Thanks for your insightful feedback, Ahmet.

You should not put tahin in your pumpkin desert! I know some people do it.. you can see it in some restaurants too but it is a big mistake. The original should have walnut only.
Tahin has too strong of an aroma. Pumpkin is too subtle in terms of aroma. In a fruit-based desert you should never never kill the aroma of the fruit itself.
The other common mistakes are: Lime-treating and/or using too much sugar (that turns it into confectionery: Called Hatay style) and using too much heat (which turns it into pumpkin jam). Both approaches kill the original pumpkin texture and aroma. Do not trust those professionals for this.
For a proper “kabak tatlısı” you should find a proper housewife.. Turkish home cuisine is much much richer than the restaurant cuisine. What you find in a restaurant is the tip of the iceberg. You did not see anything yet 🙂

Revani is not Streetfood. That one that looks similar to revani and sold on the street is called “Şambali”. In my opinion Şambali is much more interesting. Another similar (and interesting) desert is Halep Tatlısı which is usually sold in the street just next to Şambali. (all semolina cakes with syrup)
The name of Revani indicates the origin is Yerevan, “Şambali” sounds like it is from Damascus (Şam) and Halep by name indicates it is from Aleppo. I doubt these deserts are still eaten in corresponding homelands which were once part of the Turkish Empire. Or in this form.. Most probably they have been perfected and popularized after they reached Istanbul.
Only “Şambali” of the three is actually street food because it is the one that is solid enough to be eaten by hand. (sold by piece) If I want Halep Tatlısı I could buy it from the same street seller as maybe 300 grams packed and eat it at home. Revani is usually found in bakeries. It is the most tender of the three. Şambali is also a bit sour and sweet also overcooked (caremelized) and has peanuts on it. Halep is sweetened with grape molasses and has a walnut layer inside with a layer of coconuts on the outside (optional). But it is thick and you would need a fork and knife. Revani is just sweet and soft.

Pide with tahin is not really considered to be a desert. It is what you eat in the lack of a desert. If your baker has time, ask him to make “katmer” for you. – Katmer with tahin !- There are many different deserts in Turkey that are called katmer. Original and bastardized versions… Original katmer is made by continuous folding of dough with something sweet and oily. And has layers like Mille Feuille. Butter, tahin, pistachos, kaymak or something similar can be used to separate the layers. So in fact it is a “pattern” rather than a single dessert. You could make one with nutella if you like. 🙂 (I should tell him this..)

Tavuk Göğsü (Chicken breast pudding) is not really Ottoman (and that story is fake). It is a Roman desert that has been even forgotten in Italy (or France). It still lives in the Turkish cuisine.