Eskisehir Met Halva Description and Distinguishing Features of the Product: Met Helva is a type of sweet treat made by shaping a mixture into a round form, approximately 2 cm in diameter and 7.5 cm in length, using ingredients such as flour, oil, sugar, citric acid monohydrate, and water. The confection is then sliced horizontally into pieces. The name Met Helva is believed to be derived from a traditional street game played with a stick (met) and a bone piece (aşık kemiği). According to the custom, the winner of the game is expected to treat others to this sweet delicacy, helva. Production Method: The production of Met Helva consists of six key stages: 1. Preparation of the Dough: - 50 kg of flour (50/55 yield, ideal for baklava and pastry) - 18 liters of sunflower oil (high-quality, refined, winterized edible sunflower oil) The flour is placed in the dough mixing cauldron, and the heat is set to a low flame. Oil is then added to the flour. During the roasting of the flour in oil, continuous stirring is done to maintain the proper consistency. It is important to monitor the consistency of the dough as oil is added during the roasting process. The consistency should be similar to the hardness of an earlobe. Temperature: The roasting process should occur at a temperature between 75 and 85°C. Duration: The roasting and stirring process should last for 4 to 4.5 hours, with constant stirring during the entire roasting period. After the roasting is complete, the mixture is allowed to rest at room temperature for one day. Met Helva can be made either plain or with cocoa. If cocoa is used, 200 g of cocoa should be added to the dough. 2. Boiling the Syrup: - 12 kg of granulated sugar - 4 – 5 liters of water - 12 ml of citric acid monohydrate In the sugar boiling cauldron, granulated sugar, water, and citric acid are combined, and the heat is turned on. The boiling process continues until the sugar syrup reaches 140°C. Once the boiling is finished, the syrup is spread out on a marble countertop to cool. 3. Bleaching: Once the sugar syrup has cooled, it is hung on a bleaching hanger, and the bleaching process begins. The syrup is first rolled into a cylinder and then shaped into a circle. 4. Pulling: The prepared dough is spread onto a tray to a thickness of 4-5 cm. The circular-shaped bleached sugar is placed on top of the dough. The sugar is covered with dough, and then a team of 5 to 7 people line up around the tray to stretch and pull the dough until it matches the size of the tray. Once the dough and sugar mixture has been stretched to the size of the tray, it is folded, and the stretching process is repeated. The dough and sugar mixture is continuously kneaded and pulled until it reaches a smooth and homogeneous texture. 5. Wicks and Cutting: The homogeneous dough-sugar mixture is torn into pieces measuring about 4-5 cm in diameter and 30-35 cm in length. With precision and care, these pieces are then skillfully shaped into wicks, each measuring 2 cm in diameter and 120-125 cm in length. The Met Helva wicks are then either hand-cut or machine-cut into pieces that are approximately 2 cm in diameter and 7.5 cm in length, making them ready for packaging. 6. Packaging: The final product, after cutting, is arranged in various packaging or presented in open form, ready for consumption in the desired quantity. The shelf life of the product is approximately 3 months when stored at room temperature. However, by injecting a food-grade gas mixture containing 25% carbon dioxide and 75% nitrogen into a vacuum bag, the shelf life can be extended up to 12 months.