Its classic ottoman empire desserts..An old Turkish saying advises one to eat sweetly and speak sweetly . Sweets and desserts have always been an important and distinctive element of Turkish cuisine. That was true in Ottoman times and is just as true today. Read more . Interestingly enough however, they also fulfill an important social and ritual function. Halvah, a confection made from semolina, is offered on the occasion of major changes in people's lives: a birth, a death, induction into the army, return from pilgrimage, upon settling in a new home, enrolling and graduating school; and also on special occasions such as praying for rain. One of the most important holidays in the traditional calendar is the one that marks the end of the 30-day period of daytime fasting during the month of Ramazan. A popular Turkish name for the Ramazan festival is Seker Bayrami (literally Sugar Holiday'), which is a sort of caps-tone to the lavish desserts prepared for the sundown meals during the holy month. These desserts are elaborate not only in their ingredients but also in their visual impact and presentation. Many different parts of the Ottoman Empire contributed their own local specialties to the palace kitchens where they were refined and transformed into a distinctively Ottoman-Turkish cuisine Turkish desserts usually fall into one of three categories. Desserts made with fruits and vegetables Many fresh and dried fruits are stewed into compotes in which the fluid is as important an element as is the fruit itself. Desserts made from apricots or figs are given a topping of fresh clotted cream and sometimes-crushed walnuts. The same topping is used on Kabak tatlisi , an unusual dessert made by cooking pieces of pumpkin in syrup. Milk-based desserts These include a wide variety of puddings, some of which are baked. Keskul is a milk pudding made with coconut. Gullac is a lovely confection of thin sheets of pastry in a milk sauce to which rosewater is added. Mention has already been made of Tavukgogsu and Kazandibi . Pastry-based desserts These include world-famous baklava, as well as Kadayif' (made from shredded pastry baked in syrup), Revani (a sweet made from semolina), Hanim gobegi and Sekerpare (two kinds of small sweet cake), Yogurt tatlisi (made with yogurt), Badem tatlisi (made with almonds), and Lokma (deep-fried lumps of batter served in syrup). Altogether there are about 25-30 basic recipes for desserts known but with the addition of local variations the number becomes enormous. In 1539 Suleyman I gave a huge feast to celebrate the circumcision of his two sons Cihangir and Beyazid. Archival records tell us that fifty-three different desserts were offered to guests including different-flavored and colored puddings, a variety of halvahs, pastries and cakes, and a large assortment of jams and compotes. We'll close this article with an anecdote that brings together the elements of Turkish desserts and the Ottoman court. During a Ramazan in the early 19th century, Sultan Mahmud II decided to pay a surprise visit to the mansion of Durrizade Esseyid Abdullah Efendi just before the cannon-shot signaling the end of the fasting went off. By custom, he would have to be entertained there and Abdullah, a cultured intellectual as well as an accommodating and experienced host managed to take care of his unexpected imperial guest brilliantly, marshalling the kitchen of the women's half of the mansion to the support of the men's side. The individual courses were done to perfection and the service came off flawlessly all until it was time for dessert, fruit compote that arrived in a clumsy, illformed bowl. Appalled by the sight, the sultan asked those near him So far everything has been served in crystal and porcelain and eaten with gold cutlery; what is that ugly-looking bowl doing here? The host overheard this of course and immediately explained Your majesty, my butler goes up to Camlica mountain every day to fetch drinking water from a particular spring. Rather than throw ice into the compote and risk spoiling its flavor, he fashioned a bowl of ice out of Camlica spring water.