Soma Halva Product Description and Distinguishing Features: Soma Helva is a tahini halva produced using tahini, white sugar, water, citric acid, and extract of the Cistus plant. The tahini used in production is manufactured by helva producers.The color of Soma Helva is light yellow. Since tahini accounts for approximately 60% in the composition of sugar paste, Soma Helva has a homogeneous, smooth surface, and a fine fibrous structure. There are no sugar crystallizations on its surface. Due to the high proportion of tahini in Soma Helva, the taste of tahini is dominant. Soma Helva has a long history and is typically consumed for breakfast as well as served during events such as weddings, engagements, circumcisions, and condolences. It holds significant importance in the culinary culture of the geographical region, creating a connection with the geographical boundary. Production Method: Ingredients for Soma Helva production: - 60-65 kg tahini - 35-40 kg white sugar - 30 liters of water - 55 ml extract of the Cistus plant - 45 g citric acid Preparation of Tahini: Producers of Soma Helva prepare the tahini used in helva production themselves. Sesame seeds are cleaned through screening and winnowing processes and soaked in 18% saltwater for 7-8 hours. After this resting stage called "Dinlendirme," the husks of sesame seeds are peeled, washed in saltwater, and whitened by soaking them in oak ash for 1-2 hours. Following the whitening process, they are washed to remove ash residues. The sesame seeds are then centrifuged to remove surface water. They are roasted at 150-200°C for 75-80 minutes. After cooling to room temperature, they are sifted, ground in stone mills, and stored in food-contact suitable containers at room temperature until Soma Helva production. Production of Soma Helva: In the helva cooking machine, water, white sugar, and citric acid are added and boiled at 135°C for 2.5-3 hours. The sugar paste, condensed to a paste-like consistency, has the extract of the Cistus plant added and mixed for 8-10 minutes. The Cistus plant extract lightens the color of the sugar paste and prevents the separation of tahini oil from the helva. After the sugar paste gains a brittle characteristic, the heating process is terminated. It is then rested for 15 minutes, concluding the whitening process. The temperature of the rested sugar paste reaches 95-105°C, and tahini is added. The helva mass is stirred with a food-contact suitable helva scoop in circular motions for 10-15 minutes. It is crucial in this process to achieve a homogeneous mixture without allowing the helva mass to solidify. After mixing, the helva mass is rested for 5 minutes and kneaded for 1 hour. At the end of this period, the temperature of the helva mass drops to 60-70°C, and it reaches the desired consistency. The obtained helva is placed in food-contact suitable 10 kg rectangular molds, rested at room temperature for 1 day.Soma Helva is packaged in a way that prevents air exposure in desired weights. It can be stored for 1 year in a cool and dry environment.