Tava or Turkish Stew Recipe - Allrecipes.com
Tava or Turkish Stew Recipe
  • READY IN 55 mins

Tava or Turkish Stew

Recipe by  

"This is a delicious Turkish dish that was created for American palates close to the military base. The recipe for tava does not have to be exact, you can add more or less of your ingredients to taste. The secret ingredient for the Turkish taste is the red peppers. Serve over rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
  3. Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
  4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2004

I wrote this recipe. I don't know why, but the editors changed some things in it that would make it not turn out as good. I don't cook the chicken ahead, I add it raw. Since it is in bite size pieces, it is cooked perfectly when the garlic and onions are done. I put in the juice from the tomatoes and you have more liquid for your rice. (If you have homegrown tomatoes, you can use those too)I don't oil the casserole dish, I just drizzle the top with olive oil. You cook it for about 30 minutes, then you add the cheese on top and cook an additional 10 minutes to melt the cheese. If you have a clay dish, that is what they use to cook it in, in Turkey. Hope you like it, we love it!

 
Most Helpful Critical Review
Jan 15, 2010

good but may i ask what mozarella is doing in a Turkish dish?? i guess it shpuld be the classical Turkish white cheese or maybe the yellow cheese (kasar-to be more exact)..

 
Oct 21, 2006

I was stationed in Turkey (Incirlik AB, near Adana) for 2 and half years and ate Tava all the time. This recipe is really close to the real thing. The only thing I plan on changing next time I make it is use twice as much garlic and half as much onions (red onions is what they used in Adana).

 
Apr 21, 2005

I'm glad I read Carrie's review before following what the editors did to her recipe. I couldn't understand why you would need to cook the chicken cubes in a skillet and then bake them for another half-hour. That's just crazy.

 
Nov 01, 2004

This was quite tasty & easy to make. I used a 9 X 13 baking dish. It might have been a bit big, but did the job. Next time I'm going to season the chicken with a little paprkia & cook the onion & garlic a bit to mellow the raw flavor. My wife said it was one of the more memorable dishes from this website that we've made lately.

 
Jun 11, 2006

try to add all fresh vegetables it tastes much better and i know most of you dont have Salca ( pepper paste) use roasted red pepper. i find that canned diced tomatoes doesn't exacly give you the real turkish taste. anyways this is my 2 cents.

 
Feb 16, 2007

There was a Turkish Resturant on LSA Diamondback in Iraq. Everytime we would return from a bad mission the turks(great guys) would give us good tea and make Tava for us. Excellent recipe and thank you for adding it to the list!!! I have good memories of that place, those guys and that dish!!

 
Sep 01, 2011

This was delicious, though next time I would use only about 10oz of cheese, and maybe more pepper.

 

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Nutrition

  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 43.7 g
  • 87%
  • Sodium
  • 919 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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