Konya Almond Halva Product Description and Distinctive Features: Konya Almond Halva is a distinctive dessert native to the Konya region, made using ingredients such as wheat flour, white powdered sugar, almond kernels, water, butter, and rose water. It holds an important place in the culinary heritage of Konya. The halva’s unique qualities are closely tied to the geographical area where it is produced. Its preparation requires specialized skills, particularly in the roasting and handling of the almonds, which are influenced by the region’s traditional methods. Production Method: Composition and Average Amounts for Konya Almond Halva: 250 g butter, 40 g peeled almond kernels, 200 g wheat flour, 350 g white sugar, 250 ml water, 15 ml rose water. Preparation: The almonds are soaked in water to make peeling easier, and the skins are carefully removed. In a large enough pot, melt the butter. Add the almond kernels and wheat flour to the melted butter, then roast this mixture over low heat until it acquires a pink hue, stirring continuously with a wooden spoon. In a separate pot, combine sugar and water until the sugar dissolves completely, then bring it to a boil. After boiling, remove from heat after about 2 minutes. Pour the hot sugar syrup into the roasted almond and flour mixture, stirring until the halva thickens to a consistency where it no longer sticks to the pot. Once the desired texture is reached, cover the pot and let the halva rest for approximately 15 minutes. Finally, serve the halva in portions, sprinkling rose water on top. It is best enjoyed warm.