Tag

Greek Yogurt

Browsing

AFFILIATE NOTIFICATION:

Carrot Cake and Tea is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
For more information read the Entire Affiliate Disclosure.


NAME OF COUNTRY: ALBANIA

CONTINENT: EUROPE


This dish is so delicious! A casserole that is filled with succulent lamb pieces, rice, and a tasty yogurt mixture is definitely a must-try!

What Is Tave Kosi?

Tave Kosi is the national dish in Albania. It is also known as Elbasan tava, which is named after the Albanian city, Elbasan. Served warm, this comfort food is full of flavor in every layer.

Tavë Kosi translates into English as tavë “casserole” and kos “goat’s or ewe’s milk”.

Tavë Kosi in an earthenware casserole dish.

My Substitutions

  • To facilitate the prepping time, I used boneless lamb stew meat from Wild Fork. It is organic and grass-fed. The lamb comes in a 1-lb bag that is already diced into 2-inch cubes, so no extra work is required. 😉

Ingredients you need:

  • 2 tbsp olive oil
  • 3 tbsp flour
  • 5 tbsp butter
  • 2 lbs of boneless lamb stew meat, diced into 2-inch cubes
  • 1 cup water (or more, if needed)
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • ¼ cup white rice (I used basmati rice)
  • 2/3 cup reserved lamb broth 
  • 3 cups Greek yogurt
  • 4 eggs, beaten
  • Nutmeg, to taste
  • Salt, to taste
  • Pepper, to taste

How to Make Tave Kosi:

  • Prep meat by washing thoroughly.
  • In a Dutch oven over medium heat, add 2 tbsp of butter (this is my favorite kind of organic butter) and olive oil.
  • Once the butter melts, add meat in batches and stir gently until the meat is browned. Season with salt and pepper.
  • Once all the meat is browned, add the minced garlic and oregano. Stir for 3 minutes making sure the garlic does not burn.
  • Add 1 cup of water or until meat is fully submerged. After the water boils, lower heat to simmer for 40 to 60 minutes until the meat is tender.
  • Remove the lamb and add the broth in a separate saucepan over high heat. Once the broth starts to boil, add rice. Lower the heat to simmer and cover for 10 minutes.
  • Preheat the oven to 350 F (180 C).
  • Melt 2 tbsp of butter in a saucepan. Add the flour and mix vigorously with a whisk until smooth.
  • Add the Greek yogurt and eggs and mix until everything is combined.
  • Mix the lamb with the rice then spread at the bottom of a baking dish, pour the yogurt mixture, then cut up the remaining 1 tbsp of butter into small pieces and distribute it over the top.
  • Place the baking dish in the oven for 40 minutes. 11. Let cool and sprinkle nutmeg over the top. Serve and enjoy!

Tavë Kosi in an earthenware casserole dish.

Let’s stay connected! 🙂 Follow me on Instagram, Facebook, Pinterest for the latest updates. Also, subscribe to my YouTube channel for video recipes!

Tavë Kosi (Albanian Lamb Casserole)

Tavë Kosi (Albanian Lamb Casserole)

Yield: 8
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Succulent lamb pieces and a tasty yogurt mixture casserole dish will surely transport you to Albania.

Ingredients

  • 2 tbsp olive oil
  • 3 tbsp flour
  • 5 tbsp butter
  • 2 lbs of boneless lamb stew meat, diced into 2-inch cubes
  • 1 cup water (or more, if needed)
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • ¼ cup white rice (I used basmati rice)
  • 2/3 cup reserved lamb broth
  • 3 cups Greek yogurt
  • 4 eggs, beaten
  • Nutmeg, to taste
  • Salt, to taste
  • Pepper, to taste

Instructions

1. Prep meat by washing thoroughly.
2. In a Dutch oven over medium heat, add 2 tbsp of butter and 2 tbsp olive oil. Once the butter melts, add meat in batches and stir gently until the meat is browned. Season with salt and pepper.
3. Once all the meat is browned, add the minced garlic and oregano. Stir for 3 minutes making sure the garlic does not burn.
4. Add 1 cup of water or until meat is fully submerged. After the water boils, lower heat to simmer for 40 to 60 minutes until the meat is tender.
5. Remove the lamb and add the broth in a separate saucepan over high heat. Once the broth starts to boil, add rice. Lower the heat to simmer and cover for 10 minutes.
6. Preheat the oven to 350 F (180 C).
7. Melt 2 tbsp of butter in a saucepan. Add the flour and mix vigorously with a whisk until smooth.
8. Add the Greek yogurt and eggs and mix until everything is combined.
9. Mix the lamb with the rice then spread at the bottom of a baking dish, pour the yogurt mixture, then cut up the remaining 1 tbsp of butter into small pieces and distribute it over the top.
10. Place the baking dish in the oven for 40 minutes.
11. Let cool and sprinkle nutmeg over the top. Serve and enjoy!

Notes

1. You can opt to use just plain water (2/3 cups) for the rice instead of using lamb broth.
2. If you want more rice for the casserole, put 1/2 cups of rice with 1 cup of water, broth or a mix of both.
3. Make sure to add a pinch of salt to the eggs before you beat it with a fork.

Did you make this recipe?

Tag @carrotcakeandtea on Instagram and use the hashtag #carrotcakeandtea

Pin Me For Later