Albanian Fergese (Fergesë e Tiranës me Piperka)

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!

2 People

30 Minutes

Ingredients:

- 6 Roasted Red Bell Peppers (Diced)

- 1 Large Onion (Diced)

- 400g Diced Tomatoes (Fresh or Tinned)

- 150g Feta Cheese (Crumbled)

- 2 Tbsp Butter

- 2 Tbsp Flour

- 2 Tbsp Basil

- 4 Tbsp Greek / Live Yogurt

- 1 Tsp Chilie Flakes

- Olive Oil

- Salt and pepper

Directions:

Sweat the onion in a small drop of olive oil until softened – about 3 minutes, then remove and set aside.

Add the red bell peppers, tomatoes and basil and simmer 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 and then mix 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.

Note: This recipe is best cooked in clay dishes, 15cm by 5cm deep. It gives it a natural authentic taste and looks good too!