Tavë Kosi is a traditional Albanian dish that is considered a national treasure. It is a hearty, comforting meal that is perfect for cold winter nights and is loved by both locals and visitors alike.
The dish is made by layering pieces of lamb or veal with a mixture of yogurt and flour, and then baking it in the oven. The yogurt and flour mixture creates a thick, creamy sauce that is infused with the flavors of the meat, and the slow baking process gives the dish a rich, savory taste.
One of the things that make Tavë Kosi so special is the use of yogurt in the recipe. In Albania, yogurt is an important part of the diet and is used in many traditional dishes. The yogurt used in Tavë Kosi is typically made from sheep's milk, which gives it a distinct, tangy flavor. The yogurt is combined with flour, which thickens the sauce and gives it a creamy texture.
The meat used in Tavë Kosi is typically lamb or veal, but it can also be made with chicken or beef. The meat is cut into small pieces and layered with the yogurt and flour mixture in a large baking dish. The dish is then baked in the oven until the meat is tender and the sauce is bubbly and golden brown.
Tavë Kosi is traditionally served with a side of rice or crusty bread, which is used to soak up the delicious sauce. It is also often served with a salad of tomatoes and cucumbers, which provides a refreshing contrast to the rich, hearty dish.
In Albania, Tavë Kosi is often served on special occasions such as weddings and holidays. It is also a popular dish at family gatherings and is often served as a comforting meal during the colder months.
Overall, Tavë Kosi is a delicious and comforting traditional dish that is deeply rooted in Albanian culture. Its unique combination of meat, yogurt, and flour creates a dish that is both rich in flavor and hearty in texture. If you ever have the chance to visit Albania, be sure to try Tavë Kosi and experience a taste of the country's traditional cuisine.
Ingredients
70g/2½oz butter
1 tbsp olive oil
1.2kg/2lb 12oz boned lamb shoulder, cut into 5cm/2in cubes
4 garlic cloves, grated
1 tsp dried oregano
60g/2¼oz long-grain rice, rinsed
50g/1¾oz plain flour
600ml/20fl oz Greek-style yogurt
4 free-range eggs, beaten
freshly grated nutmeg, to finish
salt and freshly ground black pepper
Method
⭐. Preheat the oven to 180°C/160°C fan/Gas 4 and set aside.
⭐. In a large lidded pan over high heat, melt 20g/34oz butter and olive oil. Brown the lamb in sections.
⭐. Return the entire batch of lamb to the pan. Combine the garlic, oregano, and 200ml/7fl oz water in a mixing bowl. Bring to a simmer and cook, covered, for 45-60 minutes, or until the lamb is tender.
⭐. Season with salt and pepper and stir in the rice. Place in a 3 liter/514-pint earthenware or other ovenproof dishes.
⭐. In a small saucepan, melt the remaining butter, add the flour, and make a roux; cook for 2 minutes, then remove from the heat. Return to the heat and cook gently for a couple of minutes after adding the yogurt. Remove from the heat, stir in the beaten eggs, and season with salt and pepper.
⭐. Pour the sauce over the lamb and rice mixture, sprinkle with fresh nutmeg, and bake for 40-45 minutes, or until the top begins to turn golden brown.
⭐. Remove from oven and set aside for 5 minutes before serving. Serve alongside a simple lettuce salad.
Enjoy...
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