Yes, I went to Albania this summer, like a large part of young adults in Spain, thanks to social networks in recent years. Yes, I have enjoyed the white beaches and transparent seas. Yes, I have lived the Balkan dream having breakfast boreks Delicious for only 50 cents. I’ve also seen little things that don’t appear on Tiktok and Instagram, luckily. Call me a novelist if you want, but the experience is worth it not only for being a wonderful country, but also for finding gastronomic gems like the tavë kosia complete dish that has proteins and several carbohydrates. In addition, it is the national and most symbolic dish of Albania.
It is not very common around here to use yogurt as a star ingredient, but in this Balkan country they have found an interesting function for it: it cuts a little of all the fat that the dish has and is a good contrast for the lamb meat. Another different element is the rouxa mixture of flour toasted in butter. In this case, also with a little yogurt and eggs that, together, have the texture of bechamel and are placed on top of the lamb and rice in a clay pot to gratin. If we have to look for first cousins, we can say that it is a bit of a salty soufflé or the mythical crusted rice from Elche. I suggest a good fresh and citrus salad to accompany and reduce the forcefulness.
Time: 120 minutes
Difficulty: Media, the ups and downs of removing and putting things on the fire
Ingredients
For 4 people
- 1 kg lamb shoulder
- 50g butter
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 60 g long grain rice
- 50 g wheat flour
- 500 ml of natural yogurt
- 4 eggs
- Nutmeg
- Black pepper
- Salt
Instructions
Buy the lamb chopped or cut into large pieces. Heat the olive oil and half the butter in a saucepan over high heat and brown the lamb.
Add the garlic, oregano and 200 milliliters of water. Simmer, covered, for about 45 to 60 minutes until the lamb is tender.
Add the rice, salt and pepper and cook for three minutes. Transfer to a clay pot or other baking dish without the rice being done.
Melt the remaining butter in a frying pan. Add the flour without stopping stirring, for two minutes until it is toasted.
Remove from heat. Add the yogurt and mix well. Put the mixture back on the heat and cook it for a couple of minutes over low heat.
Remove, add the eggs one by one, beating them into the mixture and season with salt and pepper.
Pour the sauce over the lamb and rice casserole. Grate fresh nutmeg on top and bake for 40 to 45 minutes, at 180 degrees, until golden.
Remove from the oven and let rest for 10 minutes before serving.
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