Goat and Dates in Baked Yoğurt

Elbasan Tava

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

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 Mehmet II built a huge fortress there to keep the Albanians under control in the fifteenth century.

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.

Ingredients

    Method