Albanian Fërgesë with Peppers and Cheese
Sweet roasted peppers and tomatoes cooked down with butter and garlic, then baked with creamy gjizë and feta until bubbling — Tirana's comforting classic.
Fërgesë is Tirana's signature dish: a thick, spoonable bake of peppers, tomatoes and fresh cheese that lands somewhere between a dip and a stew. It is always served hot in the clay dish it was baked in, with plenty of bread for scooping.
The meatless version, fërgesë me speca, is the most common at home. Restaurants often make a richer version with veal or calf's liver (the one in our photo includes meat) — you'll find instructions for that in the notes.
Roasting the peppers first is worth the extra 15 minutes. Their smoky sweetness is what makes fërgesë taste like fërgesë.
Albanian Fërgesë with Peppers and Cheese
- Prep Time
- 20 min
- Cook Time
- 45 min
- Total Time
- 1 hr 5 min
- Servings
- 4
- Calories
- 390 kcal*
- Difficulty
- Easy
Equipment
- Ovenproof clay dish or small baking dish (about 1.5 litre)
- Large frying pan
Ingredients
Instructions
Roast the peppers
Heat the grill (broiler) to high. Grill the whole peppers for 12–15 minutes, turning, until blistered and blackened in places. Put them in a bowl, cover with a plate and leave for 10 minutes, then peel, seed and cut them into strips.
Prepare the tomatoes
Meanwhile, halve the tomatoes and grate them on a box grater, discarding the skins. (If using canned tomatoes, use them as they are.)
Cook the sauce
Heat the oven to 200°C / 400°F (180°C fan). Melt the butter with the olive oil in a large frying pan over medium heat and fry the garlic for 1 minute. Add the tomatoes and simmer for 8–10 minutes until thick, then stir in the peppers, chili and black pepper and cook for 2 minutes.
Add the cheese
Mash the gjizë and feta together with a fork. Turn the heat to low and stir the cheese into the pan until it is mostly melted and the mixture is thick and creamy, about 3 minutes. Taste and add salt only if needed.
Bake
Spoon everything into the clay dish and bake for 12–15 minutes, until bubbling at the edges with a few golden spots on top. Serve hot.
Recipe Notes
- Fërgesë with meat: Brown 250 g diced veal (or chopped calf's liver) in the butter before adding the garlic, then continue with the recipe. Increase the tomato simmering time to 15 minutes so the meat is tender.
- Jarred roasted red peppers work in a hurry — drain them well and use about 350 g.
Tips & Tricks
- Keep the heat low once the cheese goes in. Boiling makes it split and turn grainy.
- The texture should be thick enough to scoop onto bread, not runny.
Substitutions
- Gjizë: Ricotta, or cottage cheese blended until smooth.
- Feta: Any brined white cheese — sirene, telemea or Albanian djathë i bardhë.
Storage Instructions
- Refrigerate leftovers for up to 3 days and reheat in the oven or a small pan over low heat, stirring in a splash of water if it has thickened.
Serving Suggestions
- Serve with warm crusty bread or cornbread for scooping.
- It's a natural partner for Albanian Qofte or grilled meat as part of a larger spread.
Nutrition Information
Per serving
- Calories
- 390 kcal
- Carbohydrates
- 15 g
- Protein
- 17 g
- Fat
- 29 g
- Saturated fat
- 18 g
- Fiber
- 4 g
- Sugar
- 10 g
- Sodium
- 720 mg
* Nutrition values are estimates calculated from the ingredient list and will vary with brands and portion sizes. See our disclaimer.
Frequently Asked Questions
Is fërgesë vegetarian?
The everyday version with peppers, tomatoes and cheese is vegetarian. Some versions, particularly in restaurants, add veal or liver — check before ordering if you're eating out.
What is gjizë?
Gjizë is a soft, fresh Albanian whey cheese, similar to ricotta but a little saltier and firmer. Ricotta is the easiest substitute outside Albania.
