Helva Culture and Helva Talks in the Ottoman Palace

Mr. Ömür Tufan, Head of the Kitchen section at the Topkapı Palace Museum, presented the first seminar of the year. The seminar featuring the “helva” culture of the Ottomans was received very well by the participants. Mr. Tufan started the seminar by explaining the etymologic roots of the word “helva” which comes from the word “hul” meaning beautiful, cute and sweet. Over the years this word has transformed into the word helva that we use today.  

“In Arabic language, the words ‘halaviyat’, ‘heleviyat’ or ‘basbusa’ was used as a general term for all desserts and sweets. For the helva that we know today they were using the word ‘halva.’ Ottomans used the word ‘halva’ until about the end of 19th century. Later on, the Turkish dialect used in İstanbul transformed the word halva into helva. Helva also became a sociological concept. It was a dessert made for various special occasions including birth, death, going to the army service, coming back from the army service, basically any occasion that is shared with friends and family. To share these moments, helva was cooked and eaten together. Therefore it has taken on a sociological turn.”

During the second part of the seminar, Mr. Tufan spoke about the importance of the “helva” kitchen (the kitchen where all the desserts and sweets were prepared and cooked), helva in the Ottoman culture, and the helva talks that took place in the cold winter months. He also mentioned the favorite helvas of the sultans. Finally, Mr. Tufan ended the seminar on a note about the changes in the helva culture and consumption. After the seminar, the guests were offered four different types of helvas.  

 28 January 2017