Kutahya Bitli Halva Description and Distinguishing Features of the Product: Kütahya Bitli Helva is traditionally made by heating a blend of sugar, water, and citric acid until it reaches the right consistency. This mixture is then whipped in copper pots to create a smooth texture. Rose water is added during the process for a fragrant flavor, followed by another round of whipping. The thickened mixture is then poured over sesame seeds, evenly spread out, and finally coated with an additional layer of sesame seeds to complete the preparation. Kütahya Bitli Helva, a regional delicacy with a long history in Kütahya, is especially popular during the holy month of Ramadan. Recognized for its white color and crispy, paper-thin texture, this halva is generously coated with sesame seeds. The distinct flavor and consistency are achieved through skilled craftsmanship and the traditional use of copper cauldrons, both of which are essential to the dessert’s unique character. Production Method: Ingredients of Kütahya Bitli Helva are listed below: - Sugar: 45% ± 1 - Water: 4% ± 1 - Rose water: 0.9% - Citric acid: 0.1% - Sesame: 50% The ingredients are utilized in these specific proportions during preparation. However, the ratio of sugar to water may be adjusted slightly, as long as the balance between the two is preserved. Mixing and Boiling Process: A syrup made from sugar, water, and citric acid is continuously stirred and heated in traditional copper cauldrons. The boiling phase concludes once the mixture reaches a temperature of 128–130 °C. Whipping and Cooling: Once the syrup reaches the desired texture and consistency, rose water is added, and the mixture is vigorously whipped with the copper cauldron’s lid closed. After approximately one hour of whipping, the mixture is examined. When a white, thick, and sticky sugar mass called mablak forms, the whipping process is stopped. The mablak is then cooled down to 80 °C and kept in copper cauldrons to prevent it from solidifying before shaping. Shaping: A generous layer of white sesame seeds is spread over a wooden table covered with a clean cloth. A ladleful of the cooled mablak is poured onto the table and manually stretched to about 2-3 mm thickness, roughly 1 meter long, and 10 cm wide. The stretched mablak is then folded into a rectangular shape while being coated with sesame seeds. Thanks to the abundant sesame on each layer, the sheets don’t stick together and remain delightfully crispy. The folded helva is left to cool for one hour. After this, the helvas are placed inside nylon bags and left open to cool for an additional hour. Once cooled, the bags are sealed and stored in a dark, dry place at +18 °C. Under these conditions, the helva maintains its freshness and crispness for 3 to 6 months.