- 5 Roasted & Diced Red Bell PeppersYou can used canned, 320g drained weight
- 1 Diced Onions
- 150g Feta CheeseYou can use any salted white cheese
- 400g Diced TomatoesYou can use a tin of diced or chopped tomatoes in replace of fresh
- 1 Tsp Chilli Flakes
- 20g Flour
- 20g Butter
- 40g Greek Yogurt
- 2 Tbsp Basil
- Olive Oil
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.
I have added a Tave Dheu recipe, but for now, enjoy this dish as it is becoming one of our favourites!
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.
Prepare the Pepper Mix
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.
Prepare the Cheese Mix
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.
Prepare the Fergese for cooking
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.