Turkish cuisine · Meat & Kebab

Elbasan Tava

Pieces of lamb baked under a yogurt-egg mixture into a golden-brown, creamy topping.

Ingredients · for 4 servings

• 800 g lamb shoulder
• 1 onion
• 2 bay leaves
• 600 g yogurt (10%)
• 3 eggs
• 3 tbsp flour
• 50 g butter
• 100 ml lamb broth from cooking
• 1 tsp paprika
• Salt, pepper

Instructions

1. Cut the lamb shoulder into bite-sized pieces, barely cover with water along with the quartered onion, bay leaves and salt, and simmer gently for 50–60 min. until the meat is tender; remove the meat and measure out 100 ml of the broth.
2. Melt the butter in a pan, sear the drained meat in it for 4–5 min. on all sides until it has golden-brown edges, and transfer to a baking dish.
3. Preheat the oven to 190 °C; whisk the yogurt with the eggs, flour and salt until smooth, with no flour lumps left.
4. Slowly stir the measured, lukewarm lamb broth into the yogurt mixture – this keeps the sauce light later instead of set like a casserole.
5. Pour the mixture evenly over the meat, shake gently so it runs into every gap, and sprinkle with paprika and pepper.
6. Bake for 35–40 min. until the surface is mottled golden brown and only barely wobbles in the center; let rest for 10 min. and serve by the spoonful.