Cide Walnut Halva Product Description and Distinguishing Features: Cide Walnut Helva is a time-honored sweet made by blending a rich amount of walnuts with a mixture of beet sugar, egg whites, citric acid, and water. The preparation process takes about 3.5 to 4 hours. This delicacy holds a special place in local traditions, often brought as a gift during important occasions such as marriage proposals. It is also a custom for men returning from the Eid prayer to bring Cide Walnut Helva home for their families. The tradition is especially visible during Eid al-Adha, when helva makers set up small stalls near mosques to offer it to people after the prayer. One of the most important elements that defines the distinct quality of Cide Walnut Helva is removing the sugar wax from the heat when it reaches a temperature of 143±2°C. If it’s taken off the heat below 140°C, the mixture becomes too soft; if it exceeds 145°C, it develops a thick, molasses-like consistency, which is considered visually and texturally undesirable. While slight seasonal variations may cause the ideal range to shift between 140°C and 145°C, it is essential not to go outside these limits. Maintaining this temperature range ensures a stable texture and gives the product its recognizable appearance. During the waxing phase, the mixture must be stirred continuously to allow as much of the added water as possible to evaporate. Insufficient stirring can result in sugar caramelization, which must be avoided entirely. Cide Walnut Helva incorporates egg whites, giving it a natural shine. Although firm enough to be sliced with a knife, the helva doesn’t fall apart or crumble when cut. To preserve freshness, only citric acid (commonly known as lemon salt) is used as a preservative. Another standout feature of this sweet is that it does not produce a burning sensation in the throat and can be chewed easily without sticking to the teeth. Production Method: Ingredients for 10 kg of Cide Walnut Helva: - 8±1 kg of walnut kernels - 10±1 kg of sugar (made from natural beet sugar) - 1,150±50 g of egg white - 13.50±1 g of citric acid (also known as lemon salt) To begin the process, the sugar and water are mixed well in large boiling pots and simmered for roughly 4 hours. During this stage, citric acid is incorporated into the mixture. Once the mixture cools down to around 40±5°C, the whipped egg white is added. The blend is then returned to the stove and cooked while being stirred until it thickens to a chewy, gum-like texture—this step takes about 2 hours. Finally, the walnut kernels are folded into the hot mixture, making up approximately 40% of the final product. The ideal time to cut and portion the helva is when the paste has cooled to approximately 18–22°C. If it becomes fully cold, slicing may become more difficult. Once the mixture reaches the proper consistency, it is transferred into containers for storage and sale, marking the end of the production process. For the best texture and flavor, it is advised to wait one day after preparation before consuming or offering the helva for sale. In earlier times, helva was traditionally sold in wooden bowls, but since the early 2000s, it has commonly been packaged in polypropylene plastic containers. It is also possible to sell it using alternative packaging like ice cream cones. To maintain its quality, the product should be stored at around 20°C. During the retail phase, it can also be kept in the refrigerator for preservation.