Fergese is one of Albania’s national dishes and what I love most about it is that it can be widely adapted. This is a vegetarian version with peppers called Fergesë e Tiranës me piperka. To make this the authentic way, cook it in small ovenproof clay dishes which are typically 15cm in diametre and 5cm deep.
You can add 400 to 500g diced and browned chicken or liver to this Albanian dish. Mix it in before dividing it into individual dishes.