- Dan Evans
Albanian Fergese and speca me gjeze/byrek

Ingredients
Fergese
3x red pepper
2x tomato
1x squeeze of tomato puree
1x onion
chilli
grated cheddar
30g flour
100g feta, finely chopped
40g butter
40g Greek yoghurt
Speca me gjeze/byrek
(This is really two dishes combined into one. Stuffed peppers, with a byrek filling)
2x pepper
100g ricotta
200g spinach
1x courgette
To serve
Thick slice of crusty bread
Butter
Basil
Garlic paste
Grated cheddar
Method
Fergese
Heat a pan to medium heat with oil an, finely chop or blitz the onion to the pan, salt well
Blitz tomatoes and peppers and add to onions when they are soft
Add chili
Cook off a lot of the moisture
Make a roux with the butter and flour, add the feta and combine well. Loosedn the mix with greek yoghurt
Add the cheesy mix to the peppers and stir well, season here
Transfer to an oven proof pot and cook for 25 mins
Add grated cheese and sp5rinkle with fresh basil, more mins in the oven
Speca me gjeze/byrek
Make sure the peppers can free stand, cut a little off the bumps on the bottom to achieve this
Take the top off and hollow the seeds and pith out
Put a drop of oil in a roasting tray and coat the bottom of the peppers so they don't stick
Bake while you prepare the filling
Dice courgette, fry in oil and butter, salt well
When starting to char lower heat a little and add spinach. If you have a lid for the pan then put it on to help the spinach wilt
When wilted, turn off the pan and add the ricotta, thoroughly combine the mix. Taste and season
Fill peppers, put pepper lids back on. Spray oil onto the pepper lids and sprinkle with some grains of crunchy salt. Put it back in the oven. Ready to serve whenever
To serve
Heat the bread slices in the oven
In a pan, melt butter, cheese, garlic paste, basil and salt
When melted drizzle/spread onto the bread. Serve hot