tavchan

Tavchan is a traditional Turkish dish that is particularly popular in the Aegean region. The name "tavchan" is derived from the Turkish word "tavuk," which means chicken, and "çan," which refers to the sound made by the bones when they hit the pan. The dish is known for its distinctive sound and flavor, which comes from the crispy, golden-brown bones that are cooked in a pan with various spices and herbs.

The preparation of tavchan involves cleaning and seasoning the chicken bones, which are then cooked in a pot with water until they become tender. The bones are then transferred to a pan and cooked with olive oil, garlic, and a blend of spices that typically includes paprika, cumin, coriander, and black pepper. The dish is often garnished with chopped parsley and served with crusty bread.

Tavchan is often served as a side dish or a main course, accompanied by rice or bulgur. It is a popular dish in Turkish cuisine and is enjoyed for its rich flavor and the unique sensory experience of hearing the bones crackle in the pan. The dish is also a staple in Turkish restaurants and is often featured in Turkish cooking classes and culinary tours.