At the heart of Albanian home cooking, this baked yogurt and lamb dish—Tavë Kosi—is the kind of recipe that fills your kitchen with warm, savory perfume: tangy yogurt slowly mellows in the oven into a silky, custard-like topping while savory, browned lamb pieces release rich, meaty juices that kiss each grain of rice. Texture is everything here: a tender, fork-ready lamb beneath a gently set, golden-topped yogurt custard, with just the slightest resistance from the rice. Each spoonful is comforting and sophisticated at once.
Make this for slow weekend dinners, festive family gatherings, or a cozy midweek meal when you want something that feels special without monumental effort. It’s a centerpiece that invites conversation, nostalgia, and seconds—perfect for when you want to feed a crowd or simply treat yourself to a plate that tastes like care.
At a Glance
- Prep time: 20 minutes (plus a few minutes to brown lamb)
- Cook time: 1 hour 45 minutes (covered then uncovered)
- Total time: ~2 hours 5 minutes
- Servings: 6
- Difficulty level: Moderate (requires browning and an oven bake, but straightforward)
Nutrition Highlights
Estimated nutrition per serving (based on 6 servings). Values are approximations calculated from USDA FoodData Central entries for lamb, plain whole-milk yogurt, uncooked white rice, eggs, olive oil, and common produce. These are intended as a guide; exact values depend on specific ingredient brands and cuts.
Per serving (approx.):
- Calories: 577 kcal
- Protein: 37 g
- Carbohydrates: 30 g
- Fat: 34 g
- Fiber: ~1.5 g
- Sodium: will vary with added salt (estimate: 250–400 mg)
Sources: nutritional values estimated using USDA FoodData Central and standard food composition tables. For health guidance about saturated fat, sodium, and balanced eating, consult resources such as the U.S. Department of Agriculture and the Mayo Clinic.
Why You’ll Love It
- Deep, comforting flavor: Browning lamb builds savory complexity; yogurt adds a bright tang that balances the meatiness.
- Textural contrast: Creamy, slightly custardy top layer over tender meat and fluffy rice provides an irresistible mouthfeel.
- Social and seasonal: A brilliant dish to serve at family gatherings, holiday dinners, or Sunday suppers—simple to transport and easy to slice or spoon out.
- Nourishing and satiating: High in protein and flavor, it keeps you satisfied and feels like a complete meal on its own.
- Make-ahead friendly: Assemble earlier and bake when guests arrive, or reheat leftovers for an equally comforting second-night meal.
Step-by-Step Instructions
Ingredients
- 1.5 lbs (≈680 g) lamb, cut into pieces (shoulder or leg work well)
- 2 cups plain yogurt (≈480–500 g; whole-milk yogurt recommended)
- 1 cup uncooked white rice (≈185 g)
- 1 onion, chopped (≈110 g)
- 3 large eggs
- 2 cups water or lamb broth (for more flavor, use broth)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Optional ingredients and substitutions
- Use Greek yogurt for a tangier, thicker custard (may reduce water content or whisk with a little milk to loosen).
- Substitute chicken for lamb for a lighter version (reduce initial browning time).
- For a lower-fat option, use low-fat plain yogurt and a leaner cut of meat.
- Swap white rice for brown rice — increase liquid and baking time slightly, or par-cook the rice before assembling.
- Add garlic, paprika, or a teaspoon of dried oregano or dill for extra aromatics.
Method
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
- Add the lamb pieces to the skillet and brown them on all sides. Season with salt and pepper.
- In a large mixing bowl, whisk the yogurt and eggs together until smooth. Stir in the uncooked rice until evenly distributed.
- In a large baking dish, layer the browned lamb and pour the yogurt–egg–rice mixture over it. Add 2 cups water or lamb broth so the rice has liquid to cook.
- Cover the dish tightly with aluminum foil and bake for about 1.5 hours (90 minutes), or until the lamb is tender and the rice is cooked through.
- Remove the foil and bake for an additional 15–20 minutes until the top is golden and set but still slightly custardy.
- Let it cool slightly before serving, garnish with fresh parsley, and enjoy your delicious Tavë Kosi.
Practical tips
- Avoid overmixing the yogurt and eggs—whisk until just smooth to keep the custard light.
- If using Greek yogurt, you may need to add a splash of milk or water to reach a pourable consistency.
- Check doneness by testing a larger piece of lamb for tenderness; if still tough, recover and bake 15–20 minutes more.
- If the top browns too quickly, tent foil loosely for the final minutes.
- Resting 10–15 minutes before serving helps the custard set and makes slicing easier.
Best Pairings
- Fresh, crisp salad with lemon vinaigrette (arugula or cucumber-dill salad) to cut the richness.
- Warm, crusty bread or pita to mop up juices.
- Roasted vegetables—carrots, zucchini, or eggplant—served alongside for color and variety.
- A light red wine (Grenache or Pinot Noir) or a dry white (Sauvignon Blanc) complements the tangy yogurt and lamb.
- For a casual breakfast spin, small slices of leftover Tavë Kosi reheated with a poached egg make an indulgent start to the day.
Storage Instructions
- Room temperature: Do not leave the baked dish out for more than 2 hours (per CDC food safety guidance). Hot foods should be refrigerated within 2 hours.
- Refrigeration: Store leftovers in an airtight container for 3–4 days.
- Freezer: For longer storage, portion into freezer-safe containers; freeze up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a 325°F (160°C) oven until warmed through, or microwave individual portions, stirring halfway to ensure even heat.
Chef’s Advice
- Cut of lamb matters: a slightly fattier cut (shoulder) gives better flavor and tenderness after slow baking. Trim excess external fat but keep some intramuscular fat for succulence.
- Yogurt temperature: use room-temperature yogurt and eggs to reduce risk of cracking the custard when baking; cold ingredients can change cooking dynamics.
- Rice choice: uncooked long-grain white rice cooks well in this bake. If you prefer brown rice, pre-cook it partially or increase liquid and finish in the oven.
- Flavor layering: season lamb generously during browning—this frontloads savory flavor into the final dish.
- Doneness cues: the lamb should be fork-tender and the custard should be set at the edges but have a slight wobble in the center; it will continue to firm as it rests.
Creative Twists
- Vegetarian swap: Replace lamb with hearty roasted eggplant and mushrooms; keep the yogurt–egg–rice mix and season with smoked paprika and cumin for depth.
- Lighter poultry version: Use bone-in chicken thighs in place of lamb; reduce initial browning time and adjust bake time until chicken registers 165°F (74°C).
- Herbed citrus lift: Add the zest of one lemon and 1 tablespoon chopped fresh dill to the yogurt mixture for a bright lift—great in spring and summer.
- Spice-forward approach: Stir 1 teaspoon ground coriander and ½ teaspoon ground cinnamon into the lamb while browning for an aromatic, slightly sweet-spiced profile.
- Gluten-free and low-FODMAP: Use garlic-infused oil instead of onion and swap to low-FODMAP yogurt varieties if needed; confirm rice and broth choices align with dietary needs.
Recipe Q&A
Q: Can I use prepared rotisserie or leftover cooked lamb?
A: Yes—if using pre-cooked lamb, reduce oven time; add the cooked meat in step 5 and bake mainly to cook the rice and set the yogurt custard. Keep an eye so meat doesn’t dry out.
Q: My custard curdled—what happened?
A: Overheating or sudden temperature changes can cause curdling. Mix yogurt and eggs gently, avoid high oven temperatures, and let ingredients warm slightly toward room temperature before baking.
Q: Is this freezer-friendly?
A: Yes—portion and freeze up to 2–3 months. Thaw overnight in the fridge and reheat gently in the oven.
Q: How to make it dairy-free/vegan?
A: Replace yogurt and eggs with a thick coconut-based yogurt and a chickpea-flour “egg” binder (e.g., whisked chickpea flour with water and a little oil) and use roasted mushrooms or seitan instead of lamb. (Results will differ from traditional tavë kosi.)
Q: Can I make this ahead?
A: Absolutely—assemble and refrigerate (covered) for up to 24 hours, then bake as directed. Allow extra oven time if starting cold.
Conclusion
Give this timeless, soulful baked yogurt and lamb dish a try—the flavors deepen with time and it offers a memorable centerpiece for any meal. For a quick read on variations and a step-by-step Albanian perspective, see the Tavë Kosi recipe at Tavë Kosi recipe at Jess Eats and Travels, and for cultural and historical context, explore the dish on Tavë kosi on Wikipedia. If you make it, share a photo and your tweaks—I’d love to hear how your version turned out.
Print
Tavë Kosi
- Total Time: 125 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting baked yogurt and lamb dish with a creamy custard-like topping and savory, tender meat, perfect for gatherings or cozy dinners.
Ingredients
- 1.5 lbs lamb, cut into pieces (shoulder or leg)
- 2 cups plain yogurt (whole-milk recommended)
- 1 cup uncooked white rice
- 1 onion, chopped
- 3 large eggs
- 2 cups water or lamb broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
- Add the lamb pieces to the skillet and brown them on all sides. Season with salt and pepper.
- In a large mixing bowl, whisk the yogurt and eggs together until smooth. Stir in the uncooked rice until evenly distributed.
- In a large baking dish, layer the browned lamb and pour the yogurt–egg–rice mixture over it. Add 2 cups of water or lamb broth.
- Cover the dish tightly with aluminum foil and bake for about 1.5 hours, or until the lamb is tender and the rice is cooked through.
- Remove the foil and bake for an additional 15–20 minutes until the top is golden and set but still slightly custardy.
- Let cool slightly before serving, garnish with fresh parsley, and enjoy your Tavë Kosi.
Notes
For a tangier custard, use Greek yogurt. If using brown rice, increase liquid and baking time slightly.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Albanian
Nutrition
- Serving Size: 1 serving
- Calories: 577
- Sugar: 5g
- Sodium: 325mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 37g
- Cholesterol: 0mg
