Tavë Kosi

About This Recipe

Tavë Kosi is one of the most beloved dishes across Kosovo and Albania, so ingrained in the culture that it is often called the national dish of both countries. Tender pieces of lamb are first pan-fried with rice and seasonings, then transferred to a baking dish and smothered in a thick, egg-enriched yogurt custard before baking until golden and set. The yogurt forms a beautiful, slightly tangy baked top layer while keeping the lamb beneath extraordinarily moist. The dish originated in the Albanian city of Elbasan but has been fully adopted as a Kosovan staple found in every home kitchen.

Ingredients

Serves 4

• 700 gbone-in lamb shoulder, cut into 5 cm pieces
• 60 gshort-grain rice, rinsed
• 2 tbspbutter
• 1 tspsalt
• 0.5 tspblack pepper
• 1 tspdried oregano
• 500 gfull-fat plain yogurt
• 3 largeeggs
• 2 tbspall-purpose flour
• 100 mllamb or chicken stock

Instructions

1. 1

   Brown the lamb

   Melt butter in a heavy oven-safe skillet over high heat. Season lamb with salt, pepper, and oregano. Brown on all sides for 6–8 minutes.

2. 2

   Add rice and stock

   Stir in rice and stock. Cover and simmer over low heat for 15 minutes. Transfer mixture to a lightly greased baking dish.

3. 3

   Make the yogurt custard

   Whisk eggs in a bowl until frothy. Add flour and whisk until smooth. Gradually whisk in yogurt until completely combined and lump-free.

4. 4

   Bake

   Preheat oven to 200 °C. Pour yogurt custard evenly over the lamb and rice. Bake for 40–45 minutes until the top is deeply golden and set.

5. 5

   Rest and serve

   Rest for 10 minutes before serving. Scoop portions ensuring each serving has lamb, rice, and the baked yogurt crust.

Variations

• •

  Tavë Elbasani (original Albanian version): uses beef or veal instead of lamb.

• •

  Add a pinch of nutmeg to the yogurt custard for a more aromatic finish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate leftovers for up to 2 days. Reheat covered in the oven at 160 °C to prevent the yogurt layer from becoming rubbery.

Frequently Asked Questions