Tavë Kosi

By Alfred Sogja10 tetor 2026

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Lamb and rice baked under a golden crust of yogurt and egg

Albania’s best loved baked dish comes from Elbasan, in the center of the country. Tender lamb and rice are baked under a layer of yogurt and egg that rises like a soufflé and turns golden in the oven. It is a dish for Sunday lunch and holidays, and it calls for a glass of red. We pour Belba’s Shesh i Zi, made on the same central plain.

Ingredients

Lamb

800 g lamb shoulder or leg, on the bone, cut into 4 pieces
3 tbsp butter
4 garlic cloves, sliced
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
250 ml water
60 g short grain rice

Yogurt Crust

3 tbsp butter
3 tbsp flour
1 kg thick plain yogurt
4 eggs
1 tsp salt
A pinch of nutmeg

Instructions

Cook the Lamb

Heat the oven to 180°C (350°F).
Rub the lamb with the oregano, salt, and pepper.
Melt the butter in an ovenproof dish over medium heat and brown the lamb on all sides. Add the garlic for the last minute.
Pour in the water, cover tightly with foil, and bake for 60 to 75 minutes, until the lamb is tender.

Add the Rice

Stir the rice into the juices around the lamb.
Return to the oven, uncovered, for 10 minutes.

Make the Yogurt Crust

Melt the butter in a small pan, whisk in the flour, and cook for 1 minute. Let it cool for a few minutes.
In a large bowl, whisk the eggs, then whisk in the yogurt, salt, and nutmeg.
Whisk in the butter and flour mixture until smooth.

Bake

Pour the yogurt mixture evenly over the lamb and rice.
Bake uncovered for 40 to 45 minutes, until puffed, set, and golden on top.
Let it rest for 10 minutes before serving.

Serve

Serve warm, straight from the dish, with a simple salad.

Me Zemër Tips

Thick yogurt matters: If your yogurt is thin, strain it through a cloth for an hour first, or the crust will not set.
Make it ahead: Cook the lamb a day early and keep it in the fridge in its juices. Add the rice and crust on the day.