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Tave Kosi

ingredienti

1 cosciotto d'agnello 1 kg di yoghurt (se si trova preferibilmente quello di pecora) 6 uova 2 cucchiai di farina i cucchiaio di riso 50 gr di burro pepe nero appena macinato q.b.

Lessare il cosciotto in 75 cl di acqua salata. Sbattere le uova con lo yoghurt, la farina ed il riso. Versare la preparazione in una pirofila fa forno. Aggiungere il brodo di cottura della carne, Mescolare ed unire il burro tagliato a tocchetti. Disporre il cosciotto lessato al centro della pirofila e far dorare a 200°c. per 30 minuti. Condire con sale e pepe.

Vino rosso.


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English Version



Baked Lamb with Yogurt (Tave Kosi)

Yield: 6 servings , Total Time: 1 hours



1 1/2 lbLamb leg or shoulder
Salt and pepper
3/4 cButter
2 tbRice
2 lbYogurt
5 Eggs; beaten

1 tbFlour





Cut meat into 4 serving pieces. Season with salt and pepper to taste. Dot with 1/4 cup butter and bake at 350 degrees, basting now and then with pan juices, about 40 minutes, or until well browned. Stir rice into pan juices. Remove baking pan from oven and set aside while preparing yogurt sauce. Combine yogurt with salt and pepper to taste. Stir in eggs until smooth. Set aside. Melt remaining 1/2 cup butter and add flour. Saute until smooth. Add yogurt mixture and stir until smooth. Pour yogurt sauce in baking pan, stirring it with meat pieces, and bake at 375 degrees 45 minutes. Serve hot. Yields 4 to 6 servings. Each of 6 servings: 519 calories, 444 mg sodium, 305 mg cholesterol, 44 grams fat, 8 grams carbohydrates, 23 grams protein, 0 fiber Recipe Source: Los Angeles Times - 01-13-1999 Recipe from "The Best of Albanian Cooking" by Klementina and R. John Hysa (Hippocrene Books, $22.50) Formatted for Mastercook by Lynn Thomas Tave elbasani

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