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!