Fërgesë

Peppers and tomato cooked down with cottage cheese or curd until creamy. A skillet dish found on Kosovo family tables, especially in summer when peppers are plentiful. Fërgesë starts with peppers and tomato cooked until they soften, then cottage cheese or curd is stirred in so the pan turns creamy. Some kitchens add a little flour to help the sauce set. In Kosovo it is home food more than banquet food. Summer versions use fresh peppers. Winter versions use roasted or preserved ones. The cheese keeps it mild and tangy rather than spicy. It sits between a vegetable stew and a dip. People eat it with a lot of bread, often as the main dish of a light lunch. Serving notes: Serve warm from the pan with plenty of bread. A fried egg on top is a common home variation. It is naturally meat-free when made with curd and vegetables only. Where to try: Family restaurants in Prishtina, Ferizaj and Gjilan sometimes offer it as a daily special. It is also worth asking for in homes and guesthouses during pepper season. Ingredients: Green peppers, Tomato, Cottage cheese or curd, Onion, Oil, Salt, Flour (optional).