{"id":56061,"date":"2025-09-08T11:47:37","date_gmt":"2025-09-08T10:47:37","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=56061"},"modified":"2026-03-30T12:15:08","modified_gmt":"2026-03-30T11:15:08","slug":"black-garlic-tave-kosi","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-tave-kosi\/","title":{"rendered":"Black Garlic Tav\u00eb Kosi"},"content":{"rendered":"\t\t

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Black Garlic Tav\u00eb Kosi\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Tav\u00eb Kosi is the national dish of Albania\u00a0<\/span><\/strong><\/p>
Lamb and rice baked beneath a layer of creamy, tangy yoghurt custard. Black Garlic adds a deep and more intense savoury flavour to the meltingly tender lamb. T\u2019boft\u00eb mire!\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"\"$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>35 mins | Cook: <\/b>1 – 1.5 hours simmering + 40 mins baking | Serves:<\/b> 4<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
1kg lamb leg or shoulder \u2013 cut into cubes<\/li>
60g butter<\/li>
2 tbsp olive oil<\/li>
2 tbsp Black Garlic Paste<\/strong><\/a><\/span><\/li>
4 cloves white garlic \u2013 crushed<\/li>
1 \u00bd tsp dried oregano<\/li>
1 tsp Black Garlic Sea Salt<\/strong><\/a><\/span> or salt<\/li>
\u00bd tsp freshly ground black pepper<\/li>
250ml water<\/li>
Salt and freshly ground black pepper<\/li>
60g long grain rice \u2013 soaked for 1 hour and rinsed<\/li>
Salt and freshly ground black pepper<\/li>
50g plain flour<\/li>
500ml Greek-style full fat natural yoghurt<\/li>
Pinch of ground nutmeg<\/li>
Salt and freshly ground black pepper<\/li>
4 large eggs \u2013 beaten\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t
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Method<\/span><\/p>
Start by preparing the lamb \u2013 melt 30g of the butter with the olive oil in a large frying pan. Fry the lamb in batches over a high heat until brown. Transfer the browned lamb into a large saucepan fitted with a lid.<\/li>
Add the Black Garlic Paste, crushed white garlic, dried oregano, salt, pepper and 250ml water.<\/li>
Bring to a simmer then cook, covered with a lid, over a low heat for 1 – 1 \u00bd hours or until the lamb is tender. Season to taste.<\/li>
Drain the lamb but reserve the cooking liquid. Stir in the rice.<\/li>
Transfer to an ovenproof dish casserole dish. Add 200ml of the reserved cooking liquid and stir well.<\/li>
Preheat the oven to 180C\/160Cfan\/Gas4.<\/li>
Melt the remaining 30g butter in a saucepan set over a medium heat. Add the flour and cook for 1 minute. Remove the saucepan from the heat. Add the yoghurt and a pinch of ground nutmeg, stir to combine. Return the saucepan to the heat and cook gently for 2 minutes.<\/li>
Remove the yoghurt from the heat to cool down a little. Taste for seasoning. Stir in the beaten eggs until well combined.<\/li>
Pour the yoghurt mixture over the lamb and rice mixture in the casserole dish. Smooth the surface.<\/li>
Bake in the oven for 40 minutes until the yoghurt topping is golden brown.<\/li>
Remove the casserole dish from the oven and allow to sit for 5 minutes before serving.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Featured Products:<\/p>
Black Garlic Paste<\/strong><\/a><\/span><\/li>
Black Garlic Sea Salt<\/strong><\/a><\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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