Tavë Kosi (Elbasan Tava)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4 people
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Calories
385 kcal
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Course
Main Course
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Cuisine
Mediterranean, Turkish, Eastern European
Tavë Kosi (Elbasan Tava)
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Tavë Kosi (Elbasan Tava in Turkish) is a simple Albanian dish consisting of lamb, eggs, and yogurt seasoned with a generous amount of garlic and thyme.
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Ingredients
For the Lamb Stew
- 1 tablespoon olive oil
- 700 g lamb shoulder (diced)
- 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
- 300 ml water
For the Yogurt Topping
- 400 g Greek yogurt
- 125 g flour
- 2 medium eggs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup cooking liquid from lamb
Instructions
Preparing 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.
Preparing the Yogurt Topping
- Preheat the oven to 180° C (360° 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.
Equipments used:
Notes
- Use a cut of lamb with at least %20 fat content. Lean meat will have a big impact on both the texture of the meat and the sauce. So stick with the shoulder, neck, shank, or shin for the best results.
- Sear the lamb before adding the other ingredients as it has a huge impact on the flavor. Make sure your Dutch oven/pan is heated thoroughly before adding the diced lamb.
- Let the liquid cool down for 10 minutes before adding it to the yogurt and egg mixture.
- Trim the extra fat from the meat and use fat-free greek yogurt if you want to create a lower-fat Elbasan Tava dish.
- You can keep the leftovers for up to five days when refrigerated in an airtight container. If you want to keep them for longer, you can freeze them for up to 3 months.
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
34g
(11%)
Protein
40g
(80%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
157mg
(52%)
Sodium
959mg
(40%)
Potassium
619mg
(18%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
150IU
(3%)
Vitamin C
6mg
(7%)
Calcium
164mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 157mg | 52% |
| Sodium | 959mg | 40% |
| Potassium | 619mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 164mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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