Albania: Tave Kosi (Yogurt, Lamb, Rice Porridge)

Whisk in eggs and yogurt. Set aside.

Heat 3 tbsp. butter and the oil in pot over medium-high heat. Season lamb with salt and pepper. Fill the pot of meat with water, about half way above the meat. Cook until meat is tender (you may have to continue adding water if it evaporates). Remove the meat and add butter to deglaze the meat residue. Then, add flour until it forms into a paste.

Add in the yogurt/egg mixture and stir until it forms into a thick soup-like texture. If too thick, add more yogurt. If too watery, add in more flour. Sprinkle in the dried herbs and taste to see if you'd like to add in more salt and/or pepper. Turn off stove.

Cook your rice al dente and set aside.

Prepare your baking dish. Add in the rice, garlic, and 1/2 cup water; boil. Reduce heat to medium-low; cook, covered, until rice is just tender, about 18 minutes. Stir in oregano, salt, and pepper and transfer to a 9" x 13" baking dish; set aside.

Heat oven to 375°. Melt remaining butter in a 2-qt. saucepan over medium-high heat. Whisk in remaining flour; cook until smooth, 2 minutes. Remove from heat; whisk in yogurt, nutmeg, eggs, salt, and pepper until smooth. Pour yogurt sauce evenly over lamb mixture. Bake until golden and the lamb is tender, 45–60 minutes.

Equipment Needed

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