Recipe
This dessert is traditionally prepared and distributed on religious holy nights (kandils) and on the seventh day after a funeral. Flour is placed in a pan and thoroughly roasted with fat until it turns a light brown color. Milk and sugar are then added and mixed well. In the past, un helvası was made using molasses; today, it is more commonly prepared with sugar. It is prepared and distributed on holy nights and on the day known locally as the “seventh” (yedi) after a person’s passing, based on the belief that its aroma reaches the deceased.