Tavë Prizreni
The tavë of Prizren: veal or lamb baked in a clay dish with okra, tomatoes and peppers in a sauce thickened with flour — named for Kosovo's most beautiful city. Ingredients: veal or lamb, okra, tomatoes, peppers, onions, garlic, flour, butter, paprika, parsley.
What it is
The tavë of Prizren: veal or lamb baked in a clay dish with okra, tomatoes and peppers in a sauce thickened with flour — named for Kosovo's most beautiful city. Ingredients: veal or lamb, okra, tomatoes, peppers, onions, garlic, flour, butter, paprika, parsley. Recipe: 1) Brown the meat; soften onions and peppers. 2) Add tomatoes and a flour thickening. 3) Add okra (kept whole to hold its texture). 4) Bake in the tavë until the sauce turns glossy. Serve: with bread and pickles in Prizren's old town restaurants. Flavor: rich, tangy, gently spiced. History: tavë dishes span Albania and Kosovo from Ottoman casserole cookery; Prizren's version, with okra, is the city's signature order. See also: Flija, Kadaif (Kosovo).
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Questions we ask to fine-tune the help
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