Fergese- A Traditional Albanian Dish
I don’t pretend to be anything other than a total novice when it comes to Albanian food. I consume it. It’s lovely. The end.
Last weekend, though, I decided to attempt to make some Fergese. Mainly because I just couldn’t seem to get it off my mind. Since I was far too lazy to get dressed and go out, I turned to Pinterest and Google, to help me piece together the basic ingredients to make it. It was surprisingly, quite simple. And the end result was a pretty good replica.
Here’s what I did. I don’t know exact amounts, so I’m estimating the best I can. I’m not a recipe maker. I just wanted to share.
If your curiosity gets the better of you, and you’d like to try it yourself, here you go.
Can of tomatoes (or fresh, if you want to be classy)
1/2 Jar of red peppers
*Optional: Sausage or any other kind of meat
Combine a jar of red peppers and a can of tomatoes in a pot with garlic (to taste…I don’t know, I like a lot). Cover and let simmer.
Mix together 4 Tablespoons of butter and about a cup of Feta Cheese with salt and pepper (to taste).
Next, combine the cheese mixture with the pepper mixture. Add cooked and cut meat if you’d like. Traditionally, it is made with liver, or without any meat. I used some leftover sausage cut into pieces.
I added some Mozzarella and sprinkled some Feta on top and baked at 425 F, until it was bubbly and the cheese was slightly browned.
Take it out. Eat it with warm pitas or crusty warm bread. And if you don’t like it, blame my “recipe” adaptation, not the actual food because it really is delicious.