Halva (also known as halvah, halwa) is considered as dessert in the east. Mainly it is made from flour, walnut, hazel, fat seed (sesame, sunflower, ground-nut and soya-bean) butter and sugar.Since ancient times people had been engaged in halva making in different cities of Azerbaijan like Ganja, Shaki, Nakhchivan and Ardabil, Tabriz. Halva has few kinds: halva with nuts, seed halva, samani halva, bamiya, zulbiya, tara etc.

Shaki halva is the most spread one.

Shaki halva, in reality has come from the east, Syria. Then it became more perfect in Shaki. In Syria hazel pieces are added in it but in Shaki – almond pieces. One of the traditions of Shaki halva making coming from ancient times is treating anybody visiting the shop with piece of halva.

The most difficult is preparation of the samani halva. It sometimes called as suhan halva or İsfahan halva, too. One of the features distinguishing Samani halva from other halvas is its ecological cleanness and preparation only from natural products.

Once there were some ceremonies related to samani halva, too. For instance, at the beginning of great chilla (period before the spring) people cooked samani halva in order to show that they are not afraid of winter. The flour of samani was taken from 7 homes. When cooked they put almond pieces and if same is not available - hazelnuts. Then women join hands and sing song dedicated to samani.

Presently samani halva is prepared in Baku, Ganja, Nakhchivan and other regions. But masters of halva making are just in Shaki and they do prefer preparing of Shaki halva.