100% from sesame. No additives or preservatives are included. The tahini must have a minimum oil content of 50% and must meet the Turkish Food Codex Tahini Regulation. Sesame seeds used in the halva production are ground in specialized stone mills. The cooking temperature for Bilecik Pazaryeri Helva is between 117-118 degrees Celsius, unlike other halvas, where the temperature may reach 140-150 degrees Celsius. The unique texture and structure of Bilecik Pazaryeri halva are achieved by stirring at this lower temperature over a longer period. During preparation, no food additives, flavorings, or any ingredients with flavoring properties are allowed. Only the original ingredients are used, with no additional additives or components. Production Method: The unique characteristic of Bilecik Pazaryeri Helva is its ability to achieve its desired texture without the use of any additives or auxiliary substances like citric acid, semolina, or walnuts. This is achieved through the precise adjustment of the sugar-tahini ratio during the boiling process. Bilecik Pazaryeri Helva features a smooth and homogeneous texture. While the likelihood of producing this halva simply by mixing tahini and sugar is low, the interventions made by the master during the boiling and stirring process give the product its distinctive structure. In contrast, other types of summer halvas use ingredients like semolina and citric acid to balance the sweetness and consistency. However, these components are unnecessary for the development of Bilecik Pazaryeri Helva. The most unique feature of this regional dessert is that the tahini, made from the finest sesame seeds ground in specialized stone mills, combined with white sugar, forms the base without needing any additional ingredients or preservatives. The ingredient ratio of Bilecik Pazaryeri Helva is as follows: - 45-48% (by weight) tahini - 41-45% (by weight) sugar - 8-12% (by weight) water, added according to the amount sugar can carry.Fillers such as semolina and flour are strictly not used in Bilecik Pazaryeri Helva. Following this method, water and sugar are heated together. The sugar dissolves when water is added in the specified ratio, and the mixture is stirred thoroughly while heat is applied to concentrate it and achieve a viscous consistency. One of the most crucial steps in the entire process is the sugar boiling, which has a significant impact on the quality of the halva. The boiling temperature plays a vital role during this stage. For the production of high-quality halva, the heat applied should be around 117-118°C, based on the specific characteristics of the sugar. At this temperature, the sugar fully dissolves in the water, and the water evaporates to the desired level. The boiled sugar is then transferred to a short-term cooking pot, and tahini is added while stirring continues. This step is made easier by mixing blades attached to a rotating shaft inside a stainless steel copper boiler. The decision to finish the cooking process relies entirely on the master’s expertise, assessing the halva’s structure using traditional methods. To avoid problems like metal contamination in the kettles used for boiling, adherence to the Turkish Food Codex Regulation on Materials and Articles in Contact with Food is essential. Once the product attains the desired consistency, it is transferred to resting trays. This step must be done swiftly to prevent the product from cooling down too quickly. Afterward, the product is left to cool and rest for about 14-16 hours. What truly distinguishes Bilecik Pazaryeri Helva from other types of halva is its use of only tahini and beet sugar in the recipe. Unlike other halva varieties, ingredients like semolina and various additives are excluded. Achieving the perfect halva consistency with just tahini and beet sugar during the production process is a complex task that demands exceptional skill. The sugar used in Bilecik Pazaryeri Helva must adhere to the Turkish Food Codex Sugar Regulation and meet the criteria for White Sugar (Purified and Crystallized Sucrose with a Minimum Polarization of 99.7 °Z).