Though the Rhamadan, called the as the king of all other months among the Turks, has many traditions of its own, we will take up here solely those that pertain to the tables.

Two types of tables were laid during Rhamadan: for breaking the fasting and for starting it.

The basic ingredients of halvas are flour or semolina, fat, sugar, milk and cream.

The Ottoman house used to prepare one of the halva varieties and distribute it to relatives, acquaintances and neighbours when a birth or death occurred in the house, a male went off for military duty, someone returned from pilgrimage, a child began to go to school, upon graduation, during the udolithanies, in the yoghurt festivities (when lambs are weaned) and during saffron celebrations (when the first saffron appears in springtime.)

The Ottoman had three different types of sweets: pastries, milked custards and fruit desserts plus the baklava.

Basic ingredients of the latter were the wafer-thin leaves of dough, butter, sugar and honey together with cream and any of the crushed hazelnuts, walnuts or pistachios.

The pastas of the Ottoman cuisine, an unfathomable subject to study, may be divided into doughs, fritters and sweets. The first two are generally warm dishes, baked either in an oven or on a frying pan. Between the leaves of dough are spread ground meat, various cheeses or spinach. They were among the indispensable foods of Rhamadan tables. The dough leaves were used to be prepared in those day at homes with the help of thin wooden rollers. The trays of fritters were used to be sent to a local bakery if there was not an oven in the house.