#Halva

The tradition of "küncülü helva" in Antakya continues

Continuing the making of halvah with his brother Yunus Emre, which he learned from his father, Şahap Fansa took over the counter in the historical bazaar, where almost all the shops were closed, so that the tradition, which had been going on for years, was not interrupted due to the earthquake. Halva, prepared with a mixture of tahini, sugar, celandine and sesame, known locally as kuncu, is offered for sale in half and one kilo packages this year. Fansa brothers, who also take orders from customers outside of Hatay, send the halva only during Ramadan to different cities of Turkey by cargo. "We want to continue our tradition" Şahap Fansa told Anadolu Agency (AA) that they want to reactivate their factories damaged in the earthquake and said that they are happy to be able to open their shops in these difficult days. Explaining that some benefactors distribute kunculu halvah for their relatives, Fansa said, "Kuncu halva has been made in Ramadan without interruption for years. We continue the tradition in order not to make one say that it was not made in this Ramadan. We got together with my brother, we do it. We just want to continue our tradition." Fansa also stated that they wanted the teams that came to the city for help to see the richness of Hatay's cuisine and that it is still standing despite everything. Expressing that they sold at least 350-400 kilograms per day during the previous Ramadan, Fansa noted that this amount increased to 600-700 kilograms time to time. Fansa said, "There was a very high demand because it was only in Ramadan. Each tray normally yields 30-40 kilograms. This year, we are closing the shop after making a tray and selling it. Hopefully, we will increase the demand quite a lot in the future. At the moment, we are doing it in half and one kilo packages, but we can give as much as they want to anyone who wants. Customers who see the posts on social media come to the shop for shopping. We also send it to all over Turkey by cargo during Ramadan." "We do not intend to leave Hatay" Şahap Fansa stated that there is no electricity in their shops and that they prepare halva according to the old methods. "First, we make a mixture of sugar and water. Then we whisk it with gypsum root and make it foam. After mixing it with tahini, we have a 350-year-old machine, it comes out into a thin shape." Fansa said, adding that the workplaces in the bazaar will be open after the month of Ramadan. Expressing that they will continue to live in Hatay, Fansa said that they want this city to regain its former vitality. Fansa said, "We certainly do not intend to leave Hatay in any way. We invite everyone to revive Hatay again." he said.