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Tavė Kosi
(Baked Lamb and Yogurt)
1-1/2 lbs lamb
4 tablespoons butter (1/2 stick)
2 tablespoons rice
Salt, pepper
For Yogurt sauce:
1
tablespoon flour
4 tablespoons butter (1/2 stick)
2 lbs. yogurt
5 eggs
Salt, pepper
Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half
the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from
the oven and leave it aside while you prepare the yogurt sauce:
Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained,
and finally stir in the flour. Put the sauce mixture in the baking pan; stir it with the meat pieces and bake at 375 degrees
F for about 45 minutes. Serve hot.
Jani me Fasul
(Bean Jahni Soup)
2 cups of dry white beans
1/2 cup chopped onion
1/2 cup olive oil
2 tablespoons
tomato sauce
1 tablespoon chopped parsley
1 tablespoon chopped mint
salt, chili powder
Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in
a covered stock pot in 3 cups hot water. Saute onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from
the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed,
then pour everything into the pot. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in
a pressure cooker. This should produce a thick juice, covering beans by an inch. Serve hot.
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