The hotel fed our group of 25 people very efficiently in 45 minutes each day. Meals in Turkey tend to be a process rather than a single event, and even though we were working to a tight schedule, the integrity of the process was not really sacrificed by the busy hotel staff.
By the word "process" I mean that you are regularly supplied with a series of small, but different dishes, which you eat in turn before progressing to desert, rather than dealing with a single main course as such. There is a main course, but it is less "main" than westerners may be used to and is preceeded by maybe two or even three small starters and salad side dishes. Its very interesting, especially since real Turkish cuisine is spectacularly good.
Anyway, its difficult to be specific about what I ate during the week, there were so many different dishes that I never knew the names of, some resembled savoury crepes, some resembled ravioli (covered in yoghurt not bechamel), there were escalopes of chicken, a huge variety of fresh salad dishes and some more familiar deserts including creme caramel, ice cream and fresh fruit salad. All immaculately prepared and presented. I left nothing.
The only real problem with dining in Turkey, for people like me anyway, is the fact that a higher proportion of the population in Turkey enjoy a cigarette, meaning that if you have grown used to enjoying your meal in a smoke free environment lately (depending on where you live of course) you will be taken back to the way things used to be a few years ago, with people literally smoking their heads off between courses.