Pasha Halva Description and Distinguishing Features of the Product: Paşa Helva is a traditional dessert specific to the Kütahya province, with its roots dating back to the Ottoman period. Paşa Helva is in the form of small cubes, has a firm yet non-sticky texture, and is coated with sesame seeds. It is said that Paşa Helva was made by confectioners in Kütahya for the Ottoman Governor Fuat Paşa in 1898. Wanting to create a special helva that had never been made before for Governor Paşa, the master helva maker of that time produced a unique helva with the main ingredients being tahini and sesame, presenting it to Fuat Paşa. Upon Governor Paşa's approval of the helva, it was named "Paşa Helva." Paşa Helva is especially consumed during the Ramadan months. The use of copper cauldrons in production gives Paşa Helva its distinctive taste and characteristics. Production Method: Ingredients: Sugar %45±5 Water %5±1 Lemon Salt (Citric Acid) %0.3 Sesame (Sesamum indicum L.) %45±5 Tahini %5±1 Sugar, water, and lemon salt in predetermined proportions are mixed in special copper cauldrons with resistors and heated. The boiling process is stopped when the temperature of the boiling syrup reaches 118-120°C. Mixing in the Dough Kneading Cauldron: The syrup, reaching the appropriate consistency and structure, is transferred to the dough kneading cauldron. When its temperature drops to 50-55°C, tahini and tahini-like white sesame are added in predetermined proportions and mixed. The consistency and structure of the resulting dense and sesame-rich helva dough are visually checked. Pressing, Cooling, and Resting: After the mixing process is completed, the helva dough is poured into stainless steel trays (pans) with dimensions of 36x36x3 cm and pressed with a pressing machine. Then, the trays are left to cool and rest in a cool environment for 24 hours. Cutting and Packaging: The rested helva in the trays is cut into cube shapes of 2.5x2.5 and coated with sesame. To prevent the helvas from sticking to each other, sesame is sprinkled between them, and they are placed in trays. The product is then packaged and made available for sale. It is stored in a cool and moisture-free environment.