Albanian tave dheu (Baked liver with cheese)

    Albanian tave dheu is one of Albania’s national dishes and is also know as fergese me melçi. This is a great recipe that allows me to get out my clay dishes and bake the same way you would back in Albania. This recipe is best cooked in clay dishes, 15cm by 5cm deep. It gives it a natural authentic taste and looks good too.


    London, England, UK
    23 people made this

    Serves: 4 

    • 500g beef liver, diced
    • olive oil
    • 2 garlic cloves, minced
    • 5 red peppers, roasted and diced
    • 6 tomatoes, diced
    • 40g plain flour
    • 100g feta cheese
    • 200g ricotta cheese
    • 4 bay leaves
    • 220ml hot water Hot Water
    • 1 teaspoon chilli flakes
    • salt and pepper


    1. Preheat the oven to 200 C / Gas 6.
    2. Firstly, brown the liver for a few minutes in olive oil, remove from the pan and set aside.
    3. 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.
    4. 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.
    5. This is the best time to season to taste with chilli flakes, salt and pepper – then leave to cook together for 5 minutes.
    6. Split the mixture into 4 clay dishes and cook till bubbling, about 25 minutes. Serve hot.

    See it on my blog

    See this recipe on My Albanian Food

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