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Tavë dheu
Tavë dheu: Albanian clay pot of lamb's liver, peppers, tomato and curd cheese
The name means 'earthenware dish', and in Tirana's traditional restaurants tavë dheu arrives bubbling in its clay pot: tender pieces of liver cooked with peppers, tomato and garlic, then baked under a creamy blanket of gjizë, the Albanian salted curd cheese, until it browns. It is rich and tangy, a classic hot meze and lunch dish in Albania, eaten with plenty of bread. A common mistake is frying the liver too long before baking, which makes it tough and grainy. Chef's tip: soak the liver in milk in the fridge for 30 minutes before cooking; it softens any bitterness.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb lamb's or calf's livermembrane removed, cut into 2 cm pieces
- 3 tbsp olive oil
- 1 onionsliced
- 2 green and red pepperssliced
- 3 garlic clovessliced
- 3 tomatoeschopped
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 egg
- ⅔ oz unsalted buttermelted
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Method
0/5 doneStep 1: Heat the oven to 400°F (350°F fan). Heat the 3 tbsp olive oil in a frying pan over a medium heat and cook the 1 onion and 2 green and red peppers for 6 minutes until soft.
6 minStep 2: Add the 3 garlic cloves and 3 tomatoes and simmer for 5 minutes, until saucy.
5 minStep 3: Turn the heat up, add the 1 ⅛ lb lamb's or calf's liver and stir for 2 minutes, until just sealed on the outside. Season with the ¾ tsp salt, ½ tsp black pepper and 1 tsp dried oregano and tip into a clay pot or baking dish.
3 minStep 4: Beat the 9 oz gjizë, ricotta or cottage cheese with the 1 egg and spread it over the liver; drizzle with the ⅔ oz unsalted butter.
3 minStep 5: Bake for 15–18 minutes, until the cheese is set and golden and the liver is cooked through with no pink inside (160°F). Serve hot.
18 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 31 g
- Carbs
- 10 g
- Fat
- 22 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tavë dheu take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of green and red peppers?
- Any colour of bell pepper, same amount.
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