Halva in Turkish Culinary Culture: Seven Geographically Indicated Halvas from Seven Regions

Ayşe Büşra MADENCİ

doi:https://doi.org/10.54497/neugastro.2026.25

Ayşe Büşra MADENCİ, Yılmaz Seçim, Nursena Aydın, Zeynep Gürbüz

Year : 2026
Vol : 5
Issue : 1
Page : 48-61

DOI : https://doi.org/10.54497/neugastro.2026.25

Türkiye stands out globally for its rich culinary culture, shaped by a deep-rooted historical heritage. The wide variety of products and traditional practices passed down through generations are fundamental characteristics that distinguish Turkish cuisine. Regional products are more than mere sustenance; they are crucial elements reflecting the culture and lifestyle of their respective regions. Therefore, ensuring the recognition and sustainability of these products is critical for supporting local economies and preserving cultural identity. Products identified with a specific region are currently protected through Geographical Indications (GI). This system legally establishes the product's connection to its origin and ensures its authentic preservation. Halva holds significant sociological importance in Turkish culinary culture as a traditional delicacy. Historically, it has been served during weddings, births, funerals, and religious holidays, serving as a dessert that strengthens social bonds. Turkish cuisine is remarkably diverse in halva varieties, differing in preparation techniques and ingredients. As of April 2026, forty-three types of halva have been registered and protected under GI status. This study presents a comprehensive literature review on the significance of halva in Turkish cuisine and the application of geographical indications. Specifically, seven GI-tagged halva varieties representing the seven geographical regions of Türkiye are examined in detail regarding their production processes, regional ingredients, and cultural characteristics. Due to the limited research in this field, this study aims to contribute to the promotion of Turkish culinary heritage and provide a foundation for future academic research in gastronomy.

Cite this Article As : Gürbüz, Z., & Adıyaman, N., & Madenci, A.B., & Seçim, Y. (2026). Türk mutfak kültüründe helva: yedi bölgeden coğrafi işaretli yedi helva. NEUGastro, 5(1), 48-61. https://doi.org/10.54497/neugastro.2026.25

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

Halva in Turkish Culinary Culture: Seven Geographically Indicated Halvas from Seven Regions, Review Article,
2026, Vol. 5 (1)

Received : 25.04.2026, Accepted : 03.06.2026 , Published Online : 26.06.2026