Tave Kosi is an Albanian casserole dish made with tender lamb baked in a garlic and thyme yogurt custard. In Turkey we know the same dish as Elbasan Tava, named after the Albanian city it comes from.
This recipe uses a few fridge and pantry basics, and most of the cooking time is just the lamb quietly simmering. You can prepare it up to 3 days ahead and bake it before dinner. I bring it to the table in the baking dish and let everyone crack through the crust.
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Many Albanian cooks add a handful of rice to the stew to make it more filling. It works well in this recipe too if you want to stretch it further.
What is Tavë Kosi (Elbasan Tava)?
Tavë Kosi is often called the national dish of Albania, and you will find it on tables in Greece, North Macedonia, and Kosovo too. In Elbasan itself, it also goes by the name Tavë Elbasani.
The name tells you exactly what it is. Tavë means baking pan in Albanian, and kos means yogurt: a pan of yogurt.
The Story Behind Tavë Kosi
The story goes back to 1452, when Sultan Mehmet II laid siege to the city of Kruja. The cooks are said to have marinated lamb in spiced yogurt for the Sultan, then baked the leftover lamb and yogurt together rather than waste them. That bake became Tavë Kosi.
Marinating meat in yogurt or milk is an old Ottoman practice, and it still works. I use the same trick for Lamb Shish Kebab, Tandoori Chicken, and Chicken Shish Kebab.
Albanians tell one more story about it. When the country declared its independence in 1912, Tavë Kosi is said to have been on the celebration table.
Why This Recipe Works?
- The lamb simmers until fork-tender before it goes anywhere near the oven, so there is no chance of chewy meat under the crust.
- Tave kosi is a complete main course from one pot and one baking dish, and the washing up stays reasonable.
- The topping is a savory custard that puffs like a soufflé, with none of the work. No whisked egg whites, no water bath, and nothing to collapse.
- I love how far it stretches a modest amount of lamb. 700 grams feeds four people generously under that crust.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Lamb Stew
- Lamb - Shoulder, shank, or shin are the cuts to use. They carry around 20% fat and plenty of collagen, which is what makes the meat spoon-tender after a long simmer.
- Garlic - Three cloves might not sound like much, but the garlic does a lot of the work in this dish. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
- Onions - Any onion works here, including shallots. They melt into the stew rather than standing out.
- Thyme - Fresh or dried both work, and oregano or rosemary can stand in. Oregano is actually the more common choice in Albania.
- Chili - Optional. I like a little warmth in the stew, so adjust it to your taste or leave it out.
Yogurt Topping
- Yogurt - Plain, unsweetened natural or Greek yogurt. In Albania the dish is traditionally made with kos, a thick homemade yogurt, so a thick Greek-style one gets you closest. My Homemade Greek Yogurt is ideal for this recipe.
- Lamb cooking liquid - Keep the liquid from the stew and let it cool for 10 minutes before it goes into the topping. Hot liquid would scramble the eggs.
- Eggs - Medium free-range eggs set the topping and give it that puffed, soufflé look.
- Flour - Plain flour, also called all-purpose, thickens the yogurt so the topping slices instead of running.
How to Make Tavë Kosi (Elbasan Tava)?
Prepare the Lamb Stew
Place a Dutch oven or heavy-based pan on medium heat and add olive oil. When the pan is heated, add the diced lamb and sauté until brown.
Lower the heat to low, add the onions, and sauté them until soft and translucent before adding the garlic.
Cook the garlic for a minute, stirring continuously to avoid it burning. Add the salt, chili, thyme, and freshly ground black pepper along with the water.
Give it a good stir, put the lid on, and let it gently simmer for about 1 hour 15 minutes, or until the lamb is fork-tender.
When the lamb is cooked, remove it from the heat and strain the liquid to use it for the yogurt topping.
Let the liquid cool down for 10 minutes before using it. Transfer the lamb meat to a medium-sized baking dish and proceed to prepare the yogurt topping.
Prepare the Yogurt Topping
Preheat the oven to 180° C - 356° F.
Place the eggs in a bowl and whisk them lightly. Add the yogurt, salt, pepper, and flour to the eggs to form a roux, and then whisk in a ladle of lamb broth. Mix well until the mixture is lump free and smooth before adding the rest of the lamb broth.
Pour the yogurt mixture on top of the lamb meat evenly and place the dish into the preheated oven.
Bake it for 35 to 40 minutes, or until the yogurt crust is golden brown and puffed up.
Serve immediately when still warm.
Recipe Tips From the Chef
- Use a cut of lamb with at least 20% fat, like shoulder, neck, shank, or shin. Lean meat turns dry and the sauce loses its body.
- Sear the lamb properly before the water goes in, and make sure the pan is thoroughly heated first. Those browned bits are where most of the flavor comes from.
- Let the cooking liquid cool for 10 minutes before it meets the yogurt and eggs, and whisk it in a ladle at a time. Adding it hot or all at once can scramble the topping.
- For a lighter version, trim the extra fat from the meat and use fat-free Greek yogurt.
- Serve it warm rather than blazing hot. The topping sets a little as it rests and slices more neatly.
Serving Suggestions
Tavë Kosi is a filling main course, so it only needs something fresh on the side.
A bowl of Beetroot Salad, Persian Shirazi Salad, or Lebanese Tabbouleh does the job, and Baba Ganoush Without Tahini turns it into a proper spread. Serve it with warm crusty bread.
Storage and Make Ahead Instructions
You can keep the leftovers in the fridge for up to 5 days in an airtight container, or freeze them for up to 3 months. Thaw overnight in the fridge and reheat gently until warmed through.
You can also get ahead of it. Prepare the lamb stew up to 3 days in advance, keep it in the fridge, and bake it under the fresh topping before serving. The flavor of the stew improves as it sits.
Recipe FAQs
The lamb liquid went in too hot or too fast. It needs 10 minutes of cooling and a gradual whisk, a ladle at a time. A very hot oven can also split the topping, so stick to 180° C - 356° F.
Yes. Chicken thighs work best and need a shorter simmer. In Turkey, a chicken version of Elbasan Tava is common.
Yes, diced stewing beef works, though it may need a little longer to turn fork-tender. The yogurt topping stays exactly the same.
The topping puffs in the oven and settles as it cools, which is normal. For the best rise, whisk the eggs well and keep the oven door closed for the first half of baking.
Related Recipes
For more delicious lamb recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Albanian Tavë Kosi (Elbasan Tava) as much as you enjoy eating it! 🙂
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Tave Kosi - Elbasan Tava
Ingredients
For the Lamb Stew
- 1 tablespoon olive oil
- 1 ½ lbs diced lamb shoulder (700 grams)
- 2 medium onions (diced)
- 3 cloves garlic (finely chopped)
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon flaked chili
- 1 ¼ cups water (300 ml)
For the Yogurt Topping
- 1 ¾ cups Greek yogurt (400 grams)
- 1 cup flour (125 grams)
- 2 medium eggs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup cooking liquid from lamb
Instructions
Prepare the Lamb Stew
- Place a Dutch oven or heavy-based pan on medium heat and add olive oil.
- When the pan is heated, add the diced lamb and sauté until brown.
- Lower the heat to low, add the onions, and sauté them until soft and translucent before adding the garlic.
- Cook the garlic for a minute, stirring continuously to avoid it burning.
- Add the salt, chili, thyme, and freshly ground black pepper along with the water.
- Give it a good stir, put the lid on, and let it gently simmer for about 1 hour 15 minutes, or until the lamb is fork-tender.
- When the lamb is cooked, remove it from the heat and strain the liquid to use it for the yogurt topping.
- Let the liquid cool down for 10 minutes before using it.
- Transfer the lamb meat to a medium-sized baking dish and proceed to prepare the yogurt topping.
Prepare the Yogurt Topping
- Preheat the oven to 180° C - 356° F.
- Place the eggs in a bowl and whisk them lightly.
- Add the yogurt, salt&pepper, and flour to the eggs to form a roux, and then whisk in a ladle of lamb broth.
- Mix well until the mixture is lump free and smooth before adding the rest of the lamb broth.
- Pour the yogurt mixture on top of the lamb meat evenly and place the dish into the preheated oven.
- Bake it for 35 to 40 minutes, or until the yogurt crust is golden brown and puffed up.
Notes
- Use a cut of lamb with around 20% fat, like shoulder, neck, shank, or shin. Lean meat turns dry and the sauce loses its body.
- Sear the lamb well before the water goes in, in a thoroughly heated pan. The browned bits carry most of the flavor.
- Cool the cooking liquid for 10 minutes and whisk it into the yogurt mixture a ladle at a time, so the eggs don't scramble.
- Serve it warm rather than blazing hot. The topping sets a little as it rests and slices more neatly.
- You can swap the lamb for chicken thighs (shorter simmer) or stewing beef (a little longer).
- Many Albanian versions add a handful of rice to the stew to make it more filling.
- For a lighter dish, trim the extra fat from the meat and use fat-free Greek yogurt.
- Storage: leftovers keep up to 5 days in the fridge in an airtight container, or 3 months in the freezer. The stew can be made 3 days ahead and baked under the fresh topping before serving.
Martha says
This turned out delicious! I will try with chicken next time.
Katia says
This looks as good as my late auntie used to make for us. Thank you for sharing it x