AuthorMimoza TresovaThis recipe in Albanian is called Tave Kosi, Tave Elbasani or in English Lamb Yogurt Sauce. There are two ways of make it depending on where you live and what kind of meat you use. I am trying to publish this old authentic recipe mostly for Albanians that live in America or other countries, so they can enjoy their authentic cuisine. Albanian cooking is influenced a lot from years under Ottoman occupation. Lamb or veal meats are widely used in my country in many different recipes. Here is the way my mom made it. I will try to preserve her way of making it.
This recipe in Albanian is called Tave Kosi, Tave Elbasani or in English Lamb Yogurt Sauce. There are two ways of make it depending on where you live and what kind of meat you use. I am trying to publish this old authentic recipe mostly for Albanians that live in America or other countries, so they can enjoy their authentic cuisine. Albanian cooking is influenced a lot from years under Ottoman occupation. Lamb or veal meats are widely used in my country in many different recipes. Here is the way my mom made it. I will try to preserve her way of making it.
Preheat oven to 400 degrees F.
Cut the lamb in small pieces and place them in a 4 quart pot. Add water until the meat is covered. Boil the lamb on medium heat until the broth reduces to 1 cup.
Right before the broth reaches reducing point, season it with 1/2 tablespoons of salt and one teaspoon of black pepper.
Remove the pot from the heat and let it cool for 10 minutes.
After the lamb is cooled, place it in a baking pan.
In a separate bowl whisk together the broth and the flour until the mixture is smooth.
Meanwhile, in a large bowl whisk together the eggs, 1/2 tablespoon salt and yogurt. Continue to whisk them together to a yogurt sauce consistency.
Mix together the yogurt sauce and the lamb broth mixture. Pour the sauce on the top of the meat and add the butter cubes. Season it with black pepper and bake it in a preheated oven for about one hour. Baking time depends also on the oven type and baking pan that is used.
This looks like a fascinating recipe, but could you be more clear on the measurements for water and broth. You can still give instructions how it’s meant to feel and the purpose but it’s also important to note how much you needed in a recipe (1 Tbsp water just to scrape the bottom, half a cup for the rice, 2 cups as part of the pudding). This could be important when you want the flour-broth mixture to be smooth but then add yogurt and eggs to that liquid as well. Like the bake time it lists 1 hour, but recommends keeping an eye on it depending on cookware, ovens or other factors.
Thanks for your comment and great observation! For the lamb and broth, the key detail is to add enough water to fully cover the meat cubes in the pot, this amount can vary slightly depending on your pot size. The important part is to simmer it until the liquid reduces down to 1 cup of broth, which is the amount used later in the recipe.
I appreciate your feedback and will consider making that step clearer in the instructions. Let me know if you have any questions!