Erzurum Tel Helvası

Erzurum tel helvası is a type of helva produced using wheat flour, butter, white sugar, water, and lemon juice. The production process involves rapidly cooling the cooked mixture on snow or ice, followed by stretching it to achieve a thread-like structure. As a result of an application submitted by the Erzurum Chamber of Commerce, it was officially registered as a geographical indication on 26.09.2022 with registration number 1230.

Erzurum tel helvası has a white color and a distinct thread-like texture. Its production requires a method and craftsmanship unique to the geographical region. Some of its chemical properties (within minimum-maximum ranges) are as follows: moisture 2.2–6.0%; total sugar 40.0–50.0%; total fat 12.0–16.0%; and total ash 0.2–0.5%.

The ingredients used in production are 1 kg wheat flour, 1 kg white sugar, 100 ml lemon juice, 40 g butter, and 1 liter water. Optionally, 100 g walnut kernels may be added.

• Production consists of two main stages. In the first stage, sifted flour is roasted with butter until a homogeneous mixture is achieved at a temperature of 140–150°C.
• In the second stage, syrup is prepared. Water and sugar are boiled; when the mixture turns yellow, lemon juice is added and boiling continues for another 15 minutes to thicken it.
• While the syrup is being prepared, a tray coated thinly with butter is cooled on snow or ice.
• As soon as the hot syrup is removed from the heat, it is poured onto the cooled tray. The syrup cools to around 80°C and hardens on the tray.
• The hardened sugar mass is scraped off the tray with a spatula and then stretched and folded by two people to whiten it.
• The whitened mass is shaped into a ring and placed on a bed of previously roasted flour.
• Several people slowly rotate and stretch the ring; during this process, the flour and sugary mass combine.
• The process continues until the product acquires a thread-like appearance (approximately 35–40 minutes). At this stage, the sugar ring must not break.
• Cooling is performed on snow during winter months; when snow is unavailable, molded ice blocks are used.
• The prepared helva is vacuum-packed in food-safe packaging and can be stored for 30 days at 5°C.

The geographical boundary of the indication covers the entire province of Erzurum. The product’s dependence on this geographical area stems from the region-specific production method and the specialized skill required to execute it. All stages of Erzurum tel helvası production must be carried out within the defined geographical boundary.

Monitoring is conducted under the coordination of the Erzurum Chamber of Commerce. The monitoring team consists of three experts, one each from Atatürk University Faculty of Tourism, Erzurum Provincial Directorate of Agriculture and Forestry, and Erzurum Chamber of Commerce.

Monitoring is carried out regularly once a year, and additionally whenever deemed necessary or in response to complaints. During inspections, the suitability of ingredients used in production, compliance with the production method, conformity of final product characteristics, packaging and storage conditions, and the proper use of the term “Erzurum tel helvası”, its logo, and its geographical indication emblem are verified.