Kahta Semila Halva With Almond Description and Distinguishing Features of the Product: Kahta Almond Semolina Halva, renowned for its production method and the addition of almonds, has become synonymous with the Kahta district. Especially favored during the winter months, the taste of Kahta Almond Semolina Halva has made it a sought-after treat even in the summer. Kahta Almond Semolina Halva distinguishes itself with the use of almond kernels and kasar cheese in its preparation. The applied production method gives the halva its distinctive yellow color, taste, and aroma, making these characteristics unique to this particular halva. Preparation of Kahta Almond Semolina Halva: Mastery in skill plays a significant role in the production of Kahta Almond Semolina Halva. Initially, water and granulated sugar are boiled until they reach an average temperature of 100 °C, after which semolina is added. Semolina combines with water and sugar to form a homogeneous mixture. The mixture is stirred and cooked until it reaches the consistency of the lobe of the ear, at which point vegetable oil is added. After sufficiently roasting with vegetable oil, butter is added and the roasting process continues in the same way. Once the desired color and consistency are achieved in the semolina halva, almond kernels and grated kasar cheese are added and mixed. This mixture is transferred to an oiled tray, leveled on top, coated with vegetable oil, and left to cool. In the final step, it is garnished with almond kernels and made ready for serving.