Burdur Poppy Halva Product Description and Distinctive Features: Burdur Poppy Seed Halva is a traditional sweet from the Burdur province, made with a combination of grape molasses, raw walnut kernels, wheat flour, and yellow poppy seeds. It is commonly shaped into cubes, cylinders, or baklava-like slices, each around 2-3 cm thick. Additionally, it can be optionally coated with sesame seeds or roasted hemp seeds. Burdur Poppy Seed Halva has a rich, dense texture and a unique flavor derived from the grape molasses. The production of this halva involves using yellow poppy seeds, which are carefully monitored to track the darkening of their color. In earlier times, Burdur Poppy Seed Halva was traditionally prepared by crushing poppy seeds and blending them with grape molasses using tools such as a stone mortar, a flat slate rock, or a sturdy wooden log. Over the years, with the introduction of different ingredients and various cooking techniques, this sweet treat has transformed into the version known today. Burdur Poppy Seed Halva holds a special place in the culinary heritage of the Burdur region and incorporates ingredients that are unique to the area. As a result, its recognition and identity are closely tied to its geographical origin. Production Method: Ingredients: - 530 ml grape molasses - 250 g raw walnut kernels - 180 g yellow poppy seeds - 35-40 g wheat flour Preparation of Burdur Poppy Seed Halva: The process begins by roasting yellow poppy seeds for about 40 minutes until they reach a deep yellow color. Separately, grape molasses is boiled over a wood fire for approximately 45 minutes until it thickens. The roasted poppy seeds are then combined with the molasses and stirred for an additional 20 minutes. Chopped raw walnut kernels (about 0.5–1.5 mm in size) are added to the mixture, which is continuously stirred and boiled at a temperature of 180–200°C for around an hour. After that, wheat flour is added, and the mixture is stirred for another 10 minutes at approximately 100–120°C before being removed from the heat to cool. Once the mixture cools to around 30°C, it goes through a grinding process using a specialized machine. This step ensures that the oils from the poppy seeds and walnuts are fully blended with the molasses, resulting in a smooth, cohesive halva mass reduced to a thickness of 2–3 cm. After cooling, the Burdur Poppy Seed Halva is cut into desired shapes—such as cubes, cylinders, or baklava-style slices. Optionally, it can be coated with sesame seeds or roasted hemp seeds. Finally, the halva is packed in airtight, food-safe containers and can be stored at +4°C for up to 2 months.