Albanian Fergese from Tirane (Fergesë e Tiranës me Piperka)

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)


2 People

30 Minutes



  • 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.

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