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Tava or Turkish Stew

Carrie H

"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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55 m servings 397 cals
Original recipe yields 6 servings


  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 854 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 35
  1. 43 Ratings

Most helpful positive review

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 p...

Most helpful critical review

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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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 p...

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...

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 anothe...

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 th...

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 ...

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 t...

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 muc...

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

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