Tavuk Tava Turkish Chicken Food

CHICKEN TAVA (TAVUK TAVA)

Steps:

• Season chicken pieces with salt and pepper. Saute with olive oil for about 4-5 minutes while stirring in a medium sized pot. Place mushrooms over the chicken, and then the cubanelle pepers over the mushrooms. Arrange the tomato slices over the top side by side, don't leave empty spaces. Sprinkle crushed pepper paste all over tomatoes. Put the butter pieces over the tomatoes, close the lid. Turn the heat to high first. When the dish starts to boil, turn the heat down to medium-low heat. Cook for about 1 hr and 30 minutes.

TAVUK ŞIş (TURKISH CHICKEN KEBAB) RECIPE

Steps:

• Gather the ingredients.
• Pat the chicken breasts dry with paper towels.
• Cut the meat into 1-inch pieces. Set aside.
• Using the finest grater possible, grate the onion and garlic cloves over a medium bowl.
• Pour the pulp and juice into a fine mesh strainer and, using a wooden spoon, press out the juice into a medium bowl. Discard the onion and garlic pulp; reserve the juice.
• Stir together the onion-garlic juice, yogurt, oil, tomato paste, black pepper, paprika, and salt.
• Add the cubed chicken and toss to coat.
• Cover the bowl and refrigerate it for at least 4 hours, preferably overnight for maximum flavor.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. If using bamboo skewers, soak skewers in water for 30 minutes so they don't catch fire on the grill.
• Remove the chicken pieces from the marinade and thread them onto soaked bamboo kebab skewers or metal skewers. The chunks of chicken can touch each other, but don't put them too close together to ensure they cook through. Discard any remaining marinade.
• Sprinkle the kebabs generously with salt and place on pre heated grill. Grill evenly on all sides, about 12 minutes total.
• Garnish with sumac, dried oregano, and paprika, if desired, and serve.

TAVUK TAVA (TURKISH CHICKEN)

Steps:

• Heat 1 tablespoon oil in a dutch oven over medium heat, and cook the chicken breast cubes until juices run clear or brown the chicken pieces. Mix the cooked chicken, ajvar, tomatoes, mushrooms, onion, and garlic.
• Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil. Bring to a boil and then simmer on low for 1 hour and 30 minutes.

TAVUK BOREK (TURKISH CHICKEN PASTRIES)

Steps:

• Steam the chicken breast over boiling water for 10-15 minutes, or until cooked, set aside to cool; then, once cooled, remove the skin and bones and finely chop the flesh.
• Heat the butter, add the flour and cook over a moderate heat for a few minutes, stirring. Gradually add the milk, bring to the boil, then immediately lower the heat and simmer over a low heat for 2 minutes and add the cinnamon and raisins and season to taste with salt and pepper. Then set aside to cool, covering the surface with a piece of plastic wrap to prevent a skin from forming. When the sauce is cool, stir through the chicken.
• Cut the pastry lengthways into three strips. Cover with a tea towel. Take one strip of pastry, brush lightly with oil and place a little filling at one end. Fold over end and sides and roll up neatly. Place seam side down on a greased baking tray. Repeat with remaining pastry and filling. Brush tops with a little oil and bake in a moderate oven (180°C; 350°F) for 20-25 minutes, or until golden.
• Serve warm.
• Note: To make the Borek as a main meal make double the quantity of filling, by following the instructions in steps 1 and 2. Leave the pastry whole, and use 3 lightly oiled sheets to line the base of a suitable lightly oiled pan. Once the filling mixture has cooled, place it over the pastry and cover it with 3 more lightly oiled sheets. Sprinkle it with water and lightly score the surface. Bake as in step 3 but for 35-40 minutes, or until golden.

TAVUK GOGSU (CARAMELIZED TURKISH CREAMY CHICKEN BREAST PUDDING)

Steps:

• Place the chicken in a saucepan filled with water and allow it to come to the boil. Reduce the temperature and let it simmer until the chicken is fully cooked, approximately 20 minutes. Remove the chicken from the saucepan, cool, pat dry and shred into very, very fine shreds. Mix the rice flour or corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil.
• Once the mixture reaches boiling, add a few spoonfuls of it to the rice flour slurry, to temper it, and then slowly empty the slurry into the pot and add the extract. Whisk the mixture constantly. As soon as it starts to thicken, add the shredded chicken and continue stirring until it is thick and set.
• Melt the butter in a heavy skillet and pour the pudding inches Cook, over medium-low heat, without stirring for 8-10 minutes, until it is caramelized (singed) underneath.
• Allow the pudding to cool in the skillet and serve from there. To serve - cut into pieces and 'flip' a piece onto a plate - the singed part should be on top.
• Delicious served with either Whipped Cream or Ice Cream. (plain is good, too).

TURKISH TAVUK SOTE (CHICKEN SAUTE)

Steps:

• In medium pot, mix oil and pepper paste over medium heat.
• Add chicken and cook mixing 5-10 minutes until just white.
• Add garlic and tomatoes, continue cooking over medium heat until chicken is done (approx. 15-20 minutes), stirring occasionally.
• Stir in an extra large pinch of thyme.

TAVA OR TURKISH STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
• 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.
• Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

TURKISH-STYLE GRILLED CHICKEN WITH YOGURT AND CUMIN (TAVUK IZGAR

Steps:

• Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.
• Place the cumin, onion, garlic, paprika, and lemon juice in a food processor or blender and pulse to liquify. Add the yogurt and pulse just until blended.
• Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
• Preheat the broiler or BBQ. Thread the thighs, if using, on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 6 minutes each side. Serve hot with lemon wedges.