Hemp Halvah: The Forgotten Flavor of Seljuk Cuisine

Hemp halvah, a unique delicacy of Seljuk cuisine with a history spanning over a thousand years, is making a comeback as it once again delights the palate. This traditional dessert, an indispensable treat on cold winter nights and a key part of the entertainment culture during the Seljuk era, carries the warmth of history in every bite.

Made from a rich blend of hemp, hazelnuts, walnuts, almonds, molasses, and roasted chickpeas, hemp halvah was once known as an “appetizer.” In the Seljuk period, it was enjoyed during long winter evenings, often served frozen on trays after being chilled on the snow. Its main ingredients—molasses and hemp—gave it both flavor and sustenance, making it a beloved dessert of the time.

Completely natural and free from additives, hemp halvah is a dessert you can safely offer to children. It is easy to prepare, has a long shelf life, and does not spoil easily. Originating from Konya, the capital of the Seljuks, this traditional treat can even be enjoyed for breakfast. In Konya, hemp is widely used not only in halvah but also in tandoor-baked biscuits. While it is not eaten raw, roasted hemp adds a distinctive aroma and nutritional value. Quick to make yet long-lasting, hemp halvah remains a delicious and wholesome legacy of Seljuk cuisine.