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Meat, European

Tavë kosi with a side salad

Tavë kosi is Albania's national dish, braised lamb and rice baked together and topped with a golden yogurt and egg crust. For 4 people, it takes 90 minutes and medium skill, at €3.30 per serving. The key is pouring the yogurt and egg mixture cold over warm meat, which keeps the crust smooth instead of lumpy.

Tonight it's Albania's national dish, tavë kosi, lamb and rice baked under a golden yogurt and egg crust.

Tavë kosi with a side salad
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.30
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall
The kids
They generally like it

Tavë kosi pairs textures you wouldn't expect together, tender braised lamb and soft rice underneath, with a firm golden crust on top, almost like a savory custard. The Greek yogurt adds a tangy edge that balances the richness of the lamb, while oregano gives it that unmistakable Balkan aroma. It's a dish that surprises on the first bite and quickly becomes a favorite.

This is a Sunday kind of recipe, one you make when you have time to let the lamb braise slowly before the dish goes into the oven. Kids tend to like it for its gratin like crust, and it holds up well for guests curious to try something new. A simple green salad with tomatoes is all you need alongside, the dish carries the meal on its own.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 700 g

Pantry

  • Riceoften in the pantry 100 g
  • Flouroften in the pantry 2 tbsp
  • Oreganooften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Plain Greek yogurt 500 g
  • Eggs 3
  • Butter 30 g

Fruits and vegetables

  • Green salad 1
  • Tomatoes 2

Allergens Lactose, Eggs, Gluten

The step by step recipe

  1. Cut the lamb into chunks and brown it in butter, with salt, pepper and oregano.

    Pat the meat dry first, it will brown better.

  2. Add a glass of water, cover and let it simmer over low heat. 40 min

    The lamb should be almost tender.

  3. Mix the lamb with the raw rice in a baking dish.

    The rice will cook in the meat's juices.

  4. Whisk the yogurt with the eggs and flour, season lightly with salt and pour over the meat.

    Whisk well so the flour doesn't form lumps.

  5. Bake at 180°C until the crust is golden and firm. Serve with the green salad and tomatoes. 40 min

    Let it rest for 10 minutes before cutting.

Our tips to get it right

  • Use a thick Greek yogurt, a runnier one will give you a soft crust that won't hold together when sliced.
  • Make sure the lamb is nearly tender before mixing it with the rice, the raw rice will finish cooking in the oven using the meat's juices.
  • If the crust browns too fast, cover the dish with foil for the last ten minutes so it sets through without burning.

The variations

  • You can swap the lamb for stewing beef, the flavor turns milder but the texture stays close to the original.
  • For a vegetarian version, replace the meat with grilled vegetables like eggplant and zucchini, keeping the same yogurt and egg crust.
  • For kids, skip the oregano and cut the tavë kosi into small squares, served like a classic gratin.

What to serve it with

  • Green salad with fresh tomatoes
  • A glass of lemon water
  • Flatbread to soak up the juices

Storage

Tavë kosi keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, cut into portions. Reheat it in the oven to keep the crust firm, the microwave tends to soften it.

Questions about this dish

Can you make tavë kosi ahead of time?

You can cook the lamb and mix it with the rice a day ahead, then add the yogurt and egg crust right before baking. This keeps the rice from getting too soft in the fridge.

Why does the crust turn lumpy?

Lumps usually come from flour not whisked properly into the cold yogurt, or from pouring the mixture over meat that's still hot. Whisk well and wait until the meat is just warm before pouring.

Can you use a different yogurt instead of Greek yogurt?

Plain yogurt works, but it's runnier and gives a softer crust. Strain it through a sieve for a few minutes if that's all you have.

Does the rice need to be cooked before going into the oven?

No, the rice stays raw when you mix it with the lamb. It cooks through in the oven using the meat's juices and heat, which is what gives it that distinct soft texture.

How long does it take to make a tavë kosi with a side salad?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a tavë kosi with a side salad?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tavë kosi with a side salad cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, gluten. Always check the labels of the products you buy.

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