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Tavë Kosi me Mish
A comforting and hearty baked dish featuring tender lamb and rice enveloped in a creamy, savory yogurt and egg custard. This dish is a staple in Kosovar cuisine, known for its rich flavors and satisfying texture.
🧂 Ingredienser
- 1 kg Lamb shoulder(cut into 2-3 cm cubes)
- 60 g Butter
- 1 tbsp Olive oil
- 50 g All-purpose flour
- 100 g Long-grain white rice(rinsed)
- 4 cloves Garlic cloves(minced)
- 1 tbsp Dried oregano
- 600 g Plain yogurt
- 4 large Eggs
- 0.25 tsp Nutmeg(freshly grated)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 Fremgangsmåte
- 1
Preheat oven to 180°C (160°C fan/350°F).
💡 Profesjonelle tips: Ensure oven is fully preheated before baking. - 2
In a large oven-safe pot or Dutch oven, melt 30g of butter with olive oil over medium-high heat.
- 3
Season the lamb cubes with salt and pepper. Add to the pot and brown on all sides. This should take about 10-12 minutes.
💡 Profesjonelle tips: Do not overcrowd the pot; brown the lamb in batches if necessary. - 4
Add the minced garlic and dried oregano to the pot with the lamb. Stir and cook for 1 minute until fragrant.
- 5
Stir in the rinsed rice and 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is almost tender.
💡 Profesjonelle tips: Ensure the rice is not fully cooked at this stage. - 6
Transfer the lamb and rice mixture to a 9x13 inch baking dish. Set aside.
💡 Profesjonelle tips: Ensure the baking dish is oven-safe. - 7
In a small saucepan, melt the remaining 30g of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to create a roux.
💡 Profesjonelle tips: Cook the roux until it is lightly golden. - 8
Remove the roux from the heat and gradually whisk in the plain yogurt until smooth. Whisk in the eggs and freshly grated nutmeg. Season with salt and pepper to taste.
💡 Profesjonelle tips: Whisking gradually prevents lumps. - 9
Pour the yogurt mixture evenly over the lamb and rice in the baking dish.
💡 Profesjonelle tips: Ensure the entire surface is covered. - 10
Bake for 45-60 minutes, or until the top is golden brown and puffed, and the lamb is tender.
💡 Profesjonelle tips: The custard should be set and slightly jiggly in the center. - 11
Let the Tavë Kosi rest for 10-15 minutes before serving.
💡 Profesjonelle tips
- ✓For a richer flavor, you can marinate the lamb in yogurt and spices overnight.
- ✓If the top starts to brown too quickly, loosely tent the dish with foil.
- ✓Serve hot with a simple green salad or pickled vegetables.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Some recipes use beef or a mix of lamb and beef.
- A pinch of dried mint can be added to the yogurt mixture for a subtle freshness.