Buffets per se

Buffets can be attractive to the palate and the eyes, but if they serve the same type of food and are eaten on consecutive days, they can turn rather repulsive.

I had dinner buffets for about 2-3 consecutive days on my trip to Turkey. They served only Turkish food and though they were located at different hotels, they served basically the same type of food. It was worse when we had the buffets at the same hotel! Indeed, too much of a good thing can be bad.

Here is what Turkish food is about:
Bread is the main item in a Turkish meal. Borek is a special bread where thin sheets of dough are layered with cheese or meat mixes, folded or rolled and then baked or fried.

The typical Turkish meat item is Kebab. Sis kebabs are grilled pieces of skewered meat. Turkey abounds in 'Kebabci's that serve authentic grilled meat. The dish served is generally an 'Izgara' or a mixed grill dish consisting lamb chops, 'sis kebabs' and 'kofte'. 'Kofte' is ground meat mixed with spices, eggs and onions, shaped into balls and then fried or boiled.

Among vegetables, eggplants are a special favorite. Olive oil is generally used for cooking vegetables A special Turkish food item is 'Dolma'. Vegetables are stuffed with rice or spiced meat fillings and cooked in olive oil. 'Dolma' is eaten with yogurt sauce.

Another category of Turkish food is 'Meze' or dishes to accompany alcoholic drinks as a starter. Fete cheese with bread and cold vegetable dishes are generally served as meze. The meze items vary according to the course being served.

Fish is an important item of Turkish food especially in winter when the summer vegetables are scarce. Each dish of fish is accompanied by a particular type of vegetable.