Reviewed: Jul. 29, 2009

This is absolutely delicious and one of my favorite recipes. I've made it several times now. It's perfect the way it is, but in the future I might experiment with Feta cheese or Turkish beyaz peynir (white cheese) and maybe Kalamata olives.

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METROWESTJP

Cooking Level: Expert

Home Town: Burlington, North Carolina, USA

Living In: Altamonte Springs, Florida, USA

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Reviewed: Apr. 26, 2009

This was an excellent recipe! I used all fresh veggies for the recipe and it came out beautifully! The flavor was terrific. Also, I served it over brown rice, and the nuttier flavor of the brown rice complimented the dish perfectly!

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zoe151983

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Reviewed: Apr. 14, 2009

This was pretty good, it was a little on the bland side but we like really spicy food. We ended up adding extra pepper but we will make it again. We also used canned chicken which made this really quick and easy to make.

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lele

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Reviewed: Jan. 26, 2009

Since I had never had Turkish food previously, I decided to be fair to the recipe by awarding four stars. All I can state is that while I did not know what to expect, I thought it would be spicier. It was rather bland. The ingredients did go well together, but I think if I make it again, I will add a little paprika, and possibly some cayenne pepper to give it a little more kick.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Jan. 5, 2009

I too was stationed at the "Lik" and enjoyed this dish as often as possible. I made the dish per the original posters instructions as the edited version could make for some tough chicken. Changes I made from memory 1. Sliced up about 7 garlic cloves. 2. Seasoned chicken 1st (sea salt and pepper, something's missing though) 3. Used mild Rotel tomatoes mixed with fire roasted tomatoes 4. Added a chopped up spicy green pepper like the ones they roasted in the alley. This smelled and tasted great. Thnx original poster for both the recipe submission and clarification. Im still perfecting it and post any updates.

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nick77

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 5, 2008

I love this recipe! I was stationed at Incirlick in the late 90's and we at this dish every chance we had. The only difference I do is cook everything up in a fry pan, then put it in the traditional dishes and cook it in the oven just long enough to have the cheese melt. My friends who have never been to Turkey really love it....

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valgal

Home Town: Brandon, Florida, USA

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Reviewed: Jul. 29, 2007

this recipe was delicious and easy to make! I added a little extra garlic, cut back slightly on the onions and the mozzarella, and served over brown rice! the whole family enjoyed it

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Morgan O.

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Reviewed: 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!!

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craig

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Reviewed: Jan. 2, 2007

Tasted fantastic. I also love that the ingredients were staples tht I'll always have, so that I can always make it! Didnt add as much cheese as the recipe called for, and I dont know how much that affects the taste.

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Helen Zing!

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Reviewed: Nov. 7, 2006

Instead of using the peppers called for. Go to a middle east store if you have one nearby and ask for salcha. It is spelt different but the name sounds like i spelt it. you can get tomato or pepper salcha and it can be spicy too. be careful when selecting. this will help your recipe be better than before. Try it with cubed lamb meat next time.

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ScottyG

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Reviewed: 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).

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Jason

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Reviewed: Jun. 26, 2006

I followed the recipe exactly as Carrie's comment revised it, and no one in my family liked it! It was too bland, it needed more spices. My kids thought it was boring, and my husband agreed. Snooze City!

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Leigh

Cooking Level: Intermediate

Living In: Victor, New York, USA

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Reviewed: 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.

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Arzu

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Reviewed: Aug. 11, 2005

My husband is Turkish and he loved it.. Very easy to make. Will make again and again.

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SABUYUKCAN

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Reviewed: 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.

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KZOO_KATHY

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 1, 2005

My husband and I loved this recipe, unfortunately we made the editor version so next time we will make the original by Carrie. We truely enjoyed it.

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LOVELY4U

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Reviewed: 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!

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Carrie H

Cooking Level: Expert

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Reviewed: Nov. 1, 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.

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GHICKS

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Tava or Turkish Stew

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