This setup, commonly seen in airport lounges and hotels in Turkey, is an ideal way to serve traditional Turkish soup, often offered as a comforting start to the day or as a light meal. The large, attractive, lidded chafing dish on the right is keeping a hearty soup warm, ready to be ladled into the small, stacked bowls typically used for individual servings. Many Turkish soups are incredibly distinctive and flavorful, differing significantly from common European or North American varieties. For example, a popular choice you might find here is a lentil soup, known as `Mercimek Çorbası`, often seasoned with mint and paprika-infused butter, or `Ezogelin Çorbası`, a spicy red lentil and bulgur soup. Another common and unique option is `İşkembe Çorbası`, a tripe soup, which might sound unusual to some palates but is a beloved classic in Turkey, particularly as a late-night cure-all. These soups are quite thick and often consumed with a squeeze of lemon and a sprinkle of dried chili flakes. The small bowls are perfect for these types of soups, allowing for multiple, smaller helpings if desired. The "by kitchen" label you can see on the warmer is the brand of the equipment being used, indicating a commercial kitchen setup designed for buffet service.