Fërgesë | FoodieAtlas

Ingredients

2 large red bell peppers, roasted and peeled
1 large onion, finely chopped
2 cloves garlic, minced
1 cup tomatoes, chopped (or 1 can diced tomatoes, drained)
1 cup feta cheese, crumbled
1 cup cottage cheese
1/2 cup Greek yogurt
1/4 cup olive oil
1 teaspoon paprika
1/2 teaspoon ground black pepper
Salt to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Peppers

Roast the red bell peppers over an open flame or under the broiler until the skins are charred. Place the peppers in a bowl and cover with plastic wrap to steam. Once cooled, peel off the skins, remove the seeds, and chop the peppers into small pieces.

Cook the Onions and Garlic

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent. Add the minced garlic and cook for another minute.

Add the Tomatoes and Peppers

Stir in the chopped tomatoes and roasted peppers. Cook for about 10 minutes, or until the tomatoes are soft and most of the liquid has evaporated.

Mix in the Cheeses and Yogurt

Reduce the heat to low. Add the crumbled feta cheese, cottage cheese, and Greek yogurt to the skillet. Stir well to combine. Cook for another 5-7 minutes, or until the mixture is heated through and slightly thickened.

Season and Simmer

Add the paprika, ground black pepper, and salt to taste. Continue to cook for another 5 minutes, stirring occasionally.

Serve

Transfer the Fërgesë to a serving dish and garnish with freshly chopped parsley. Serve warm with bread or as a side dish.