Burdur Poppy Halva Product Description and Distinctive Features: Burdur Poppy Seed Halva is a type of sweet produced in the Burdur province using grape molasses, raw walnut kernels, wheat flour, and yellow poppy seeds. It is typically cut into various shapes such as cubes, cylinders, or baklava slices with a thickness of 2-3 cm. Optionally, it can be coated with sesame seeds or roasted hemp seeds.Burdur Poppy Seed Halva has a dense consistency and a distinct grape molasses flavor. In the production of Burdur Poppy Seed Halva, yellow poppy seeds are used to monitor the darkening of the color of poppy seeds. In the past, Burdur Poppy Seed Halva was traditionally made by crushing poppy seeds and mixing them with grape molasses using a stone mortar, a flat slate stone, or a hard log. Over time, with the addition of various ingredients and cooking experiments, it has evolved into its present form.Burdur Poppy Seed Halva holds significant importance in the culinary culture of Burdur province and features a selection of components specific to the geographical region. Therefore, there is a connection between its reputation and the geographical boundary. Production Method: Ingredients: - 530 ml grape molasses - 250 g raw walnut kernels - 180 g yellow poppy seeds - 35-40 g wheat flour Preparation of Burdur Poppy Seed Halva: The yellow poppy seeds are roasted for approximately 40 minutes until their color turns dark yellow. In a separate pan, grape molasses is boiled over a wood fire for about 45 minutes until it reaches a thick consistency. Roasted yellow poppy seeds are then added to the molasses. The mixture is stirred for an additional 20 minutes. Chopped raw walnut kernels (roughly 0.5-1.5 mm) are added to the boiling mixture and stirred. The mixture is boiled while continuously stirring at approximately 180-200°C for about an hour. After adding wheat flour and stirring for about 10 minutes at around 100-120°C, it is removed from the heat and left to cool. Once the mixture cools to around 30°C, it undergoes a grinding process using a grinding machine. The poppy seeds and walnut oil are ground until well-mixed with the molasses. The grinding process results in reducing the thickness of the halva mass to 2-3 cm.After allowing the poppy seed halva to cool, it is shaped by cutting into various sizes, such as cubes, cylinders, or baklava slices. Optionally, it can be coated with sesame seeds or roasted hemp seeds.Burdur Poppy Seed Halva is packaged in airtight containers suitable for contact with food and stored at +4°C for up to 2 months.