Fërgesë tiranase me mëlçi viçi

Ingredients for 4

• 400 g veal liver (cleaned of membranes)
• 50 ml (approx. 0.2 cups) olive oil
• 40 g (approx. 1/3 cup) wheat flour
• 300 g green and red peppers (chopped into small pieces)
• 3 garlic cloves (finely minced)
• 350 g ripe tomatoes (grated)
• 250 g gjizë [Albanian curd cheese] (unsalted or lightly salted)
• 1 tsp sweet paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 100 ml (approx. 0.4 cups) warm water

Method

1. Cleaning and cutting the liver. Clean the liver of outer membranes and blood vessels. Cut it into small 1.5 cm cubes and dry it thoroughly with paper towels to prevent splattering during frying.
2. Sautéing the liver. In a deep skillet, heat 30 ml (approx. 0.13 cups) olive oil over medium-high heat. Dust the liver with 20 g (approx. 0.16 cups) wheat flour and sauté for 3-4 minutes until it changes color and reaches a safe internal temperature of 70°C without leaving any pink juice. Remove the liver from the skillet and set it aside.
3. Sautéing the peppers and garlic. In the same skillet, add the remaining 20 ml (approx. 0.08 cups) olive oil. Add 300 g chopped peppers and sauté for 5-6 minutes until softened. Then add 3 minced garlic cloves and sauté for 1 minute until fragrant.
4. Preparing the tomato and flour sauce. Add the remaining 20 g (approx. 0.16 cups) wheat flour to the peppers and mix well for 1 minute. Then add 350 g grated tomatoes, 1 tsp sweet paprika, 1/2 tsp salt, and 1/4 tsp ground black pepper. Pour in 100 ml (approx. 0.4 cups) warm water and simmer the sauce for 8-10 minutes until it thickens.
5. Adding the gjizë and liver. Lower the heat to minimum and stir 250 g gjizë into the tomato sauce. After two minutes, return the sautéed liver to the skillet and carefully mix all the ingredients so the flavors combine.
6. Baking in the oven. Transfer the mixture to a preheated clay baking dish or a small baking pan. Bake in an oven preheated to 200°C for 12-15 minutes until the surface turns golden and a light layer of oil forms on top.