Tavë kosi — Albania's national dish of tender lamb and rice baked under a rich, set yogurt and egg custard until golden and puffed. Comforting, tangy and deeply satisfying.
- 600g Lamb
- 2 tablespoons Olive Oil
- 70g Rice
- 2 tsp Oregano
- 450ml Boiling Water
- 2 cloves chopped Garlic
- 50g Butter
- 2 tablespoons Flour
- 750g Greek Yogurt
- 6 Eggs
- Pinch Salt
- Pinch Pepper
Video
Preparation
- In a large lidded pan, melt the butter and olive oil together, then add the diced lamb and brown over medium heat, about 5 minutes.
- Add the garlic, oregano and 300ml water, and season with salt and pepper. Mix well, cover, and leave to simmer for 50 minutes, stirring a couple of times so the lamb doesn't burn.
- The juices should have nearly all boiled away, so add another 150ml water along with the rice. Mix together, bring to the boil, cover, and leave for just 10 minutes (check at around 8 minutes — you want the liquid evaporated with just a moist, oily coating left over the lamb and rice).
- Place the lamb and rice into a casserole dish, fully covering the base with at least 2 inches spare for the yogurt, or split into four ceramic bowls.
- For the roux, melt the butter in a small saucepan over medium heat, then add two tablespoons of flour and stir continuously for two minutes (add a little extra flour if needed). The roux should be neither too thick nor too runny, and the colour will darken slightly. Pour into a bowl and set aside.
- For the yogurt mixture, add the yogurt and eggs to a mixing bowl and season with salt and pepper. Mix together, then add the roux, continuing to mix fast for a minute to combine thoroughly.
- Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.
- Place on the bottom shelf of the oven at 180°C for 35 minutes, then move to the middle for a further 10 minutes. The tavë kosi is ready when the yogurt has risen high and a golden crust has formed.
- Leave to cool for 5–10 minutes before serving.
