Tavë kosi is an Albanian baked lamb dish made with tender meat, rice, and a thick yogurt-and-egg topping. The casserole is baked until the surface becomes lightly golden while the interior remains soft, creamy, and savory.
What makes this dish special is the contrast between the rich lamb and the gentle acidity of the yogurt. The rice absorbs the meat juices underneath, while the yogurt topping sets into a soft savory custard.
Recipe at a glance
- Servings
- 6 portions
- Prep Time
- 30 minutes
- Cook Time
- 1 hour 45 minutes
- Drying Time
- 15 minutes
- Cuisine
- Albanian
- Course
- Main Course
- Cooking Method
- Braising, Baking
- Difficulty
- Intermediate
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
For the Lamb
- Lamb shoulder, cut into medium cubes: 1,000 g
- Red onion, finely chopped: 180 g
- Garlic, minced: 30 g
- Butter: 40 g
- Olive oil: 30 ml Shop paid link
- Water or lamb stock: 800 ml
- Long-grain ricepaid link: 120 g
- Dried oreganopaid link: 4 g
- Ground black pepper: 4 g
- Fine saltpaid link: 14 g
For the Yogurt Topping
- Plain full-fat yogurt: 1,000 g
- Whole egg, beaten: 300 g
- Butter: 50 g
- Plain flourpaid link: 60 g
- Reserved lamb cooking liquid: 250 ml
- Ground nutmegpaid link: 1 g
- Fine saltpaid link: 5 g
- Ground black pepper: 2 g
Method
Prepare the lamb Pat the lamb pieces dry. Season them with salt and black pepper. Dry meat browns more effectively and gives the casserole a deeper flavor.
Brown the lamb Heat 40 g butter and 30 ml olive oil in a heavy pot over medium-high heat. Add the lamb in batches. Brown the pieces on several sides without cooking them completely. Transfer the browned lamb to a plate.
Cook the aromatics Reduce the heat to medium. Add the chopped onion and cook until softened. Add the garlic and oregano. Cook for another minute without allowing the garlic to burn.
Braise the lamb Return the lamb to the pot. Add 800 ml water or stock. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 45 to 60 minutes, or until the lamb is almost tender.
Reserve the cooking liquid Remove 250 ml of the lamb cooking liquid and set it aside. The reserved liquid will be used to flavor and loosen the yogurt topping.
Add the rice Transfer the lamb and its remaining cooking liquid to a deep baking dish. Scatter the rice evenly around the meat. Bake uncovered at 180°C for 12 to 15 minutes, or until the rice begins to absorb the liquid. Remove the baking dish from the oven.
Prepare the roux Melt 50 g butter in a saucepan over medium-low heat. Add the flour. Whisk continuously for 2 minutes. The mixture should become smooth and lightly foamy without turning dark.
Add the reserved stock Slowly pour the reserved lamb cooking liquid into the roux. Whisk continuously to prevent lumps. Cook until the mixture becomes smooth and slightly thickened. Remove it from the heat and let it cool for 5 minutes.
Prepare the yogurt custard Place the yogurt in a large bowl. Add the beaten egg, nutmeg, salt, and black pepper. Whisk gently until smooth. Gradually whisk in the warm roux mixture. Do not add a very hot roux directly to the eggs because it may cause them to scramble.
Assemble the casserole Pour the yogurt mixture evenly over the lamb and rice. Gently shake the baking dish so the topping spreads to the edges. Do not stir the layers together.
Bake the tavë kosi Bake at 180°C for 35 to 45 minutes. The topping should be set, lightly puffed, and golden in places. The center may still have a very gentle wobble when removed from the oven.
Rest and serve Let the tavë kosi rest for 15 minutes. This allows the yogurt topping to settle and makes the casserole easier to portion. Serve warm.
Beginner Technique Notes
Use full-fat yogurt. Low-fat yogurt is more likely to separate during baking.
Allow the roux mixture to cool slightly before combining it with the egg and yogurt.
Do not overcook the rice before adding the yogurt topping. It continues cooking in the oven.
Keep the lamb braise at a gentle simmer. A hard boil can make the meat tough.
Rest the casserole before cutting it so the yogurt layer remains intact.
Tips and Variations
Chef Tip: Temper the yogurt and eggs gradually with the warm roux to create a smooth topping.
Bone-In Version: Use lamb shoulder chops or small bone-in lamb pieces for a richer stock.
Chicken Version: Replace the lamb with bone-in chicken thighs and reduce the braising time.
Rice-Free Version: Omit the rice and reduce the stock slightly.
More Aromatic Version: Add a small amount of fresh oregano or thyme.
Lighter Version: Use lamb leg instead of shoulder, although the meat will be less rich.
Golden Finish: Place the casserole briefly under the grill after baking if the surface needs more color.
Serving Ideas
- Serve tavë kosi with:
- Tomato and cucumber salad
- Pickled vegetables
- Roasted red peppers
- Crusty bread
- Albanian flatbread
- Fresh parsley
- Lemon wedges
- Fërgesë
Storage
Chiller: Up to 3 days
Freezer: Not recommended
Best reheating method: Covered oven
Cover the casserole and reheat at 160°C until hot.
Avoid aggressive microwave reheating because the yogurt topping may separate.
Nutritional Value
Nutrition values are estimates and may vary depending on the lamb cut, yogurt, butter, rice, and serving size.
Allergen Notes
Contains dairy.
Contains egg.
Contains gluten from plain flour.
Naturally nut-free.
For a gluten-free version, replace the plain flour with a suitable gluten-free flour blend or corn starch.
Frequently Asked Questions
What is tavë kosi?
Tavë kosi is an Albanian baked casserole made with lamb, rice, yogurt, eggs, butter, and flour.
What does tavë kosi mean?
The name refers to a baked dish prepared with yogurt.
Why did my yogurt topping separate?
The yogurt may have been too low in fat, the roux may have been too hot, or the casserole may have been baked at excessive heat.
Can I use Greek yogurt?
Yes. Full-fat Greek yogurt works well. Loosen it with a little reserved lamb stock if it is very thick.
Can I use beef instead of lamb?
Yes, but the flavor will be different. Use a tender braising cut and cook it until soft before baking.
Can I make tavë kosi without rice?
Yes. Rice is common in many versions, but the casserole can also be prepared without it.
How do I know when the casserole is done?
The yogurt topping should be set and lightly golden, with only a gentle movement in the center.
Can I prepare tavë kosi ahead?
Yes. Braise the lamb one day ahead, then assemble and bake the casserole before serving.
Why should the casserole rest?
Resting allows the yogurt custard to finish setting and makes cleaner portions.
What should I serve with tavë kosi?
A fresh tomato-and-cucumber salad, roasted peppers, bread, or pickled vegetables provide a good contrast.
