Confectioner's Workshop · Jelly Halva
Halvas Farsalon
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Unlike the crumbly sesame halva found elsewhere in Greece, this one sets into a firm, jelly-like block — and Farsala dedicates an entire festival to it every September.
Rice flour, sugar and almonds are cooked down slowly with goat butter, or sunflower oil during Lent, in large bronze cauldrons until the mixture sets into a firm, translucent block, then sliced into bars. Sold at confectionery workshops across Farsala and market stalls throughout Thessaly.
Why it's made this way: Farsala's halva tradition dates back to Ottoman-era Thessaly, and the town's confectioners turned it into a defining local product, celebrated each September at Farsala's dedicated Halva Festival.
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