This recipe in Albanian is called Tave Kosi, Tave Elbasani or in English Lamb Yogurt Sauce. There are two ways of make it depending on where you live and what kind of meat you use. I am trying to publish this old authentic recipe mostly for Albanians that live in America or other countries, so they can enjoy their authentic cuisine. Albanian cooking is influenced a lot from years under Ottoman occupation. Lamb or veal meats are widely used in my country in many different recipes. Here is the way my mom made it. I will try to preserve her way of making it.
Lamb with Yogurt Casserole (Tavë Kosi)
Yogurt Sauce with Cucumber and Dill (Tarator)
Yogurt Sauce with Cucumber and Dill (Tarator) is a refreshing side dish or appetizer which is very popular in Albania during the summer time. Each Balkan country has different way of making it with almost the same ingredients. In Albania is called Tarator, in Greece the name is Tzatziki and Cacik in Turkey. This recipe is smooth, refreshing and if you love yogurt as I do you are up for something very Mediterranean.
Homemade Yogurt (Kos Shtëpie)
As a child, I saw my mom covering container or saucepan of milk with clean towels and blanket and telling me not to touch it. The importance of not opening the blanket covering during the fermentation is that you will stop the process of making yogurt. This is an old recipe and the method is the same as when my mom used to make it. It does not require too much active time to make it.
Yogurt is a product with very high nutritional properties such as protein, calcium, vitamin B6, B12 and riboflavin. Yogurt is made by bacterial fermentation of milk. The bacteria used to make yogurt is known as yogurt cultures. Cow’s milk is the most commonly used to make yogurt. The word yogurt is derived from the Turkish language and it means to be curdled or coagulated; to thicken.