Gaziantep Sesame Crunch Halva

Gaziantep Sesame Crispy Halva is a traditional variety of halva unique to Gaziantep cuisine, recognized by its brittle texture enriched with sesame seeds, white-to-cream color, and distinctive crunch. This product is protected as a geographical indication under Law No. 6769 on Industrial Property and was officially registered on 3 January 2025 following an application by the Gaziantep Metropolitan Municipality.

Definition and Distinctive Characteristics

Gaziantep Sesame Crispy Halva is produced using sesame (locally known as “künçü”), white sugar, water, saponaria root extract, and lemon salt (citric acid). These ingredients are combined without any artificial flavorings to preserve the product’s natural taste and aroma. The halva is characterized by its white-to-cream hue, partially firm and brittle structure, sesame-seed texture, and unique crunch.

Saponaria root extract is obtained by boiling the roots of saponaria (Radix saponariae Albae sive L.) in water and plays a fundamental role in lightening the color of the halva. This technique determines both the visual and structural characteristics of the product.

Known locally as “künçülü halva,” this product holds a deep-rooted place in the regional culinary culture. It is traditionally served to guests alongside tea or coffee, offered during holidays and festivals, and commonly given as a gift.

Preparation

The primary ingredients used in the production of Gaziantep Sesame Crispy Halva are sesame, white sugar, water, saponaria root extract, and lemon salt. For an average production of 125 kg of halva, 75 kg of sesame, 50 kg of white sugar, 8 liters of water, 500 grams of saponaria root extract, and 100 grams of lemon salt are sufficient. These proportions can be adjusted proportionally according to the desired production quantity.

The production process begins with preparing a simple sugar syrup. White sugar, water, and saponaria root extract are added sequentially into a suitable-sized cauldron. The mixture is vigorously stirred under heat until it reaches a thick, granular consistency. It is boiled to approximately 120 °C and then whipped with a mixer for about 30 minutes. During this stage, the saponaria root extract causes the mixture to turn white and attain the desired syrup consistency. Lemon salt is added at this point.

The resulting hot mixture is transferred to another cauldron and allowed to rest for approximately one hour. The rested halva mass is typically divided into three parts and skillfully kneaded for about 10 minutes. Roasted sesame is then added and thoroughly mixed with the halva for approximately 20 minutes until evenly distributed.

The prepared sesame halva is placed into food-grade molds or frames and shaped into a flat form by hand or machine. It is then cut or sliced into desired dimensions. Finally, it is left to rest for approximately 10 minutes on a food-grade surface or in containers, completing the production process.

Storage and Market Distribution

Halva is stored in cool, odorless, dry environments free from direct sunlight. It is marketed in bulk or packaged form with labeling compliant with food regulations. The product or its packaging must bear the inscription “Gaziantep Sesame Crispy Halva” and the geographical indication emblem; otherwise, this information must be visibly displayed at the production facility.

Geographical Boundary and Production Link

The production of Gaziantep Sesame Crispy Halva is carried out exclusively within the boundaries of Gaziantep Province. The product has become synonymous with Gaziantep through a traditional, skill-intensive production process shaped by the region’s cultural heritage. In this context, the product’s reputation is directly tied to its geographical origin.

Monitoring Process

Monitoring is conducted under the coordination of the Gaziantep Metropolitan Municipality, with participation from the Gaziantep Provincial Directorate of Agriculture and Forestry and the Gaziantep Chamber of Tradesmen and Craftsmen. At least a three-member monitoring body conducts inspections at least once annually; additional inspections are carried out as needed or upon complaint.

The monitoring criteria are as follows:

• Appropriateness of ingredients,
• Correctness of production process stages,
• Compliance of storage, packaging, and distribution conditions,
• Proper use of the geographical indication emblem and product designation.

Inspection results are reported to the Turkish Patent and Trademark Office. Non-compliances are communicated to the relevant individual or institution; expert services may be engaged if necessary.