Erzurum Wire Halva Description and Distinguishing Features of the Product: Erzurum Tel Helvası is a type of halva made by cooking a blend of wheat flour, white sugar, water, and lemon juice, which is then roasted in butter. After cooking, the mixture is cooled on snow or ice to form a thread-like structure, known as "tel." The color of Erzurum Tel Helvası is white, and its texture is characterized by its thread-like strands. The unique characteristic of Erzurum Tel Helvası is the quick cooling of the cooked mixture on snow or ice, a method specific to the geographical region. Furthermore, during the final stages of production, the product is carefully stretched and shaped into a ring by multiple people, giving it its distinct tel-like structure. This process demands both skill and expertise. The origin of Erzurum Tel Helvası goes back to ancient times and holds a significant place in the culinary traditions of Erzurum province. The unique production method, involving rapid cooling and the skilled stretching process, is what gives it its distinctive tel-like structure. As a result, the dish is closely tied to the geographical area and its culture. Production of Erzurum Tel Helvası: The production of Erzurum Tel Helvası involves two main stages. In the first stage, flour is sifted and placed in a pot. 40g of butter is added, and the mixture is cooked until it becomes smooth and uniform. During this stage, the temperature reaches up to 140-150°C. In the second stage, the syrup is prepared by combining water and white sugar and cooking them together. Once the syrup begins to boil and turns yellow, lemon juice is added, and it is boiled for an additional 15 minutes to thicken. The boiling process plays a crucial role in determining the quality of Tel Helvası. While preparing the syrup, a tray is greased with a thin layer of butter and cooled on snow. As soon as the syrup is removed from the heat, it is poured onto the cooled tray and spread evenly. The temperature of the syrup drops to 80°C, causing the sugar mass to harden as it cools. The solidified sugar mass is scraped off the tray with a spatula and stacked on top of each other. The sugar mass is then pulled and stretched by two people, whitening it, before being folded into a ring shape on the pre-prepared butter-roasted flour mixture. A few people slowly turn the mixture, ensuring that the flour and sugary masses mix properly, resulting in a thread-like appearance. This process continues until the sugar ring becomes thread-like, with care taken not to break it. Optionally, chopped walnuts can be sprinkled on top. The process of transforming Erzurum Tel Helvası into its characteristic thread-like shape after cooking is the most critical step in defining the final texture of the product. The pulling process, which involves turning the mixture, lasts for approximately 35-40 minutes. The rapid cooling process during the production of Erzurum Tel Helvası is carried out on snow during the winter months. When snow is not available, frozen ice pieces are used as molds to achieve the desired texture. Erzurum Tel Helvası is vacuum-packed in food-safe packaging to preserve its quality. If exposed to air, its thread-like structure may be compromised. The product can be stored for up to 30 days at a temperature of 5°C.