Tava or Turkish Stew

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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

Step: 2

Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.

Step: 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.

Step: 4

Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Per Serving: 397 calories; protein 43.7g; carbohydrates 9.4g; fat 19.5g; cholesterol 113.1mg; sodium 854.4mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.