Albanian Tave Dheu (Fergese me melçi)

 

Albanian Tave Dheu is one of Albania’s national dishes and is also know as Fergese me melçi (with Liver). There is a vegetable version called Fergesë e Tiranës me Piperka which is just as tasty!

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 a big thumbs up from the family for this dish!

 

Albanian Tave Dheu (Fergese me melçi)

 

For 4 People

 

Ingredients:

  • 500g Liver (Chicken or Beef Diced)
  • 2 Cloves Garlic (Minced)
  • 5 Roasted Red Bell Peppers (Diced)
  • 6 Tomatoes (Diced)
  • 100g Feta or White Cheese
  • 200g Ricotta Cheese
  • 1 Tsp Chilli Flakes
  • 4 Tbsp Plain Flour
  • 4 bay Leaves
  • 1 Glass of Hot Water
  • Olive Oil
  • Salt and pepper

 

Directions:

Brown the liver for a few minutes in olive oil, remove from the pan and set aside for later

Add the garlic into the remaining oil and sauté for 2 minutes before adding the red peppers and tomatoes

Saute on medium heat for 5 minutes

Add the flour while stirring continuously, then add in the feta and ricotta cheese. Continue stirring for a few minutes

Add the bay leaves and water

Add the liver and season to taste with chili flakes, salt, and pepper

Leave to cook together for 5 minutes

Split the mixture into 4 clay dishes and cook on 200 degrees for 25 minutes

Serve the Albanian Tave Dheu while hot and bubbling

 

Note: 

This recipe is best cooked in clay dishes, 15cm by 5cm deep. It gives it a natural authentic taste and looks good too!

 

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