Turkish Food Question?

Question

Does anyone have the recipe for Tava? Mushroom Tava or a vegetarian version would be the best. We had it in Adana, Turkey and it was delish!

Answer 1

i found something for chicken tava: http://chicken.allrecipes.com/az/59332.asp?rss=3

Answer 2

~Mushroom Tava~

2 cups mushrooms, blanched and chopped
2 tablespoons almonds, cashews and poppy seeds paste
1 onion, sliced and made into paste
1/2 teaspoon ginger-garlic paste
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
cilantro, to garnish
2 tablespoons oil
2 teaspoons yogurt
salt

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Fry onions in oil until golden brown.
Prepare a paste of these onions.
Keep aside.
Soak almonds, cashews and poppy seeds in water prior to making this dish.
Soak for 1 hour.
Grind these well to prepare a paste.
Now heat oil in a pan.
Add ginger-garlic paste.
Add cashews-almonds-poppy seeds paste.
Add onion paste.
Add yogurt.
Mix well.
Add salt, red chilli powder and turmeric powder.
Mix well.
Add mushrooms (Each mushroom should be chopped into 4 pieces).
Mix all well.
Put into a serving plate.
Garnish with cilantro and serve immediately with rotis/phulkas/naan.

Serves 4

Enjoy =)

Answer 3

U SHOULD GO TO GOOGLE AND THEN YOU SHOULD WRITE: THE RECIPE FOR TAVA, AND THEN IT WOULD TELL YOU SOME RECIPE AND YOU CLICK ONE, AND IT ASLO TELLS YOU HOW MUCH SEVERING IT HAS. IF IT IS DIFFULT JUST GO TO http://www.recipezaar.com/17712.
THAT IS WHERE THE RECIPE WOULD BE WITH MUSHROOMS

Answer 4

Original recipe yield: 6 servings.

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INGREDIENTS:
2 tablespoons olive oil, divided
1 (6 ounce) can tomato paste
1/4 cup water
8 cloves garlic, halved
salt and pepper to taste
4 medium potatoes, sliced
4 tomatoes, sliced
1 large onion, sliced
1 pound fresh mushrooms, sliced
8 pepperoncini peppers (optional)

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Trickle 1 tablespoon olive oil in the bottom of a roasting pan, add mushrooms. Mix the tomato paste and water, and spread over the mushrooms. Place garlic clove halves in the pan. Season with salt and pepper. Arrange potatoes, tomatoes, onion, and pepperoncini over the mushrooms. Sprinkle with remaining tablespoon olive oil.
Bake 45 minutes in the preheated oven, until vegetables are tender. Periodically pour a little water into the pan if it starts to get dry.


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INGREDIENTS:
2 tablespoons olive oil, divided
1/2 (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 pound mushrooms, cleaned and sliced
1 onion, diced
1 tablespoon minced garlic
salt and pepper to taste
1 (16 ounce) package shredded mozzarella cheese

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DIRECTIONS:
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 brown the mushrooms. Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the 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 vegatables are tender and the cheese is melted and bubbly. Serve over rice with with hot flatbreads or pitabread.