Konya Semolina Halva Product Description and Distinguishing Features: Konya Semolina Halva is prepared by roasting semolina and pine nuts in butter, then adding sweetened milk and cooking the mixture. After cooking, the halva is covered with a clean cloth or paper towel to trap the steam and allowed to rest. It is then stirred to create a crumbly, grainy texture. This dessert is traditionally served hot. Konya Semolina Halva, with a history extending back many years, is an important part of Konya’s culinary heritage and is deeply influenced by the Mevlevi tradition. It is commonly served during special occasions, especially at weddings. Because of this cultural significance, Konya Semolina Halva maintains a unique bond with its geographical region. Production Method: Ingredients: 225 g butter, 50 g pine nuts, 300 g semolina, 340 g white sugar, 500 ml milk Preparation: 1. In a saucepan, melt the butter and add the pine nuts along with the semolina. Roast the mixture on low heat, stirring continuously with a wooden spoon until the pine nuts become golden brown. 2. In a separate pot, mix the milk and sugar. Stir until the sugar is completely dissolved, then bring the mixture to a boil over medium heat. 3. Pour the hot sweetened milk over the roasted semolina and pine nuts. Cover the pot with a lid and cook gently on low heat. 4. Stir the halva occasionally until the semolina fully absorbs the liquid. Then, cover the pot with a clean cloth or paper towel to allow the halva to rest and absorb steam. 5. After resting, use a wooden spoon to stir the halva, giving it a crumbly, grainy consistency. 6. Serve the Konya Semolina Halva warm.