Liver and Tomato Pepper Stew (Albanian Tave Dheu Fergesë me Mëlçi)

Albanian Tavë Dheu me Mëlçi is one of Albania’s national dishes and is also know as Fergesë me Mëlçi (with Liver). There is a vegetable version called Fergesë e Tiranës me Piperka which is just as tasty.This recipe is best cooked in clay dishes, 15x5 cm deep. It gives it a natural authentic taste and looks good too.

1 lb chicken liver, diced (500 g)
2 cloves garlic, minced
5 red bell peppers, roasted and diced
6 tomatoes, diced
feta cheese (100 g)
ricotta (200 g)
1 tsp. chilli flakes
all-purpose flour, unbleached (40 g)
4 bay leafs
hot water (220 mL)
black pepper, freshly ground
sea salt
extra-virgin olive oil

Firstly, brown the liver for a few minutes in olive oil, remove from the pan and set aside for later.

Make the Tave Dheu:
Add the garlic into the remaining oil and sauté for 2 minutes before adding the red peppers and tomatoes then continue to saute on a medium heat for 5 minutes.

Add the flour while stirring continuously, then add in the feta and ricotta cheese. Continue stirring for a few minutes before adding the bay leaves, water and liver.

This is the best time to season to taste with chilli flakes, salt and pepper - then leave to cook together for 5 minutes.

Split the mixture into 4 clay dishes and cook on 400°F (200°C) for 25 minutes. Serve the Albanian Tave Dheu while hot and bubbling.