Chef-tested recipe
Tender lamb and rice beneath Albania’s tangy, golden-brown baked yogurt-and-egg custard
Tavë kosi, also known as tavë Elbasani, is Albania’s beloved baked lamb and yogurt casserole. Tavë means the baking dish and kosi means yogurt; the signature is a tangy custard made from yogurt and eggs, stabilised with a small butter-and-flour roux, that bakes to a puffed golden top. Lamb and a modest quantity of rice sit underneath. This recipe preserves all of those defining elements while using a generous ratio of lamb, yogurt, and eggs, making the finished casserole naturally high in protein. The lamb is cooked until tender before the custard is added so the top can set and brown without forcing the meat to rush.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 30 mins
- Cook Time
- 1 hour 50 mins
- Resting Time
- 15 mins
- Total Time
- 2 hours 35 mins
- Cuisine
- Albanian
- Course
- Main dishes
- Cooking Method
- Lamb roasting, roux preparation, and custard baking
- Difficulty
- Intermediate
- Best Served With
- Best served with a crisp green salad dressed with lemon and olive oil, roasted peppers, crusty Albanian-style bread, and seasonal pickled vegetables.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Deep earthenware baking dishpaid link
- Medium saucepanpaid link
- Large mixing bowlpaid link
- Balloon whiskpaid link
- Ladlepaid link
- Wooden spoonpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
- Instant-read thermometerpaid link
Ingredients
For the lamb and rice
- Boneless lamb shoulder, cut into 5 cm pieces: 1350 g
- Fine sea saltpaid link: 14 g
- Freshly ground black pepper: 5 g
- Garlic, finely grated: 12 g
- Dried oreganopaid link: 3 g
- Unsalted butter: 45 g
- Water or unsalted lamb stock: 500 ml
- Long-grain white rice, rinsedpaid link: 120 g
For the yogurt custard
- Full-fat plain yogurt: 1000 g
- Large eggs: 5 large
- Unsalted butter: 45 g
- Plain wheat flourpaid link: 35 g
- Reserved warm lamb cooking liquid: 250 ml
- Fine sea saltpaid link: 6 g
- Freshly ground black pepper: 2 g
For serving
- Mixed green salad with lemon: 600 g
Preparation Overview
Cut the lamb evenly and choose a deep earthenware or ceramic baking dish that holds it in a single generous layer. Bring the yogurt and eggs toward room temperature while the lamb cooks. Rinse the rice until the water is mostly clear. Reserve the lamb cooking liquid before preparing the roux and custard.
Method
Season the lamb. Toss the lamb with 14 g salt, 5 g pepper, garlic, and oregano, then arrange it in a deep baking dish with 45 g butter and 500 ml water or stock.
Roast until nearly tender. Cover tightly and bake at 180°C for 60 minutes, turning the pieces once halfway through.
Add the rice. Stir the rinsed rice around the lamb and bake uncovered for 20 minutes, until the grains are partly tender. Ladle out and reserve 250 ml cooking liquid.
Make the roux. Melt 45 g butter in a saucepan over medium-low heat, stir in the flour, and cook for 2 minutes without browning.
Loosen the roux. Gradually whisk in the warm reserved cooking liquid and simmer for 2 minutes until smooth. Leave it to cool for 5 minutes.
Mix the custard. Whisk the yogurt, eggs, 6 g salt, and 2 g pepper in a large bowl, then slowly whisk in the warm roux so the eggs do not scramble.
Assemble the tavë. Spread the lamb and rice evenly in the dish and pour the yogurt custard over them, leaving a few lamb edges just visible.
Bake the custard. Return to the 180°C oven for 28 to 35 minutes until puffed, deeply golden in spots, and at least 74°C in the centre.
Rest and serve. Leave the tavë kosi for 15 minutes so the custard settles, then spoon into warm bowls with lemon-dressed green salad.
Beginner Technique Notes
Boneless shoulder becomes tender and divides evenly, but it still needs the full preliminary roast.
Let refrigerator-cold yogurt warm slightly; a less severe temperature change helps keep the custard smooth.
Cool the roux briefly and add it gradually while whisking so it does not cook the eggs in streaks.
A little wobble in the centre is acceptable when the safe temperature is reached; the custard firms as it rests.
Use an earthenware dish that is rated for the oven and avoid sudden temperature changes that could crack it.
Tips and Variations
Bone-in lamb can be used in a more rustic tavë; increase the initial cooking time until the meat is tender.
Chicken tavë kosi is an established variation called tavë kosi me mish pule, but lamb defines the classic Elbasan dish.
Some households add a pinch of dried mint or extra oregano; keep herbs restrained so yogurt remains dominant.
Use thick, pleasantly tart full-fat yogurt rather than sweetened or highly gelatinised yogurt.
Do not omit both rice and flour in pursuit of lower carbohydrate; small quantities help form the traditional texture.
Serving Ideas
- Bring the golden casserole to the table in its baking dish and cut broad spoonfuls that show lamb and rice beneath the custard. A plain green salad on the side keeps the focus on the tangy yogurt top.
Storage
Cool within 2 hours, cover, and refrigerate for up to 3 days. Reheat individual portions covered at 170°C until they reach 74°C. Freezing is not recommended because the yogurt custard may release water and become grainy.
Nutritional Value
Allergen Notes
Contains milk, egg, and wheat gluten. Check yogurt, butter, flour, and stock for cross-contact declarations. Use pasteurised dairy and cook the custard to at least 74°C for diners at higher food-safety risk.
Frequently Asked Questions
What does tavë kosi mean?
In Albanian, tavë refers to the baking dish and kosi means yogurt.
Why is tavë kosi linked with Elbasan?
The casserole is strongly associated with the central Albanian city and is also called tavë Elbasani.
Can I use Greek yogurt?
Yes, if it is plain and full-fat; loosen a very thick yogurt with part of the reserved lamb liquid.
Why did my custard split?
Excess heat, refrigerator-cold ingredients, or adding a very hot roux too quickly can make the mixture grainy.
Can the lamb be cooked ahead?
Yes. Refrigerate it in its liquid, then warm both before adding the rice and fresh custard.
