About this recipe:Albanian Fergese is one of Albania’s national dishes and what I love most about it is that it can be widely adapted. I have come to know that there seems to be two versions of the dish – Fergesë e Tiranës me piperka (Made with Peppers) and Fergese me melçi (made with Liver).
Fergesë e Tiranës me piperka is a vegetarian dish that is more often served as a side where as Fergese me melçi (or Tave Dheu as we call it in the north) is a main meal.
This is a great recipe that allows me to get out my clay dishes and bake the same way you would back in Albania.
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Sweat the onion in a small drop of olive oil until softened – about 3 minutes, then remove and set aside.
Simmer the red bell peppers, tomatoes and basil on a medium to high heat for 10 minutes – the mixture should have thickened with little liquid remaining. Mix in the onion and set aside to cool.
In a separate small saucepan melt the butter. Mix in the flour to form a roux. Crumble in the feta while stirring quickly. Once all has melted, you should have a thick texture – add the yogurt.
Mix the feta and yogurt mixture into it into the pepper and tomatoes mixture. Season with the Chilli flakes, salt and pepper.
Split into 2 dishes and cook on 180 degrees for 30 minutes. Leave to cool slightly before serving – best served with crusty bread.
This recipe is best cooked in clay dishes, 15cm by 5cm deep. It gives it a natural authentic taste and looks good too!
Tip: You can add chicken liver to this Albanian fergese dish, you will need 400g – 500g, diced and browned. Mix it into the final mixture before separating into bowls and put in the oven.