Koska: A tradition of Halva in Turkey
Tuesday, December 18, 2007


A sweet delicacy that is mostly served according to rituals, 'halva' is made from semolina. Starting from India it spread throughout western Asia, the Balkans and the Mediterranean, adjusting itself the local tastes of each region

ISTANBUL – Turkish Daily News


 Turkish confectionery manufacturer Koska has over the years introduced traditional Turkish sweets to the world, arguably making the firm more than just a household name in Turkey.

 The tradition of halva making in Turkey dates as far back as 1907 to a halva shop operated by Hajji Emin Bey.  In 1931, Halil İbrahim Adil Dindar, who was still pursuing the family business, opened a shop with his son in the Koska district of Istanbul. Soon their reputation as a maker of high-quality halva and other traditional Turkish foods grew fast and people started calling them “Koska Helvacısı.”

 

Beginning with Turkish delight

 The first factory was built in Istanbul's Topkapı district in 1974. They began producing Turkish Delight, nougat, and fruit preserves in addition to halva.

 Brothers Mümtaz and Nevzat Dindar later relocated the production because the business kept on growing. The construction in Merter district was named “Koska Helvacısı Merter.”

 It was in 1990 when they started producing their famous taste tahin (sesame seed paste).

 Koska is still a family business cherished over by the third generation of Hajji Emin's descendants. The brand grew with measured steps. In 1998 they again relocated the plantation to a 15,000 square meters space near the Avcılar-Ambarlı intersection of Istanbul. The company was awarded with ISO 9002 Quality Assurance System certificate in 2000.

 The employees are given intensive training that brings them up to master-level proficiency and ensures that they stay there. Koksa has close to 300 employees at the production level and there are 70 dealers located all over Turkey who are experienced in distribution networks.

 A fleet of 30 vehicles keeps retailers in Istanbul and distributors elsewhere stocked with the goods they need.

 One can easily find any of the 200 different Koska products in most of the supermarkets and chains such as Migros, Gima and Carrefour.

 Besides being the biggest domestic producer and seller of halva in Turkey, Koska also exports to four continents. The company's principal export markets are the United States, the UK, Russia, Israel, Sweden and Denmark. The Koska label is also widely recognized in many European Union countries.

 The brand also produces food products suitable for diabetics. The diabetic varieties of halva, Turkish Delight and molasses are a first around the world. Given the recent boost in organic foods production, Koska offers its organic tahin-pekmez (sesame seed paste and grape molasses) and filtered flower honey. As the holiday season beckons, the brand has launched new special packages.

 

 Halva

 Halva is a vital component of the Turkish food culture. Not only is it very delicious, it is a perfect source of energy. Turks will often end their meal with halva and bread, and it will sometimes also find itself on the breakfast table accompanied by olives and cheese. Koska produces halva in different flavors including pine nuts, chocolate, vanilla and honey.

 Sesame paste and grape molasses

 Molasses, rich in flavor and tradition, are a source of health and energy that hold a very important place in the Ottoman and Turkish food cultures. They are also very affordable and have a long shelf-life. The traditional “tahinli and molasses” should not be missed.  

 Turkish Delight

 Turkish Delight is probably the first sweet that comes to mind when someone hears the word ''Turkey.''  Turkish Delight is an important cultural heritage that has been passed on from the Ottoman period and it is the typical Turkish gift that travelers take home to friends and family.