Determining The Characteristics of Cheese Halva in Turkish Cuisine: A Study on Gelibolu Cheese Halva
DOI:
https://doi.org/10.21325/jotags.2025.1729Keywords:
Cheese halva, Peynir helvası, Gelibolu, Ethnic food, Turkish cuisineAbstract
This article focuses on identifying the unique characteristics of various cheese halvas produced in different regions of Turkey, with particular emphasis on the preparation methods specific to Gelibolu cheese halva. The research was conducted using a qualitative descriptive design, and data were collected through semi-structured interviews with 14 participants selected through purposive sampling. The interviews were carried out face-to-face between October and November 2024 using an interview form developed based on literature and expert review. This study contributes to the limited literature on cheese desserts by documenting traditional knowledge and production practices of a geographically indicated regional product. According to the findings, the production process typically begins with fresh cheese and continues with the addition of flour and sugar. The interviews also revealed that obtaining a geographical indication has not had a significant impact on the popularity or sales of Gelibolu cheese halva. A review of the existing literature showed that no previous study has specifically aimed to determine the distinctive characteristics of Gelibolu cheese halva.
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