AlgerianMain course

Tavë Kosi Baked Lamb and Yogurt

Name: Tavë Kosi Baked Lamb and Yogurt
Prep time: 11 min
Cook time: 110 min
Total time: 117 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 600 g Lamb; 20 g Butter; 2 tbsp Olive Oil; 70 g Rice; 2 tsp Oregano; 450 ml Boiling Water; 2 clove Garlic; pinch Salt; pinch Pepper; 50 g Butter; 2 tbsp Flour; 750 g Greek Yogurt; 6 Eggs; pinch Salt; pinch Pepper

Tavë Kosi is an Albanian baked dish featuring tender lamb and rice, topped with a rich, savory yogurt custard. The lamb is simmered until falling apart, then combined with rice to form the base. A thick, eggy yogurt mixture is poured over, baking into a puffed, golden crust that's creamy underneath. It's a hearty meal that comes together with a bit of patience, but the result is well worth it.

Recipes.zone

August 11, 2026

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9 steps · 1h 57m total

Brown the Lamb

In a large pan (one with a lid is best), melt the 20g butter and 2 tbsp olive oil together over medium heat. Add the diced lamb and brown it for about 5 minutes, until it's nicely seared on all sides.

Simmer the Lamb

Stir in the 2 cloves garlic, 2 tsp oregano, and 300ml boiling water, then season with a pinch of salt and pepper. Mix everything well before covering the pan with its lid. Let it simmer for 50 minutes, stirring a couple of times to make sure the lamb doesn’t stick or burn.

Add Rice and Simmer

Once the lamb juices have almost entirely boiled away, stir in another 150ml boiling water along with the 70g rice. Mix everything well, bring it to a boil, then cover with the lid.

Let it simmer for just 10 minutes. It’s a good idea to check around the 8-minute mark; you want the liquid to be evaporated, leaving only a moist, oily coating over the lamb and rice.

Transfer to Dish

Transfer the lamb and rice mixture into a casserole dish. The mixture should fully cover the base and leave at least 2 inches of space for the yogurt topping. If you prefer, you can divide the mixture into four individual ceramic bowls instead.

Make the Roux

In a small saucepan, melt the 50g butter over medium heat. Add the 2 tbsp flour and stir continuously for 2 minutes. The roux should be smooth, not too thick or runny, and its color will deepen slightly.

Once it's ready, pour the roux into a bowl and set it aside.

Prepare Yogurt Mixture

In a mixing bowl, combine the 750g Greek yogurt and 6 eggs, then season with a pinch of salt and pepper. Mix well, then add the prepared roux. Continue to mix fast for about 1 minute to ensure the roux and yogurt are thoroughly combined and smooth.

Assemble and Top

Pour the yogurt mixture evenly over the lamb and rice in the casserole dish. Sprinkle a little extra oregano over the top.

Bake the Tavë Kosi

Place the dish on the bottom shelf of the oven, preheated to 180 °C, and bake for 35 minutes. Then, move it to the middle shelf for an additional 10 minutes. The Tavë Kosi is done when the yogurt has puffed up and a golden crust has formed on top.

Cool Before Serving

Let the Tavë Kosi cool for 5–10 minutes before serving.

Tavë Kosi Baked Lamb and Yogurt