Tavë Elbasani
Lamb with rice under a yoghurt sauce, baked in an earthenware dish to a browned crust.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rub the lamb with salt, pepper, garlic and oregano and roast it at 190 °C for forty minutes.
Parboil the rice for seven minutes and drain it.
Melt the butter, stir in the flour and cook it two minutes, to a nutty smell.
Whisk the yoghurt with the eggs and salt until completely smooth and add the flour mixture.
Spread the rice in an even layer in an earthenware dish and lay the meat and its juices on top.
Pour the yoghurt mixture over so it covers everything by a finger's depth.
Bake at 180 °C for fifty minutes, until the top browns and the middle still trembles slightly.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: fugzu · CC BY 2.0