Burdur Pumpkin Halva Product Description and Distinctive Features: Burdur Pumpkin Halva is a traditional dessert crafted within a distinct geographical region. It is made using summer squash—specifically the variety known as Cucurbita pepo fastigata from the Cucurbitaceae family—combined with powdered white sugar. This sweet treat is often enhanced with the addition of peeled raw or lightly toasted almonds, which are either sautéed in clarified butter or baked to bring out their rich flavor. The type of pumpkin used in preparing Burdur Pumpkin Halva belongs to the Cucurbitaceae family and is scientifically known as Cucurbita pepo fastigata. It features large, rough, and hairy leaves along with yellow blossoms. Within the defined geographical area, it is commonly referred to as the "sweet village pumpkin". For halva production, the pumpkin must reach a substantial size, yet it should not be allowed to form seeds. Its suitability is tested by pressing a fingernail against the skin—if the nail fails to penetrate, the pumpkin is considered overripe and unsuitable for making halva. To grate the pumpkin, a coarse, oval-holed grater, specially designed and produced within the local region, is used. The grating process is carried out in a vertical motion. The tradition of Burdur Pumpkin Halva goes back many generations and holds a valuable place in the culinary heritage of Burdur province. Its method of production and the characteristics of its ingredients reflect distinctive regional traits, forming a strong link between the dessert’s identity and its geographical origin. Production Method: In the making of Burdur Pumpkin Halva, locally cultivated sugar pumpkins are utilized. The essential components for this traditional dessert are listed below: Ingredients: - 1 kg of sugar pumpkin - 500 g of powdered white sugar - Juice of ½ a lemon or ½ teaspoon of lemon salt - Peeled almond kernels (used for garnish) Pumpkin Preparation: The pumpkins are first washed thoroughly, then cut into manageable sections. After removing the outer skin and scooping out the seeds, the flesh is grated in a vertical motion using a special grater with coarse, oval holes. The direction of gr Cooking the Halva: The grated pumpkin is first rinsed thoroughly and then drained using a special strainer known as an "ilistir." Excess moisture is squeezed out by hand before transferring the pumpkin into a cooking pot. Powdered white sugar is then added, and the pot is set on the stove. The mixture is constantly stirred at approximately 120ºC to help eliminate remaining water. Lemon juice or lemon salt is included during this stage to prevent sugar from crystallizing and to maintain the smooth texture of the halva. Burdur Pumpkin Halva is cooked while stirring until it achieves a uniform, elastic texture and a rich golden-yellow color. If the consistency requires adjustment, a small amount of water can be added. The cooking process is complete when all the liquid has evaporated. Preparing the Almonds: The almond kernels are soaked in hot water to ease the removal of their skins. Once peeled, the almonds can be used as-is or gently roasted in clarified butter or baked in the oven for a richer flavor. Serving: Burdur Pumpkin Halva is typically served in portions and beautifully garnished with peeled almond kernels, adding both taste and visual appeal to the dessert.