Tavë Elbasani

Name: Tavë Elbasani
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Albanian
Ingredients: 800g lamb shoulder, cut into medium pieces; 500g full-fat plain yogurt; 4 egg yolks; 2 tablespoons all-purpose flour; 3 tablespoons butter; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and black pepper to taste; Fresh dill for garnish

Tavë Elbasani (TAH-vuh ehl-bah-SAH-nee)

Elbasan Lamb and Yogurt Bake

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 450 kcal

Tender pieces of lamb baked in a rich, custardy yogurt and egg sauce until golden and set. This elegant dish from the city of Elbasan is a refined cousin of tavë kosi, showcasing the Albanian mastery of yogurt-based baking.

Nutrition & Info

Protein 35.0g

Carbs 10.0g

Fat 30.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

clay baking dish or oven-safe skillet saucepan whisk

Presentation Guide

Vessel: clay baking dish

Garnishes: fresh dill, paprika dusting

Accompaniments: rice, bread

Ingredients

800g lamb shoulder, cut into medium pieces
500g full-fat plain yogurt
4 egg yolks
2 tablespoons all-purpose flour
3 tablespoons butter
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh dill for garnish

Instructions

1
Season the lamb pieces with salt, pepper, and oregano. Melt 2 tablespoons of butter in a heavy skillet over medium-high heat and sear the lamb on all sides for 8-10 minutes until well browned. Transfer to a clay baking dish or oven-safe dish.
2
In the same skillet, add the remaining butter and minced garlic. Cook for 30 seconds, then pour in 1 cup of water to deglaze the pan. Simmer for 2 minutes, scraping up the browned bits, then pour this liquid over the lamb.
3
Cover the baking dish with foil and bake at 180°C (355°F) for 40 minutes until the lamb is tender and nearly falling apart. Remove from oven and drain off most of the cooking liquid, reserving it.
4
In a bowl, whisk together the yogurt, egg yolks, and flour until completely smooth with no lumps. Gradually whisk in 1/2 cup of the reserved warm cooking liquid to temper the mixture and prevent curdling.
5
Pour the yogurt-egg mixture evenly over the lamb pieces in the baking dish, making sure all the meat is covered. The sauce should come about three-quarters up the sides of the lamb.
6
Return to the oven at 190°C (375°F) and bake uncovered for 20-25 minutes until the yogurt custard is set and the top has developed an appealing golden-brown color with some darker spots.
7
Remove from the oven and let rest for 5-10 minutes before serving. The custard will continue to set as it cools slightly. Garnish with fresh dill and serve directly from the baking dish with rice or bread on the side.

💡

Did You Know?

The city of Elbasan hosts an annual summer festival called Dita e Verës where tavë Elbasani is the star dish, served in enormous clay pots that can feed dozens of people. The festival has been celebrated since pagan times.

Chef's Notes

Equipment Tips

clay baking dish or oven-safe skillet
saucepan
whisk

Garnishing

fresh dill, paprika dusting

Accompaniments

rice, bread

The Story Behind Tavë Elbasani

Tavë Elbasani is the signature dish of Elbasan, one of Albania's oldest and most culturally significant cities. The dish differs from the better-known tavë kosi by using a richer, more custard-like yogurt sauce with additional egg yolks.

The dish reflects Elbasan's historical prosperity as a trading city on the Via Egnatia, where refined cooking techniques from both East and West influenced local cuisine.

Today tavë Elbasani is a point of civic pride for the city's residents, who fiercely debate whether their version or Tirana's tavë kosi is the superior Albanian yogurt-lamb dish.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Ottoman era

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