I’m not a Food blogger. I like to eat, and I’m good at that, but writing about eating is a whole different skill set. A skill set I have not worked very hard at developing. And don’t get me started on food photography. I’m not even a beginner at beginning to learn that…
Also, food blogs often irritate me (that’s a whole other post), and kill my motivation to write. So, I’m way behind on a very fun and worthwhile side of this project. I’d love to say that I’ve turned some kind of corner, but who knows…the proof is in the blog posts, right? Onward and upwards.
Albania! You have REALLY GOOD food!
For those of you who haven’t been introduced, please meet your new favorite comfort food: Tavë Kosi. Simple, but rich, it has all the flavors you want during the colder months. I’ve been making this on the regular for quite some time now and it’s a favorite in my house; I was notified recently that after Peasant’s Cabbage and Bacon from Poland, this is my spouse’s top pick from this blog adventure.
Tavë kosi
Adapted from a recipe at BBC Food
Ingredients
- 5 tbsp butter
- 1 tbsp olive oil
- 2lb boned lamb shoulder, cut into 2in cubes ( I use beef, actually. Don’t tell anyone)
- 4 garlic cloves, grated
- 1 tsp dried oregano
- 4.5 tbsp long-grain rice, rinsed
- 3.5 tbsp plain flour
- 2.5 cups Greek-style yogurt
- 4 eggs, beaten ( I used 5 this time. Why not?)
- freshly grated nutmeg, to finish
- salt and freshly ground black pepper
Directions
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Preheat the oven to 350F.
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Heat 4.5 tbsp of the butter and the olive oil in a large lidded pan over a high heat. Brown the meat in batches, seasoning lightly with salt and pepper.
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Return all the meat to the pan. Add the garlic, oregano and 3/4 cup of water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender.
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Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish.
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Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yogurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper.
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Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown.
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Remove from the oven and allow to sit for 5 minutes before serving. I serve it along with a simple salad with cucumbers and a light lemon vinaigrette.
This post first appeared on The Global Reader – Reading (and Eating) My Way, please read the originial post: here
