Halva Farsalon or Halva from Farsala
The most famous local product of Farsala is halva. A popular pan-baked sweet found in wide varieties across many Mediterranean and Middle Eastern countries, as well as in India and Pakistan. The term for it in these countries is roughly the same, apparently derived from the Arabic root meaning “sweet”. Already from the beginning of the 19th century, Farsala had become famous for its halva.
Halva Farsalon is the softest of the three types of halva with a substantially oily taste. It is made from rice flour, goat butter, sugar and almonds, all mixed in bronze cauldrons. Alternatively, and mainly during Lent, sunflower oil is used rather than butter. It is considered a success when a crust is formed. It is a traditional speciality of Farsala and is usually sold during festivals.
It has a jelly-like consistency with a buttery caramel flavour, and the most authentic version is found during festivals in Thessaly, particularly at the popular Halva Festival, held every September in the town of Farsala.
