A recipe from my #1 Amazon bestseller The Great Mediterranean Comfort Food Tour
“Karen McCann’s book is the perfect homage to two of the greatest things in life – food and travel.”
George Mahood, author of Free Country
TAVË KOSI, BAKED LAMB IN YOGURT SAUCE
Perhaps the most stunning surprise in Kosovo was the fabulous food. Blogger Jackie Nourse wrote, “Looking back at my 9-month trip around the world, I can honestly say that besides Italy (obviously), Kosovo cuisine was my favorite.” Why is this little corner of the world so blessed? As one cab driver explained, “This is where the Mediterranean meets the Orient.” It’s a match made in foodie heaven.
Our first taste of this extraordinary gastronomy was the Albanian classic tavë kosi, baked lamb in yogurt sauce, ordered at the wonderfully atmospheric Liburnia restaurant. The lamb fell apart under my fork and melted in my mouth, perfectly complemented by the hot, creamy yogurt sauce and a crisp salad. Complimentary glasses of rakia (fruit brandy) appeared on the table.
I wasn't able to obtain the recipe from the cook at Liburnia (who was way too busy to be interviewed) but here is a video showing just how to make this delightful dish. Ju bëftë mirë (bon appetit)!
For more see my post Our Luggage-Free Detour to Kosovo and watch the video below.
In US measurements
1 lb 1¾ oz lamb meat
33¾ fl oz water
1 tbsp plus ½ tsp salt (Divided)
2 lb 3¼ oz yogurt
16¾ fl oz lamb broth plus 6 tbsp broth (divided)
3 tbsp rice
2 tbsp butter (divided)
400 degrees Fahrenheit