Çekme helva is a traditional Turkish dessert made by mixing and pulling flour, sugar, and butter with a special technique, resulting in a fibrous texture. It is generally unique to the Kastamonu region and is known for its melt-in-your-mouth consistency.
Çekme helva, one of Kastamonu's most famous traditional desserts, has a deep-rooted history. Historians state that the roots of this dessert go back to Medieval Anatolia. The emergence of çekme helva dates back to the Seljuk Turks period. It is estimated that it began to be produced by Turkish communities living in the Kastamonu region during this period. Traditionally made using grape molasses, flour, and butter, this halva was consumed as an energy-giving food in Anatolia, especially during winter months. In Kastamonu, it is stated that this flavor gained a special form from the 19th century onwards and became one of the symbolic desserts of the city (Kastamonu Governorship, 2018).
Çekme Helva. (Generated with artificial intelligence.)
The making of çekme helva requires a special method and skill. First, wheat flour and butter are roasted in a cauldron. Then, sugar and water are added and mixed until the desired consistency is achieved. Afterwards, the mixture is transferred to a marble surface and stretched by hand into bagel-shaped rings. These rings are then pulled by four to six people, which allows the threads to form. Finally, the mixture, which has transformed into a soft and fibrous structure, is pressed into molds and left to cool. After this process, it is cut with a knife and served. Çekme helva made with traditional methods contains no preservatives or additives.
Çekme helva production continues in Kastamonu. Approximately 20 traditional producers are currently active in the city center and its districts. These producers continue to make çekme helva, one of Kastamonu's most important flavors, by upholding a centuries-old tradition.
Çekme helva making. (Kültür Portalı)
Kastamonu çekme helva holds an important place in the social life of the region. Especially:
- It is served to the bride and groom at weddings.
- It is consumed as an energy source during winter months.
- It has become a touristic product, contributing to the regional economy.
In 2017, Kastamonu çekme helvası was registered by the Turkish Patent and Trademark Office with a geographical indication (Turkish Patent Institute, 2017). This situation is of great importance for protecting the product's authenticity. In an era where traditional flavors are overshadowed by fast-food culture, Kastamonu çekme helvası still persists. The halva, produced by local artisans and family businesses, attracts tourists and reaches all four corners of Türkiye through online sales channels.
Pistachio çekme helva. (Kastamonu Municipality)
Besides Kastamonu çekme helvası, there are similar desserts in different regions of Türkiye. The prominent ones among them are:
1. Diyarbakır Burma Kadayıf (Çekme Helvası)
This dessert, made in Diyarbakır, is prepared by kneading and pulling thinly drawn wire kadayıf with sugar syrup or grape molasses. Unlike Kastamonu çekme helvası, kadayıf is used instead of flour. It is traditionally served with walnuts or pistachios.
2. Kırşehir Çekme Helvası
This halva produced in Kırşehir is prepared using a method similar to Kastamonu çekme helvası. However, here clarified butter is used instead of butter, and the texture of the halva is softer. It is especially served at weddings and holidays.
3. Maraş Ice Cream Çekme Helva
This dessert, produced in Kahramanmaraş, is served together with Maraş ice cream. This variety, prepared as pounded helva, is sprinkled on the ice cream and offers a hot-cold flavor harmony.
4. Gaziantep White Çekme Helvası
This halva, found in Gaziantep cuisine, is made with semolina, milk, and sugar syrup. Unlike the molasses version in Kastamonu, it is lighter and white in color. It is served garnished with pistachios.
5. Afyon Cream Çekme Helva
This halva, made with buffalo cream in Afyon, has a special flavor. Roasted flour, sugar syrup, and cream are mixed and kneaded, then pulled to gain a fibrous texture.
These examples demonstrate the richness and regional diversity of Anatolian culinary culture. These traditional desserts, produced in different regions, stand out with their unique flavors and production techniques.
