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The earliest reference to pişmaniye is a Turkish recipe by Şirvani (Muhammed bin Mahmud Şirvani,15. Yüzyıl Osmanlı Mutfağı, ed. Mustafa Argunşah and Müjgan Çakır, Istanbul 2005, 126-127; Priscilla Mary Işın,Gülbeşeker, Türk Tatlıları Tarihi, İstanbul 2008, 191-192)an Ottoman physician writing during the 1430s. The Persian form peşmek occurs in the poetry of the Iranian poet Ebu Ishak (Bushak)(see Ahmed Cavid,Tercüme-i Kenzü'l-İştiha, eds. Seyit Ali Kahraman, Priscilla Mary Işın, İstanbul 2006, 22, 98).In the past pişmaniye was widely made at home during the winter months as a sweet to offer guests. It was also made by confectioners.In Turkey there is no tradition of eating pişmaniye with unsweetened mint tea, but perhaps there may be in other countries. (Andelip (talk)17:12, 9 April 2009 (UTC))[reply]

Can one clarify what "pulled sugar" is? Thanks, --Abdull (talk)11:34, 18 April 2011 (UTC)[reply]

A Bosnian name is given for the sweet - but no other ex-Yugoslav (Serbian, Croatian or Montenegrin) name, whereas all these languages are essentially the same, except when distinguished for political reasons. And when you click on the direct link to "Bosnian sweet" there is no reference there to a Bosnian version of candy floss or equivalent of Turkish "pişmaniye", despite a very long list of supposedly typical Bosnian dishes. So how reliable is this information?188.230.240.75 (talk)18:52, 6 January 2018 (UTC)[reply]

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