Tave Dheu
Albanian Tave Dheu is one of Albania's national
dishes and is also know as Fergese me melçi (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!
4 People
30 Minutes
Ingredients:
-
500g Liver (Chicken or Beef
Diced)
-
2 Cloves Garlic (Minced)
-
5 Roasted Red Bell Peppers
(Diced)
-
6 Tomatoes (Diced)
-
100g Feta or White Cheese
-
200g Ricotta Cheese
-
1 Tsp Chilli Flakes
-
4 Tbsp Plain Flour
-
4 bay Leaves
-
1 Glass of Hot Water
-
Olive Oil
-
Salt and pepper
Directions:
Brown the liver for a few minutes in olive oil,
remove from the pan and set aside for later
Add the garlic into the remaining oil and sauté for 2
minutes before adding the red peppers and tomatoes
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
Add the bay leaves and water
Add the liver and season to taste with chilli flakes,
salt and pepper
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
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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