Pasha Halva Description and Distinguishing Features of the Product: Paşa Helva is a classic dessert originating from the Kütahya province, with a history that traces back to the Ottoman era. This sweet treat is crafted into small cubes, featuring a firm yet non-sticky consistency, and is generously covered with sesame seeds. According to tradition, Paşa Helva was first prepared by confectioners in Kütahya in 1898 for the Ottoman Governor Fuat Paşa. Eager to create a distinctive helva unlike any before, the master helva maker of the time used tahini and sesame as the primary ingredients, presenting this unique dessert to Governor Paşa. After receiving his approval, the dessert was named "Paşa Helva." This helva is especially popular during the Ramadan season. The traditional use of copper cauldrons in its preparation contributes significantly to the dessert’s unique flavor and texture. Production Method: Ingredients: Sugar 45% ±5 Water 5% ±1 Lemon Salt (Citric Acid) 0.3% Sesame (Sesamum indicum L.) 45% ±5 Tahini 5% ±1 Sugar, water, and lemon salt are combined in precise ratios and heated in special copper cauldrons equipped with resistors. The boiling process is halted once the syrup temperature reaches 118-120°C. Dough Mixing Process: When the syrup achieves the desired texture and consistency, it is transferred to the dough kneading cauldron. Once its temperature cools down to 50-55°C, tahini and tahini-like white sesame are added in exact proportions and thoroughly mixed. The thick, sesame-rich helva dough’s texture and consistency are visually inspected. Pressing, Cooling, and Resting: After mixing, the helva dough is poured into stainless steel trays measuring 36x36x3 cm and compressed using a pressing machine. The trays are then placed in a cool area to rest and cool for 24 hours. Cutting and Packaging: Once rested, the helva is cut into cubes sized 2.5x2.5 cm and coated with sesame seeds. To avoid sticking, sesame is sprinkled between the pieces before placing them in trays. Finally, the product is packaged and prepared for sale. It should be stored in a cool, dry, and moisture-free environment.