Mudurnu Basma Halva Product Description and Distinguishing Features: Mudurnu Basma Helva is a type of flour halva prepared by roasting special-purpose wheat (for pastries) flour with sunflower oil and then adding a syrup made with white sugar, water, and eggs. It is served with walnuts. In the historical production of Mudurnu Basma Helva, sources indicate that sunflower oil was not available, so it was often made using butter and clotted cream. In sources related to Mudurnu's culinary culture, it is mentioned that Mudurnu Basma Helva is traditionally and widely made in the region, known by this name. The inclusion of eggs in the preparation of the syrup for the helva, along with water and sugar, contributes to achieving the desired color, taste, and consistency of the product. Production Method: Preparation of the Helva: In a suitable container, one cup of sunflower oil is heated, and then two cups of flour are added. The mixture is slowly roasted over low heat, stirring continuously. The roasting process continues for about 15-20 minutes. By the end of this time, the mixture of flour and oil should have turned brown. Meanwhile, in a separate bowl, one cup of white sugar is mixed with one egg. After beating the egg and sugar thoroughly, one cup of water is added to create a syrup. Once the flour-oil mixture has turned brown, the syrup is added, and the mixture is stirred slowly for an additional 10-15 minutes. When the helva mixture no longer sticks to the stirring spoon, it indicates that the desired consistency has been achieved. Once the helva reaches the desired golden-brown color and consistency, it is left to rest for about 10 minutes while still warm. The somewhat cooled helva mixture is shaped into ovals using a spoon and transferred to plates. It is then served with walnuts on top.