BAKLAVA — in Turkey, Eidul Fitr is often called Seker Bayram, or the sugar festival. And that means lots of baklava. Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and of Central and West Asia. KEBAB — a barbecue is a must on first day of Eidul Azha. The fried liver of the animal is used as breakfast in different dishes which includes different varieties of kebabs, haleem , korma. Rice dishes, including different forms of pulao and biryani, are also extremely popular in South Asia. SEVIYAN KHEER — Seviyan Kheer is a popular dessert that people like to binge on Eid in countries like India, Pakistan and Bangladesh. This lip-smacking dish is prepared using roasted vermicelli with condensed milk, cardamom, pistachios, saffron and ghee, and can be served either hot or cold with a decoration of silver vark. SHAHI TUKRRA — Eidul Fitr is also known as “Sweet Eid” because of the amount and variety of sweet dishes consumed on this occasion celebrating the happy end of Ramadan. SHEER KHURMA — the breakfast of Eidul Fitr are sweet dishes, including Sheer Khurma, a dish made by cooking seviyan with dates in South East Asia.