Mudurnu Basma Halva Product Description and Distinguishing Features: Mudurnu Basma Helva is a traditional type of flour-based halva crafted by toasting fine pastry flour in sunflower oil, then blending it with a syrup made from white sugar, water, and eggs. This delightful sweet is typically served with walnuts for added texture and flavor. Historically, before the use of sunflower oil became common, the halva was traditionally prepared using butter and clotted cream. Culinary records of the region highlight Mudurnu Basma Helva as a widely known and cherished delicacy, bearing a strong cultural identity within the local food heritage. The inclusion of eggs in the preparation of the syrup for the helva, along with water and sugar, contributes to achieving the desired color, taste, and consistency of the product. Production Method: How to Make Basma Helva: Begin by heating one cup of sunflower oil in a deep pan. Once warm, add two cups of flour and roast the mixture gently over low heat, making sure to stir continuously. This process should take around 15 to 20 minutes, during which the flour and oil blend should gradually take on a rich, golden-brown hue. While this mixture roasts, prepare a syrup in a separate bowl by whisking together one egg and one cup of white sugar until smooth. Add one cup of water to complete the syrup. Once the flour mixture reaches the desired color, slowly pour in the syrup and continue stirring steadily for another 10 to 15 minutes. The halva is ready when it no longer clings to the spoon and achieves a thick, smooth consistency. Remove it from the heat and let it rest for approximately 10 minutes while still warm. Using a spoon, form the halva into oval shapes and place them onto serving plates. To finish, garnish each piece with walnuts before serving.