Tavë Kosi — Traditional Albanian Lamb & Yogurt
Tender roast lamb baked under a tangy, golden yogurt and egg custard. Tavë kosi from Elbasan is one of Albania's best-loved dishes.
Tavë kosi — literally "yogurt casserole" — comes from Elbasan in central Albania, and it is often called the country's national dish. It is a surprisingly simple idea: lamb is roasted with garlic and butter until tender, then covered with a thick mixture of yogurt, eggs and a butter-and-flour roux, and baked until it puffs and turns golden like a soufflé.
The result is rich and tangy at the same time. The lamb juices mix into the bottom of the yogurt layer, while the top sets into a light custard with a browned crust.
The one thing people worry about is the yogurt splitting. This recipe avoids that with full-fat yogurt, a cooled roux and a moderate oven — follow those three rules and it works every time.
Tavë Kosi — Traditional Albanian Lamb & Yogurt
- Prep Time
- 20 min
- Cook Time
- 1 hr 45 min
- Resting
- 10 min
- Total Time
- 2 hrs 15 min
- Servings
- 6
- Calories
- 585 kcal*
- Difficulty
- Medium
Equipment
- Round clay dish (tavë) or 23 × 33 cm (9 × 13 in) baking dish
- Small saucepan
- Whisk
Ingredients
For the lamb
For the yogurt topping
Instructions
Season the lamb
Heat the oven to 200°C / 400°F (180°C fan). Rub the lamb all over with the salt, pepper and oregano and put it in your baking dish with the garlic, butter, olive oil and water.
Roast until tender
Cover tightly with foil and roast for 50 minutes. Uncover, turn the pieces and roast for another 10 minutes to brown. The meat should be tender when pierced. You want about 100 ml of juices left in the dish — add a splash of water if it has dried out.
Make the roux
While the lamb roasts, melt the 60 g butter in a small pan, whisk in the flour and cook for 2 minutes over low heat without letting it brown. Take it off the heat and let it cool for at least 5 minutes.
Mix the yogurt custard
Whisk the yogurt, eggs and salt together until smooth. Whisk in the cooled roux a spoonful at a time until the mixture is completely smooth.
Lower the oven and pour
Turn the oven down to 180°C / 350°F (160°C fan). Pour the yogurt mixture over the lamb, spreading it to the edges.
Bake until puffed and golden
Bake uncovered for 40–45 minutes, until the topping has puffed, set around the edges and is golden with a few darker spots. The centre should still have a slight wobble.
Rest
Let it rest for 10 minutes — the topping will settle a little and firm up — then serve straight from the dish.
Recipe Notes
- Some cooks in Elbasan add a handful of rice around the lamb for the last 20 minutes of roasting so it absorbs the juices. If you try this, add 100 ml extra water with the rice.
- The topping sinks slightly as it cools. That's normal.
Tips & Tricks
- Use full-fat yogurt. Low-fat yogurt is much more likely to split in the oven.
- The roux must be cool before it goes into the yogurt, or the eggs will start to scramble.
- If your yogurt is runny, strain it in a sieve lined with a coffee filter for an hour first.
Substitutions
- Chicken: Tavë kosi me mish pule is very common. Use 1 kg bone-in chicken thighs and roast them for 35 minutes before adding the topping.
- Gluten-free: Replace the flour with 2 tbsp cornstarch whisked into the yogurt, and skip the roux (melt the butter and whisk it in once cooled).
Storage Instructions
- Refrigerate leftovers, covered, for up to 3 days. Reheat covered with foil at 160°C / 325°F for about 20 minutes. Freezing is not recommended — the yogurt topping turns grainy.
Serving Suggestions
- Serve with crusty bread to mop up the juices and a sharp salad such as the Traditional Balkan Salad.
- Start the meal with a slice of Albanian byrek for a traditional Sunday table.
Nutrition Information
Per serving
- Calories
- 585 kcal
- Carbohydrates
- 17 g
- Protein
- 41 g
- Fat
- 39 g
- Saturated fat
- 19 g
- Fiber
- 0 g
- Sugar
- 9 g
- Sodium
- 780 mg
* Nutrition values are estimates calculated from the ingredient list and will vary with brands and portion sizes. See our disclaimer.
Frequently Asked Questions
Why did my tavë kosi curdle?
Usually because of low-fat yogurt, a hot roux or an oven that was too hot. Use full-fat yogurt, cool the roux before adding it, and bake the topping at 180°C / 350°F.
Can I make tavë kosi ahead of time?
You can roast the lamb a day ahead and refrigerate it in its juices. On the day, warm it in the oven for 15 minutes, then add the freshly mixed topping and bake. The finished dish is best served the day it's made.
What is the difference between tavë kosi and moussaka?
Moussaka is layered with aubergine and minced meat under a béchamel sauce. Tavë kosi has no vegetables — just pieces of roast lamb under a yogurt and egg topping, which is tangier and lighter than béchamel.
