Fërgesë e Tiranës me Mish Viçi
(fuhr-GEH-seh eh tee-RAH-nuhs meh meesh VEE-chee)
Gjellë & Jani: The Weeknight Simmer
If you want to know what a kitchen in Tirana smells like at six in the evening, this is it. Fërgesë is the ultimate Albanian comfort food—a bubbling, savory collision of tender meat, jammy tomatoes, and tangy baked cheese that demands to be mopped up with an irresponsible amount of crusty bread. You likely won't find traditional salted gjizë curd in an American supermarket, but a heavily drained whole-milk ricotta cut with sharp feta pulls off the exact same magic. Cut the meat small so it cooks fast, rely on a pinch of cornmeal for that rustic village texture, and let the oven do the rest.
Before you start
Drain the ricotta.
Place the whole-milk ricotta in a fine-mesh strainer over a bowl to let the water drain out for at least 30 minutes before starting the recipe.
Ingredients
- veal cutlets or sirloin beef1 lb
- extra virgin olive oil3 tbsp
- unsalted butter2 tbsp
- yellow onion1 med
- garlic3 cloves
- crushed canned tomatoes1 cup
- yellow cornmeal1 tbsp
- all-purpose flour1/2 tbsp
- dried oregano1 tsp
- sweet paprika1/2 tsp
- saltto taste
- black pepperto taste
- whole-milk ricotta cheese1 cup
- feta cheese1/3 cup
Method
- 01
Preheat your oven and baking vessel.
Preheat the oven to 375°F and place a ceramic baking dish or cast-iron skillet inside to get hot, mimicking the traditional clay tavë dheu.
- 02
Sauté the aromatics.
In a large skillet over medium-high heat, melt the olive oil and butter, then sweat the diced onion until softened and golden, about 5 minutes.
- 03
Sear the meat.
Add the cubed veal or beef. Cook until deeply browned on the edges, about 5 to 7 minutes, then toss in the minced garlic for one more minute.
- 04
Build the stew.
Pour in the crushed tomatoes, oregano, paprika, salt, and pepper, scraping up any browned bits from the pan. Lower the heat to medium-low, cover, and simmer for 15 minutes.
- 05
Thicken the sauce.
Remove the lid, sprinkle the cornmeal and flour directly over the simmering stew, and stir continuously for two minutes until glossy and thick.
- 06
Fold in the cheese.
Turn off the heat. Gently fold the drained ricotta and crumbled feta into the skillet until combined into a creamy, pale-orange stew.
- 07
Bake until molten.
Carefully transfer the mixture to your preheated baking dish and bake uncovered for 15 to 20 minutes, until the edges are vigorously bubbling and a golden crust forms on top.
- 08
Serve immediately.
Let it rest for 5 minutes so it doesn't take the roof of your mouth off, then serve straight from the dish with a stack of crusty bread.
Notes
The cheese hack.
Mixing drained whole-milk ricotta with feta perfectly mimics the tangy, granular profile of Albanian gjizë curd. Just make sure you drain the ricotta well or the stew will separate and become watery.
Why cornmeal?
Using a dash of finely ground cornmeal instead of entirely relying on wheat flour is the grandmother's secret here. It gives the sauce the authentic rustic, slightly gritty texture found in village cooking.
From Cook Albanian in America.