For historical reasons, the cuisine of Kosovo has been developed consisting of dishes from various regional influences such as: Albanian, Serbian, Turkish, Greek and Italian. The Kosovan cuisine includes various meat dishes and pastries. In this edition, we are presenting Elbasan Tava and Bakllasarma.
Elbasan Tava is a traditionalcasserole dish with lamb and yogurt. As the name suggests its origin is from the city of Elbasan in Middle Albania.
1-2 kg lamb, 6 eggs, 1l yogurt, 4 spoons of corn flour - 200 gr., Butter - 1 little onion 3-5, cloves of garlic, salt and pepper, Preparation.
Lamb meat is cut in pieces and cooked with the onion and some salt. In the casserole the eggs are beaten together with corn flour, yogurt and garlic. Three glasses of water from the cooked lamb are added to the mixture and the casserole is put in the preheated oven. Half an hour after, when the mass in the casserole is thickened the lamb pieces are added and the casserole comes into the oven again for an hour.
A salty pie with yoghurt and garlic covering.
- 1kg flour, 500 ml water, 1 + 1 spoon salt, 1dl vegetable oil, 150 gr butter, 1l yogurt, 2 garlic cloves.
The pie dough consisting of water, 1 spoon of salt and flour is cut into 18 pieces. The dough pieces are rolled and flattened and each three of them are placed on top of each other, sparkled with a tablespoon of oil. The six patties are flattened further to the size of the baking pan. The patties are sparkled with 2 tablespoons of oil and are rolled in circle and put in the pan. The pie has to be left to bake for 50 min in 200 C. Add to the natural yoghurt a tablespoon of salt and 1-2 garlic cloves. The salted youghurt is put on top of the freshly baked pie, which is put in the oven for another 10 minutes.