Tavë kosi
Often associated with Elbasan, tavë kosi is Albania's celebrated lamb-and-yogurt casserole. The tangy egg-yogurt topping sets into a light savoury custard over tender meat and rice.
From Chef Ilhama’s recipe collection
Photo: MirelaAndoni — Own work · CC BY-SA 4.0 · Sources
How do you make Tavë kosi?
Tavë kosi uses 8 ingredients and 5 clear steps. Allow 1 hour 40 minutes; the recipe yields 6 servings. Check off ingredients and steps as you cook.
What does Tavë kosi taste like—and what matters most?
Tavë kosi is rich but tangy: tender lamb and rice sit under a lightly sour, savoury yogurt-and-egg custard with a browned top.
Use full-fat yogurt and let the cooked flour mixture cool slightly before whisking it with yogurt and eggs. This gives the topping a smoother set.
Lamb shoulder gives the characteristic flavour, but goat or a well-marbled cut of beef can follow the same method with adjusted cooking time.
Do not pour cold yogurt mixture over fiercely bubbling fat. Extreme temperature contrast encourages curdling instead of a fine custard.
Cool promptly and refrigerate for up to 3 days. Reheat covered at a moderate temperature so the yogurt layer does not dry out.
Ingredients & Preparation steps
8 items
History note
Often associated with Elbasan, tavë kosi is Albania's celebrated lamb-and-yogurt casserole. The tangy egg-yogurt topping sets into a light savoury custard over tender meat and rice.
5 steps
Season and brown the lamb in half the butter, add 250 ml water and bake covered at 180°C until nearly tender.
Scatter rinsed rice around the lamb and return to the oven for 15 minutes.
Cook flour in the remaining butter for one minute; cool slightly, then whisk with yogurt, eggs, garlic and seasoning.
Pour the yogurt mixture over the lamb and rice without stirring.
Bake uncovered for 35–40 minutes until puffed, golden and set in the centre.
Rest for 10 minutes and serve with a crisp cucumber, tomato and herb salad.
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