Bayramic Tahini Halva Description and Distinctive Features of the Product: Bayramiç Tahini Halva, synonymous with the Bayramiç district of Çanakkale province, is a sweet produced with tahini, white sugar, clove, citric acid, and water. Its history dates back to the 1870s, and it is closely associated with a geographical boundary. The intensive cultivation of sesame in Bayramiç and the surrounding region, coupled with the development of sesame processing and confectionery craftsmanship, has led to the identification of Bayramiç Tahini Halva with the area. Since its discovery in Bayramiç in the 1870s, Bayramiç Tahini Halva has been passed down from generation to generation by halva masters, and it has a unique structure in terms of taste, aroma, and appearance. Production Method: The ingredients used in the production of Bayramiç Tahini Halva are as follows: - 55 kg tahini - 45 kg white sugar - 40-50 g citric acid - 20 liters of water - 500 g clove extract Procedure: White sugar, citric acid, and water are placed in the helva cooking machine and boiled at 140 °C for about 40 minutes. Once boiling, clove extract is added to the mixture, and the heating process is terminated. When the temperature of the mixture drops to 60-70 °C, it matures into a wax-like consistency. The matured mixture, now in a wax state, is transferred to copper cauldrons, where it is kneaded with tahini until it achieves the appropriate structure, appearance, and texture for tahini halva. The matured Bayramiç Tahini Halva is then weighed and placed into molds of specific weights. Finally, it is packaged and made available for sale.