What is Fergese?
– fried peppers, tomatoes, onions, and garlic, mixed with cottage cheese and baked, often served as a side dish or main course in Albanian cuisine.
Introduction to Fergese Recipe
Albanian cuisine is not widely known, and because of that, I was very interested in finding some tasty recipes I had never prepared before. The Fergese dish instantly caught my eye.
I love peppers, tomatoes, and cottage cheese so the combination of vegetables baked together with cottage cheese made it very appealing to me, especially as I had never cooked with cottage cheese before. I had only ever used it as a simple spread on bread for my breakfast or snack!
Fergese is one of Albania’s national dishes, with its name derived from the verb “fërgoj,” meaning -to fry. Recipes for Fergese vary across different villages, towns, and regions, each having its own version passed down through generations. There are a few variations to note:
Summer Fergese, a simple version, typically includes tomatoes and peppers with garlic (sometimes with onions), cooked in olive oil without cheese, resembling something between a thick stew and chutney.
The traditional Fergese features Albanian cheese curd, gjize, similar in texture to sour ricotta or saltier cottage cheese. Fried peppers and tomatoes are mixed with cheese. For a more traditional approach, the dish is often placed in small clay pots and baked in the oven for 10 minutes to achieve a distinctive flavour and presentation.
There is a winter, a heartier version with the addition of meat, particularly liver, but also sometimes with beef or lamb. This variation is often enjoyed as a main meal during the colder months.
There are recipes without onions, some incorporate a butter and flour roux.
In northern Albania, specifically in the Shkodër city region, eggs are added to Fergese and fried together for a hearty breakfast or lunch.
Fergese Ingredients
- peppers
- tomatoes
- onion
- garlic
- olive oil
- cottage cheese
- flour
- butter
- paprika
- hot paprika
- oregano
- parsley
Use sweet red peppers, such as bell peppers or red Romano peppers. These types of peppers have a rich, sweet flavour.
Buy ripe, juicy tomatoes such as Roma or vine-ripened tomatoes. If fresh tomatoes are not available, you can use canned chopped tomatoes.
Albanian Fergese typically uses “gjizë,” a salty cheese similar to cottage cheese, but saltier. If unavailable, cottage cheese makes a suitable substitute.
If hot paprika is unavailable, it can be substituted with chilli powder, cayenne pepper, or chilli flakes. Feel free to add fresh chilli if you enjoy extra spice.
Traditionally, Fergese includes oregano and parsley, but also basil in some versions. Add your favourite herbs.
How to make Fergese (peppers and tomato bake)?
Prepare Peppers and Tomatoes: Start by giving the peppers a good rinse. Trim off the tops and remove the seeds. Set one or two aside and slice them in half lengthwise, they are for presentation. Chop the rest into small pieces. If using fresh tomatoes, dice them finely.
Fry the Peppers: Heat olive oil in a deep pan over medium heat. First fry the chopped peppers, including whole pieces, until they become fragrant, about 5-7 minutes. In the last minute add chopped garlic. Traditionally it is cut in half, they use lots of garlic. Fry for another minute or two until fragrant. Remove the longer pepper pieces and set them aside for later use.
Cook Onions and Tomatoes: Add chopped onions and tomatoes to the same pan. Stir in paprika, sugar, and oregano. Continue frying until the onions are translucent and the tomatoes start breaking down, this will take around 15 minutes. Cook until the liquid reduces slightly. If it becomes too dry, add some water, about 100 ml; if too thin, cook longer to evaporate excess liquid.
Prepare the Roux and Cheese mixture: In a small pan or saucepan, melt the butter over low heat. Add flour and cook for about 1 minute until it turns slightly yellow, be careful not to burn it. Remove from heat and stir in cottage cheese until well combined. Pour this mixture into the pan with peppers and tomatoes, stirring well. Simmer for 1-2 minutes until the sauce thickens. If too thick, add water.
Bake in the Oven: Preheat the oven and grease a baking dish with olive oil. Pour the prepared sauce into the dish. Top it with the fried whole peppers that were set aside. (I forgot to do this and ended up adding them after the dish had already been baked.) Bake in the oven (grill setting) until heated through and a golden crust forms, about 7 minutes.
Now you have it, delicious peppers and tomato bake with cottage cheese. Just add some fresh parsley before serving.
How to serve Fergese (peppers and tomato bake)?
The summer version (peppers and tomato bake without cheese) can be enjoyed on a slice of your favourite bread, or traditionally served by spreading cottage cheese on a plate and top it with Fergese. You can then dip or scoop it with bread.
Traditional Fergese with cheese is an ideal side dish to accompany meat or can be served as a main meal with bread. It is also perfect as a sauce for pasta. This dish makes a great vegetarian snack that is quick and easy to make.
I served Fergese with salad and another popular Albanian national dish, Tave Kosi, as pictured.
Recipe Card
Peppers and Tomatoes Bake with Cottage Cheese – Albanian Fergese
Ingredients
- 4 peppers
- 450 g chopped tomatoes
- 4 tbsp cottage cheese
- 1 onion
- 4-5 cloves garlic
- 1 tsp paprika powder
- 1/2 tsp hot paprika - or chilli ( cayenne) powder
- 2 tsp sugar
- 1 tsp flour
- 1 tbsp butter
- 1 tsp oregano
- 2 teaspoons parsley
- 100 ml olive oil
Instructions
- Wash and deseed peppers. Leave 1 or 2 whole and just cut in half, chop the rest. Dice fresh tomatoes ( if using)
- Sauté peppers in olive oil until fragrant, for about 7 minutes. When done, set aside longer pieces.
- Add tomatoes and onions to the pan with peppers, cook for 15 minutes, until soft. In the last minute add garlic. Then stir in paprika, sugar, and oregano. Cook until thickened, adjusting with water if needed.
- Melt the butter, and stir in flour, fry until golden, one minute is enough. Remove from heat, mix in cottage cheese, Add cheese and flour mixture to peppers and tomatoes. Simmer for 2 minutes to thicken.
- Preheat the oven ( grill) and grease your baking dish. Pour in the mixture, and top it with whole peppers. Bake until golden, about 7 minutes.
Notes
If you’re a fan of tomatoes and peppers, you’ll love these recipes:
Now, because of you, I’ve got one more lovely dish in my portfolio. Thank you very much for that. May I ask you, though, whether this is your own take on the matter or whether you saw this dish’s representation in Albania? Perhaps some restaurant? Would be very nice to find out as other recipes on YouTube, including those made by Albanians themselves, are looking slightly different. Thanks!
Hi Elliot, thanks for your comment. I discovered this version years ago on an Albanian food forum while hunting for authentic, regional recipes. I love cottage cheese, so this recipe caught my eye.
There are many variations of Fergese. The summer version omits the cheese, while the winter version is richer and includes meat. In Albania, when people refer to Fergese, they typically mean the version with their traditional Gjiza cheese, (something between cottage cheese and ricotta). This classic version is the most widely recognized and popular. Happy cooking!
This recipe says 4tbsp cottage cheese… is that right? It looks like much more in the picture.
Hi Katie! Yes, it’s definitely just 4 full tablespoons of cottage cheese. It might look like more in the photo because it gets mixed into the flour mixture, which gives it a bit of volume, but the amount is correct. Hope you give it a try! Happy cooking!