fëgesë

Fëgesë, also spelled fërgesë, is a traditional Albanian dish with strong associations to Tirana. It is a baked or simmered pepper-based stew or casserole that combines peppers, onions, and tomatoes with a soft, melting cheese such as ricotta, cottage cheese, or feta. The result is a creamy, mildly tangy mixture served hot. The ingredients are typically sautéed: onions and peppers are cooked until soft, tomatoes are added to form a sauce, and the cheese is stirred in at the end so it dissolves into the mixture.

Two major variants are common. In one, meat is included (fërgesë me mish), often beef or liver; in the other, the dish is prepared without meat (fërgesë pa mish). Cheese choice varies by household and region, which can influence the texture and saltiness. Some recipes also add herbs such as parsley or dill.

Preparation methods differ regionally: some cooks finish the dish on the stovetop, while others bake it briefly in a clay or cast-iron dish to thicken and intensify flavors. The dish is traditionally served as a main course or as a substantial side, often accompanied by bread.

Cultural note: Fëgesë is considered a classic of Albanian home cooking and is commonly found in taverns and households throughout Albania and in Albanian communities in Kosovo and North Macedonia. It is typically enjoyed hot and fresh, with bread used to scoop up the sauce.