Oil-based Basma Halva

Yağlılar Basma Helvası is a traditional helva variety produced in the İvrindi district of Balıkesir Province, Türkiye, using conventional methods and protected under geographical indication. This product, granted protection under a geographical indication on 27 February 2023, derives its name both from the Yağlılar Neighborhood where its production originally began and from the process of shaping the dough by passing it through a sieve.

Historical and Cultural Background

Yağlılar Basma Helvası holds a prominent place in İvrindi’s culinary culture and is traditionally prepared collectively through the imece system during social events such as weddings, engagements, and circumcisions. For these occasions, the dry form of the helva is prepared one week before the event and served on the day of celebration after being soaked in syrup. The production method and consumption ritual have transformed this helva into more than just a dessert—it has become a carrier of local culture.

Production Characteristics

The main ingredients of the helva are fatty milk, wheat flour, white sugar, and water. Fatty milk is preferably sheep’s milk; however, cow’s milk may also be used seasonally. Due to the use of fatty milk, no additional fat is added. The production process consists of four main stages:

Dough Preparation

Milk is slowly boiled over a wood fire, preferably in copper cauldrons, while wheat flour is gradually added. The mixture is stirred with a wooden spoon until it forms a dense, lump-free consistency. This mixture is then spread over cloths and left to rest.

The rested dough is passed through a sieve with 3–4 mm openings. The resulting granules are dried in the sun and sifted again. This process is repeated only once.

The dried dough granules are roasted over embers in special cauldrons known as “kara kazan.” This stage develops the helva’s distinctive aroma.

Syrup Soaking

The roasted helva is spread out on trays and left to rest. A syrup made from 1 kg of sugar and 1000 liters of water is poured warm over the helva, with one kilogram of syrup used per kilogram of dry helva. The helva absorbs the syrup and becomes ready for serving.

Storage Conditions

The unsyruped form can be stored for up to one year at temperatures between -16 °C and -20 °C. The syruped form must be consumed fresh and can be kept at room temperature for 4–5 days.

Geographical Boundary and Production Link

All stages of production for Yağlılar Basma Helvası must be carried out exclusively within the boundaries of the İvrindi district. The product’s historical origins, production technique, and cultural context are directly tied to this geographical area.

Monitoring Process

Compliance with registration requirements is monitored by a four-member oversight committee coordinated by the İvrindi Municipality. The committee includes expert representatives from the municipality, the district directorate of agriculture, the community education center, and the Yağlılar Neighborhood Muhtarlık. Inspections are conducted at least once a year; additional inspections may be carried out as needed or upon complaint.