Cide Walnut Halva Product Description and Distinguishing Features: Cide Walnut Helva is a traditional confectionery prepared by adding a generous amount of walnuts to a mixture consisting of beet sugar, egg white, citric acid, and water, taking approximately 3.5-4 hours to make.A longstanding tradition in the region involves bringing Cide Walnut Helva when visiting for significant events like marriage proposals, and it is customary for men returning from the Eid prayer to bring Cide Walnut Helva home. Especially during Eid al-Adha, those who make Cide Walnut Helva set up stalls near the mosque to sell to individuals leaving the prayer. One of the crucial factors that give Cide Walnut Helva its unique characteristics is removing the sugar wax from the heat when it reaches 143±2°C. Taking the wax below 140°C results in a loose consistency, while taking it above 145°C gives it a molasses-like texture, creating an undesirable appearance. Although these values may vary between 140°C and 145°C depending on different seasons and temperatures, they should not fall below or exceed these thresholds. The wax taken within this temperature range provides a consistent texture and contributes to the distinct appearance of the product. During the waxing stage, the product should be stirred frequently to allow the added water to evaporate as much as possible. If stirring is not done adequately, the sugar may caramelize. The wax should never reach a caramelized state.Cide Walnut Helva uses egg white, giving the product a shiny appearance, and despite having the necessary hardness to be cut with a knife, it doesn't crumble when sliced. To extend the product's shelf life, only citric acid (lemon salt) is used. Another notable feature is that the product does not cause a burning sensation in the throat during consumption and can be easily consumed without sticking to the teeth during the chewing phase. Production Method: Ingredients for 10 kg of Cide Walnut Helva: - 8±1 kg Walnut kernels - 10±1 kg Sugar (natural beet sugar) - 1,150±50 g Egg white - 13.50±1 g Citric acid (Lemon Salt) Sugar and water are thoroughly mixed in boiling pots and boiled for approximately 4 hours. Citric acid is added during boiling. After cooling the mixture to 40±5°C, whipped egg white is added. The mixture is then placed back on the stove and cooked, stirring until it reaches a gum-like consistency, which takes about 2 hours. Finally, the walnut kernels are added to the hot mixture (to make up 40% of the final product). The best time to cut and slice the helva is when the paste temperature is cooled to around 18-22°C. If the helva cools completely, cutting can become difficult. The final mixture, now in helva form, is placed in containers for storage and sales purposes, and the production is completed. It is recommended to consume and put the product on sale one day after production for optimal texture. While helva used to be sliced and sold in wooden bowls a long time ago, since the early 2000s, it has been presented for sale in plastic containers made of polypropylene. Additionally, it can be sold by filling materials such as ice cream cones. The product should be stored and preserved at around 20°C. During the sales stage, it can be kept in the refrigerator.