Albanian Recipes
Fërgesë (Albanian Peppers and Cheese Stew)
Ingredients:
- 4 large bell peppers (red or green), chopped
- 3 medium tomatoes, chopped
- 1 onion, finely chopped
- 3 tablespoons olive oil
- 200g ricotta, cottage cheese, or feta cheese, crumbled
- 2 eggs
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions:
- Heat olive oil in a pan over medium heat.
- Add the chopped onion and sauté until soft.
- Add the chopped peppers and cook until tender, about 8–10 minutes.
- Add the tomatoes and cook for another 5 minutes until they soften.
- In a bowl, whisk the eggs and mix in the cheese.
- Remove the pan from heat and stir in the egg and cheese mixture quickly.
- Season with salt and pepper.
- Return to low heat and cook, stirring gently, until the eggs are set (2–3 minutes).
- Garnish with parsley and serve warm with bread.
Byrek me Domate (Tomato Pie)
Ingredients:
- 6–8 sheets of phyllo dough
- 4 large ripe tomatoes, chopped or grated
- 1 onion, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano or thyme
- Salt and pepper, to taste
- Optional: crumbled feta or ricotta cheese
- Additional olive oil or melted butter for brushing
Instructions:
- In a pan, heat the olive oil and sauté the chopped onion until soft and translucent.
- Add the tomatoes, oregano or thyme, salt, and pepper. Cook over medium heat for 10–15 minutes until thickened. Let it cool.
- Preheat the oven to 375°F (190°C).
- Lightly grease a baking dish. Layer 3–4 phyllo sheets, brushing each with oil or butter.
- Spread the tomato mixture and optionally crumbled cheese over the phyllo.
- Top with another 3–4 sheets, brushing each one again. Tuck in edges neatly.
- Bake for 30–40 minutes until golden brown and crisp.
- Let cool 10 minutes before slicing. Serve warm or at room temperature.
Tavë Kosi (Baked Lamb with Yogurt)
Ingredients:
- 500g lamb, cut into chunks
- 2 tbsp olive oil
- 1 cup rice
- 3 cups plain yogurt
- 3 eggs
- 2 tbsp flour
- Salt and pepper
Instructions:
- Brown lamb in olive oil. Season and set aside.
- Boil rice until half cooked. Drain and set aside.
- In a bowl, whisk yogurt, eggs, flour, salt, and pepper.
- In a greased baking dish, layer lamb and rice. Pour yogurt mix on top.
- Bake at 375°F (190°C) for 45 minutes until golden.
Qifqi (Rice Balls from Gjirokastër)
Ingredients:
- 2 cups cooked rice (cooled)
- 2 eggs
- 1 tbsp chopped mint
- Salt and pepper
- Optional: a bit of grated cheese
- Olive oil for greasing the pan
Instructions:
- Mix rice with eggs, mint, salt, pepper, and cheese if using.
- Grease a qifqi or muffin pan with olive oil.
- Press mixture into round shapes and place in the pan.
- Bake at 375°F (190°C) for 20–25 minutes until golden and firm.
Tarator (Chilled Yogurt and Cucumber Soup)
Ingredients:
- 2 cups plain yogurt
- 1 cucumber, finely chopped or grated
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp chopped dill or mint
- Salt, to taste
- Cold water (optional, for thinning)
Instructions:
- In a bowl, mix yogurt until smooth. Add garlic, cucumber, herbs, and salt.
- Stir in olive oil and thin with cold water if needed.
- Chill for 30 minutes before serving. Serve cold as a soup or dip.