Cooking Albania: Tavë Kosi

I’m not a food blogger. I like to eat, and I’m good at that, but writing about eating is a whole different skill set. A skill set I have not worked very hard at developing. And don’t get me started on food photography. I’m not even a beginner at beginning to learn that…

Also, food blogs often irritate me (that’s a whole other post), and kill my motivation to write. So, I’m way behind on a very fun and worthwhile side of this project.  I’d love to say that I’ve turned some kind of corner, but who knows…the proof is in the blog posts, right? Onward and upwards.

Albania! You have REALLY GOOD food!

For those of you who haven’t been introduced, please meet your new favorite comfort food: Tavë Kosi. Simple, but rich, it has all the flavors you want during the colder months. I’ve been making this on the regular for quite some time now and it’s a favorite in my house; I was notified recently that after Peasant’s Cabbage and Bacon from Poland, this is my spouse’s top pick from this blog adventure.

Tavë kosi

Adapted from a recipe at BBC Food

Ingredients

  • 5 tbsp butter
  • 1 tbsp olive oil
  • 2lb boned lamb shoulder, cut into 2in cubes ( I use beef, actually. Don’t tell anyone)
  • 4 garlic cloves, grated
  • 1 tsp dried oregano
  • 4.5 tbsp long-grain rice, rinsed
  • 3.5 tbsp plain flour
  • 2.5 cups Greek-style yogurt
  • 4 eggs, beaten ( I used 5 this time. Why not?)
  • freshly grated nutmeg, to finish
  • salt and freshly ground black pepper

 

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