Tave Kosi (Albania)
Tave Kosi is a classic Albanian dish that combines tender lamb or veal with creamy yoghurt and eggs, baked to perfection. This savoury casserole, often called the “Albanian lamb and yogurt bake,” is beloved for its rich flavours and comforting texture. It’s a mix of everything you want on a rainy day, and I really loved the texture of the yoghurt topping! Thank you to My Albanian Food for helping me with this.
For the lamb
- 600g Diced Lamb
- 20g Butter
- 2 Tbsp Olive Oil
- 70g Rice
- 2 Tsp Oregano
- 450ml Boiling Water
- 2 Cloves Diced Garlic
- Salt
- Pepper
For the roux
- 50g Butter
- 2 Tbsp Flour
For the Yoghurt
- 750g Greek Yoghurt
- 6 Eggs
- Salt
- Pepper
Step 1
Pour in 450ml boiling water and place the lamb into a pot and reduce the heat to low. Cover and simmer for 45-60 minutes, or until the lamb becomes tender and the water reduces slightly.
Step 2
Heat olive oil and butter in a large pot over medium heat.
Step 3
Add the diced lamb and brown it lightly on all sides.
Step 4
Add the garlic, oregano, salt, and pepper, stirring for 1-2 minutes to release the flavours. Add the water and let it simmer.
Step 5
Once the lamb is tender, stir the rice into the pot and cook for 5 minutes to absorb any remaining liquid.
Step 6
In a separate pan, melt 50g butter over low heat. Stir in the flour and milk and whisk continuously for 2-3 minutes until smooth and golden. Remove from heat and let it cool slightly.
Step 7
In a large bowl, whisk the Greek yoghurt and eggs until smooth. Season with salt and pepper.
Step 8
Gradually incorporate the cooled roux into the yoghurt mixture, whisking until well combined.
Step 9
Transfer the lamb and rice mixture into an ovenproof dish, spreading it evenly.
Step 10
Pour the yoghurt mixture over the lamb and rice, ensuring it covers the entire surface.
Bake for 30-40 minutes until the top is golden and set.