Turkish tava is all about succulent meat and vegetables baked together in one dish, with no fuss and plenty of flavor. Tender pieces of beef or lamb roast with potatoes, peppers, and tomatoes in a fragrant sauce made with tomato paste and pepper paste. Minimal effort, maximum flavor — exactly the kind of family dinner that feels generous and comforting.
Ingredients
- Boneless beef or lamb — 700 g (1 lb 9 oz)
- Potatoes — 500 g (1 lb 2 oz)
- Tomatoes — 400 g (14 oz)
- Bell peppers — 2
- Onion — 1
- Garlic — 4 cloves
- Tomato paste — 1 1/2 tbsp
- Red pepper paste (biber salçası), optional — 1 tbsp
- Vegetable oil or olive oil — 3 tbsp
- Water or broth — 150 ml (2/3 cup)
- Sweet paprika — 1 tsp
- Ground cumin — 1 tsp
- Ground black pepper — 1/2 tsp
- Red pepper flakes — 1/2 tsp
- Salt — 1 1/2 tsp
- Parsley, for serving — 1 bunch
Step-by-Step Recipe
- Preheat the oven to 190°C (375°F).
- Cut the meat into 2–3 cm pieces. Slice the potatoes into half-moons about 7 mm thick, the onion into wedges, the peppers into strips, and the tomatoes into rounds. Finely chop the garlic.
- Mix the tomato paste, pepper paste if using, oil, water or broth, paprika, cumin, black pepper, red pepper flakes, and salt.
- Combine the meat with half of the sauce and toss well.
- In a baking dish, layer the potatoes, onion, bell peppers, and tomatoes. Spread the meat on top.
- Pour over the remaining sauce and cover the dish with foil.
- Bake for 45–50 minutes, then remove the foil and cook for another 15–20 minutes, until the top is lightly browned and the vegetables are tender.
- Let rest for 10 minutes, sprinkle with chopped parsley, and serve hot.
Serving and Storage
Serve tava with flatbread, rice, or bulgur to soak up every bit of the rich sauce. Store leftovers in the refrigerator for up to 3 days in an airtight container; reheat covered at 160°C (320°F), or in a skillet with a couple of tablespoons of water or broth.
Nutrition per Serving
| Item | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Fat | 22 g |
| Carbohydrates | 27 g |
| Fiber | 5 g |
| Sugars | 7 g |
| Sodium | 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Meat: beef chuck or rump works beautifully; for lamb, choose shoulder or leg.
- Without pepper paste: increase the tomato paste to 2 tbsp and add another 1/2 tsp paprika.
- Heat level: adjust the amount of chili flakes, or use fresh hot pepper in place of some of the sweet pepper.
- Without potatoes: replace them with eggplant or zucchini, and reduce the baking time by 10 minutes.
- Deeper flavor: swap the water for beef broth.
FAQ
What cut of meat is best for tava?
Beef chuck or rump, or lamb shoulder or leg, are ideal — these cuts stay tender after baking.
Can I make tava on the stovetop?
Yes. Assemble the dish in a deep skillet or Dutch oven, cover, and simmer over low heat for 60–70 minutes, stirring occasionally and adding a splash of broth if needed.
What can I use instead of biber salçası?
Mix tomato paste with extra paprika and a pinch of chili flakes, or use a little harissa to taste.
Can I prepare the dish ahead of time?
Yes. Marinate the meat and chop the vegetables 8–12 hours in advance, storing them separately in the refrigerator. Assemble the dish just before baking and follow the recipe.