Tavë Kosi (Albanian Baked Lamb with Yogurt)
In short: Tender lamb and rice baked under a golden, custardy yogurt and egg topping, flavored with garlic and oregano, a classic Albanian family dish. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Tavë kosi is the dish many Albanians name first when asked about home cooking. Cubes of lamb cook with a little rice and garlic, then a thick blanket of yogurt, eggs and butter goes over the top and bakes into a golden, soft custard. It is served from the dish while still wobbling slightly, often at Sunday lunch, at Easter or when guests arrive. The key is full-fat yogurt and a gentle oven so the topping sets without curdling.
Instructions
- Heat the olive oil in a heavy pan over medium-high heat and brown the lamb in two batches, about 6 minutes per batch. Move the meat to a plate.
- Lower the heat and cook the onion in the same pan for 5 minutes until soft. Add the garlic and oregano and stir for 30 seconds.
- Return the lamb to the pan with the salt, pepper and hot water. Cover and simmer gently for 50 to 60 minutes until the lamb is tender. Lift the meat out and keep the broth.
- Heat the oven to 180°C (350°F). Spread the rinsed rice in a 28 x 20 cm (11 x 8 in) baking dish and arrange the lamb on top. Pour over 250 ml (1 cup) of the broth and cover with foil.
- Bake for 20 minutes, until the rice has started to swell and most of the liquid is absorbed. Meanwhile, whisk the yogurt, eggs, cornstarch, melted butter, salt and pepper until completely smooth.
- Uncover the dish and pour the yogurt mixture evenly over the lamb and rice. Bake for 30 to 35 minutes, until the top is golden brown and set, with a slight wobble in the center.
- Rest the tavë for 10 minutes so the topping firms up, then cut it into squares and serve warm.
Tips
- Use thick, full-fat yogurt. Thin or low-fat yogurt can split in the oven, so strain runny yogurt through a cloth for an hour first.
- Chicken thighs or beef chuck also work. Adjust the simmering time until the meat is tender before it goes into the baking dish.
Questions and answers
Can I make tavë kosi ahead of time?
Cook the lamb up to 2 days ahead and keep it in the fridge, then assemble and bake on the day. The topping is best fresh, but leftovers reheat gently at 150°C (300°F) for about 20 minutes.
Why did my yogurt topping curdle or turn watery?
High heat or thin yogurt is the usual cause. Bake at 180°C (350°F) at most, use full-fat yogurt, and do not skip the cornstarch, which helps the custard stay smooth.
What do you serve with tavë kosi?
A tomato and cucumber salad and some pickled peppers cut through the richness. Crusty bread is common for mopping up the lamb juices.
How long does it take to make Tavë Kosi (Albanian Baked Lamb with Yogurt)?
About 2 h 25 min in total: 25 min of preparation and 2 h of cooking.
How many calories are in Tavë Kosi (Albanian Baked Lamb with Yogurt)?
About 540 kcal per serving, with 32 g of protein, 23 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 23 g |
| Fat | 35 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
