Entree: Albania – Fërgesë (Peppers and cheese stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 lb (454 g) red bell peppers, roasted, peeled, seeded, and roughly chopped
- 12 oz (340 g) ripe tomatoes, chopped (or 1 cup / 240 g canned tomatoes)
- 8 oz (225 g) cottage cheese or ricotta (gjizë if available)
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (0.5 g) red pepper flakes (optional, for heat)
- 2 tbsp (30 g) unsalted butter
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped (optional)

Instructions

1. Step 1: In a deep skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and lightly golden, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant. Stir in the chopped roasted peppers and tomatoes, season with paprika, red pepper flakes if using, salt and pepper, and simmer over medium-low heat for 10–12 minutes until the mixture is thick and well blended.
2. Step 2: Reduce heat to low. Stir in the cottage cheese (or ricotta) and butter until mostly incorporated. Beat the eggs in a small bowl and temper them by whisking in a few spoonfuls of the hot pepper-tomato mixture, then stir the eggs into the pan. Cook gently, stirring constantly, until the fërgesë thickens into a creamy, spreadable consistency, about 3–5 minutes (do not let it curdle). Adjust seasoning, sprinkle with chopped parsley if desired, and serve warm with crusty bread or alongside grilled meats.