Tavë kosi
In the article presented below, the topic of Tavë kosi will be addressed from different perspectives and approaches. Its origins, its evolution over time and its importance today will be analyzed. In addition, its implications in various areas will be delved into, from the social to the scientific, including the cultural and economic aspects. We will seek to offer a comprehensive and global vision of Tavë kosi, so that the reader can understand its relevance and influence in today's world. Through a multidisciplinary approach, we aim to delve into the different aspects that define Tavë kosi, providing detailed and updated information on this broad and diverse topic.
 | |
| 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). It is typically seasoned with salt, pepper, garlic and oregano. 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.
See also
References
- ^ "Albanian baked lamb with rice (Tavë kosi)". BBC Food.
- ^ "Albanian Tavë Kosi | Albanian Tavë Elbasani". My Albanian Food. 2017-02-12. Retrieved 2023-10-11.
 | This Albanian cuisine–related article is a stub. You can help Wikipedia by expanding it. |