Fërgesë me Mish Viçi
Tirana-Style Veal Stew
A rich and flavorful stew from Tirana, featuring tender veal, sweet peppers, tomatoes, and creamy feta cheese, often baked in a clay pot for authentic flavor.
🧂 Ingredients
- 450 g Veal cutlets(cut into small pieces)
- 3 large Red bell peppers(roasted, peeled, seeded, and diced)
- 6 large Tomatoes(diced)
- 1 medium Onion(diced)
- 3 cloves Garlic(minced)
- 100 g Feta cheese(crumbled)
- 200 g Ricotta cheese
- 40 g Flour
- 40 g Butter
- 3 tbsp Olive oil
- 1 tsp Chili flakes(or to taste)
- Salt(to taste)
- Black pepper(to taste)
- 4 Bay leaves
- 220 ml Hot water
👨🍳 Instructions
- 1
Brown the veal pieces in olive oil in a pan for a few minutes. Remove and set aside.
- 2
In the same pan, sauté the diced onion in olive oil until softened, about 3 minutes. Add minced garlic and sauté for another 2 minutes.
- 3
Add the diced tomatoes and roasted red bell peppers to the pan. Cook for about 5-10 minutes until the mixture has thickened.
- 4
In a separate saucepan, melt the butter and whisk in the flour to create a roux. Gradually whisk in the crumbled feta and ricotta cheese until smooth.
- 5
Add the cheese mixture to the tomato and pepper mixture. Stir in the browned veal, bay leaves, hot water, chili flakes, salt, and pepper.
- 6
Simmer for 5 minutes, then transfer the mixture to individual clay dishes or a baking dish.
- 7
Bake in a preheated oven at 200°C (400°F) for 25 minutes, or until bubbling and golden.
💡 Pro Tips
- ✓For an authentic taste, use traditional clay dishes (tavë dheu).
- ✓Adjust chili flakes to your preferred level of spice.
- ✓If roasted peppers are unavailable, canned roasted red peppers can be used.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chicken liver for a different flavor profile.
- Substitute veal with chicken or lamb.