Fergesa Me Melci is a traditional Albanian dish much popular with everyone. As we explained in the recipe of Fergesa Me Speca, Fergesa Me Melçi is a unique taste and traditional recipe, which used to cook in Elbasani culinary tradition.
Fergesa with green or red peppers is a derivate of it, and it cooks in the same way but without including the livers in it. We can consume it as an appetizer, a side dish, but also as a main course accompanied by a soup or salad.
It is simple to cook, a slow cooking dish in the pan. In brief, It cooks from a much tasty combination of liver, peppers, tomatoes, which also combine very well with egg proteins and dairy by-products in this recipe. Follow the steps below to prepare a traditional liver recipe in the pan.
Ingredients -4 Servings
- 500 g beef liver
- 3-4 well ripe tomatoes
- 4-eggs (one egg for each serving)
- 200 g of cottage cheese
- 100 g feta cheese
- 5-6 green bell peppers
- 7-8 garlic cloves
- 1 chilly pepper
- salt, olive oil
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Directions
- First, we cut the liver into small pieces and place it in water to clear the remaining blood.
- Meanwhile, we will clean the tomatoes from the skins and seeds and mash them with a grater.
- In a pan with a little olive oil, we will add one garlic clove, chili pepper, and grated tomatoes, a little salt, and we will cook it until it becomes a creamy mass.
- Meanwhile, clean the peppers from seeds and cut them into small pieces. In a saucepan, add a little olive oil and the cut peppers and stir-fry covers with a lid for a few minutes.
- Then, give the liver a boil in a deep pot or pan and pour the boiling water.
- We will remove the peppers from the pan and add the liver to it. Also, and a little salt, and will stir-fry it in the same pan. Let it cook for a few minutes until it changes color, and after that, we will add the cooked tomatoes.
- After two minutes of cooking it, we will add the fried peppers, and then we will add the cheese, cottage cheese, and crushed garlic to release their oil and aroma.
- While it is boiling and marinating with the taste of garlic, we will add the eggs to a bowl, beat them with a hand beater, and add them to the pan on its entire surface, so that the eggs spread in all the mixture.
- We will try it for salt, and add it if needed, and finally add olive oil.
- Let it cool a bit and serve warm or lukewarm accompanied by warm or toasted cornbread.
Bon Appetit!