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Tavë Kosi
Tavë Kosi is a beloved Kosovar dish, often considered a national treasure, featuring tender lamb and rice baked in a rich, tangy yogurt and egg topping. It's a comforting casserole with origins tracing back to Albania, reflecting the deep culinary connections within the region.
🧂 Ainekset
- 2 lbs Lamb shoulder(trimmed and cut into 1-inch pieces)
- 6 tbsp Unsalted butter(divided)
- 1 tbsp Olive oil
- 1/3 cup Flour
- 3 tbsp Long grain white rice
- 4 cloves Garlic(finely chopped)
- 3 tbsp Dried oregano(finely chopped)
- to taste Salt
- to taste Black pepper
- 4 cups Plain yogurt
- 5 large Eggs
- 1/8 tsp Nutmeg(freshly grated)
👨🍳 Ohjeet
- 1
Preheat oven to 375°F (190°C).
💡 Ammattilaisvinkit: Ensure oven rack is in the middle position. - 2
In a large saucepan, melt 3 tbsp of butter with olive oil over medium-high heat. Season lamb with salt and pepper, then toss with 1/4 cup of flour. Cook the lamb, turning as needed, until browned, about 10-12 minutes.
- 3
Add rice, garlic, and 1/2 cup of water to the pan with the lamb. Bring to a boil, then reduce heat to medium-low, cover, and simmer until rice is just tender, about 15-20 minutes.
- 4
Stir in the chopped oregano, salt, and pepper. Transfer the lamb and rice mixture to a 9x13 inch baking dish.
💡 Ammattilaisvinkit: Ensure the mixture is evenly spread in the baking dish. - 5
In a separate saucepan, melt the remaining 3 tbsp of butter over medium-high heat. Whisk in the remaining 1/3 cup of flour and cook, whisking constantly, until smooth, about 2 minutes, creating a roux.
- 6
Remove the roux from the heat. Whisk in the plain yogurt, grated nutmeg, eggs, salt, and pepper until smooth. This is your yogurt sauce.
💡 Ammattilaisvinkit: Whisk vigorously to ensure a smooth, lump-free sauce. - 7
Pour the yogurt sauce evenly over the lamb and rice mixture in the baking dish.
💡 Ammattilaisvinkit: Ensure the entire surface is covered with the sauce. - 8
Bake for 45-60 minutes, or until the top is golden brown and the lamb is tender.
- 9
Let the Tavë Kosi rest for 5-10 minutes before serving.
💡 Ammattilaisvinkit
- ✓For a richer flavor, use lamb shoulder with some fat.
- ✓Ensure the yogurt sauce is well combined to prevent curdling.
- ✓If the top browns too quickly, loosely tent with foil.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes use veal instead of lamb.
- A pinch of paprika can be added to the yogurt sauce for a hint of color and flavor.