Met halva is a centuries-old dessert unique to the Sivrihisar district of Eskişehir. It derives its name from the "met değnek" game played in Sivrihisar in the 1920s. This street game, played with thick and long sticks, was associated with a tradition where the losing team was required to prepare met halva as a forfeit for the winning team. Over time, this tradition led to the creation of met halva, turning it into a local delicacy.

^{Met Halva (Source: Culture Portal)}

Preparation Process and Ingredients

Met halva is a traditional dessert that is quite difficult and labor-intensive to make. The production process begins with boiling sugar, which is then cooled and aerated in a special machine, whitening it in the process. This sugar mixture is combined with a roux (mixture) made of flour and oil. The mixture is then hand-pulled in large copper trays, shaped into stick-like forms, and cut into small pieces for packaging. Met halva is available in plain, cocoa, and pistachio varieties.

History and Popularity

Met halva emerged in Sivrihisar in the 1920s and has since become a popular treat, particularly among tourists visiting the city. Originally made as a forfeit for losing teams in the met değnek game, it gradually transformed into one of Eskişehir’s signature products. Today, met halva attracts both domestic and international tourists and represents the cultural heritage of the city. Additionally, it is produced by traditional halva manufacturers in Eskişehir and is also exported abroad.

Production and Storage Conditions

Met halva is made using only flour, oil, and sugar, without any additives such as glucose. It is entirely handmade. Special packaging techniques are used to maintain its freshness. Under normal conditions, met halva retains its freshness for about three months. However, when stored in vacuum-sealed bags with food gas consisting of 25% carbon dioxide and 75% nitrogen, its shelf life can be extended up to 12 months.