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.
Provided by Carrie H
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 9
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
DANA ETLI GUVEC TURKISH BEEF STEW
Similar to a beef stew, a Turkish güveç is a hardy one pot meal that easily adapts to the modern kitchen.
Provided by John
Categories Main Course
Time 5h
Number Of Ingredients 14
Steps:
- Preheat the oven to 300O F
- In a large bowl, add the Turkish Red Pepper Paste, Paprika, sugar and salt and whisk to combine
- Layer beef cubes on the bottom of a 5 qt dutch oven
- Cover the beef with the onions, garlic and carrots
- Add the tomatoes, peppers, and eggplant
- Pour the pepper paste mixture over the top, but do not stir
- Cover and place in the oven for 4 - 5 hours, until the meat is tender.
- Remove from oven and let sit, covered, for 30 minutes before serving to allow flavors to combine
TURKISH BEEF STEW
I remember this as comfort food since I was very little. A real staple in our family. Yes, I know there's a lot of olive oil in it :) You may certainly decrease the amount if you wish. Serve with lots of nice long grain white rice or crusty bread to catch the juices.
Provided by Semra22
Categories Stew
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the beef with salt and pepper to taste and allspice.
- Brown in batches in a couple of tablespoons of the olive oil at a time, with the onions and garlic.
- Place in a 5 litre Dutch oven, add tomatoes. If you're using whole tomatoes rather than diced, break them up a bit with a spoon. Sprinkle with thyme and oregano, add bay leaves. You can add more salt and pepper to taste.
- Bring to a boil, then decrease heat, cover and simmer for about 3 hours or till the beef is fork tender.
- If sauce gets too thick, you can add some water. If it gets too thin, bring to a boil and reduce, but do not add any flour.
- Note: my Dad used to do this in a pressure cooker all the time to save time, you can certainly do this but make sure you have enough liquid (I would probably add another can of tomatoes) and pressure cook for about 25 minutes.
Nutrition Facts : Calories 463.1, Fat 36.4, SaturatedFat 12.3, Cholesterol 95, Sodium 226.6, Carbohydrate 6.7, Fiber 1.3, Sugar 3.3, Protein 26.7
TURKISH BEEF STEW (GUVEC)
Make and share this Turkish Beef Stew (Guvec) recipe from Food.com.
Provided by Flatulus Maximus
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggplant, leave in salt water for about 20 minutes, rinse thoroughly.
- Cut meat into cubes, put in an oven-dish with garlic, sliced onion, sliced tomatoes, sliced eggplant, oil and tomato paste, add salt to taste.
- Heat for about 15 minutes, add one liter of water and put in oven, slowly simmer for about another 1 1/2 hours. Serve with white rice.
Nutrition Facts : Calories 252.2, Fat 20.6, SaturatedFat 7.2, Cholesterol 21.8, Sodium 54.8, Carbohydrate 14.8, Fiber 6.4, Sugar 6.4, Protein 4.5
TURKISH-STYLE BEEF AND EGGPLANT STEW
Get the recipe for Turkish-Style Beef and Eggplant Stew.
Provided by Ananda Eidelstein
Time 5h
Number Of Ingredients 11
Steps:
- Line a 6-quart slow cooker with a slow cooker liner, if desired. Combine vinegar, tomato paste, cumin, Aleppo, salt, black pepper, and ¾ cup water in cooker. Add beef, eggplants, bell peppers, and onion; stir to combine. Cover and cook until meat is very tender, 6 to 7 hours on low or 4 ½ to 5 hours on high. Serve stew over couscous, garnished with oregano.
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- In a large saucepan, melt 1 tablespoon butter over medium heat, add half of the beef and cook, stirring occasionally, until browned, about 5 minutes. Transfer with a slotted spoon to a plate. Repeat with another tablespoon butter and the remaining beef. Set aside.
- Stir the tomatoes and beef broth into the saucepan, reduce the heat to low and stir, scraping up any browned bits. Add the reserved beef, the vinegar, cinnamon, cloves and 1/8 teaspoon pepper; bring to a simmer over low heat. Cover and cook until the meat is fork-tender, about 1 hour.
- About 10 minutes before the stew is ready, cook the egg noodles according to the package directions. Toss with the remaining 1 1/2 tablespoons butter and season to taste with salt and pepper. Stir the parsley into the stew and serve with the noodles.
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- Mix the meat with garlic, onion, olive oil, apple cider vinegar, spices (except salt), tomato paste and pepper paste and keep covered in the fridge for at least half hour before cooking. You can marinade overnight too.
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- Borani. Borani is a traditional Iranian appetizer that is prepared with yogurt and spinach. It is also common in Persian Jewish cuisine and in Turkey.
- Çoban salatası. Salata baladi (سلطة البلدي), or salata arbya (سلطة عربية) is an Arab raw vegetable salad popular in Egypt, the Middle East and North Africa.
- Dolma. Yalanji (dolma) is a traditional Syrian vegetarian recipe made from vine leaves stuffed with rice, vegetables, and herbs. Check out this recipe.
- Fatayer. Fatayer (or fitiir) is a traditional Lebanese mezze that consists of a spinach stuffed turnover, also popular in Turkey and Middle Eastern countries.
- Haydari. Haydari, an essential mezze in Turkish cuisine, is prepared with labneh, garlic and herbs. It is similar to tzatziki (cacık in Turkish) but more salty, more acidic and with a thicker consistency.
- Hummus. Hummus is a Middle Eastern preparation, consisting of mashed chickpeas and tahini. It is a typical dish of Arabic, Jewish, Armenian and Levantine cuisine.
- Kisir. Kisir is a bulgur-based mezze found in Turkish and Kurdish cuisines, that is similar to tabbouleh. The main ingredients are fine bulgur, parsley and tomato purée.
- Mercimek Köftesi. Mercimek köftesi, one of the most popular mezze of Turkish cuisine, are vegan dumplings made with red lentils and bulgur. Check out this recipe.
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- Cut onion into medium dice. Roughly chop garlic. Chop parsley and mint and set aside. Cut cabbage or collards into thin strips and set aside.
- Add 2 Tablespoons butter or oil and ground beef to a medium-sized stew pot. Cook over medium-high heat until beef is no longer pink.
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