Hello, dear travellers!
Say Konya and the first things that come to mind are Rumi, the sound of the ney and Seljuk stonework. But the magic of this city is hidden not only in its historic buildings — it is on its tables too. Konya hemp halva is a remarkable flavour that has lived in the memory of the people of this land for centuries and remains as fresh as ever today. Let us talk now about the story of this sweet, how it is made and why it is so special. Ready?
Its History
The history of Konya hemp halva reaches back to the Seljuk period. In those years hemp farming was widespread in and around Konya; both the fibre and the seed were put to use. And one of the things made from those seeds was a halva that found its way to the table.
Historical records tell that on snowy winter nights in particular, families would gather and make this halva — which they called "eğlencelik", something to enjoy in company — and eat it while they talked. Born of the meeting of grape molasses, nuts and hemp, this flavour has come down to us passed from generation to generation. In 2021 it received a geographical indication from the Turkish Patent and Trademark Office, formally identifying it with Konya. So this sweet is no longer just a flavour; it is an identity.
How Is It Made?
Making Konya hemp halva is a process that demands patience and skill. The secret lies in bringing the ingredients together in the right order and at the right temperature. The main ingredients in the traditional recipe are hemp seed, grape molasses, walnuts, almonds, pistachios, sesame and roasted chickpea flour.
The process runs like this: first the hemp seeds are toasted in a non-stick pan until their aroma rises — neither too little nor too much, exactly to the point; otherwise you get either a raw smell or a burnt taste. Meanwhile grape molasses is boiled in a separate pan and cooked until it thickens. Coarsely crushed walnuts, almonds and pistachios are added to the toasted hemp and roasted a little longer together. The boiling molasses is then poured over this hot mixture and stirred thoroughly. Finally the mixture is turned out onto a tray dusted with roasted chickpea flour, spread out and left to cool. Once cool, it is cut into slices and served.
The roasted chickpea flour — both lining the base and giving the halva a texture of its own — is the most important detail separating this sweet from other kinds of halva.
Its Cultural Significance
Konya hemp halva is far more than a dessert; for the people of Konya it is part of social life and of traditional living. In the old days, when snow fell, the women of a neighbourhood would gather, make this halva and eat it while they talked. It is not for nothing that it was called "eğlencelik" — this halva was made not only for its taste but because it stood for conversation, for sharing and for togetherness.
It was never absent from tables at weddings, at religious festivals and on special days. Still made fresh today in Konya's traditional confectioners and in some bakeries, it remains a favourite of local people and of visitors to the city alike, and stands high among the flavours a tourist coming to Konya really must taste.
From a Health Point of View
Hemp seed is in fact both nourishing and good for you. Rich in omega-3 and omega-6 fatty acids, it is also valuable for protein, fibre, magnesium and iron. Grape molasses is a natural source of energy and a store of iron and minerals. Walnuts, almonds and pistachios bring healthy fats and protein too.
Of course, as with everything, too much does harm — this flavour should be enjoyed in reasonable portions.
Popularity and Konya Hemp Halva Today
In recent years, helped by its geographical indication, Konya hemp halva has been reaching an ever wider audience. Frequently seen at Konya's gastronomy festivals, in local markets and on digital platforms, it has become a flavour discovered not only by the people of Konya but by the whole of Türkiye.
Thanks to posts on social media and appearances on cookery programmes, interest in traditional Konya cuisine is growing as well. That makes both local producers and the people of Konya who keep the traditional recipes alive very happy.
Let's Taste It!
While exploring the streets of Konya, take a break, stop at a confectioner and try a freshly made slice of Konya hemp halva. The remarkable aroma of the toasted hemp, the sweetness of the molasses, the crunch of the walnuts and almonds — all together, they will carry you back to the Seljuk tables of centuries ago.
I hope you enjoy every moment of your time in Konya. In this city, the moments where history and flavour are woven together are each lovelier than the last. Enjoy your meal, and enjoy your travels!
Where Can You Find It?