Tavë Kosi
Tavë Kosi is a traditional Albanian dish of baked lamb and rice, enveloped in a thick, savory yogurt custard. Originating from Elbasan, it's considered a national comfort food, known for its tender lamb, aromatic rice, and a golden, puffed-up topping that sinks to a creamy consistency as it cools.
🧂 Ingredients
- 700 g Lamb shoulder(diced into 4-5cm chunks)
- 70 g Butter(divided)
- 2 tbsp Olive oil
- 2 medium Onions(sliced)
- 4 cloves Garlic cloves(crushed)
- 2 tsp Dried oregano
- 150 g Long grain rice
- 3 tbsp Plain flour
- 750 g Greek yogurt(full fat recommended)
- 6 large Eggs(beaten)
- 1 pinch Nutmeg(freshly grated)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 450 ml Water(boiling)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Melt 20g butter with olive oil in a large saucepan or Dutch oven over medium-high heat. Add lamb chunks and sear until browned on all sides. Remove lamb to a plate.
- 2
Add sliced onions to the same pan and cook until softened, about 5-7 minutes. Add crushed garlic and dried oregano, stirring for 1 minute until fragrant.
- 3
Return the lamb to the pan. Pour in 450ml boiling water, season with salt and pepper. Bring to a simmer, then cover and cook gently for 1 hour 30 minutes, or until the lamb is very tender. Stir occasionally.
- 4
While the lamb is simmering, soak the rice in cold water for 10 minutes, then drain. Once the lamb is tender, drain off most of the cooking liquid, leaving about 1 cm in the pan. Stir in the drained rice.
- 5
In a separate small saucepan, melt the remaining 50g butter over medium heat. Whisk in the flour and cook for 2-3 minutes to create a roux. Remove from heat.
- 6
In a mixing bowl, whisk together the Greek yogurt and beaten eggs. Gradually whisk the roux into the yogurt mixture until smooth. Season with salt and pepper.
- 7
Pour the yogurt mixture evenly over the lamb and rice in the casserole dish. Sprinkle with freshly grated nutmeg.
- 8
Bake in the preheated oven for 45-50 minutes, or until the topping is puffed, golden brown, and set. Let stand for 10 minutes before serving.
💡 Pro Tips
- ✓Using full-fat Greek yogurt will result in a richer, creamier topping.
- ✓Ensure the lamb is tender before adding the rice, as it will cook further in the oven.
- ✓The topping will puff up significantly during baking and then settle as it cools.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a small amount of rice cooked with the lamb before the yogurt mixture is added.
- A pinch of marjoram can be added along with the oregano for extra flavor.