About
“Not all of us can do great things. But we can do small things with great love.” – Mother Teresa
Fërgesë is one of those dishes that proves the quote true — nothing flashy, nothing overly complicated, just a humble collection of peppers, tomatoes, and creamy white cheese coming together with quiet devotion. It’s Albania on a plate: warm, generous, and rooted in the belief that simple things, done with care, can nourish far more than just the body.
Its story goes back centuries, long before cookbooks, when Albanian families cooked with whatever the land offered. Red peppers roasted over open flames, tomatoes simmered down to sweetness, and the beloved djathë i bardhë — a soft white cheese that seems to find its way into every Albanian kitchen. Different regions prepared fërgesë their own way, but always with the same guiding principle: make something honest, something comforting, something worthy of being placed in the center of the table.
Over time, fërgesë became the dish you made for the people you cared about. It’s the casserole brought out during long afternoons with relatives. It’s the skillet set between friends after a day of work. It’s the kind of food that fills a room with the smell of home long before it reaches a plate.
And like Albania itself — shaped by Illyrian roots, touched by Ottoman kitchens, shaped again by village tradition — fërgesë carries layers of history without ever feeling heavy. It stays true to what it has always been: roasted sweetness, gentle acidity, creamy richness, all baked together until it becomes something deeper than the sum of its parts.
Today, as Albanian cuisine steps into the global spotlight, fërgesë remains a quiet ambassador. A reminder that food doesn’t need grandeur to matter. It needs heart. It needs hands willing to chop, stir, taste, and share.
In every warm bite, you can feel the small things done with great love — the kind that stays with you long after the dish is empty.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Fergese From Albania
Fërgesë is a traditional Albanian dish that features roasted red peppers, tomatoes, and cottage cheese (known as "djathë i bardhë" or "white cheese").
Prep time
25 mins
Cook time
45 mins
Serves
3-4
INGREDIENTS
4 large red bell peppers
3 large tomatoes
1 large onion, finely chopped
2 tablespoons olive oil
1 pound (450g) cottage cheese (djathë i bardhë or white cheese), ricotta or feta could also work nicely,
1 teaspoon paprika, or smoked paprika
Salt and pepper to taste
Optional: 2-3 tablespoons chopped fresh parsley or other herbs
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Instructions
A versatile fresh cheese hot pot from the Western Balkans, Fergese is an easy dinner with lots of bold flavors.
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Roast the Peppers:
Preheat your oven's broiler. Place the red bell peppers on a baking sheet and broil, turning occasionally, until the skin is blistered and charred. This should take about 15-20 minutes. 400 degrees F works well for this
Once roasted, transfer the peppers to a bowl and cover with a kitchen towel. Let them steam for a few minutes. This will make peeling the skin easier.
Peel the skin off the peppers, remove the seeds, and cut them into thin strips.
Leave the oven on so you can put whole mixture in at the end
Prepare the Tomatoes:
Bring a pot of water to a boil. Cut a small "X" on the bottom of each tomato.
Drop the tomatoes into the boiling water for about 30 seconds, then transfer them to a bowl of ice water.
Peel the skin off the tomatoes and chop them.
Cook the Onions:
In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
Combine Ingredients:
Add the roasted red pepper strips to the skillet with the onions. Cook for a few minutes to combine flavors.
Add Tomatoes:
Stir in the chopped tomatoes and cook for another few minutes, allowing the ingredients to meld.
Add Cottage Cheese:
Crumble the cottage cheese into the skillet and stir everything together. The cheese will melt slightly and combine with the other ingredients.
Seasoning:
Add paprika, salt, and pepper to taste. Remember that the cheese might already be salty, so adjust accordingly.
Bake:
Transfer cheese mixture to a clay pot or some type of baking vessel and pop into a 400 degree oven until melty and roasted on top, little browned spots are good.
Serve:
Take it out of the oven and serve immediately, as the heat keeps it nice a moveable. You can top with chopped green onions or hot chile flakes for added pizzazz.
