Experiencing Turkish food isn’t just about what happens in the kitchen, but also setting the table. There is care and attention given to all aspects of the meal from colors, textures, service as well as the food!
Turkish and Mediterranean food is an assemblage of vegetable based small plates, dips, breads, meats or fish, rice and salads. Many of the copper cooking pots are meant to go from stove top to table top, each having their own lids to easily put away in the fridge.
Small bowls and appetizer dishes handprinted in bright colors or simple with just plain white porcelain complement the copper pots as they are scattered around the main dishes.
Small bowls and spoons with spices are arranged at regular intervals so that each guest can easily access them without reaching over and in front of someone else at dinner.
What I love about setting the table for a turkish meal is really making it representative of my personality. I scour vintage stores and thrift stores for small glass bowls, depression glass, colorbowl bowls and pottery. Old fashioned sherbet stemmed glasses can now be repurposed for dips. Terracotta pottery can be the perfect chafing dish for your kebebs just off the grill; Old woven baskets for breads and pita.
As you can see, it is not about match-y match-y dishes. It is supposed to be eclectic, a bit wild, and fun. All of that opens up conversation for a delightly meal with new friends or loved ones