Easy Albanian lamb and yogurt casserole – Tave Kosi 🇦🇱

Albanian Tave Kosi – lamb and yogurt casserole is a traditional main dish with layers of precooked lamb, rice, and herbs topped with yogurt and egg mixture and baked until golden.

Recipe Intro

• Origins:
  Tave Kosi name: In Albanian “tave” means “casserole” or “baking dish,” and “kosi” refers to “yogurt.” So the name of the dish translates to “yogurt casserole”.
  Tave Kosi originated in the 15th century in Elbasan, Albania, during the Ottoman Empire’s presence. It was reportedly created to efficiently use leftover yogurt used in marinating lamb for the Ottoman troops.

• Cultural Significance:
  Tave kosi is seen as a national dish, often eaten at home and by Albanians abroad. People love it as a comforting meal that reminds them of family and childhood. It’s simple to make, hearty, and compared to cozy dishes like mac-n-cheese. Albanians serve it at gatherings, holidays like Independence Day or Easter, and to welcome guests, showing hospitality. It’s a tradition to make it for special visitors. Families take pride in their own recipes, often using homemade yogurt and fresh lamb.

• Regional Variations:
  The recipe for tave kosi slightly varies across Albania and neighboring regions while keeping its core of meat, yogurt, and eggs baked into a casserole. In Albania, it’s traditionally made with lamb, but chicken is common for a lighter, cheaper option; northern areas use butter, while southern coastal regions prefer olive oil, and seasonings like oregano, garlic, thyme, or rosemary differ by locale. Some cooks parboil the meat for broth, others just roast or fry.

Albanian lamb and yogurt casserole ingredients

I used lamb steaks for this dish because I wanted a smaller amount just for the two of us, but if making it for the whole family or more people, it’s better to use various cuts of lamb on the bone, as the bones help create a rich broth during cooking.

• lamb – Usually lamb shoulder or leg, cut into pieces. Bone-in cuts are common for added flavour, though boneless can work too. About 1-1.5 kg (2-3 lbs) is standard for a family-sized dish.
• yogurt – Plain, full-fat yogurt is key, it is the base of the creamy topping and gives the dish its signature tangy richness. A good option is a plain Greek yogurt. Don’t use low fat options.
• rice – Buy a long-grain rice, like Basmati. It holds the shape without becoming too sticky. However, some use short-grain rice depending on personal preference or regional practices.
• butter – You can use olive oil, butter or a combination of both.
• flour – plain white, all purpose flour
• herbs and spices – If you want to add herbs, keep it simple, you can add some parsley, or fresh chives. I added some rosemary too, as it goes so well with lamb. But skip it if you want to make truly authentic. Some versions call for sweet paprika and a touch of nutmeg. Again, it is up to you and how you like it.
• eggs – Always use fresh.
• garlic

Notes
Recipes vary by region and household in Albania. Some might skip garlic or add herbs like oregano or dill, though these are less traditional.
The dish is meant to be simple, relying on the quality of the lamb and yogurt rather than heavy spices.

How to make Albanian lamb and yogurt casserole (tave kosi)

• Turn your oven on and set it to 180°C (350°F).
• Divide the butter into three portions
• Rinse the rice

2. Prepare yogurt mixture

• Whisk the eggs with salt and stir in the yogurt. Mix until smooth and well combined.
• Have the broth from cooking the lamb ready
• Add 1/3 of the butter to a medium-sized pot and melt it. Once melted, add the flour and cook for 30 seconds, stirring constantly. Gradually pour in the broth, whisking continuously until the mixture is smooth. Must not be very thick, similar to the pancake mixture. Let it cool.
• Combine with the yogurt and eggs mixture

Assemble the dish

• Grease an ovenproof dish with butter and add scatter half of the rice at the bottom.
• Next, cut the meat into smaller pieces, then add the remaining rice over and between the meat. This layering ensures that the rice absorbs the juices from the meat.
• Add chopped parsley, and other herbs and spices (if using).
• Pour the yogurt mixture over the meat and add the remaining butter pieces over the sauce.
• Bake for about 40 minutes. Check the casserole while baking, and if the yogurt starts to darken too quickly, cover it with foil to prevent further browning or burning. You want a nice golden colour with some dark patches.
• When done, let it rest 10 minutes and serve immediately.

How to serve Albanian Lamb and yogurt casserole – Tave Kosi

• Tradition: Tave kosi is typically served hot, straight from the oven, in the same clay or metal baking dish it’s cooked in, emphasizing its rustic, homey appeal. It’s a hearty dish, served as the main course. It is scooped onto plates with a large spoon to grab the tender lamb, rice, and creamy yogurt topping in each portion.
  Traditionally, it’s enjoyed on its own due to its rich, filling nature. Some families might pair it with a light side, such as a fresh salad of tomatoes, cucumbers, onions, and olives (sallatë fshati) dressed with olive oil and salt, to balance the dish’s richness.

• Personal serving suggestion:
  I paired this lamb and yogurt bake with another traditional Albanian dish – Fergese. Although it’s not a common pairing in Albania, it was fantastic. The saucy Fergese perfectly complements the tangy yogurt custard and the tender lamb in the Tave Kosi.
  I also served it with grilled courgettes on one occasion and wild rocket salad on another, both adding a nice contrast of flavours and textures.
  If you want to explore Albanian cuisine and prepare some of their traditional food, I highly recommend making both dishes. They go together wonderfully, and I can’t recommend them enough!

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