Tava is a favorite dish in Turkey. They make it wonderful, this is a recipe that I made as close to it as I could. The best way to eat it is to wrap it in Middle Eastern Flat Bread which you can get at your local grocery store bakery or frozen section.

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 Servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • Place the beef into a 1 quart glass baking dish. Mix in the red onion, green pepper, tomato, and if using, the chile pepper. Blend in the chile paste by hand.

  • Cook, uncovered, for 30 to 45 minutes in the preheated oven, or until the meat is no longer pink. Serve hot with flatbread, or wrapped in a pita.

Nutrition Facts

599 calories; protein 42.6g 85% DV; carbohydrates 6.8g 2% DV; fat 43.9g 68% DV; cholesterol 152mg 51% DV; sodium 137.9mg 6% DV. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2007
I substituted an anaheim pepper for the green pepper and added a pickled red pepper and extra tomato and a couple of whole garlic cloves and this was out of this world!!!! Read More
(1)

Most helpful critical review

Rating: 3 stars
07/02/2008
Admittedly I changed this recipe somewhat adding garlic carrots and toping with Olive Oil but I found that this recipe wasn't as tasty or juicy as I would like. Generally I'm someone who likes a lot of sauce but I think it needs tahini or something like that to liven it up a bit. Read More
(3)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
07/02/2008
Admittedly I changed this recipe somewhat adding garlic carrots and toping with Olive Oil but I found that this recipe wasn't as tasty or juicy as I would like. Generally I'm someone who likes a lot of sauce but I think it needs tahini or something like that to liven it up a bit. Read More
(3)
Rating: 5 stars
07/10/2007
I substituted an anaheim pepper for the green pepper and added a pickled red pepper and extra tomato and a couple of whole garlic cloves and this was out of this world!!!! Read More
(1)
Rating: 2 stars
04/22/2012
This is a rather bland dish... I should have known it being that there isn't much seasonings/spices to this dish especially the meat... not something that I would make again. Read More
(1)
Advertisement
Rating: 3 stars
02/13/2017
I was thrilled to find this recipe because I lived in Turkey for 3 years and the food there was AMAZING! This recipe was pretty close but to get the real taste that is lacking is red pepper paste. You can buy it in jars and they come in both mild and hot. Now I have had it with chicken which was delicious but the REAL DEAL is made with lamb. Those bite sized tender morsels of goodness you just have to try it! Don't be afraid to use your spices! This dish is not so hot that you can't eat it BUT it does have a bit of heat to it so celebrate that! They know their food in the Middle East trust me! Use this recipe as a guideline because I have the feeling that the submitter enjoyed this dish as much as I did and she's just trying to recreate it. Believe me I have been doing the same thing since I lived there. I'm just going to tell you again... The people in the Middle East KNOW their food and it is AWESOME! I would however suggest that you try lamb as your protein. Lamb is used A LOT in the Middle East and when they make it it is like butter. It literally melts in your mouth. Just try it. Not only will you be eating what they use most to make this dish but you will be eating something INCREDIBLE. Read More
Advertisement