Mains
Tavë Kosi (Baked Lamb with Rice and Yogurt Sauce) (Tavë Kosi)
Ingredients
- - Lamb shoulder, cubed — 800g (1.75 lb)
- - Rice — 150g (3/4 cup)
- - Onion, chopped — 100g (1 small)
- - Vegetable oil — 45ml (3 tbsp)
- - Plain yogurt — 800g (3 1/2 cups)
- - Eggs — 4 (4)
- - Flour — 30g (3 tbsp)
- - Butter — 20g (1 1/2 tbsp)
- - Salt — 10g (2 tsp)
Method
- Preheat oven to 180°C (350°F).
- Brown the lamb with the onion in oil in a heavy pot; add a splash of water, cover, and simmer for 45 minutes until nearly tender.
- Parboil the rice for 5 minutes in salted water, then drain.
- Spread the lamb and rice together in a large baking dish.
- Whisk yogurt, eggs, flour and salt together until smooth.
- Pour the yogurt mixture evenly over the lamb and rice.
- Dot with butter and bake for 35-40 minutes until the top is set and deep golden.
- Rest for 10 minutes before serving.
Introduction: Albania’s beloved national dish: tender baked lamb and rice bound together by a rich, tangy baked yogurt and egg custard.
Cultural Background: Tavë Kosi is widely considered Albania’s national dish, traditionally associated with the city of Elbasan and served at Sunday family lunches and important celebrations alike.
Tips: Let the dish rest before cutting — this helps the custard set into clean slices. Whisk the yogurt topping thoroughly to avoid lumps of flour.
Variations: Use full-fat Greek yogurt for an extra-rich topping. Add a pinch of nutmeg to the yogurt mixture for warmth.
Vegetarian/Vegan: No authentic vegetarian version exists for this lamb-based national dish.
Serving Suggestions: Serve with a simple tomato and cucumber salad to cut through the richness.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat in the oven at 160°C (325°F), covered, until warmed through; avoid microwaving as the custard can separate.
Nutrition: 560 kcal | Protein 32g | Carbs 26g | Fat 36g
FAQs:
Q: Why did my yogurt topping split? A: This usually happens if the oven is too hot or the dish is baked too long — a moderate oven and careful timing prevent this. Q: Can I make this with chicken instead of lamb? A: Yes, though lamb is the traditional and most classic choice for this dish.
A: