Fërgesë

Roast the red bell peppers directly over a gas flame or under a broiler, turning frequently for 10-12 minutes until the skins are completely blackened and blistered on all sides. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes to loosen the skins.

Peel the charred skins from the peppers, remove the seeds and membranes, and tear the flesh into wide strips. The smoky flavor from the charring is essential to the dish, so do not rinse the peppers under water as this washes away the prized smokiness.

Melt the butter in a heavy-bottomed skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and stir constantly for 2 minutes to create a smooth roux that will thicken the sauce.

Gradually pour in the milk while whisking continuously to prevent lumps from forming. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Season with paprika, salt, and pepper.

Add the diced tomatoes to the sauce and cook for 5 minutes until they soften and release their juices, creating a rich base. Stir in the roasted pepper strips and fold everything together gently to combine without breaking up the pepper pieces.

Crumble the fresh gjizë cheese over the mixture and fold it in gently, allowing some chunks to remain intact for texture. Transfer the entire mixture to an oven-safe baking dish and spread it evenly.

Bake in a preheated oven at 200°C (390°F) for 20-25 minutes until the top turns golden brown and the edges are bubbling vigorously. The cheese should be melted and slightly caramelized on top.

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley and serve directly from the baking dish with crusty bread on the side for soaking up the rich sauce.