Albanian Tavë Kosi | Albanian Tavë Elbasani | My Albanian Food

Tavë Kosi
Baked Lamb and Yogurt

Yum
Tavë Kosi

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Ingredients

Adjust Servings:
For the Lamb
600g Diced Lamb a 1kg Shoulder or Leg joint diced up work best
20g Butter
2 Tbsp Olive Oil
70g Rice
2 Tsp Oregano
450ml Boiling Water
2 Cloves Diced Garlic
Salt
Pepper
For the Roux
50g Butter
2 Tbsp Flour
For the Yogurt
750g Greek Yogurt Weigh the yogurt on kitchen scales rather then using a liquid jug
6 Eggs
Salt
Pepper

Nutritional information

893
Calories
12.7g
Sugar
24g
Sat Fat
55.3g
Fat
59g
Protein
35g
Carbs
1/4
Serving
Cuisine:

Ingredients

  • For the Lamb

  • For the Roux

  • For the Yogurt

Directions

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Being able to cook an Albanian national dish that reminds everyone of home puts a great smile on my face and warmth in my heart. Albanian Tavë kosi is a simple recipe of baked lamb and yogurt with rice, seasoned with oregano and garlic. The recipe originates from the Albanian city Elbasan so is also known as Tavë Elbasani.

Some see Tavë Kosi as a comfort food dish. The soft, tender lamb baked with rice, oregano and garlic underneath a yogurt mixture has the most amazing aroma. It’s looks impressive when cooking too – the top rises up above the pot then as it cools sinks to create an impressive golden delight.

Most recipes call for lamb shoulder meat to be used however I find cutting up the meat of a leg of lamb works well too, I keep the bones for the next day, boiling them to make stock or soup.

Note: The calories on this recipe can be quite high with the meat and yogurt. We use 0% fat Greek yogurt to bring down the calorie in take. Cutting the fatty areas off the meat will also help.

Albanian Tave Kosi

Steps

1
Done

Baking the Lamb

In a large pan (with a lid) melt the butter and olive oil together then add the diced lamb. Brown the lamb on a medium heat, this will take around 5 minutes.

2
Done

Add the garlic, oregano, 300ml of water and season with salt and pepper. Mix well before covering with the lid. Leave to simmer for 50 minutes mixing a couple of times ensuring the lamb doesn’t start to burn.

3
Done

The juices should have nearly all boiled away so another 150ml of water should be added along with the rice. Mix altogether, bring to the boil, place the lid on and leave for just 10 minutes. It’s advised to check at around 8 minutes – you want the liquid to be evaporated with just moist coating of oily water left over the lamb and rice.

4
Done

Place the lamb and rice into a casserole dish, the mixture should fully cover the base and have at least 2 inches spare for the yogurt. Alternatively you can split into four ceramic bowls.

5
Done

Making a Roux

In a small saucepan melt the butter over a medium heat and then add two tablespoons of flour while continuously stirring for two minutes (add a little extra flour if needed). The roux should not be thick but not too runny, the colour will darken slightly. Pour the roux into a bowl and keep to one side.

6
Done

Making the Yogurt Mixture

In a mixing bowl add the yogurt, eggs and season with salt and pepper. Mix together then add the roux continuing to mix fast for a minute to ensure the roux and yogurt are thoroughly combined.

7
Done

Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.

8
Done

Cooking

Place on the bottom shelf of the oven on 180 degrees for 35 minutes then move it up to the middle for a further 10 minutes. The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed.

9
Done

Leave to cool for 5 – 10 minutes before serving.

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