Fërgesë e Tiranës me piperka is one of Albania’s most liked traditional dishes, particularly beloved in the capital city of Tirana. This hearty and flavorful dish showcases the rustic charm of Albanian cuisine, rooted in fresh, locally sourced ingredients and simple yet satisfying cooking techniques.
The name "Fërgesë" comes from the Albanian verb “me fërgu”, meaning “to fry” or “to sauté,” which hints at the preparation method of the dish. The version known as Fërgesë e Tiranës me piperka translates to "Fërgesë of Tirana with peppers", highlighting the use of sweet bell peppers as a key ingredient.
This iconic dish typically combines roasted red and green peppers, ripe tomatoes, onions, garlic, and generous amounts of white cheese (usually gjizë or feta), all bound together with rich cream or a roux-based sauce. The ingredients are slowly baked until they meld into a creamy, flavorful mixture with a lightly browned top. The result is a comforting, slightly tangy, and deeply savory dish that can be served as a main or side, often accompanied by crusty bread or polenta.
Fërgesë has its roots in the Albanian countryside but has become a symbol of Tirana’s culinary identity. While there are several regional variations of the dish—some with meat (especially liver) and others purely vegetarian—the version me piperka is particularly popular for its vibrant color and balance of textures.
Often enjoyed during lunch or dinner, especially in colder months, Fërgesë e Tiranës me piperka is a true representation of Albanian home cooking: hearty, flavorful, and rich with tradition. It’s also increasingly found in restaurants aiming to showcase authentic Albanian cuisine to both locals and tourists alike.
In essence, Fërgesë e Tiranës me piperka is not just a dish—it's a culinary expression of Albanian hospitality and cultural pride. Here is the recipe of Fërgesë e Tiranës me piperka of Albania for you.
You can also read about another type of Fërgesë of Albania :
Fërgesë me Melçi Recipe of Albania | Traditional Albanian Fërgesë Recipe with Liver
Ingredients of Fërgesë e Tiranës me piperka :
- 4 large sweet bell peppers (preferably 2 red, 2 green)
- 2 medium tomatoes (ripe and fresh) or 200g canned tomatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 250g Albanian gjizë (substitute with unsalted ricotta or crumbled feta cheese if unavailable)
- 100 ml milk or fresh cream (optional, for a creamier texture)
- 2 tablespoons flour (for thickening)
- 50g butter (or substitute with 3 tablespoons olive oil)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika (optional, for flavor and color)
- Fresh parsley (for garnish – optional)
Making Process of Fërgesë e Tiranës me piperka
Step 1: Roast the Peppers
1. Preheat oven to 200°C (392°F).
2. Wash all the bell peppers thoroughly and keep them whole on a baking tray.
3. Roast these peppers for about 20–25 minutes or until the skin is charred and blistered. Don't forget to turn them occasionally.
4. Remove bell peppers from the oven when they are roasted and place them in a bowl. Cover with a lid or plastic wrap for 10 minutes to loosen the skin.
5. Peel off the skin, remove seeds and stems. Slice the roasted peppers into strips.
Step 2: Prepare the Tomato Sauce
1. Take a skillet and heat 1 tablespoon butter or oil in it.
2. When butter or oil is hot , add chopped onions and sauté it until it become soft and translucent (about 5–6 minutes).
3. Now add the minced garlic to the onions and stir all for 1 minute.
4. Add chopped fresh tomatoes (or canned), and cook on medium heat for 8–10 minutes until the sauce thickens and the oil separates slightly.
5. Add the roasted pepper strips to the tomato mixture and stir gently. Let simmer for another 5 minutes.
Step 3: Prepare the Roux (Flour Base)
1. In a separate small pan, melt the remaining butter (around 2 tablespoons).
2. Stir in the flour and cook for 2–3 minutes over low heat, until it turns golden and smooth (do not let it brown too much).
3. Slowly whisk in the milk or cream to create a smooth, thick béchamel-style sauce.
4. Remove the pan from heat and stir in the gjizë (or ricotta/feta) cheese until all are well combined.
Step 4: Combine and Bake
1. Combine the pepper-tomato mixture with the cheese-roux mixture. Add salt, black pepper, and paprika to taste.
2. Mix gently and pour everything into a lightly buttered or oiled baking dish.
3. Bake in the oven at 180°C (356°F) for about 20–25 minutes, or until the top is slightly golden and bubbling.
Serving Procedure of Fërgesë e Tiranës me piperka :
- Let the dish rest for 5–10 minutes before you serve it..
- Garnish with fresh chopped parsley if desired.
- Serve warm, ideally with:
1. Crusty Albanian bread or fresh pita
2. A side of fresh salad
Tips & Variations:
- If gjizë is not available, use a mix of ricotta and crumbled feta for a closer flavor and texture.
- Add a few chili flakes for a spicier version.
- For a richer dish, a small amount of grated hard cheese like kashkaval can be added on top before baking.
Fërgesë e Tiranës me piperka is often considered a soul food in Albanian households. It’s simple yet deeply flavorful, celebrating the Mediterranean essence of Albanian cuisine — fresh vegetables, dairy, and rustic preparation. Traditionally, it is served during lunch, shared among family members.
Here are some Frequently ASked Questions (FAQ) about Fërgesë e Tiranës me Piperka
FAQ 1 : What is Fërgesë e Tiranës me Piperka?
Fërgesë e Tiranës me Piperka is a traditional Albanian dish made with roasted sweet peppers, tomatoes, onions, and white cheese (usually gjizë or ricotta/feta). It is typically baked into a creamy, savory casserole and is popular in Tirana, the capital of Albania.
FAQ 2 : What type of cheese is used in Fërgesë?
The authentic version uses gjizë, a traditional Albanian cheese similar to unsalted ricotta. If gjizë is not available, ricotta cheese or a combination of ricotta and crumbled feta cheese can be used as a substitute.
FAQ 3 : Is Fërgesë a vegetarian dish?
Fërgesë e Tiranës me Piperka is a vegetarian version of the dish. However, there is also a meat version, commonly made with liver or minced meat, called Fërgesë me mish.
FAQ 4 : Can I make Fërgesë ahead of time?
Absolutely. Fërgesë can be made a day in advance, stored in the refrigerator, and then reheated in the oven or microwave. In fact, the flavors often deepen when it rests overnight.
FAQ 5 : What can I serve with Fërgesë?
Fërgesë is typically served with fresh crusty bread, cornbread, or polenta. It also pairs well with a simple green salad or as a side dish alongside grilled meat or fish.
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