- Meat and poultry
Albanian tave dheu is one of Albania’s national dishes and is also know as fergese me melçi. It gives it a natural authentic taste and looks good too.
London, England, UK
22 people made this
- 500g beef liver, diced
- olive oil
- 2 garlic cloves, minced
- 5 red peppers, roasted and diced
- 6 tomatoes, diced
- 40g plain flour
- 100g feta cheese
- 200g ricotta cheese
- 4 bay leaves
- 220ml hot water Hot Water
- 1 teaspoon chilli flakes
- salt and pepper
- Preheat the oven to 200 C / Gas 6.
- Firstly, brown the liver for a few minutes in olive oil, remove from the pan and set aside.
- 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 till bubbling, about 25 minutes. Serve hot.
See it on my blog
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Börek (Turkish pronunciation: [bœˈɾec] also burek, bourekas and others) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka. Common fillings are made with meat, cheese, leafy greens (usually spinach) or potatoes. Börek are found in the cuisines of the Balkans, the South Caucasus, the Levant, Central Asia, and some Eastern and Central European countries. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. Börek is occasionally sprinkled with sesame or nigella seeds.