Sandikli Kurek Halva Description and Distinguishing Features of the Product: Sandıklı Kürek Halva is a firm, uniform, and finely textured tahini halva made by cooking a sugar syrup prepared from boiling sugar, water, and citric acid (lemon salt). When needed, edible glucose syrup is added, followed by crystallization and whitening using radish extract (Radix saponariae Albae sive L.). Finally, it is blended and kneaded with tahini using specialized methods. Optionally, during the preparation, edible portions of dried, hard-shelled nuts such as pistachios, hazelnuts, almonds, or cocoa powder can be incorporated as flavor enhancers. Sandıklı Kürek Halva is distinguished by its unique color, flavor, and fragrance. It contains no foreign materials, unpleasant tastes, or odors. Additionally, the product is free from sugar crystallization. Sandıklı Kürek Halva is closely linked to the town of Sandıklı, where it has been traditionally made for many years. Locals commonly refer to it by this name because its production involves mixing the sugar syrup wax and tahini using a shovel. Craftsmanship and manual effort are essential components in the making of Sandıklı Kürek Halva. Production of Sandıklı Kürek Halva The halva is manufactured following the standards set by the Turkish Food Codex and offered to consumers. The process is divided into three primary stages: boiling and whipping, blending, and kneading. Boiling and Beating: Water, sugar, and citric acid are combined in precise ratios, ideally in copper kettles. This mixture is heated until it reaches an average temperature of 140˚C. After boiling for about one hour, radish extract is incorporated into the blend. The mixture is then stirred continuously with a beating machine inside the kettle, gradually transforming into a sugar syrup wax. This waxing process typically takes around 30 minutes, although the exact duration may vary depending on the season. The completion of waxing is determined through sensory evaluation, which relies on expertise and involves manually checking the wax’s texture and consistency within the beating kettle. Mixing: Once the sugar syrup wax achieves the ideal texture, it is carefully poured into tahini placed in a large, preferably copper kettle, using a ladle. The mixing process then begins using a shovel—hence the name of the product. The wax is blended with the tahini for roughly 30 minutes using the shovel to ensure a smooth and uniform mixture. At this stage, optional flavorings or cocoa powder may be added. Kneading: The kneading phase follows to fully integrate the sugar syrup wax and tahini into a homogeneous mixture. After approximately 30 minutes of kneading, the characteristic texture and fine fibrous structure of Sandıklı Kürek Halva are achieved.