Description
Tavë Kosi is a traditional Albanian baked lamb and yogurt casserole. Tender chunks of lamb are browned with garlic, then baked in a creamy mixture of yogurt, eggs, and flour until golden and set. This comforting dish is often served as a hearty main course, showcasing rich Mediterranean flavors with a tangy, savory custard topping.
Ingredients
Scale
Meat and Main Ingredients
- 1.5 pounds lamb shoulder or leg, cut into chunks
- ½ cup rice (optional)
Dairy and Eggs
- 2 cups plain full-fat yogurt
- 3 large eggs
- 2 tablespoons butter
Seasonings
- 3 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter to prevent sticking and add flavor.
- Prepare Yogurt Mixture: In a bowl, whisk together the plain full-fat yogurt, eggs, and all-purpose flour until the mixture is smooth. Season with salt and black pepper to taste to create a flavorful custard base.
- Brown Lamb and Garlic: In a large skillet, melt the butter over medium heat. Add the lamb chunks and minced garlic, browning them on all sides to develop rich flavor. If using rice, stir it in at this point and cook for an additional 2 minutes to slightly toast the rice.
- Assemble Dish: Transfer the browned lamb and any juices from the skillet into the prepared baking dish. Pour the yogurt mixture evenly over the lamb, covering it completely.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 45 to 50 minutes until the topping is golden brown and set, indicating the custard is fully cooked.
- Rest and Serve: Remove from the oven and let the Tavë Kosi rest for 10 to 15 minutes. This allows the flavors to meld and the custard to firm up slightly before slicing and serving.
Notes
- Using full-fat yogurt gives the dish a richer flavor and creamier texture; low-fat yogurt can be substituted but may affect creaminess.
- Adding rice is optional but traditional; it helps absorb juices and adds texture.
- If lamb is not available, beef or goat can be used as substitutes, though flavor will vary.
- Allow resting time after baking for best slicing and to prevent the custard from breaking.
- For a milder garlic flavor, reduce the amount of garlic or sauté it gently before adding lamb.
