Albanian Pepper and Curd Cheese Bake (Fërgesë Tirane)
Fërgesë e Tiranës Say it: fur-GHEH-suh eh tee-RAH-nes
This warm Albanian bake is a practical way to use ripe bell peppers, tomatoes and fresh curd cheese. The vegetables cook down to a jammy, slightly sweet base, then bake with creamy cheese until golden and bubbling. It is usually served as a main dish with crusty bread, and a heartier version adds calf's liver.
Albanian Pepper and Curd Cheese Bake (Fërgesë Tirane)
Fërgesë e Tiranës
Pronounced fur-GHEH-suh eh tee-RAH-nes
- Serves
- 6
- Prep
- 25 min
- Cook
- 1 hr
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Set the oven to 375°F (190°C) and rub a 2-quart (2 L) baking or clay dish with a little oil.
Heat the 1/4 cup oil in a large skillet over medium heat. Stir in the onion and cook until soft and clear, 6–8 minutes, then add the garlic and chili (if using) and stir for 1 minute until aromatic.
Add the pepper pieces and a pinch of salt. Cook, stirring now and then, until they soften and begin to brown at the edges, 10–12 minutes.
Stir in the tomatoes, paprika, sugar, 1/2 teaspoon salt, and black pepper to taste. Let everything simmer, crushing the tomatoes with a spoon, until the liquid reduces and the mixture becomes thick, 12–15 minutes. Check and adjust salt and pepper.
Take the skillet off the heat. Gently mix in the gjizë or ricotta and 2 tablespoons of parsley just until distributed; avoid overmixing.
Transfer the mixture to the oiled dish. Bake until it bubbles at the sides and turns lightly golden on top, 20–25 minutes. For a deeper color, broil for 1–2 minutes.
Leave the dish to rest for 5–10 minutes. Scatter the remaining parsley over the top and serve warm.
Regional variant: Fërgesë me mëlçi (Fërgesë with calf's liver)
Cut 14 oz (400 g) calf's or lamb liver into small pieces. Poach in milk for 3 minutes, or soak in milk for 30 minutes, then drain well. After the peppers have softened, add the liver to the skillet and cook, stirring, until the meat is no longer pink and any released liquid has cooked off, about 5 minutes. Then add the tomatoes and cheese and bake as directed.
Cook's notes
- If using ricotta or cottage cheese, drain it thoroughly first so the bake does not turn watery. Crumble gjizë with your fingers before adding it.
- Char or roast the peppers and peel them before slicing for a deeper, smokier flavor.
- Watch the oven time: the curd should remain creamy, with only the edges set and the top lightly golden.
Serve with
Pair the warm bake with crusty bread, a cucumber and tomato salad, and salted yogurt or dhalle (Albanian buttermilk).
Make ahead and storage
Prepare the pepper-tomato mixture up to one day ahead, then fold in the cheese right before baking. Refrigerate leftovers for up to 3 days and reheat gently in a low oven.
