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!
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