Tave Dheu

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!

Stuffed Peppers (Speca të mbushura)

Stuffed Peppers (Speca të mbushura)

Peppers in Albania are grown everywhere and are called 'speca'. Mostly the type grown is Guernica peppers which are ideal for stuffing, roasting but can make casseroles sour if cooked for too long.

This is quite a common dish that we have, you can eat them hot, warm or cold so are great to cook early on and leave for later. 

4 people

40 minutes

Ingredients:

-                 6 Large Peppers (deseeded and washed) OR

-                 1kg Small Sweet Peppers (deseeded and washed)

-                 400g Beef or Lamb (Minced)

-                 1/4 Cup Rice

-                 2 Tbsp Tomato Puree

-                 3 Large Onions (Diced)

-                 Rosemary

-                 Basil

-                 Salt and pepper

Directions:

Brown the onions for 2 minutes in some olive oil before adding the mince beef.

Once the beef has browned, add the rosemary, basil, salt, pepper and tomato puree.

Add a bit more oil to ensure there is at least 1cm of juice once all ingredients are in the pot.

Leave to sweat for 10 minutes, then turn off and leave to cool for 15 minutes.

Once cooled add in the rice and mix well.

Stuff the peppers with the mixture ensuring you push some all the way down and is completely full. As each one is done, place into a casserole dish.

If there is any mixture left, place into the dish around the stuffed peppers.

Bake in the oven on 180 degrees for 1 hour turning occasionally if desired but not necessary.

Veal with large lima beans (Mish Qingjji me Barbunja)

Veal with large lima beans (Mish Qingjji me Barbunja)

This dish comes from Albania; just like the country, this recipe is very down to earth, filling and perfect for a week night dinner with the family. Albania is one of those countries with jems that no one even knows exist! Serve it with plain rice and a green salad.

Ingredients:

-                 1½ lb veal

-                 1 large onion, grated

-                 salt, pepper

-                 1 can of tomatoes or 3 large fresh ones

-                 1½ lb of large lima bean

Directions:

Select shoulder parts of the veal and cut them into 1" cubes. Wash the meat thoroughly with cold water, drain, and then place the meat in a pot together with butter and grated onions and stir fry for a few minutes. As the meat is frying, add water until the pieces are covered. Also add salt, pepper, and only two to three tablespoons of tomatoes (note: tomatoes can be cut into pieces to the size of your choice). Cover the pot and let the meat boil.

In the meantime, cut the ends off the Lima beans and clean them well (you also cut them in half if you desire). Add the Lima beans to the meat after it has been boiling for several minutes. Also add water until everything in the pot is covered. Finally, when the beans are done boiling, add the rest of the tomatoes. Then let the stew boil for a few more minutes so that the liquid can thicken. 

*** Please note that tomatoes should not be added all at once in the beginning since they don.t allow the Lima beans to boil at the right pace. If you would rather use fresh tomatoes, when you add the Lima beans, add whole tomatoes instead of cut ones.

Stuffed Ivy-Grape Leaves Recipe

Stuffed Ivy-Grape Leaves Recipe

We made this one with ıvy leaves.. is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Albania. 

45 minutes to make

Serves 6

Ingredients:

-                 2 cups chicken stock or water

-                 1-2 large onions,finely chopped

-                 juice of 1 to 2 lemons

-                 liberal pinch of salt

-                 1 pound of ground meat (turkey,beef or lamb)

-                 1 /2 cup long grain rice

-                 3 Tbs of olive oil

-                 A jar of grape leaves ( or mulberry,bean,cherry,ıvy white cabbage ,linden leaves )

-                 1 tbspoon tomato paste

-                 1 tomato very thinly cutted

-                 5tbspoon finely chopped parsley

-                 pinch of ground allspice

-                 pinch of ground black pepper

Directions:

Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for 10-15 minutes and rinse with cold water.

Soak the rice in salted hot water for 25 minutes.

Meanwhile saute the chopped onions,,herbs and seasoning in the oil.

Remove from heat, add the drained rice ,tomato paste , meat and tomato mixing everything together very well.

Place a grape leave on a work surface, shiny side down, p;ace about 2 tablespoons of the meat mixture near the stem end,then fold in the end and sides and roll up neatly.

Repeat this process untill all the leaves are stuffed.

Line the bottom of a large,heavy based pot with several grape leaves. Pour in the stock or the water, add dabs of butter on the top.

Place a heat proof dish on the top to keep the rolls pressed down.

Cover with a lid and simmer slowly for 1 to 2 hours, or untill the leaves are tender.

Serve the "dolma" lukewarm,sprinkled with garlcky yogurt and oil and red pepper sauce .

Alternatively, you may prefer to serve with a garlic,olive oil and lemon juice dressing.

Stuffed Eggplants (Patëllxhan të Mbushur)

Stuffed Eggplants (Patëllxhan të Mbushur)

Continuing with the theme of stuffed foods, eggplants make for a perfect vegetable to stuff. Stuffed eggplants are a super easy, quick and delicious meal. Perfectly portioned but I can’t promise you won’t go for second helpings.

Ingredients:

-                 Eggplants- Small to medium size.

-                 Peppers

-                 Tomato and Tomato Sauce

-                 Onions

-                 Ground Beef/Turkey or what ever you prefer (or not if you want to make a veggie meal)

-                 Olive Oil

-                 Paprika, Onion Powder,

-                 Salt and Pepper

Directions:

Start by chopping the onions and begin sautéing them in a hot skillet with a little olive oil. While the onions sauté, start chopping the peppers and the tomato.

 Once every thing is chopped, add to the skillet along with salt, pepper, garlic powder and paprika. Now let the mixture simmer slowly for five minutes.

Now time to cut the eggplants. Cut the ends and then in half lengthwise but make sure not to cut all the way through. Gently scoop out the insides and leave them in a bowl on the side. This is a slightly difficult process but be patient and be careful. Use a spoon, for an easier process, to scoop out the inner flesh.

Take the bowl with the scooped out eggplants and begin chopping them up and adding them to the onion and pepper mix. Add the tomato sauce and let the mixture simmer for a couple minutes.

In a separate skillet, stir fry the ground beef (or other meat of choice) till fully cooked. You can skip this step if you want to make it a veggie only meal.

This mixture is so good you will want to eat it on its own. Give it a taste and you will see what I mean.

Ok now time to stuff. Also known as the fun part!

Any extra mix can be added around the stuffed eggplants (or taste test some more ;))

Finally drizzle with olive oil and bake at 400 degrees Fahrenheit for 30 minutes or until roasted. Make sure the eggplant is thoroughly cooked before serving.

Can be eaten alone, with rice, pasta or some fresh bread. Enjoy!!