Nazilli Sesame Halva

Nazilli Snow Halva is a cooling beverage consumed primarily during the summer months within the boundaries of Nazilli, the central district of Aydın Province, and its six surrounding districts (Kuyucak, Karacasu, Bozdoğan, Yenipazar, Sultanhisar, Buharkent). It has a centuries-old tradition. The two essential ingredients of the product are natural snow and cherry syrup. The distinguishing feature of Nazilli snow halva is the use of natural snow and cherry syrup sourced from the high mountain villages and alpine pastures affiliated with Nazilli. It is emphasized that this snow is not ice but genuine snow.

Nazilli Snow Sugar Halva (AA)

Production Method

Snow Collection and Storage: Natural snow collected from the high mountain villages and alpine pastures affiliated with Nazilli is used for making snow halva. At the beginning of winter, especially after the first snowfall, snow accumulates in secluded areas on the peaks of the Aydın Mountains at an altitude of 1800 meters, stored in specially dug snow pits. To prevent melting, these pits are covered with oak leaves. Snow preserved in this manner can be used until the end of summer. The first snowfall of the season is not used for production. Over a hundred such pits exist where snow is stacked. If these pits are not inspected weekly, the snow may melt and be lost.

Snow Preparation: The compacted snow inside the pits is cut into blocks using knives or similar tools and packed into sacks for use in halva production. The sacks are tightly sealed and delivered to snow halva vendors for sale during the summer months. In the past, this transport was carried out on donkeys; today, it is completed more quickly thanks to off-road vehicles. The snow prepared for use must meet the quality standards outlined in the Turkish Food Codex Notification No. 2009/6 on Microbiological Criteria. Inspections also verify that the snow has not been stored in cold storage facilities and has retained its natural crystalline structure.

Cherry Syrup Preparation: The cherry syrup used in Nazilli snow halva is prepared by adding drinking water to a traditional jam made from cherries. This jam is produced using cherries harvested during their season. Although no distinction is made based on cherry variety or origin, cherries from Nazilli and nearby regions are generally used. Washed and destemmed cherries are mixed with powdered sugar in a one-to-one ratio (for example, 5 kg of cherries with 5 kg of powdered sugar). The ingredients are layered alternately in a container—cherries followed by sugar—then covered and left for one day. The mixture is then boiled over high heat until it reaches jam consistency. After cooking, the mixture is strained through a sieve to separate the pulp and pits. The fruit content of the cherry jam used for syrup must be between 35% and 50%. After straining, the cooked jam is diluted with drinking water. The resulting cherry syrup can be stored in jars or glass bottles in the refrigerator. The syrup must have a deep red color matching the natural hue of the fruit and must contain no synthetic or natural colorants. The cherry syrup prepared for use must also comply with the Turkish Food Codex Notification No. 2009/6 on Microbiological Criteria. Inspections verify that the syrup conforms to the definition of traditional jam and has been properly strained to separate the solid fruit components.

Nazilli Kar Helvası (AA)

Service and Consumption

• Nazilli snow halva is prepared in a glass tumbler and served with a dessert spoon.
• The use of glass is due to its ability to retain coldness for longer periods and to allow the appetizing color formed by the mixing of snow flakes with cherry syrup to be clearly visible.
• During serving, snow is added to the glass using a small scoop until it reaches approximately two-thirds of the glass’s volume. The snow must be loose and not compacted into an ice block. Cold cherry syrup, prepared in advance, is then poured over the snow until the glass is completely filled.
• Nazilli snow halva must be consumed immediately after preparation. If left standing or stored in a refrigerator or similar environment for later consumption, it loses its taste and distinctive qualities.
• Sold by vendors who travel through town centers, it is consumed on the spot. It is a preferred product for cooling down during hot weather.

Inspection

Inspections of Nazilli snow halva are conducted by a control board composed of three experts from the Department of Food Engineering at Ege University’s Faculty of Engineering and Architecture, and two experts from the Nazilli District Governorship and the District Directorate of Food, Agriculture and Livestock. Inspections are carried out annually on a regular basis, and may also be conducted whenever necessary or upon complaint.

The inspection board verifies compliance with the criteria listed in the product’s registration certificate, particularly ensuring that the snow used is sourced locally, has not been stored in cold storage facilities, has retained its natural crystalline structure, meets hygiene standards, and that the cherry syrup conforms to the definition of traditional jam and has been properly strained. Nazilli snow halva is a product deeply associated with the region, long known and recognized as part of the region’s cultural heritage. It has also been identified as one of the region’s important sources of livelihood.