Tavë Elbasani — roasted lamb with a yogurt and egg sauce

Tavë Elbasani (known in Turkey as Elbasan tava) is one of the oldest and most beloved dishes of Albanian cuisine, originating from the city of Elbasan. It is similar to tavë kosi, but the meat is boiled and baked in a yogurt sauce thickened with flour and eggs, which gives the dish its creamy taste and characteristic golden crust.

Ingredients (serves 6)

• 800 g lamb on the bone, cut into medium pieces
• 1 kg thick yogurt (traditionally sheep’s yogurt)
• 4 eggs
• 3–4 tablespoons flour
• 80–100 g butter (or olive oil)
• 1 medium onion, finely chopped
• 3 garlic cloves
• 1 teaspoon dried oregano
• salt and black pepper to taste
• 500 ml water (for boiling the meat)

Preparation steps

1. In a pot of salted water, boil the pieces of lamb for about 45 minutes, until tender. Keep the cooking liquid.
2. In a wide pan, melt the butter, fry the onion until golden, add the garlic cloves and the flour; stir for 1–2 minutes so the flour fries lightly without burning.
3. Slowly pour in about 500 ml of the hot meat liquid, stirring continuously so no lumps form — until you obtain a smooth sauce.
4. In a separate bowl, whisk the yogurt with the eggs until well combined, then combine them with the flour sauce and mix well; season with salt, pepper and oregano.
5. Place the pieces of meat in a clay dish or baking tray, pour the yogurt sauce over them so they are completely covered.
6. Bake in a preheated oven at 200°C for 25–30 minutes, until the surface takes on a golden crust.
7. Let it rest for 10 minutes before serving. It is served warm, with fresh bread.

Preparation time: ~20 minutes; Cooking time: ~1 hour 15 minutes; Servings: 6.