Albanian Tave Dheu

    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!


    London, England, UK
    2 people made this


    • 500g Diced Liver
    • 2 Cloves Minced Garlic
    • 5 Roasted & Diced Red Bell Peppers
    • 6 Diced Tomatoes
    • 100g Feta Cheese
    • 200g Ricotta
    • 1 Tsp Chilli Flakes
    • 40g Flour
    • 4 Bay Leafs
    • 220ml Hot Water
    • Pepper
    • Salt
    • Olive Oil


    1. Firstly, brown the liver for a few minutes in olive oil, remove from the pan and set aside for later.
    2. Add the garlic into the remaining oil and saute for 2 minutes before adding the red peppers and tomatoes then continue to saute on a medium heat for 5 minutes.
    3. Add the flour while stirring continuously, then add in the feta and ricotta cheese. Continue stirring for a few minutes before adding the bay leaves, water and liver.
    4. This is the best time to season to taste with chilli flakes, salt and pepper – then leave to cook together for 5 minutes.
    5. Split the mixture into 4 clay dishes and cook on 200 degrees for 25 minutes
    6. 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!

    See it on my blog

    My Albanian Food - Tave Dheu

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