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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":505,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":469,"prepMinutes":435,"cookMinutes":549,"difficulty":550,"course":551,"diet":553,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":543,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"It is a hot Albanian starter of green peppers and tomatoes fried down in olive oil, then combined with fresh curd cheese and baked in a small clay dish until browned on top. The name comes from the Albanian verb for frying. It is most associated with Tirana, where it is served as fërgesë e Tiranës, and it exists in both vegetarian and meat versions.","What exactly is fërgesë?",{"answer":398,"question":399},"The vegetables were not cooked down far enough. Peppers and especially tomatoes carry a lot of water, and the mixture needs to be fried until it looks glossy and thick and the oil begins to separate at the edge of the pan before the curd goes in. Wet curd also contributes, so drain ricotta or cottage cheese in a sieve for half an hour first.","Why did my fërgesë turn out watery?",{"answer":401,"question":402},"Yes. Any shallow ovenproof dish, small cast-iron pan or individual gratin dishes will do. Clay is traditional because it holds heat long enough to keep the dish bubbling on the table, which matters when it is being shared slowly over drinks. If you use metal, expect it to brown a few minutes faster, so start checking early.","Can I make fërgesë without a clay dish?",{"answer":404,"question":405},"The standard version is, made only with peppers, tomato, olive oil and fresh curd. There are well-known meat versions — fërgesë me mish with veal, and a liver version — but if you order fërgesë plainly in Albania you will usually get the vegetarian one. It is not vegan, since curd cheese is the defining ingredient.","Is fërgesë vegetarian?",{"answer":407,"question":408},"Bread, above all — fërgesë is scooped rather than plated, and a good loaf is half the dish. It normally arrives as part of a shared meze spread with olives, white cheese, pickled vegetables and raki, before any main course. If you want to build a meal around it, serve it with a tomato and cucumber salad and grilled meat or fish.","What do I eat it with?",[410,411,412,413,414,415],"Cook the peppers longer than you think — they should be genuinely soft and sweet, not still squeaky, before the tomato goes in.","Use ripe tomatoes and cook them until the mixture stops looking watery and starts looking glossy, or the bake will be thin.","Stir the curd in off the heat. Adding it to a hot pan makes it grainy and squeaks it into rubber.","Season the curd separately before mixing; it is bland and will flatten the whole dish if you rely on the vegetables for salt.","A shallow, wide dish gives more browned surface, which is the best part. Deep dishes give you a pale middle.","Serve it straight from the oven with bread already on the table — fërgesë loses its charm the moment the oil cools and sets.","🧀","Fërgesë is what arrives first at almost any Albanian restaurant table. Green peppers and ripe tomatoes are fried in olive oil until they collapse and sweeten, then stirred together with gjizë — the fresh curd left from cheesemaking — and baked in a small earthenware dish until the surface takes colour and the edges catch. It comes out somewhere between a dip, a gratin and a very loose scrambled cheese, tasting of sweet cooked pepper, sharp tomato and mild sour dairy, with the olive oil pooling at the rim. It is eaten hot with bread, shared from the middle of the table, and traditionally chased with raki. Nothing about it is refined, and that is exactly the appeal.","The full name is fërgesë e Tiranës, and Tirana claims it firmly enough that the dish functions as a civic emblem. The verb behind it, fërgoj, simply means to fry, which tells you how the dish is built: everything goes into hot oil first, and the oven is only there to set it and brown the top. Peppers, tomatoes and fresh curd were the three things a central Albanian household would reliably have in late summer, and the dish is what happens when a cook with those three things and a hot clay pot stops trying to be clever.\n\nThere are two versions and both are called fërgesë. The vegetarian one — peppers, tomato, curd, sometimes a beaten egg or a spoon of flour to help it hold together — is the everyday version and by far the more common in restaurants. The other is fërgesë me mish, or fërgesë Tirane me tëlyen, made with cubed veal or liver browned into the same base, which turns it from a starter into a main. Some households finish it with a spoonful of tëlyen, the clarified butter of the north, in place of some of the olive oil, giving a rounder, more savoury flavour. All of these are considered legitimate and none is the definitive version.\n\nWhat is consistent is the setting. Fërgesë belongs to the meze table — small hot dishes brought out one at a time to be shared, alongside tavë dheu, olives, white cheese and pickles, while people drink and talk for a couple of hours before anything resembling a main course appears. It is deliberately built to be eaten slowly and to survive on the table without getting cold too quickly, which is the entire reason for the clay dish. Order it in Tirana and it will still be blipping at the edges when it lands in front of you.","Fërgesë keeps 3 days refrigerated and is decent cold, spread on bread like a thick relish. Reheat in a covered dish in a 180°C oven for 10 minutes rather than in a microwave, which splits the oil out. It does not freeze — the curd goes grainy and the peppers turn to water when thawed.",[421,422,423,424],"Fries the peppers and tomato down properly first, which is where the sweetness comes from — no shortcut works here.","Adds the curd off the heat so it stays in soft curds rather than melting into a uniform paste.","Includes the flour-and-butter trick Albanian cooks use to stop the mixture weeping oil and water.","A twenty-minute vegetarian starter that scales cleanly from two people to a full meze table.",[426,427,428],"Wide frying pan","Small clay dish or shallow ovenproof dish","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},27,16,3,8,560,15,360,[438],"Warm bread, olives, white cheese and a small glass of raki — the standard opening of an Albanian meal.",[440,443,446],{"name":441,"description":442},"Fërgesë me mish","Cubes of veal browned into the base before the peppers go in, turning the starter into a substantial main course served with bread.",{"name":444,"description":445},"Fërgesë me mëlçi","The liver version, closely related to tavë dheu — seared liver folded through the pepper and curd base just before baking.",{"name":447,"description":448},"With egg","A beaten egg stirred into the curd before baking, which sets the mixture more firmly so it can be cut into wedges rather than scooped.",[450,456,461,464,468,472,475,480,483,487,491,496,500],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},5,"olive-oil","olive oil","tbsp","For the base",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"onion","onion, finely chopped","piece",{"qty":451,"ref":462,"name":463,"unit":460,"group":455},"bell-pepper","long green sweet peppers, seeded and roughly chopped",{"qty":432,"ref":465,"name":466,"unit":467,"group":455},"garlic","garlic, finely chopped","clove",{"qty":469,"ref":470,"name":471,"unit":460,"group":455},4,"tomato","ripe tomatoes, grated or chopped",{"qty":457,"ref":473,"name":474,"unit":460,"group":455,"optional":8},"green-chili","hot green pepper, chopped",{"qty":476,"ref":477,"name":477,"unit":478,"group":479},20,"butter","g","To bind",{"qty":457,"ref":481,"name":482,"unit":454,"group":479},"flour","plain flour",{"qty":484,"ref":485,"name":486,"unit":478,"group":479},350,"ricotta","gjizë or dry ricotta, crumbled",{"qty":488,"ref":489,"name":490,"unit":478,"group":479},80,"feta","white brined cheese or feta, crumbled",{"qty":492,"ref":493,"name":494,"unit":495,"group":479},0.5,"black-pepper","black pepper, freshly ground","tsp",{"qty":497,"name":498,"unit":499,"group":479},null,"salt","to taste",{"qty":501,"ref":502,"name":503,"unit":454,"group":504},2,"parsley","flat-leaf parsley, chopped","To finish",[506,511,515,519,522,526],{"tip":507,"text":508,"title":509,"timerSeconds":510},"Rushing this step is the main reason home fërgesë tastes flat. The peppers should taste sweet before anything else goes in.","Warm the olive oil in a wide pan over medium heat and cook the onion for 5 minutes until translucent. Add the chopped green peppers and cook for 12–15 minutes, stirring now and then, until they slump completely and start to catch gold at the edges.","Soften the onion and peppers",840,{"text":512,"title":513,"timerSeconds":514},"Stir in the garlic and the hot pepper if using, cook one minute, then add the grated tomatoes. Simmer for 10 minutes until the mixture thickens, turns glossy and the oil pulls away to the sides of the pan.","Add garlic and tomato",600,{"tip":516,"text":517,"title":518},"This is what stops the finished dish weeping oil and water on the plate.","Push the vegetables to one side, drop in the butter and let it melt, then whisk the flour into it and stir for a minute until it smells toasted. Fold it through the vegetables so everything is lightly bound.","Make the binding paste",{"text":520,"title":521},"Take the pan off the heat and let it cool for two minutes, then fold in the crumbled curd, the white cheese and the black pepper. Keep the mixture loose and lumpy — you want visible curds, not a smooth purée. Taste and add salt.","Fold in the curd off the heat",{"text":523,"title":524,"timerSeconds":525},"Spread into a shallow clay or ovenproof dish and bake at 210°C for 15–18 minutes, until the top is patchily browned, the edges are bubbling and the surface has firmed enough to hold the mark of a spoon.","Bake until browned",1020,{"text":527,"title":528},"Scatter the parsley over and bring the dish to the table immediately, with plenty of bread for scooping. Eat it directly from the dish, as everyone in Tirana does.","Serve bubbling","fur-GUH-suh tee-RAH-neh",[531,535,539],{"note":532,"swap":533,"original":534},"Gjizë is drier and tangier than ricotta. If using ricotta alone, add 50 g of feta and reduce the added salt.","Dry ricotta, or a mix of ricotta and crumbled feta","Gjizë (fresh curd)",{"note":536,"swap":537,"original":538},"Bell peppers hold more water, so cook them 5 minutes longer to drive it off before the tomato goes in.","Romano peppers or green bell peppers","Long green peppers",{"note":540,"swap":541,"original":542},"A perfectly normal winter substitution in Albania too. Drain them or the mixture will not thicken.","400 g tinned chopped tomatoes, well drained","Fresh tomatoes","fergese","Fërgesë Tirane (Pepper, Tomato and Curd Bake)","Fërgesë Tirane","Fërgesë e Tiranës","albania","Tirana",35,"easy",[552],"appetizer",[554,555],"vegetarian","gluten-free",[462,470,485,452],[558,561,563,565],{"alt":559,"src":560},"Bubbling clay dish of Albanian fërgesë, browned curd cheese over red pepper and tomato with bread alongside","\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-1x1.jpg",[543,568,569,570,571,572],"tirana","albanian appetizer","peppers and cheese","meze","gjize","2026-08-20","dishroute-kitchen","The signature hot starter of Tirana: green peppers and tomato fried down in olive oil, bound with fresh curd and baked in a clay dish until it bubbles at the edges and browns on top.",{"en":577},"\u002Frecipe\u002Ffergese",{"items":579,"total":845,"page":457,"limit":846,"hasMore":847},[580,611,621,655,682,710,735,760,786,815],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":547,"region":585,"baseServings":433,"prepMinutes":586,"cookMinutes":587,"restMinutes":587,"difficulty":588,"course":589,"diet":591,"mainIngredients":592,"images":594,"keywords":604,"publishedAt":573,"updatedAt":573,"authorSlug":574},"albanian-byrek","Byrek me Spinaq (Albanian Spinach and Curd Pie)","Byrek me Spinaq","Byrek me spinaq","Tirana and the south",75,45,"hard",[590],"main",[554],[593,481,489,485],"spinach",[595,598,600,602],{"alt":596,"src":597},"Round Albanian spinach byrek in a tray, golden blistered pastry cut into wedges showing green curd filling","\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-1x1.jpg",[605,606,607,608,609,610],"byrek","albanian pie","spinach pie","filo pastry","pete","balkan street food",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":469,"prepMinutes":435,"cookMinutes":549,"difficulty":550,"course":612,"diet":613,"mainIngredients":614,"images":615,"keywords":620,"publishedAt":573,"updatedAt":573,"authorSlug":574},[552],[554,555],[462,470,485,452],[616,617,618,619],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[543,568,569,570,571,572],{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"countrySlug":547,"region":626,"baseServings":627,"prepMinutes":435,"cookMinutes":628,"restMinutes":629,"difficulty":550,"course":630,"diet":632,"mainIngredients":635,"images":638,"keywords":648,"publishedAt":573,"updatedAt":573,"authorSlug":574},"jani-me-fasule","Jani me Fasule (Albanian White Bean Pot with Mint)","Jani me Fasule","Jani me fasule","Nationwide",6,100,480,[631,590],"soup",[554,633,555,634],"vegan","dairy-free",[458,470,636,637,452],"paprika","mint",[639,642,644,646],{"alt":640,"src":641},"Bowl of Albanian white bean stew with a slick of orange paprika oil, chopped parsley and bread beside it","\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-1x1.jpg",[649,650,651,652,653,654],"jani me fasule","albanian beans","white bean stew","vegan balkan","paprika oil","bean soup",{"slug":656,"title":657,"shortTitle":658,"nativeName":658,"countrySlug":547,"region":626,"baseServings":627,"prepMinutes":435,"cookMinutes":659,"restMinutes":586,"difficulty":550,"course":660,"diet":663,"mainIngredients":664,"images":667,"keywords":677,"publishedAt":573,"updatedAt":573,"authorSlug":574},"petulla","Petulla (Albanian Breakfast Fried Dough)","Petulla",25,[661,662],"breakfast","snack",[554],[481,665,666,489],"yeast","honey",[668,671,673,675],{"alt":669,"src":670},"Plate of puffed golden Albanian petulla with bowls of honey, jam, white cheese and sour cream around them","\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-4x3.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-1x1.jpg",[656,678,679,666,680,681],"albanian breakfast","fried dough","balkan pastry","yeasted dough",{"slug":683,"title":684,"shortTitle":685,"nativeName":685,"countrySlug":547,"region":686,"baseServings":433,"prepMinutes":659,"cookMinutes":587,"restMinutes":435,"difficulty":550,"course":687,"diet":690,"mainIngredients":691,"images":695,"keywords":705,"publishedAt":573,"updatedAt":573,"authorSlug":574},"pispili","Pispili (Albanian Cornbread with Leeks and Cheese)","Pispili","Southern Albania",[688,689],"bread","side",[554,555],[692,693,489,694],"cornmeal","leek","yogurt",[696,699,701,703],{"alt":697,"src":698},"Golden Albanian cornbread cut into squares in a metal tray, flecked with green leek and white cheese","\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-1x1.jpg",[683,706,707,692,708,709],"albanian cornbread","leek bread","southern albania","gluten free bread",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"countrySlug":547,"region":626,"baseServings":469,"prepMinutes":659,"cookMinutes":476,"restMinutes":715,"difficulty":550,"course":716,"diet":718,"mainIngredients":719,"images":721,"keywords":731,"publishedAt":573,"updatedAt":573,"authorSlug":574},"albanian-qofte","Qofte të Fërguara (Albanian Fried Herb and Cheese Meatballs)","Qofte të Fërguara","Qofte të fërguara",30,[717,552],"street-food",[],[720,489,637,458],"ground-beef",[722,725,727,729],{"alt":723,"src":724},"Plate of Albanian fried qofte, dark crusted oblong meatballs with lemon wedges and raw onion rings","\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-4x3.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-1x1.jpg",[732,733,734,637,610,571],"qofte","albanian meatballs","fried meatballs",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":547,"region":740,"baseServings":469,"prepMinutes":476,"cookMinutes":549,"difficulty":550,"course":741,"diet":742,"mainIngredients":743,"images":745,"keywords":755,"publishedAt":573,"updatedAt":573,"authorSlug":574},"speca-me-gjize","Speca me Gjizë (Albanian Curd-Stuffed Baked Peppers)","Speca me Gjizë","Speca me gjizë","Central and southern Albania",[590,552],[554,555],[462,485,744,452],"eggs",[746,749,751,753],{"alt":747,"src":748},"Baked Albanian peppers stuffed with white curd filling, blistered skins glistening in olive oil in a shallow dish","\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-1x1.jpg",[756,757,758,572,759,571],"speca me gjize","stuffed peppers","albanian vegetarian","curd cheese",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":547,"region":765,"baseServings":469,"prepMinutes":476,"cookMinutes":715,"restMinutes":715,"difficulty":766,"course":767,"diet":768,"mainIngredients":769,"images":770,"keywords":780,"publishedAt":573,"updatedAt":573,"authorSlug":574},"tave-dheu","Tavë Dheu (Albanian Clay-Pot Liver with Feta)","Tavë Dheu","Tavë dheu","Central Albania","medium",[590,552],[555],[470,489,465,452],[771,774,776,778],{"alt":772,"src":773},"Small clay dish of Albanian tavë dheu, cubed liver in red tomato sauce under browned crumbled white cheese","\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-1x1.jpg",[781,782,783,571,784,785],"tave dheu","albanian liver","clay pot","baked liver","balkan appetizer",{"slug":787,"title":788,"shortTitle":789,"nativeName":790,"countrySlug":547,"region":791,"baseServings":627,"prepMinutes":659,"cookMinutes":792,"restMinutes":435,"difficulty":766,"course":793,"diet":794,"mainIngredients":795,"images":798,"keywords":808,"publishedAt":573,"updatedAt":573,"authorSlug":574},"tave-kosi","Tavë Kosi (Albanian Baked Lamb under Yoghurt Custard)","Tavë Kosi","Tavë kosi","Elbasan",70,[590],[],[796,694,744,797],"lamb","rice",[799,802,804,806],{"alt":800,"src":801},"Baked tavë kosi in a shallow dish, browned 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