Fig & Walnut Helva

Our helva begins with stone-ground tahini whipped with caramelized beet sugar until it becomes light and silky. Meanwhile, dried Aydın figs are gently simmered with orange peel, clove, and pekmez (grape molasses) until soft and jammy. We fold the fig compote into the tahini base along with roasted walnuts and a hint of cinnamon. The mixture is pulled by hand across marble slabs, creating delicate strands that weave the walnuts through every slice.

Each loaf rests for forty-eight hours, allowing fig sugars to mingle with the sesame richness. The result is a tender helva that cuts cleanly yet melts on the tongue, revealing ribbons of fruit and crunch. The flavor profile moves from nutty to fruity to warmly spiced, making it equally suited to breakfast tables and late-night dessert platters.

Fig & Walnut Helva is presented in a parchment-wrapped brick nestled inside a walnut-wood sleeve. Enjoy it sliced with Turkish tea, crumble over oatmeal, or serve with artisan cheeses and quince paste. Bakers love folding chunks into brownie batter, while chefs plate thin wedges with yogurt and honey for an effortless finale.

Minimum order: 1 loaf · Best before: 35 days sealed · Origin: Crafted in Izmir, Turkey

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Serving suggestion: Serve with aged cheddar, fresh grapes, and a drizzle of wildflower honey.