Entree: Albania – Central Culinary Region – Fërgesë Tirane (Baked pepper and tomato casserole with fresh curd cheese and eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 medium bell peppers (preferably red), roasted, peeled, and chopped, about 1 lb (450 g) total
- 2 medium tomatoes, peeled and chopped (or 1 cup (225 g) canned crushed tomatoes)
- 12 oz (340 g) gjizë or ricotta-style fresh curd cheese
- 2 large eggs, approx. 3 1/2 oz (100 g) total
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped (about 3 7/8 oz (110 g))
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (2 g) crushed red pepper flakes or to taste (optional)
- 1 tbsp (8 g) all-purpose flour (to help thicken)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)

Show original ingredient measurements

- 3 medium bell peppers (preferably red), roasted, peeled, and chopped, about 1 lb (450 g) total
- 2 medium tomatoes, peeled and chopped (or 1 cup / 225 g canned crushed tomatoes)
- 12 oz (340 g) gjizë or ricotta-style fresh curd cheese
- 2 large eggs, approx. 100 g total
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped (about 110 g)
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (2 g) crushed red pepper flakes or to taste (optional)
- 1 tbsp (8 g) all-purpose flour (to help thicken)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 375°F (190°C). If using fresh peppers, roast them over an open flame or under a broiler until charred, then place in a bowl to steam for 10 minutes; peel, seed, and chop.
2. In a skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until soft and lightly golden, about 6–8 minutes.
3. Stir in the chopped roasted peppers and tomatoes and cook for 4–5 minutes until the mixture is well combined and most liquid has reduced.
4. Sprinkle the flour over the vegetable mixture, stir and cook 1 minute to remove raw flour taste. Add paprika, crushed red pepper if using, salt, and black pepper. Remove from heat and let cool slightly.
5. In a bowl, beat the eggs then fold in the fresh curd cheese (gjizë or ricotta) until smooth. Stir the cooled pepper-tomato mixture into the cheese-and-egg mixture until evenly combined.
6. Transfer the mixture into a lightly greased baking dish (about 8 x 8 inches (20 cm) / 20 x 7 7/8 in (20 cm)). Smooth the top and dot with a little extra butter if desired.
7. Bake in the preheated oven for 25–30 minutes, until set and lightly golden on top. Let rest 5 minutes before serving.
8. Garnish with chopped parsley and serve warm with crusty bread or traditional cornbread.

1. Preheat the oven to 375°F (190°C). If using fresh peppers, roast them over an open flame or under a broiler until charred, then place in a bowl to steam for 10 minutes; peel, seed, and chop.
2. In a skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until soft and lightly golden, about 6–8 minutes.
3. Stir in the chopped roasted peppers and tomatoes and cook for 4–5 minutes until the mixture is well combined and most liquid has reduced.
4. Sprinkle the flour over the vegetable mixture, stir and cook 1 minute to remove raw flour taste. Add paprika, crushed red pepper if using, salt, and black pepper. Remove from heat and let cool slightly.
5. In a bowl, beat the eggs then fold in the fresh curd cheese (gjizë or ricotta) until smooth. Stir the cooled pepper-tomato mixture into the cheese-and-egg mixture until evenly combined.
6. Transfer the mixture into a lightly greased baking dish (about 8 x 8 inches / 20 x 20 cm). Smooth the top and dot with a little extra butter if desired.
7. Bake in the preheated oven for 25–30 minutes, until set and lightly golden on top. Let rest 5 minutes before serving.
8. Garnish with chopped parsley and serve warm with crusty bread or traditional cornbread.