Albanian tavë kosi

Albanian tavë kosi

Tender chunks of lamb, the scent of garlic and oregano and a topping of baked yoghurt. This Albanian tavë kosi is comfort food through and through.

Our travels through Albania were brief, to say the least, and if we had more time, we definitely would have seen more than just its capital of Tirana.

More sights, adventures and more things to eat.

albanian tave kosi

Tavë kosi originates from the central Albanian city of Elbasan and, much like a lot of the food in this part of the world, the cuisine has a noticeable Ottoman influence. Grilled and slow-cooked meats, stuffed vegetables, rice and deep, rich flavours.

What I love about tavë kosi is its simplicity. It’s hearty, easy to make, and incredibly tasty. It’s something that can be knocked together for a special meal, or if you have a little time, a solid mid-week dinner.

Give it a go, I say!

Recipe adapted from here.

albanian tave kosi

 

Print Recipe
Albanian tavë kosi
Tender chunks of lamb, the scent of oregano and a divine blanket of baked yoghurt. This is one comforting dish
albanian tave kosi
Course Main Dish
Cuisine Albanian
Servings
servings
Ingredients
Course Main Dish
Cuisine Albanian
Servings
servings
Ingredients
albanian tave kosi
Instructions
  1. Preheat the oven to 180°C.
  2. Heat a large saucepan over medium, add the butter and olive oil and brown the lamb. Toss in the garlic and oregano, give it a few shakes and stir for a minute then pour in the water. Season with the salt and pepper, adding more if you wish.
  3. Lower heat to a gentle simmer, cover with a lid and cook for 1 hour; stirring once or twice during cooking.
  4. Stir the rice into the liquid, put the lid back on and cook for another 5 minutes. Turn off the heat.
  5. Decant the lamb and juices into a deep baking dish (at least 8cm deep) with lid. Set aside.
  6. In a separate small pan melt the butter over medium heat, add in the flour and whisk for 1-2 minutes as it foams and thickens. Turn off the heat and set aside.
  7. Whisk together the yoghurt and eggs in a mixing bowl and season well with salt and black pepper. Whisk in the roux until emulsified, then pour it over the lamb evenly. Scatter over a little more oregano and bake in the oven for 40-50 minutes, or until golden.
  8. Once done, let the tavë kosi rest for 10 minutes before serving.
Share this Recipe
  • You can be sure that I will be making this one soon! I’m not sure I could pull it off after work on a weeknight, but that’s what weekends are for! I’m especially fascinated by the yogurt topping… It sounds incredible! Thanks for sharing, John!

    • I hope you give it a go, David. The baked yoghurt elevates the flavours incredibly, and it even makes delicious leftovers.

      • Truly amazing dish, John, and the recipe is perfect. Couldn’t get lamb shoulder today so used leg. Absolutely perfect – tender and addictive. It almost didn’t make for nice leftovers… we two could have eaten the entire pan.

  • I have never had a dish even remotely like this. I love lamb, it’s great with oregano, and I can only imagine what baked greek yoghurt is like! Can’t wait to give it a whirl!

  • I hope you try it sometime, Frank. Tirana really took me by surprise, too.

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