Erzurum Wire Halva Description and Distinguishing Features of the Product: Erzurum Tel Helvası is a type of halva produced by cooking a mixture of wheat flour, white sugar, water, and lemon juice, which is then roasted with butter. After cooking, the mixture is cooled on snow or ice to achieve a tel (thread) structure. The color of Erzurum Tel Helvası is white, and its texture is thread-like. The distinctive feature of Erzurum Tel Helvası production is the rapid cooling of the cooked mixture on snow or ice, which is specific to the geographical region. Additionally, in the final stage of production, the product is stretched and pulled into a ring shape by several people, giving it its tel-like structure. This process requires skill and expertise. The history of Erzurum Tel Helvası dates back and holds a significant place in the culinary culture of the Erzurum province. The region-specific production method, involving rapid cooling and the skillful stretching process, contributes to its unique tel-like structure. Therefore, it has a distinct connection with the geographical boundary. Production of Erzurum Tel Helvası: The production of Erzurum Tel Helvası consists of two stages. In the first stage, flour is sifted and placed in a pot. 40g of butter is added, and it is cooked until a homogeneous mixture is obtained. The temperature during this stage reaches up to 140-150°C. In the second stage, the syrup is prepared. Water and white sugar are mixed and cooked. Once the boiling syrup turns yellow, lemon juice is added to it, and it is boiled for an additional 15 minutes to thicken. The boiling stage significantly influences the quality of Tel Helvası. While preparing the syrup, a tray greased with a thin layer of butter is cooled on snow. As soon as the syrup is removed from heat, it is poured onto the cooled tray and spread. Meanwhile, the temperature of the syrup drops to 80°C, and the sugar mass cools and hardens on the tray. The solidified sugar masses are scraped off the tray with a spatula and stacked on top of each other. The sugar mass taken from the tray is whitened by two people pulling and stretching it, then folded and left in a ring shape on the pre-prepared mixture of butter-roasted flour. Slowly turning the mixture with a few people ensures the proper mixing of the flour and sugary masses until the product takes on a thread-like appearance. This process is continued until the sugar ring is thread-like, and care is taken not to break the ring. Optionally, chopped walnuts can be sprinkled on top. The process of turning Erzurum Tel Helvası into a thread-like shape after cooking is the most crucial step for the final characteristics of the product. The pulling process applied by turning lasts for about 35-40 minutes.The rapid cooling process during the production of Erzurum Tel Helvası is carried out on snow during winter months. In times when there is no snow, frozen ice pieces are used as molds.Erzurum Tel Helvası is vacuum-packed in food-safe packaging. When in contact with air, its thread-like structure may be compromised. It can be stored for up to 30 days at a temperature of 5°C.