Fergese: Albanian peppers, tomatoes and feta

Fërgesë is a soul-satisfying signature dish from Albania. Originating in the central region of the country, this savoury mixture of summer’s best vegetables is not only delicious, but it’s easy to make!

Albanian cuisine always features fresh produce, so the perfect time to try your hand at making this one-dish meal is when brilliant red tomatoes are flooding outdoor farmer's markets. Albanians use the longer, meaty variety of sweet red pepper, rather than the bell-shaped ones, but if you can’t find them, then robust red bell peppers will work just fine. 

The fërgesë recipe is quite simple – roasted red peppers simmered on the stovetop in a base of fresh chopped ripe tomatoes, onions, garlic and olive oil, plus a bit of salt.

The local recipe features a specific type of Albanian feta cheese, so to approximate that, I use a combination of ricotta and feta. A pinch of cayenne for some bite, if you like it… Albanian recipes are often unspecific – “a bit of this or that, you choose…” so some ingredients are just “to taste.”

The dish can be made entirely on the stovetop (foregoing the roasting of the peppers), or, you can opt to roast the peppers first. While you’re roasting the peppers, you’ll fry the remaining ingredients on the stovetop, then add in the cheeses and herbs. 

Traditionally, fërgesë could also be baked in a clay pot after cooking on an open fire first, which adds even more depth to the flavours.

Fërgesë is often served as a main dish (along with salad and bread) or simply as a side dish with whatever else you’re featuring for your meal. Fresh herbs available (basil, parsley, thyme) can also be added for a summery finish.

It's usually served hot, but is also excellent when served at room temperature as a condiment.