Ensalada de Nopales

Prep time: 20 minutes

Cook time: 50 minutes

Total time: 1 hour 10 minutes

Servings: 6 servings

Country of Origin: Albania

Description

A cherished Albanian comfort dish featuring tender baked lamb and rice submerged in a rich, garlicky yogurt and egg custard that bakes into a souffle-like top layer.

Presentation & How It's Eaten

Served hot straight from the baking dish or casserole, typically accompanied by crusty bread and a fresh cucumber-tomato salad.

Ingredients

• 2 lbs lamb shoulder, cut into bite-sized chunks

• 4 tbsp unsalted butter

• 2 tbsp olive oil

• 1/2 cup uncooked long-grain white rice

• 4 cups plain whole-milk Greek yogurt

• 4 large eggs

• 2 tbsp all-purpose flour

• 3 cloves garlic, minced

• Salt and black pepper, to taste

Step-by-Step Directions

1. Sear Lamb: In an oven-safe skillet, heat oil and 2 tbsp butter over medium-high heat. Season lamb with salt and pepper, then sear until browned on all sides (about 8–10 minutes). Remove lamb and set aside.

2. Par-cook Rice: Add remaining butter to the same pan, stir in the rice for 1–2 minutes, then add 1 cup of water. Simmer until water is absorbed and rice is half-cooked.

3. Whisk Custard: In a large mixing bowl, whisk together Greek yogurt, eggs, flour, minced garlic, and a pinch of salt until completely smooth.

4. Combine: Transfer rice and lamb into a deep baking dish. Pour the yogurt custard evenly over the meat and rice.

5. Bake: Bake at 375°F (190°C) for 35–40 minutes until the top is golden-brown and the custard is set.

Optional

• Herb Freshness: Sprinkle chopped fresh mint or parsley over the top before serving.

Cooking Tips

• Prevent Curdling: Ensure yogurt and eggs are at room temperature before whisking to achieve a silky custard base.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~480 kcal

• Total Fat: 30g

• Saturated Fat: 14g

• Cholesterol: 210mg

• Sodium: 340mg

• Total Carbohydrates: 16g

• Dietary Fiber: 1g

• Sugars: 6g

• Protein: 36g