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.