Burdur Pumpkin Halva Product Description and Distinctive Features: Burdur Pumpkin Halva is a dessert produced within a specific geographical boundary using summer squash, with the Latin name Cucurbita pepo fastigata, from the Cucurbitaceae family, and powdered white sugar. The dessert is known for being adorned with peeled raw or lightly roasted almonds in clarified butter or baked in the oven. The pumpkin used in the production of Burdur Pumpkin Halva belongs to the Cucurbitaceae family, specifically with the Latin name Cucurbita pepo fastigata. It has large, prickly, hairy leaves with yellow flowers. Referred to as the "sweet village pumpkin" within the geographical boundary, it needs to grow quite large for use in production but should not go to seed. The determination of its usability in production is done by pressing a fingernail onto it. If the nail does not pierce it, it means the pumpkin is past its prime and cannot be used for making halva. For grating the pumpkin, a coarse-toothed and oval-holed grater, specifically produced for this purpose within the geographical boundary, is used. The grating process is done vertically.The history of Burdur Pumpkin Halva dates back a long time and holds significant importance within the culinary culture of Burdur province. Its production carries unique qualities specific to the geographical boundary, establishing a connection between its reputation and the geographical region. Production Method: In the production of Burdur Pumpkin Halva, locally grown sugar pumpkins are used. The components used in production are detailed below.Ingredients: - 1 kg sugar pumpkin - 500 g powdered white sugar - Juice of ½ lemon / ½ teaspoon lemon salt - Peeled almond kernels (for garnish) Preparation of Pumpkin: After thoroughly washing the pumpkins, they are divided into pieces, and the skins are peeled. Once the seeds are removed, the pumpkins are grated vertically using a coarse-toothed special grater, with the direction being from top to bottom. Cooking the Halva: The grated pumpkins, after being washed with plenty of water, are drained using a strainer called "ilistir." They are squeezed in the palm to remove excess water and then placed in a pot. Powdered white sugar is added, and the mixture is placed on the stove. The mixture is continuously stirred at around 120ºC to remove excess water. Lemon salt or lemon juice is added to prevent the crystallization of sugar and preserve the texture of the sweet. Burdur Pumpkin Halva is cooked by stirring until it reaches a homogeneous, gum-like consistency and a golden-yellow color. If needed, a small amount of water can be added to achieve the desired texture. It is removed from the heat when all the water evaporates.Preparation of Almonds: Almond kernels are soaked in hot water, and then their skins are peeled. Peeled almond kernels can be used raw, or if desired, they can be lightly roasted in clarified butter or in the oven.Serving: Burdur Pumpkin Halva is garnished with peeled almond kernels and served based on portions.