Fërgesë

Method 7 steps

1. 1

   Char the peppers over a flame or under a grill until the skins blacken.

2. 2

   Put the hot peppers in a bag for ten minutes and peel them.

3. 3

   Soften the onion and garlic in butter and stir in a spoon of flour.

4. 4

   Add the chopped tomatoes and reduce them to a thick base with no loose liquid.

5. 5

   Cut the peeled peppers into strips and stir them into the tomato base.

6. 6

   Mash the curd cheese with the feta and work it into the hot mixture.

7. 7

   Transfer it to a clay pan and bake at 200 °C for twenty minutes, until it bubbles.