Does anyone have a good recipe for Turkish tava...especially if it is like they make it in the Adana region?!
Answers: I have found a few, but they just aren't like I remember when I was stationed there...and it was my favorite dish.
Yes if you have been in Incirli,you have sure eaten this tava,
the traditional Turkish Chicken Tava that you loved so well from the Adana area."
Chicken Tava from Turkey
INGREDIENTS
* 2 tablespoons olive oil, divided
* 8 boneless chicken thighs, with skin
* 1 (6 ounce) can tomato paste
* 1/4 cup water
* 8 cloves garlic, halved
* salt and pepper to taste
* 4 medium potatoes, sliced
* 4 tomatoes, sliced
* 1 large onion, sliced
* 1 cup fresh mushrooms, sliced
* 8 pepperoncini peppers (optional)
1. Preheat oven to 325 degrees F (165 degrees C).
2. Trickle 1 tablespoon olive oil in the bottom of a roasting pan. Arrange chicken thighs in the pan. Mix the tomato paste and water, and spread over the chicken. Place garlic clove halves in the pan. Season chicken with salt and pepper. Arrange potatoes, tomatoes, onion, mushrooms, and pepperoncini over the chicken. Sprinkle with remaining tablespoon olive oil.
3. Bake 1 1/2 hours in the preheated oven, until vegetables are tender and chicken juices run clear. Periodically pour a little water into the pan if it starts to get dry.
Enjoy it!
it sounds good, what is it a dessert ?
This dish is typically either served over rice or with Turkish-style flatbread. In Turkey, the restaurant apparently served it in single serving casserole dishes, while the Tava was still sizzling.
To make this dish you'll need:
2 tablespoons olive oil, divided
1 1/2 pounds boneless, skinless chicken breasts - cut into 1 inch cubes
1/2 (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) jar mushrooms, drained or 8oz package fresh mushrooms, sliced
1 onion, diced
1 tablespoon minced garlic
Feta cheese
To make this recipe:
Preheat oven to 350. Lightly grease a medium casserole dish (or individual casserole dishes).
Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
Puree the roasted red peppers until smooth.
In the prepared casserole dish, mix the chicken, red pepper puree, tomatoes, mushrooms, onion, garlic, and 1-tablespoon olive oil.
Bake 30 minutes in preheated oven.
Top with desired amount of Feta cheese just prior to serving.
Makes 6 servings
Tips: To make this dish at home, you can use single serving dishes, such as 8-inch terra cotta saucers (much like the kind you buy to put under plant pots?). Simply soak the saucer in water while you prepare the chicken. Then mix all ingredients (except cheese) together in the skillet and then divide it into equal servings in the soaked terra cotta dishes. Remember to place the hot saucers on a plate or small wooden cutting board to protect your dining table and your dinner guests.
TAVA (VEGETABLE DISH)
1 lg. yellow squash, sliced
1 lg. zucchini squash, sliced
2 lg. onions, chopped
2 to 3 garlic buds, chopped
1/3 c. olive oil
4 lg. carrots, chopped or sliced
String beans, fresh; if not in season, 1 lg. can
Broccoli flowerets
Cauliflower flowerets
4 potatoes, cut up in pieces
1 lg. can tomato sauce
Salt and pepper to taste
In large square roasting pan, put olive oil, chopped onion and garlic. Then put rest of vegetables in pan. Pour tomato sauce and enough water to cover vegetables. Bake in oven at 350 degrees for about 1 1/4 hours or until water is almost absorbed and vegetables are tender.
TAVA (FARMER'S VEGETABLE CASSEROLE)
1 lb. lean ground beef
1 tsp. salt
2 c. canned tomatoes
1 1/2 c. water
1/2 tsp. ground allspice
1/8 tsp. ground pepper
1 lb. zucchini
1/2 lb. green beans
1/2 lb. okra, fresh or frozen
1/2 - 1 lb. eggplant
1-2 green peppers
3 tbsp. lemon juice
Brown beef and salt in a skillet. When completely brown, add tomatoes, water, allspice and pepper. Simmer together. After removing stems from okra, chop all vegetables into 1 inch cubes. Place vegetables and meat mixture alternately in a 3 quart casserole. Cover and bake at 400 degrees for 1 hour. Add lemon juice and bake 45 minutes longer or until vegetables are tender. 6-8 servings.
http://www.turkishcookbook.com/