Semolina Halva With Antep Cheese Description and Distinctive Features of the Product: Antep Cheese Semolina Halva / Gaziantep Cheese Semolina Halva is a traditional dessert made using 356-numbered Geographical Indication registered Antep Cheese (also known as Gaziantep Cheese or Antep Pressed Cheese), semolina, white sugar, clarified butter, and water. During its preparation, unsalted Antep Cheese is incorporated, which melts when heated and gives the semolina halva a creamy, smooth consistency. For the best experience, the halva should be served while it is still warm. The origins of Antep Cheese Semolina Halva / Gaziantep Cheese Semolina Halva trace back through history, holding an important role in the culinary traditions of the Gaziantep province. This dessert is strongly linked to its geographical roots and the reputation of the region. Production Process: The ingredients used in making Antep Cheese Semolina Halva / Gaziantep Cheese Semolina Halva include: - 150 – 160 g semolina - 240 – 300 g white sugar - 400 – 420 g water - 30 – 60 g clarified butter - 150 – 250 g fresh Antep Cheese / Gaziantep Cheese / Antep Pressed Cheese The cheese is first sliced and soaked in water. Meanwhile, the semolina is roasted with clarified butter until it develops a pinkish hue. Next, sugar and water are added, and the mixture is gently cooked over low heat until the semolina fully absorbs the liquid. The soaked cheese is drained and gently squeezed to remove excess water before being continuously stirred and combined with the cooked semolina. Stirring continues until the cheese completely melts and integrates into the halva. For the best taste, Antep Cheese Semolina Halva / Gaziantep Cheese Semolina Halva is served warm, before the cheese cools and firms up. It may be decorated with Antep Pistachios or cinnamon according to personal preference.