Tava

I am including two versions that my friend who had been stationed in Turkey taught me.

The first is the typical way this dish is done in Turkish families.

Classic Tava:

8 chicken thighs with skin on. You can substitute a med beef roast, cubed, if you prefer.

1 small can of tomato paste
4 med potatoes
4 tomatoes
1 large onion
8 cloves of fresh garlic (this will mellow with cooking)
olive oil
salt
pepper
water
mushrooms
pepperoni can be added if you like them

Trickle olive oil over bottom of roasting pan to barely cover. Lay chicken thighs (or cubed beef) in bottom of pan. Mix tomato paste with a tiny bit of water and spread it on meat. Peel garlic, cut each clove in half and add to pan. Sprinkle with salt and pepper. Slice vegetables and layer on top. Sprinkle with olive oil. Bake, covered, in 325 oven till meat is done (about 1 1/2 hours. Add water if it starts to get dry. Serve with French bread.
Serves 4.

This second recipe is the Americanized version served in restaurants around the American military base.

6 diced chicken breasts or cubed beef (mushrooms or eggplant can be substituted)
4 sliced tomatoes
1 small onion, sliced thick
4 cloves garlic, peeled and cut in half
olive oil
salt
pepper
water

Follow the above directions but add enough water to barely cover the meat. When done serve over rice (this soaks up the juice).

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