ALBANIA: Instant Pot Lamb, Rice, and Yogurt Gratin (Tavë Kosi) with Quick Pickled Stuffed Eggplant (Turshi me Patëllxhane)

Oh my, was this good! Tavë kosi is a gratin of slow simmered lamb shoulder and rice, topped and baked with a yogurt and egg mixture. It is rich, as the rice soaks up the lamb fat, but the tang of the yogurt balances it beautifully. While the authentic version calls for simmering the lamb and rice for more than an hour, I sped it up with an Instant Pot. If you do not have one, you can make this on the stove in a Dutch oven or lidded sauté pan, using the timing found in this recipe. Many recipes call for making a roux for the yogurt sauce, but US Greek yogurt is thick enough that the flour, butter, and extra steps needed to do so are not needed. (Not a shortcut I invented, but something I saw written a few places.) Despite minimal ingredients and a shortened — albeit still longer than my 45-minute pledge — cook time, the dish tastes like something that took hours.

Tavë kosi typically is served with bread, pickled veggies, and a bright salad. I was intrigued by this Albanian pickled eggplant recipe, which was simple and delicious.. An gratifying combo and perfect early fall dinner!

Instant Pot Lamb, Rice, and Yogurt Gratin (Tavë Kosi)

1½ lbs boneless lamb shoulder

1 tablespoon butter

1 tablespoon olive oil

2 garlic cloves

1½ teaspoons dried oregano

½ cup basmati or other long grained rice

1½ cups full fat Greek yogurt

3 large eggs

A pinch of grated nutmeg, ideally freshly grated

Salt and pepper, to taste

1. Cut the lamb into large cubes, ~2-3 inches. Generously salt and pepper on all sides.

2. Turn your Instant Pot to Sauté mode and add in the oil and butter. Brown the lamb turning, until a golden crust starts to form on some of the surfaces.

3. Turn off Sauté and pour in ½ cup of water. Use a wooden spoon to vigorously scrape up any brown bits from the bottom of the pot. Cover and cook the lamb for 20 minutes on High Pressure followed by 10 minutes of natural release. While lamb is cooking, mince the garlic and preheat the oven to 400° F.. After the 10 minutes of natural release, pen the lid. Stir in the rice, minced garlic, and oregano. Check the liquid level, adding somewhere between 2 tablespoons and ¼ cup of water, so the water is about 1 inch above the level of the rice. Cook 3 minutes on High Pressure, again followed by 10 minutes of natural release. Do NOT use the Rice function, as the hot liquid already in the Instant Pot will throw off that cycle's sensors and timing.

4. After the 10 minutes release, taste for seasoning. (I added ~½ teaspoon salt and ¼ teaspoon pepper.) Pour the mixture into a 2-3 quart gratin pan.

5. In a medium bowl, vigorously whisk the yogurt with the eggs and a pinch of salt and pepper, until smooth and lump free. Pour over the rice and lamb mixture and spread to smooth. Sprinkle with nutmeg.

6. Bake 35-40 minutes, until top is golden brown, cracked, and slightly puffed. Serve warm.

Pickled Stuffed Eggplant (Turshi me Patëllxhane)

4 Italian eggplant (these are much smaller than standard, globe eggplant, and needed for this recipe

2 cloves garlic

1 cup apple cider vinegar

1/3 cup + 1 teaspoon kosher salt

1 bunch of parsley

1 red pepper

1 red long hot pepper

2 bay leaves

1 tablespoon pickling spices

1 tablespoon olive oil

1. Bring a large pot (just large enough to hold all of the eggplant) of water to a boil over high heat.

2. Gently wash all your vegetables. Carefully slice one side of your eggplant to both help cooking and to make the pocket to stuff them later. Cook your eggplants in boiling water for 15 minutes.

3. While your eggplants cook, slice the garlic cloves into 4-5 long slices each. Put 3 cups of water, the vinegar, 1/3 cup kosher salt, and the garlic slices into a small saucepan. Bring to a boil over high heat, then reduce to a simmer.

4. Seed and stem both types of red pepper and roughly chop them with the parsley. Mix in the teaspoon of salt.

5. Remove your eggplants from the boiling water after 15 minutes, and set aside to cool. Once the eggplants have cooled just enough to handle, stuff them, filling with a few spoonfuls of the parsley and pepper mix.

6. Place the bay leaves and pickling spices at the bottom of a casserole or gratin dish just large enough to hold the eggplants in a single layer, but ideally as deep or deeper then the eggplant. Place the stuffed eggplants in a single layer on top of the spices. Pour in the the water-vinegar-salt mixture overtop trying to cover completely if the pan is deep enough. Drizzle with olive oil.

7. Leave pickles to come to room temperature. Let them pickle for 30 minutes. At that point either eat or place in the fridge for up to 3 days.

#lambandrice #instantpot #tavëkosi #pickledeggplant #turshimepatëllxhane #albania

• 

• 

FUN FACTS:

• In 1967, Albanian's then-communist government banned all religion, making Albania the first officially atheist country in the world

• During the strict communist dictatorship of Enver Hoxha (who ruled Albania from 1941 to 1985), the regime banned almost all Western media, art, and television. However, Hoxha made one legendary exception: the slapstick comedies of British actor Norman Wisdom.

• The Albanian language, Shqip, has no close linguistic relatives. Linguists consider it the sole surviving descendant of ancient Paleo-Balkan languages that have long been extinct.