What Is Tavë Kosi? Albania's Baked Lamb and Yogurt, Explained
Lamb, yogurt, eggs and a clay dish: what tavë kosi is, where it comes from, and why it's called Albania's national dish.
Tavë kosi (pronounced roughly TAH-vuh KOH-see) is a baked dish of lamb and yogurt from Albania. The name simply means "yogurt casserole" — tavë is the round clay or metal dish it's baked in, and kos is yogurt.
What's in it?
Very little, which is part of its charm. Pieces of lamb on the bone are roasted with garlic, butter and a little oregano until tender. Then a mixture of thick yogurt, eggs and a butter-and-flour roux is poured over the top, and the dish goes back into the oven until it puffs up and turns golden.
The finished dish has two layers: tender meat sitting in savory juices at the bottom, and a light, tangy custard on top with a browned crust. Some cooks add rice around the meat to soak up the juices; others use chicken instead of lamb.
Where does it come from?
Tavë kosi is closely identified with Elbasan, a city in central Albania, which is why you'll sometimes see it called tavë Elbasani. It is especially associated with Dita e Verës, or Summer Day, a spring festival celebrated on 14 March that is particularly important in Elbasan. Today it's eaten all over the country and is often described as Albania's national dish.
Baked yogurt dishes exist across the Balkans and Turkey, but the pairing of roast lamb with a soufflé-like yogurt topping is distinctly Albanian.
What does it taste like?
Think of a savory custard with the gentle sourness of yogurt, over lamb that tastes of garlic and its own roasting juices. It's rich but not heavy — lighter than a béchamel-topped dish like moussaka.
How is it served?
- Straight from the dish it was baked in, while still hot.
- With crusty bread to soak up the juices.
- Alongside a sharp, fresh salad — a chopped tomato and cucumber salad or a Balkan shopska salad.
- At family lunches and celebrations, often after a slice of byrek.
The one thing that goes wrong
The yogurt topping can split and turn grainy if it's made with low-fat yogurt, if the roux is added while hot, or if the oven is too hot. Use full-fat yogurt, cool the roux, and bake the topping at a moderate 180°C / 350°F. Our recipe walks through each step.
Want to explore more? Read our guide to 10 traditional Albanian foods or browse all Albanian recipes.
