Sometimes it is the partner of joys, sometimes of sorrows... It is cooked and distributed to a friend at birth, death, departure or return to expatriation, wedding, association, patient's recovery. More than being a flavor that sweetens the palates, it is actually sociological...

Helva Culture from the Ottoman Era to the Present

Helva is a nourishing and delicious food source that the Ottomans couldn't resist and always had on their tables for centuries. Being an indispensable part of Anatolian cuisine, helva is not just a taste but also a companion to both happiness and sorrow.

When examining documents that list food names from the 600-year-old Ottoman Empire, it is evident that sweets are the most diverse category. Among these sweets, helvas take a prominent place. Some of them are as follows: Gaziler helvası (a helva made in memory of the deceased, known today as semolina helva), Dilberdudağı, Edirne's unique Deva-ı Misk helva, Kudret Helvası made in Diyarbakır, "ak helva" made in Istanbul, Bursa's specific İshakiye Helva, tahini helva, koz helva, and keten helva.

Sometimes it is the partner of joys, sometimes of sorrows... It is cooked and distributed to a friend at birth, death, departure or return to expatriation, wedding, association, patient's recovery. More than being a flavor that sweetens the palates, it is actually sociological...

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Helva Culture from the Ottoman Era to the Present

Sometimes it is the partner of joys, sometimes of sorrows... It is cooked and distributed to a friend at birth, death, departure or return to expatriation, wedding, association, patient's recovery. More than being a flavor that sweetens the palates, it is actually sociological...