Albanian Baked Lamb with Yogurt (Tavë Kosi)
Tavë kosi (Tavë Elbasani) Say it: TAH-vuh KOH-see
Sunday lunch and holiday tables in Albania often feature this showpiece: a baking dish of tender lamb and rice hidden under a puffed, golden yogurt crust. The topping tastes creamy and pleasantly tangy, with a light soufflé-like texture that melts into the rich meat below. Bring it to the table straight from the oven and let it rest briefly—the crust will slice into neat squares once it settles.
Albanian Baked Lamb with Yogurt (Tavë Kosi)
Tavë kosi (Tavë Elbasani)
Pronounced TAH-vuh KOH-see
- Serves
- 6
- Prep
- 40 min
- Cook
- 1 hr 40 min
- Total
- 2 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the oven to 375°F (190°C). Put the lamb chunks in a 9x13-inch (23x33 cm) baking dish, season well with salt and black pepper, and place 1 tbsp of the butter in small pieces on top. Add the water, cover the dish tightly with foil, and bake until a fork slides into the meat with almost no resistance, about 1 hour.
While the lamb cooks, boil a small saucepan of salted water. Add the rice, boil for 7 minutes, then drain it well in a colander.
Remove the dish from the oven after the lamb is tender and discard the foil. Use a slotted spoon to lift the meat onto a plate, leaving all the juices behind. Measure the pan juices and add water or stock, if needed, to total 1/2 cup (120 ml). Scatter the parcooked rice evenly over the empty dish, then set the lamb on top in a single layer.
In a medium saucepan, melt 2 tbsp of the butter over medium heat. Whisk in the flour and keep stirring until the mixture turns foamy and pale but does not brown, around 1 minute. Pour in the measured pan juices and warm stock in a slow stream, whisking, and cook until smooth and slightly thickened, about 2 minutes. Remove from heat and let it stand for 5 minutes to cool.
In a large bowl, beat the yogurt and eggs together until completely blended. Pour the cooled flour mixture slowly into the yogurt, whisking nonstop so the eggs warm gradually without scrambling. Season with salt and pepper. Pour this sauce all over the rice and lamb, nudging the meat so it is fully coated.
Cut the remaining 1 tbsp butter into small bits and dot them across the surface. Sprinkle lightly with paprika or mild red pepper powder. Bake uncovered until the top rises, turns deep golden, and is set with only a slight jiggle in the center, 40 to 50 minutes. Let the dish rest for 10 minutes before cutting into portions.
Regional variant: Chicken tavë kosi (Tavë kosi me pulë)
Use the same weight of bone-in chicken thighs or a cut-up whole chicken instead of lamb. Brown the chicken pieces in a little butter until golden, then add the water, cover, and bake for 40 to 50 minutes, until the meat is cooked through. Continue with the same rice, collected pan juices and yogurt-egg topping. This version is quicker and lighter, but keeps the signature tangy crust.
Cook's notes
- Let the yogurt and eggs come to room temperature before mixing; cold dairy can make the topping bake unevenly or separate.
- For an airier, more soufflé-like crust, whisk the yogurt-egg base by hand for 2 to 3 minutes until it foams, then immediately pour it over the meat.
- If the surface starts to darken before the center is set, cover loosely with foil and try not to open the oven frequently—the puffed top can collapse.
Serve with
Serve it warm alongside a chopped tomato, cucumber and onion salad (sallatë fshati), with crusty white bread, or on its own.
Make ahead and storage
You can bake the lamb and prepare the flour-thickened sauce up to a day ahead; keep them refrigerated, then assemble and add the yogurt topping right before baking. Covered leftovers reheat well in a low oven.
