Tatlan tahini halva is a story of great labor. Tahini Halvah is the meeting of tahini and sugar produced with great efforts. It is the care shown until the sesame comes from the field to the factory.
Depending on the type of sesame and the growing region’s characteristics, a maximum of 100-150 kg can be obtained from a decare area. After the sesame comes to our facility, it is separated from its shells without any additives, washed, roasted and sieved. Later, it is brought together with a specially designed mill to obtain tahini from sesame seeds. Shiny sesame seeds, which are crushed by pressing firmly between your palms, are turned into warm TAHIN. After that, tahini is ready to be delicious halvah.
The story of Gypsophila water is an entirely different effort and a completely different journey. Gypsophila grass is known as Halvaji (Halvah maker) herb. Gypsophila root is uprooted only three months a year and grows on its own in nature. It is peeled, dried, boiled, pasteurized.
Our masters, whose job is to produce tahini halva, first of all, patiently boil the sugar and soapwort water on the fire slowly. This process continues until a white resin emerges. The eyes of the masters wait for the resin to reach the desired temperature and consistency. When the moment comes, it combines plenty of tahini with the prepared resin. In master hands, resin and plenty of tahini are kneaded and shoveled so that they can mix more. When the wire is fiber, it is packaged in desired weights in a way that suits this exquisite taste. It is now ready to be presented to consumers as Tatlan Tahini halvah with the quality certificates of Tatlan assurance and meticulous control of expert personnel.