Konya Almond Halva Product Description and Distinctive Features: Konya Almond Halva is a special type of halva unique to the Konya region, prepared with wheat flour, white powdered sugar, almond kernels, water, butter, and rose water.It is one of the significant desserts in Konya's culinary culture.There is a connection between the geographical boundary where Konya Almond Halva is produced and its reputation. Its production involves conditions specific to the geographical region, especially requiring skill in the preparation and roasting of almonds. Production Method: Composition List and Average Quantities for Konya Almond Halva: 250 g butter, 40 g peeled almond kernels, 200 g wheat flour, 350 g white sugar, 250 ml water, 15 ml rose water. Almonds are soaked in water to facilitate the separation of the peel, and the peel is carefully removed. In a sufficiently sized pot, melt the butter. Add almond kernels and wheat flour to the melted butter. Roast the almond-flour mixture over low heat until it turns pink, stirring with a wooden spoon. In another pot, mix sugar and water until dissolved. Bring it to a boil. After boiling, remove it from the heat after an average of 2 minutes. The prepared hot sugary water is added to the roasted almond and flour mixture. Stir until the halva reaches the desired consistency, meaning it does not stick to the pot. To allow the halva to rest, cover the pot it is in for about 15 minutes once it reaches the desired consistency. The rested halva is then plated in desired amounts, and rose water is sprinkled on top. It is recommended to serve and consume Konya Almond Halva while it is still hot.