🌾 All-purpose flour (stabilizes): 30 g (¼ cup / 1.1 oz)
🧂 Salt: 3 g (½ tsp / 0.11 oz)
🫒 Olive oil (drizzle on top): 15 ml (1 tbsp / 0.5 fl oz)
Preparation
1️⃣ Sear lamb: Heat 🧈 butter + 🫒 oil in a skillet. Season 🐑 lamb with 🧂 and ⚫; sear 6–8 min until browned. Stir in 🧄 garlic 30 sec.
2️⃣ Par-cook rice: Add 🌾 rice and toast 1 min in the lamb fat. Pour in 💧 water/stock; simmer 5 min (rice half-cooked). Scrape into a 25–28 cm / 10–11 in baking dish.
3️⃣ Make custard: Whisk 🥚 eggs with 🌾 flour until smooth; whisk in 🥛 yogurt, 🌿 mint, and 🧂 salt.
4️⃣ Combine: Nestle the seared lamb into the rice. Pour the yogurt custard all over; tap the dish to level. Drizzle the top with 🫒 oil.
5️⃣ Bake: Cook at 190°C / 375°F 30–35 min until puffed and deep golden with a slight wobble. Rest 10 min before serving.
Total Time
🕒 Prep: 20 min
🔥 Cook: 40–45 min
⏳ Total: ~1 h
Nutritional Value
🔋 Energy: ~560 kcal
💪 Protein: ~38 g
🧈 Fat: ~33 g
🍞 Carbohydrates: ~26 g
🧂 Sodium: ~820 mg
Advice
Whisk flour into the eggs before adding yogurt—this prevents lumps and helps the custard set without curdling. A 10-minute rest keeps the juices inside.
Why it works
Eggs and a little flour stabilize tangy yogurt into a tender custard; par-cooked rice absorbs lamb juices, so every spoonful is saucy but not wet.
Twist
Use chicken thighs instead of lamb for a lighter bake; or make a vegetarian pan with roasted cauliflower + mushrooms (keep the same custard).
Status
Village comfort with a golden cap—Albanian tavë kosi that melts and brightens in every bite. #grannyzen #albaniancuisine 🐑🍋
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