Tave Dheu
At a Glance
- Prep
- 35 minutes
- Cook
- 25 minutes
- Total
- 1 hour
- Servings
- 4 serving(s)
Categories
- Main Course
- Albanian
- Baked
- Beef Liver
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Albanian Tave Dheu is one of Albania’s national dishes and is also know as Fergese me melçi (with Liver). There is a vegetable version called Fergesë e Tiranës me Piperka which is just as tasty! This is a great recipe that allows me to get out my clay dishes and bake the same way you would back in Albania – I have a big thumbs up from the family for this dish! This recipe is best cooked in clay dishes, 15cm by 5cm deep. It gives it a natural authentic taste and looks good too!
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Equipment
Pan, 4 clay dishes, oven
Ingredients
- 500 g diced beef liver
- 2 minced garlic cloves
- 5 roasted and diced red bell peppers
- 6 diced tomatoes
- 100 g feta cheese
- 200 g ricotta cheese
- 1 teaspoon chili flakes
- 40 g flour
- 4 bay leaves
- 220 ml hot water
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
Firstly, brown the liver for a few minutes in olive oil, remove from the pan and set aside for later.
Add the garlic into the remaining oil and saute for 2 minutes before adding the red peppers and tomatoes then continue to saute on a medium heat for 5 minutes.
Add the flour while stirring continuously, then add in the feta and ricotta cheese. Continue stirring for a few minutes before adding the bay leaves, water and liver.
This is the best time to season to taste with chilli flakes, salt and pepper – then leave to cook together for 5 minutes.
Split the mixture into 4 clay dishes and cook on 200 degrees for 25 minutes.
Serve the Albanian Tave Dheu while hot and bubbling.
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