Kabatas Halva Description of the Product and Distinguishing Features: Kabataş Helva, a traditional dessert exclusive to the Kabataş district, is prepared using homemade molasses (pekmez) and walnuts. Production Method: For 10 kg of Kabataş Helva, the necessary ingredients include: - 3 kg walnuts - 4 kg homemade pear or apple molasses - 2 kg sugar - 1 kg wheat flour - Whites of 10 eggs - 5 g citric acid Preparation: The molasses is gently heated and stirred over low heat in a pan until it thickens to a gum-like texture, which takes about 2 hours. During this process, the molasses reduces from 4 kg to 2 kg. Separately, 2 kg of sugar is combined with half a liter of water and simmered for 4 hours to create a syrup that is then caramelized. During boiling, lemon juice is added to the syrup. The molasses and sugar syrup are cooked together on the stove for an additional 2 hours until they achieve a gum-like consistency. The mixture is then gradually cooled. While still warm, whipped egg whites are folded into the syrup mixture. The blend is returned to the stove and stirred continuously for approximately 2 hours until it thickens to a gum-like state again. Next, roasted wheat flour is incorporated, followed by adding the chopped walnuts while the mixture remains hot. The final helva mixture is poured into copper pans designed for storage and sale and left to rest for 24 hours. Kabataş Helva is traditionally served in copper containers. The ingredient measurement tolerances in helva production should not exceed 5-6%. The ideal moment to cut and slice the helva is when its temperature cools down to approximately 20-30 °C. Once the helva cools completely, it becomes impossible to cut. The distinctive Kabataş Helva is traditionally sliced into thin pieces. It is advised to offer the helva for sale one day after production to achieve proper slicing and the desired texture. Special care must be taken to prevent any metal contamination from tools and equipment during production, and the level of hydroxymethylfurfural should be carefully monitored. The sugar used in the recipe complies with the Turkish Food Codex Sugar Regulation and refers to white sugar. The walnut content in the finished helva ranges between 25-30%. When analyzing Kabataş Helva, assessments are based on the net mass of the product, considering the walnut proportion. Packaging and Commercial Presentation: Companies producing Kabataş Helva must strictly follow the production guidelines and recipes outlined in the geographical indication registration and comply with inspection requirements. Only those authorized by the relevant commission’s designated institutions are permitted to manufacture and market the product. The commission or authorized bodies regulate the packaging methods, the mandatory product information to appear on the label or packaging, and the placement and size of the product logo on the packaging. Details such as the producer’s name, packaging company, production location, quantity produced, and the physical and chemical characteristics of the product must be clearly indicated. Proper packaging immediately after production is essential to maintain the flavor and quality of Kabataş Helva. This is especially important for sales outside the production facility and for tourism-related purposes. Packaging materials should ideally be coated with cellophane, aluminum, or plastic foil, and products intended for long-term storage should be sealed using vacuum packaging machines. The authorized commission and institutions also set the recommended retail price for Kabataş Helva at sales points.