Tourlou Tava Food

TOURLOU TAVA

Tourlou Tava image

You might think of this as a Greek-style ratatouille. It does not contain eggplant, but may be used in the same ways as that other ratatouille. This dish is best made the day before serving so that flavors have a chance to "marry." Using fresh ingredients is highly recommended. This recipe makes a large amount, so is particularly good for entertaining or potlucks; however, it may be halved successfully. Leftovers keep in the refrigerator for up to a week or may be frozen. The recipe came from an old cookbook put out by Yankee magazine. I like to make a meal of this by serving over cooked white or brown rice.

Provided by Lorraine of AZ

Categories Vegetable

Time 2h25m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh string beans
2 large onions
1/4 cup chopped fresh dill
1/2 cup olive oil
4 garlic cloves
1 cup chopped fresh parsley
1 (2 lb) can Italian tomatoes, chopped
salt and pepper
4 -6 medium zucchini
2 (10 ounce) packages frozen okra, thawed (optional)

Steps:

Begin by washing and preparing the vegetables. Snap off ends of green beans and snap stems into 2-inch pieces. Quarter the onions and slice them. Slice the zucchini and set aside.
Preheat oven to 450 degrees. Combine the beans, onion, dill, olive oil, garlic, parsley, tomatoes, and salt and pepper to taste in a large casserole. Cover and bake for about 10 minutes or until liquid starts to simmer.
Reduce heat to 350 degrees and bake 1 hour.
Add the zucchini and okra (if used) and bake an additional hour or until vegetables are tender.

Nutrition Facts : Calories 169.2, Fat 11.3, SaturatedFat 1.6, Sodium 22.6, Carbohydrate 16.5, Fiber 5.7, Sugar 6.4, Protein 3.9

TAVA OR TURKISH STEW

Tava or Turkish Stew image

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.

Provided by Carrie H

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil, divided
1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
½ (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) jar mushrooms, drained
1 onion, diced
1 tablespoon minced garlic
salt and pepper to taste
1 (16 ounce) package shredded mozzarella cheese

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.

Nutrition Facts : Calories 397 calories, Carbohydrate 9.4 g, Cholesterol 113.1 mg, Fat 19.5 g, Fiber 1.8 g, Protein 43.7 g, SaturatedFat 9.1 g, Sodium 854.4 mg, Sugar 4.7 g

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