Fërgesë of Tirana with veal

Preheat your oven to 200°C (390°F). Place whole red peppers on a baking tray and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered.

Remove the roasted peppers from the oven, place them in a covered bowl to steam for 10 minutes, then peel off the skins, remove the seeds, and slice the flesh into strips.

Heat a generous amount of olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat. Add the diced veal and sear until browned on all sides, about 8-10 minutes.

Add finely chopped onions to the pan with the veal and cook over medium heat, stirring occasionally, until the onions are soft and translucent, about 5 minutes.

Stir in the peeled and chopped tomatoes along with the roasted pepper strips. Season with salt and pepper, then simmer the mixture over low heat for 15-20 minutes until slightly thickened.

Crumble the gjizë (Albanian fresh curd cheese) generously over the top of the veal and vegetable mixture, then drizzle with a little extra olive oil.

Transfer the skillet to the oven and bake at 180°C (350°F) for 20-25 minutes until the cheese is melted, golden, and slightly bubbling around the edges.

Remove the fërgesë from the oven and allow it to rest for 5 minutes before serving hot, traditionally accompanied by fresh crusty bread.