Tavë Elbasani (Elbasan Casserole)
Elbasan is a city right in the middle of Albania, not far from the capital Tirana. This dish, legend has it, originates from Elbasan, which is why it bears its name. In Albania it is also commonly referred to as “Tavë kosi” (yoghurt casserole). It is one of Albania’s national dishes. It is a comforting, oven-baked casserole featuring tender lamb in a creamy, savoury mixture of yoghurt and eggs, creating a golden, soufflé-like top. It is a special dish for me because it is always, without exception, part of the food menu my mom cooks whenever I visit Kosovo. She needs to make sure, she says, that her son finally gets to eat something “proper” when he comes home. It evokes memories of family, love, and community for me, and I hope you enjoy it as much as I do. Ju bëftë mirë!
4
servings15
minutes1
hour45
minutes2
hoursIngredients
800 g 800 lamb (cut into 3–5 cm cubes)
600 ml 600 Greek-style yoghurt
3 3 free-range eggs
80 g 80 butter
1–2 1–2 tablespoons olive oil
300 ml 300 water
3 3 garlic cloves
50 g 50 plain flour
2–3 2–3 teaspoons dried oregano
Salt and freshly ground black pepper to taste
Freshly grated nutmeg (to finish)
Directions
- Pre-heat the oven to 200 °C.
- In a large pan melt 20–30 g butter and olive oil together and then add the diced lamb. Add a good amount of salt and black pepper and brown the lamb well in batches on a high heat for a few minutes.
- Transfer the lamb to a lidded pot, add the oregano and 300 ml of plain water. Bring to a simmer and cook the lamb for about 60 minutes, or until the lamb is soft and tender.
- Melt the remaining butter in a saucepan, add the flour and make a roux. Cook and mix for a few minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs, add the garlic (finely minced) and season the mixture with salt and pepper and a bit more oregano if you like.
- Transfer the lamb, without the water, to a large earthenware or another ovenproof dish. Pour the yoghurt mixture over the lamb, and grate fresh nutmeg on top. Bake for about 45–60 mins, until the yoghurt mixture turns golden brown on top.
- Remove from the oven and let it sit for a few minutes. Serve with some fresh bread or a simple salad.
Equipment
- Oven
- Large pan
- Lidded pot
- Saucepan
- Large earthenware or ovenproof dish
Notes
- Serve with some fresh bread or a simple salad.
- Let the casserole sit for a few minutes after baking before serving.