Tavë Kosi is Albania's national dish and one of the most beloved comfort foods in Albanian cuisine. This unique baked dish combines tender lamb meat and rice with a rich, creamy custard topping made from eggs and yogurt. When baked, the custard sets into a golden, soufflé-like crust while remaining deliciously creamy underneath.

The dish originated in the city of Elbasan in central Albania, where it was traditionally prepared by local shepherds using fresh lamb meat and yogurt from their herds. The name "Tavë" refers to the earthenware dish it's traditionally baked in, while "Kosi" means yogurt in Albanian. Today, it remains a staple at family gatherings and special occasions throughout Albania.

Making authentic Tavë Kosi requires attention to detail and quality ingredients. The lamb should be well-seasoned and pre-cooked until tender. The custard topping, which gives this dish its distinctive character, must achieve the perfect consistency - not too thick or too runny. The key to success lies in properly combining the yogurt with eggs and flour, and ensuring the baking temperature is just right to achieve that characteristic golden-brown top.

While lamb is traditional, some modern variations use chicken or veal instead. The rice quantity can be adjusted according to preference, and some cooks add extra herbs like dill or mint for additional flavor. Some regions in Albania also include a layer of crumbled feta cheese for extra richness.

In Albanian homes, Tavë Kosi is typically served as a main course for lunch, the main meal of the day. It's often accompanied by a simple green salad and crusty bread to soak up the creamy sauce. The dish is hearty enough to stand alone and is usually served warm, though some enjoy it at room temperature.

From a nutritional standpoint, Tavë Kosi is a protein-rich dish thanks to the lamb, eggs, and yogurt. A typical serving contains approximately 400-500 calories. The yogurt provides beneficial probiotics and calcium, while the lamb offers important nutrients like iron and B vitamins. However, due to its high dairy content, it may not be suitable for those who are lactose intolerant. The dish is naturally gluten-free if corn flour is used instead of wheat flour in the custard.