Chef´s Choice – Turkish Cuisine – Chicken Stew (Tava)

Chef´s Choice – Turkish Cuisine

Chicken Stew (Tava)

turkish-flagTurkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, köftes and a wider availability of vegetable stews (Türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as Baklava, Söbiyet, Kadayıf, and Künefe.


  • 1 kg chicken breast, cut into cubes
  • 350 g roasted red bell peppers (from the glass or can), drained and finely chopped
  • 400 g canned diced tomatoes
  • 1 small can sliced mushrooms (about 140 g), drained
  • 1 fresh green bell pepper, diced
  • 1 medium size onion, chopped
  • 1 clove garlic, crushed
  • 400g mozzarella cheese, thinly sliced (optional)


Preheat oven to 175° C (160° fan assisted).

turkish-recipes-tavaHeat a little bit of olive oil in a frying pan over medium heat. Fry the chicken cubes until they are slightly browned.

Mix the chicken, red peppers, tomatoes (with juice), mushrooms, green pepper, onion and garlic in a thinly oiled casserole dish.

Season with salt and pepper to your taste.

Drizzle with some olive oil and top it with the mozzarella cheese (optional).

Bake the dish in the preheated oven for about 1/2 hour to 40 minutes until cheese is melted.


About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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