- 500g Diced LiverI recommend using Chicken or Beef Liver
- 2 Cloves Minced Garlic
- 5 Roasted & Diced Red Bell PeppersYou can use canned, 320g drained weight
- 6 Diced Tomatoes
- 100g Feta CheeseYou can use any salted white cheese
- 200g Ricotta
- 1 Tsp Chilli Flakes
- 40g Flour
- 4 Bay Leafs
- 220ml Hot Water
- Olive Oil
About this Recipe
Albanian Tavë Dheu me Mëlçi is one of Albania’s national dishes and is also know as Fergesë me Mëlçi (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!
This recipe is best cooked in clay dishes, 15cm by 5cm deep. It gives it a natural authentic taste and looks good too!
Prepare the Liver
Firstly, brown the liver for a few minutes in olive oil, remove from the pan and set aside for later.
Make the Tave Dheu
Add the garlic into the remaining oil and sauté for 2 minutes before adding the red peppers and tomatoes then continue to saute on a medium heat for 5 minutes.
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.
This is the best time to season to taste with chilli flakes, salt and pepper - then leave to cook together for 5 minutes.
Split the mixture into 4 clay dishes and cook on 200 degrees for 25 minutes. Serve the Albanian Tave Dheu while hot and bubbling.