Fërgesë

Heat olive oil in a wide skillet and cook onion and red bell pepper over medium heat until soft and starting to colour. Add garlic for the last minute.

Add tomatoes, salt and chili flakes to soft peppers and simmer, stirring now and then, until thick.

Stir cottage cheese and feta into pepper and tomato sauce and cook gently until creamy and hot.

Scatter the fërgesë with parsley and serve warm, straight from the pan.