Tavä

Tavë is a term used in Albanian cuisine to describe baked or oven-cooked dishes prepared and served in a shallow pan, typically clay or metal. The word denotes a family of casseroles rather than a single recipe. In practice, tavë can refer to any dish that is assembled and then baked, often with a base of onions, tomatoes, peppers, and olive oil, and with a protein such as lamb, beef, chicken, or fish.

The word tavë derives from the Turkish tava, meaning a shallow pan or baking dish, and spread through Albanian, Greek, and other Balkan cuisines. In these regions the name has become a generic label for baked dishes rather than a specific recipe.

Typical tavë involves sautéing aromatics, adding liquids like tomato sauce or stock, layering ingredients if desired, and baking until tender. Some variants feature potatoes layered with meat or fish, and herbs such as parsley or dill are common finishing touches.

Tavë me mish (meat tavë), tavë peshku (fish tavë), tavë me patate (potato tavë), and tavë me perime (vegetable tavë) are widely encountered, though regional and family variations abound.

Dishes of this kind are commonly prepared for family meals and festive occasions, served hot with bread or yogurt, and reflect local produce and culinary influences.