Reviewed: Sep. 1, 2011

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

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Reviewer:

andrea92fl

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: Jun. 22, 2011

I had wondered what was missing from my tava recipe, and the red pepper paste was it. Thanks, Carrie, for the wonderful recipe. It tastes exactly like I remember it from Incirlik.

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Reviewer:

Lmullin

Cooking Level: Expert

Home Town: Eagle River, Alaska, USA

Reviewed: Jun. 14, 2011

Oh so good! Awesome! I followed Carries recipe instead of the edited one. It was fantastic! Dont forget the salt though, because I tried to leave it out and it was too bland. Next time I might add a little bit of italian sausage! YUM!!!

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

This is very easy, healthy, and reheats well. I cooked the chicken in olive oil and red pepper paste. It gives it a little more flavor. I also added some crushed red peppers or the Turkish version (not sure of the name). I've eaten it as a soup, over rice, and even over noodles. Very versatile dish! Thanks for posting this recipe.

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Reviewer:

Melek

Cooking Level: Intermediate

Reviewed: Aug. 3, 2010

As per the originator of the recipe, I cut the chicken into cubes and placed them in the casserole with the rest of the ingredients - raw. Oven at 350F, I cooked it for 35 min + 10 min to melt the cheese. Chicken was still raw when served. Had to 'nuke' the plates in the microwave. Either add another 15 min or saute in a skillet (like the editor said). I found the dish to lack in flavour (I thought the roasted red bell pepper would really added flavour). Would have given a 3* - my girlfriend liked it better - therefore the 4*. Great for low calories!

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Reviewer:

Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

Reviewed: Jul. 12, 2010

This is a perfect replica of what is served in Turkey outside of the base!!! I do add more garlic and I use chunks of it instead of minced.

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Reviewer:

Roni

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Reviewed: Apr. 30, 2010

I made this last night with the recommendations of the author (uncooked chicken, didn't drain the canned tomatoes), and it was WONDERFUL! I will definitely make this again. I didn't have as much mozzarella on hand as the recipe called for and it was still plenty (could use 8 oz easily). The chicken was perfectly cooked and moist and the sauce was divine. Had last-minute dinner guest and he loved it as well. A+++ Thanks for this great recipe that will go into my top shelf rotation

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Reviewer:

Wanda

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Apr. 27, 2010

We add peeled shrimp and peppers and make it in individual clay dishes like we received when we ordered the Tava in Turkey. This makes it easy to customize the dish to each persons palette.

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Reviewer:

slmordew

Reviewed: Jan. 17, 2010

Great starter base for Tava. I feel it needs a bit more flavor added. I am going to work on variations. Thanks for sharing this recipe.

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Reviewer:

JENNIADDY@HOTMAIL.COM

Reviewed: Jan. 14, 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)..

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