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Albanian Fergese with Grilled Bread inspired by Lock 50
Inspired by Lock 50

Albanian Fergese with Grilled Bread

Appetizer Vegetarian
This rustic vegetarian dish features stewed peppers, tomatoes, and feta cheese in a rich, aromatic base. The preparation draws from traditional Balkan cuisine with a slow-cooking method that allows the vegetables to break down and develop deep flavor. Served with grilled bread for dipping, this hearty appetizer offers the comforting warmth of Mediterranean flavors with a subtle smoky undertone.
Prep Time 15 mins
Cook Time 45 mins
Total Time 60 mins
Servings 6

Ingredients

  • 4 large Red bell peppers (Roasted, peeled and roughly chopped)
  • 2 lbs Tomatoes (Ripe, cored and chopped)
  • 8 oz Feta cheese (Bulgarian or Greek, crumbled)
  • 1 large Yellow onion (Finely diced)
  • 4 cloves Garlic (Minced)
  • 1 tbsp Paprika (Sweet or smoked)
  • 1 tsp Oregano (Dried)
  • 1/2 tsp Red pepper flakes (Adjust to taste)
  • 1/4 cup Olive oil
  • 1 loaf Crusty bread (Sliced for grilling)
  • 1/4 cup Fresh parsley (Chopped, for garnish)
  • 1 tsp Salt (Plus more to taste)
  • 1/2 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Large deep skillet or Dutch oven
  • Grill pan
  • Sharp chef's knife
  • Wooden spoon
  • Serving dish

Chef's Tip

Roasting and peeling your own peppers yields the best flavor, but in a time crunch, jarred roasted red peppers will work. If using jarred peppers, drain well and pat dry before chopping to prevent excess liquid in the finished dish.

Instructions

  1. If roasting peppers: Place whole peppers directly on a gas burner or under a broiler, turning occasionally until skin is blackened all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off charred skin, remove seeds, and roughly chop.
  2. Heat olive oil in a large, deep skillet over medium heat. Add onions with a pinch of salt and cook until softened and translucent, about 5 minutes.
  3. Add garlic, paprika, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
  4. Add chopped tomatoes, increase heat to medium-high, and cook until they begin to break down, about 10 minutes.
  5. Add roasted peppers and continue cooking, stirring occasionally, until mixture thickens and most liquid has evaporated, about 20-25 minutes.
  6. Season with salt and pepper to taste. The mixture should be thick but still moist.
  7. Reduce heat to low and gently fold in two-thirds of the crumbled feta, allowing it to soften slightly but not completely melt.
  8. Meanwhile, heat a grill pan over high heat. Brush bread slices with olive oil and grill until marked and toasted, about 1-2 minutes per side.
  9. Transfer fergese to a serving dish, top with remaining feta and chopped parsley.

Plating

Spoon the fergese into a rustic earthenware dish or skillet. Sprinkle the reserved feta cheese on top and garnish with fresh parsley. Arrange grilled bread slices around the edge of the dish or in a bread basket alongside.

Storage & Reheating

Fergese can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the mixture. Add fresh feta and herbs after reheating. The dish also freezes well without the feta - thaw overnight in the refrigerator and add fresh cheese when reheating.

About This Recipe

Lock 50's Albanian Fergese introduced many diners to this lesser-known Balkan specialty. Their version stayed true to traditional preparation methods while adding subtle refinements that enhanced the dish's appeal. The restaurant achieved perfect balance between the sweetness of roasted peppers, acidity of tomatoes, and salty richness of feta cheese. Our adaptation follows their approach of slow-cooking to develop depth of flavor, while offering home cooks flexibility in preparation methods to make this rustic appetizer achievable for any kitchen.

How did it turn out?

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