Siverek Tava (Raw)
Siverek tava is a juicy and spiced Urfa classic bearing the name of the Siverek district of Şanlıurfa. Fatty mince, plenty of tomato, pepper and isot come raw in their own baking dish, and roasted eggplant is added last. In a preheated oven it releases its juices and cooks until the surface browns. This way you can cook this appetizing tava perfectly fresh at home and serve it with lavash and ayran.
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Selected size: Small · 500 g
Siverek tava is a juicy and spiced meat dish baked in a tray, giving its name to the Siverek district of Şanlıurfa. It is among the easy to prepare yet filling classics of Urfa cuisine. With its plentiful tomato and isot it carries the characteristic flavors of Southeastern tables.
Its traditional recipe uses fatty mince, plenty of peeled tomato, kapia and green pepper, garlic and pepper paste. The ingredients, blended with isot, red pepper flakes and black pepper, are mixed in the tray and a little water is added. The top is covered with parchment paper to make it ready to bake, and the roasted eggplant is added last.
Once cooked, a juicy, browned and appetizing tava forms. The tangy freshness of the tomato, the smoky heat of the isot and the aroma of the roasted eggplant balance one another. Lavash bread, plain rice and ayran go very well with it. Wiping up its sauce with bread is the most enjoyable moment of the table.
As Antepside we prepare Siverek tava raw, with fresh ingredients daily in its own baking dish, and send it to you. It is enough to bake it in a preheated oven until it releases its juices and the surface browns. This way you bring the tava to your table perfectly fresh and hot at home.
Its natural content does not include the main food allergens (gluten, milk, egg, tree nuts). Our products are prepared in the same facility as products containing gluten, milk, egg, tree nuts (Antep pistachio, walnut) and sesame, so cross contamination may occur.
Siverek tava reaches you raw in its own baking dish. In a well preheated medium high oven, start cooking it with the top covered by parchment paper. Keep it in the oven until it releases its juices and the surface browns, and uncover the top in the final stage.
Before cooking you can store the product in the refrigerator, or place it in the deep freezer for a longer time. If you add the roasted eggplant last and warm it for a few more minutes, its aroma strengthens. Serve with lavash and ayran.
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