Eskisehir Met Halva Description and Distinguishing Features of the Product: Met Helva is a type of confectionery that is prepared by forming a mixture into a round shape, measuring 2 cm in diameter and 7.5 cm in length, using ingredients such as flour, oil, sugar, citric acid monohydrate, and water. The confectionery is horizontally sliced. The name Met Helva is said to be derived from a street game played with met (stick) and aşık kemiği (bone piece). Met Helva is a tradition that involves the winner of the game treating others to helva. Production Method: The production of Met Helva involves six stages. 1. Preparation of the Dough: - 50 kg Flour (50/55 yield – Suitable for baklava and pastry) - 18 liters Sunflower oil (First-class refined winterized edible sunflower oil) - Flour is placed in the dough mixing cauldron, and the heat under the cauldron is turned on to a low flame, adding oil. - During the roasting of flour in oil, continuous stirring is done to control the consistency. - Attention is paid to the consistency of the dough when adding oil during the roasting process (it should have the consistency described as earlobe hardness). - Temperature: Should be between 75 - 85 °C. - Duration: The heat treatment and stirring take 4 - 4.5 hours, continuously stirring the roasting process of flour in oil. - After completing the roasting process of flour in oil, let it rest at room temperature for one day. - Met Helva can be produced with cocoa or plain. If cocoa is to be added, 200 g of cocoa should be added to the dough. 2. Boiling the Syrup: - 12 kg Granulated sugar. - 4 – 5 liters Water. - 12 ml Citric acid monohydrate. - Granulated sugar, water, and citric acid are added to the sugar boiling cauldron, and the heat is turned on. - The boiling process continues until the sugar syrup reaches (140 °C). - After completing the boiling process, it is spread on a marble countertop to cool. 3. Bleaching: - After the sugar syrup cools, it is hung on a bleaching hanger and the bleaching process continues. The bleached sugar syrup is first rolled into a cylinder and then rolled into a circle. 4. Pulling: - The previously prepared dough is spread on a tray with a thickness of 4-5 cm. - The circular-shaped bleached sugar is placed on the dough. - The sugar is covered with dough, and then 5 – 7 people line up side by side around the tray, pulling and stretching the sugar-covered dough until it reaches the size of the tray. - The dough and sugar mixture, stretched to the size of the tray, is folded, and a new stretching process is carried out. - The dough and sugar mixture is continuously kneaded and pulled until it becomes homogeneous. 5. Wicks and Cutting - The homogenized sugar-dough mixture is torn into pieces approximately 4 – 5 cm in diameter and 30-35 cm in length. - With skill and care, these pieces are expertly turned into wicks measuring 2 cm in diameter and 120-125 cm in length. - Met Helva wicks are then cut by hand or machine into pieces approximately 2 cm in diameter and 7.5 cm in length, ready for packaging. 6. Packaging - The finished product, after cutting, is arranged in various packaging or presented in open form in the desired quantity for consumption. - The approximate shelf life of the product is 3 months, and it should be stored at room temperature. However, by injecting a food gas containing 25% carbon dioxide and 75% nitrogen into a vacuum bag, the shelf life can be extended up to 12 months.