Tave Kosi
Braised lamb and rice baked under a yogurt-egg-roux custard that puffs and browns like a souffle — Albania's unofficial national dish, associated with the city of Elbasan.
Meat
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs lamb, cut into pieces
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 cup rice
- 3 cups water or stock
- 3 tbsp butter
- 3 tbsp flour
- 3 cups plain yogurt
- 3 eggs
- Salt and pepper, to taste
Steps
- Braise the lamb with the garlic and oregano in a little water, covered, for about 1 hour until tender.
- Parboil the rice in the water or stock for 10 minutes, then drain.
- Melt the butter in a saucepan, whisk in the flour to form a roux, and cook for a minute.
- Gradually whisk in the yogurt until smooth, then remove from heat and whisk in the eggs.
- Arrange the braised lamb and parboiled rice in a baking dish.
- Pour the yogurt-egg custard evenly over the top.
- Bake at 375F for 35-40 minutes, until the custard has set and puffed with a golden-brown top.