Soma Halva Product Description and Distinguishing Features: Soma Helva is a type of tahini-based halva made from tahini, white sugar, water, citric acid, and an extract derived from the Cistus plant. The tahini utilized in its production is supplied by helva manufacturers. The characteristic color of Soma Helva is a pale yellow. Since tahini constitutes about 60% of the sugar paste mixture, Soma Helva features a uniform, smooth surface with a delicate fibrous texture. Its surface is free from any sugar crystallization. Owing to the significant tahini content, the flavor of tahini is the most prominent in Soma Helva. Soma Helva boasts a rich tradition and is commonly enjoyed at breakfast. It is also a staple at special occasions like weddings, engagements, circumcision ceremonies, and funeral gatherings. This delicacy plays a vital role in the food heritage of the region, forging a strong bond with its geographical roots. Production Method: Ingredients for Soma Helva production: - 60-65 kg tahini - 35-40 kg white sugar - 30 liters of water - 55 ml extract of the Cistus plant - 45 g citric acid Preparation of Tahini: The tahini used in the production of Soma Helva is made by the helva producers themselves. The sesame seeds undergo cleaning through screening and winnowing, then are soaked in an 18% saltwater solution for 7-8 hours. This resting phase, known as "Dinlendirme," is followed by peeling the sesame husks, washing them in saltwater, and whitening them by soaking in oak ash for 1-2 hours. After whitening, the seeds are rinsed thoroughly to remove any ash residue. The sesame seeds are then spun in a centrifuge to eliminate surface moisture, roasted at temperatures between 150-200°C for 75-80 minutes, cooled to room temperature, sifted, ground using stone mills, and stored in food-safe containers at room temperature until used in Soma Helva production. Production of Soma Helva: In the helva cooking apparatus, water, white sugar, and citric acid are combined and boiled at 135°C for 2.5 to 3 hours. When the sugar mixture reaches a thick paste consistency, extract of the Cistus plant is added and blended for 8-10 minutes. The Cistus extract helps to lighten the paste’s color and prevents tahini oil from separating from the helva. Once the sugar paste becomes brittle, heating is stopped and the mixture is allowed to rest for 15 minutes, completing the whitening phase. The temperature of the rested sugar paste lowers to between 95-105°C, and then the prepared tahini is incorporated. The helva mixture is stirred in circular motions using a food-safe scoop for 10-15 minutes, ensuring a uniform blend without letting the mass solidify. After stirring, the helva is rested for 5 minutes, then kneaded for one hour. By the end of this kneading period, the helva’s temperature drops to 60-70°C, achieving the perfect texture. The finished helva is then poured into food-safe 10 kg rectangular molds and left to rest at room temperature for one day. Soma Helva is packaged carefully to avoid air exposure and can be stored for up to one year in a cool, dry place.