Alternative names | Elbasan tava, Tavë Elbasani, Tava e Elbasanit |
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Course | Main |
Place of origin | Albania |
Associated cuisine | Albanian |
Serving temperature | Warm |
Main ingredients | Lamb, yogurt with eggs (substituting soured milk), wheat flour, butter. |
Ingredients generally used | Rice |
Variations | Tavë kosi with chicken, Elbasan tava with Béchamel sauce |
Tavë kosi (" soured milk casserole") is a national dish in Albania. It is a dish of lamb (occasionally chicken, then called tavë kosi me mish pule) and rice baked with a mixture of yogurt and eggs (replacing the original soured milk) added to a roux ( wheat flour and butter). [1] It is typically seasoned with salt, pepper, garlic and oregano. [2] The dish is also popular in Greece, North Macedonia, Kosovo and Turkey, where it is known as Elbasan tava ( Albanian: Tavë Elbasani or Tava e Elbasanit), named after the Albanian city of Elbasan.
Alternative names | Elbasan tava, Tavë Elbasani, Tava e Elbasanit |
---|---|
Course | Main |
Place of origin | Albania |
Associated cuisine | Albanian |
Serving temperature | Warm |
Main ingredients | Lamb, yogurt with eggs (substituting soured milk), wheat flour, butter. |
Ingredients generally used | Rice |
Variations | Tavë kosi with chicken, Elbasan tava with Béchamel sauce |
Tavë kosi (" soured milk casserole") is a national dish in Albania. It is a dish of lamb (occasionally chicken, then called tavë kosi me mish pule) and rice baked with a mixture of yogurt and eggs (replacing the original soured milk) added to a roux ( wheat flour and butter). [1] It is typically seasoned with salt, pepper, garlic and oregano. [2] The dish is also popular in Greece, North Macedonia, Kosovo and Turkey, where it is known as Elbasan tava ( Albanian: Tavë Elbasani or Tava e Elbasanit), named after the Albanian city of Elbasan.