Traditional Albanian Tave Kosi Recipe
Lamb Baked in Yogurt for Authentic Mediterranean Flavor
This is a traditional Albanian dish dating back thousands of years. This dish originated in the city of Elbasan, although now it is cooked all over Albania and the Balkan countries. Like many Albanian casseroles, this is a one-pot dish that, when prepared properly, looks a lot like a soufflé.
The story behind this dish claims that during the Turkish occupation of Kruja, when Sultan Mehmet II was residing in Elbasan, Mehmet’s cooks placed leftover roasted lamb in yogurt to keep it from spoiling. They felt guilty throwing away the yogurt, which had become very sour, so they decided to bake the lamb and yogurt together to try and make a salvageable meal out of everything. The results were a fantastic surprise: a delicious dish with tender lamb! Our lore even says that after Ismail raised the Flag of Independence, he asked for this Albanian recipe, “Tava e kosit.” The rice was most likely a later addition to this dish, probably to either thicken it or absorb any extra liquid. Tave kosi is to this day thought of as comforting and healthy food for the soul.
Ingredients:
- 2 pounds lamb, cut into large pieces
- ½ cup butter, divided
- Salt and pepper, for seasoning
- 1 cup rice
- 5 large eggs
- 5 cups yogurt
- ½ t salt
- ½ t black pepper
- 3 T all-purpose flour
- 1 cup water (optional)
- 1 T mixed Mediterranean dried herbs
Directions:
1. Place the pieces of lamb in a baking dish (cast iron is best). Brush them with half of the butter, sprinkle them with salt and pepper, and roast them in a 400°F oven for about 1 hour, until the meat has taken on a lovely reddish-gold color all over. If you want to add some water to the bottom of the pan before roasting you can, this water will make a wonderful addition to the yogurt sauce. However, this step isn’t necessary, and you can roast the lamb as is without any extra water.
2. When the lamb is cooked, remove the meat to a separate bowl. Now get a new baking pan and coat the bottom of it with butter. Spread most of the rice over the bottom of the pan. Place the pieces of lamb evenly across the bed of rice, and pour the remaining rice over the top of the lamb.
3. Prepare the roux. Knowing how to make a roux is one of the most useful skills to have in the kitchen, not only for making Albanian cuisine but for all cooking! This is because when you can craft a perfect roux, you can use it to make any sauce or gravy, to thicken any soup, or to create brand new dishes in a snap! Making a roux takes practice, patience, and a bit of creativity—allow yourself the freedom to experiment with roux-making and perfect it! Once you get it, you’ll never forget, and you will be unstoppable in the kitchen. It’s all in the wrist, baby!
4. Prepare the yogurt sauce. In a separate bowl beat the eggs well. Add the yogurt, salt, pepper, and herbs and mix. Slowly add the roux to the yogurt mixture and carefully whisk together until well-combined. Pour the sauce evenly over the lamb and rice.
5. Add the remaining butter on top, and bake for 30–45 minutes in a 375°F oven. You’ll know it’s done when the top has taken on a delicious-looking golden hue. Serve warm.
