Along with cubed and deep-fried spiced liver, this goat stew is one of two famous Albanian dishes that influenced the cuisine of Anatolia. It is named after the city of Elbasan, which means ‘crushing fist’, presumably because
Strangely, you’d have a hard time finding either this dish or the fried liver in modern Albania, where waiters are inclined to say ‘They do that in Turkey—we don’t do it any more’. It’s their loss. If you can’t find goat, use lamb.
Place the yoğurt on a sheet of muslin (cheesecloth) and tie up the corners. Hang the muslin over a pot overnight to allow the yoğurt to thicken.
Quarter the French shallots. Finely chop the garlic. Remove any fat from the goat shoulder and cut the meat into
Gently warm the stock in a saucepan to about 35°C (95°F). Put the egg yolks in a bowl. Sift in the flour and whisk. Add the flour mixture to the yoğurt. Stir in the beef stock. Warm the yoğurt mixture over low heat, constantly whisking, but remove it from heat as soon as you see bubbles forming (you do not want it to boil). Pour the mixture over the meat and add the paprika. Place the casserole dish in the oven and
Serve in the casserole dish at the table with a mixed cress salad, for people to help themselves.
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