Fergese is one of Albania’s national dishes and what I love most about it is that it can be widely adopted. I have come to know that there seem to be two versions of the dish – Albanian Fergese from Tirane (Fergesë e Tiranës me piperka) Made with Peppers and Fergese me melçi (made with Liver).
Fergesë e Tiranës me piperka is a vegetarian dish that is more often served as a side whereas Fergese me melçi (or Tave Dheu as we call it in the north) is the main meal.
This is a great recipe that allows me to get out my clay dishes and bake the same way you would back in Albania.
I have added a Tave Dheu recipe, but for now, enjoy this dish as it is becoming one of our favorites!
Albanian Fergese from Tirane (Fergesë e Tiranës me Piperka)
- 6 Roasted Red Bell Peppers (Diced)
- 1 Large Onion (Diced)
- 400g Diced Tomatoes (Fresh or Tinned)
- 150g Feta Cheese (Crumbled)
- 2 Tbsp Butter
- 2 Tbsp Flour
- 2 Tbsp Basil
- 4 Tbsp Greek / Live Yogurt
- 1 Tsp Chilie Flakes
- Olive Oil
- Salt and pepper
Sweat the onion in a small drop of olive oil until softened – about 3 minutes, then remove and set aside.
Add the red bell peppers, tomatoes and basil and simmer on a medium to high heat for 10 minutes – the mixture should have thickened with little liquid remaining.
Mix in the onion and set aside to cool.
In a separate small saucepan melt the butter. Mix in the flour to form a roux.
Crumble in the feta while stirring quickly. Once all has melted, you should have a thick texture – add the yogurt and then mix it into the pepper and tomatoes mixture.
Season with the Chilli flakes, salt, and pepper.
Split into 2 dishes and cook on 180 degrees for 30 minutes.
Leave to cool slightly before serving – best served with crusty bread.
This recipe is best cooked in clay dishes, 15cm by 5cm deep. It gives it a natural authentic taste and looks good too!
You can add chicken liver to this Albanian fergese dish, you will need 400g – 500g, diced and browned. Mix it into the final mixture before separating it into bowls and put it in the oven.