PĂ«rshesh me Shqeto (Albanian Liver and Cornbread Casserole)
A rustic and comforting Albanian dish, PĂ«rshesh me Shqeto combines crumbled cornbread with a savory mixture of chicken liver, onions, and herbs, all bound together with chicken broth. It's a hearty and flavorful dish often found in traditional Albanian homes.
🧂 Ingredients
- 1 loaf Cornbread(stale or day-old, crumbled)
- 200 g Chicken liver(cleaned and chopped)
- 1 medium Onion(finely chopped)
- 2 stalks Green onions(white and light green parts, chopped)
- 0.5 medium Leek(white part only, chopped)
- 500 ml Chicken broth(warm)
- 50 g Butter
- 2 tbsp Olive oil
- 1 tbsp Fresh mint(chopped)
- to taste Salt
- to taste Black pepper
👨‍🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease a baking dish.
- 2
In a skillet, melt the butter with olive oil over medium heat. Add the chopped onion, leek, and green onions. Sauté until softened, about 5-7 minutes.
- 3
Add the chopped chicken liver to the skillet and cook for about 5 minutes, stirring occasionally, until browned on all sides. Season with salt and pepper.
- 4
In a large bowl, combine the crumbled cornbread with the sautéed liver mixture. Add the chopped mint.
- 5
Gradually pour in the warm chicken broth, mixing until the cornbread is moistened but not soggy. The mixture should be moist enough to hold together.
- 6
Transfer the mixture to the prepared baking dish and spread evenly.
- 7
Bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
đź’ˇ Pro Tips
- âś“Using slightly stale cornbread helps it absorb the liquid better without becoming mushy.
- âś“Adjust the amount of chicken broth to achieve your desired consistency.
- âś“Serve hot, perhaps with a dollop of yogurt or a side of pickled vegetables.
🔄 Variations
- Use beef liver or even chicken gizzards for a different flavor profile.
- Add other vegetables like finely chopped bell peppers or spinach.