Tave Kosi

Tave kosi is lamb and rice baked in a clay dish under a topping of yoghurt beaten with eggs, flour and butter, which sets in the oven into a soft savoury custard that browns on top, seasoned with oregano and sometimes garlic. It is associated with Elbasan, where it is called tave Elbasani, and it is the dish most often named when Albanians are asked what their national food is. It is served hot in the dish it was baked in, usually as a main course with bread and a salad, and there are variations using offal or chicken. The combination of lamb and set yoghurt is unfamiliar to many visitors and is the thing that either wins them over or does not.

What you'll find

• Yoghurt and egg set as a custard - the topping that defines the dish.
• Baked and served in clay - the tave the dish is named for.
• Lamb and rice beneath - the base under the custard.
• The Elbasan association - the town the recipe is credited to.

When to go

Year round; it is an everyday restaurant dish rather than seasonal. One hour. Lunch or dinner. Elbasan restaurants are where to try the version the dish is named after.

What to expect

The texture is unusual and the combination of lamb and set yoghurt does not suit everyone. Portions are large and heavy. Quality varies a great deal between restaurants and the tourist versions on the coast are often poor.

Nearby

Elbasan is the home of the dish; it is served across the country.