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



  • 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



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



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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