Semolina Halva With Antep Cheese Description and Distinctive Features of the Product: Antep Cheese Semolina Halva / Gaziantep Cheese Semolina Halva is a halva made with 356-numbered Geographical Indication registered Antep Cheese / Gaziantep Cheese / Antep Pressed Cheese, semolina, white sugar, clarified butter, and water. In the production of Antep Cheese Semolina Halva / Gaziantep Cheese Semolina Halva, unsalted Antep Cheese / Gaziantep Cheese / Antep Pressed Cheese is used, and this cheese, when in contact with heat, melts and imparts a smooth texture to the semolina halva. Therefore, the serving of semolina halva should be done while it's still warm. The history of Antep Cheese Semolina Halva / Gaziantep Cheese Semolina Halva dates back in time and holds a significant place in the culinary culture of Gaziantep province. Hence, it has a connection with geographical boundaries and reputation. Production Method: In the production of Antep Cheese Semolina Halva / Gaziantep Cheese Semolina Halva, the following components are used: - 150 – 160 g semolina - 240 – 300 g white sugar - 400 – 420 g water - 30 – 60 g clarified butter - 150 – 250 g fresh Antep Cheese / Gaziantep Cheese / Antep Pressed Cheese Antep Cheese / Gaziantep Cheese / Antep Pressed Cheese is sliced and soaked in water. Semolina is roasted with clarified butter until it turns pink. Sugar and water are added, and it is cooked over low heat until the semolina absorbs the water. The cheese, soaked in water, is drained, and the remaining water is squeezed out by hand. The cheese is continuously stirred and added to the cooked semolina. The cheese is stirred until it completely melts and blends into the halva. Antep Cheese Semolina Halva / Gaziantep Cheese Semolina Halva is served hot before the cheese cools and hardens. It can be garnished with Antep Pistachios or cinnamon according to preference.