📝 About This Recipe
Hailing from the vibrant culinary hub of Niš in Southern Serbia, Urnebes is a bold, rustic masterpiece that translates literally to 'chaos' or 'mayhem'—a nod to its explosive fusion of flavors. This velvety spread combines the tangy creaminess of cow's milk feta with the smoky heat of roasted red peppers and a potent kick of garlic and chili. It is the quintessential soul of the Balkan grill, offering a complex, piquant profile that transforms any meal into a celebration of Serbian hospitality.
🥗 Ingredients
The Cheese Base
- 500 grams Feta Cheese (high-quality, full-fat cow's milk feta or Serbian 'Sremski' cheese)
- 100 grams Kajmak or Clotted Cream (can substitute with cream cheese mixed with a little butter)
The Spice and Color
- 2-3 pieces Roasted Red Peppers (peeled, seeded, and very finely minced (Ajvar can be used in a pinch))
- 2 teaspoons Hot Paprika Powder (adjust to your heat preference)
- 1 tablespoon Sweet Smoked Paprika (for depth and color)
- 1 teaspoon Crushed Red Chili Flakes (Bukovo pepper is traditional if available)
Aromatics and Seasoning
- 4-5 cloves Garlic (pressed or turned into a fine paste with salt)
- 3-4 tablespoons Extra Virgin Olive Oil (to emulsify and add silkiness)
- 1/2 teaspoon Salt (be cautious as feta is already salty)
- 1 tablespoon Fresh Flat-leaf Parsley (finely chopped for the garnish)
👨🍳 Instructions
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1
Begin by placing the feta cheese into a large mixing bowl. Using a sturdy fork or a potato masher, crumble the cheese until it reaches a grainy but consistent texture.
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2
Add the kajmak or cream cheese blend to the bowl. Use a wooden spoon to vigorously work the two cheeses together until they form a thick, cohesive paste.
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3
Take your roasted red peppers and ensure they are thoroughly patted dry with paper towels. Any excess moisture will make the spread runny, which we want to avoid.
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4
Mince the roasted peppers as finely as possible, almost to a pulp, and fold them into the cheese mixture.
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5
Prepare the garlic paste by crushing the cloves with a pinch of salt using the flat side of a chef's knife until smooth. Add this to the bowl.
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6
Incorporate the hot paprika, sweet smoked paprika, and chili flakes. The mixture should start to take on a vibrant, sunset-orange hue.
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7
Slowly drizzle in the extra virgin olive oil while stirring. This helps emulsify the ingredients and creates a luxurious mouthfeel.
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8
Taste the Urnebes. Depending on the saltiness of your feta, you may need a tiny pinch more salt, or perhaps an extra dash of hot paprika for more fire.
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9
For the most authentic texture, avoid using a food processor; the slight graininess of the hand-mashed cheese is a hallmark of a true Urnebes.
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10
Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours. This 'resting' period is crucial as it allows the garlic and peppers to infuse the cheese.
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11
Before serving, give it one final stir. If it has firmed up too much in the fridge, let it sit at room temperature for 15 minutes.
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12
Transfer to a serving bowl and garnish with a sprinkle of fresh parsley and a few extra chili flakes for visual appeal.
💡 Chef's Tips
Always use full-fat feta; low-fat versions lack the creamy structure needed for a proper spread. If you cannot find kajmak, mix 80g cream cheese with 20g softened unsalted butter to replicate the richness. For a deeper flavor, roast your own bell peppers over an open flame until charred, then steam and peel them. If the spread feels too dry, add a teaspoon of the oil from the roasted pepper jar or a touch more olive oil. Urnebes tastes even better the next day, so feel free to make it 24 hours in advance.
🍽️ Serving Suggestions
Serve as a mandatory side dish alongside grilled meats like Ćevapi or Pljeskavica. Spread generously on warm, crusty Lepinja (Balkan flatbread) or toasted sourdough. Use it as a zesty dip for fresh vegetable crudités like cucumber spears and radishes. Pair with a glass of chilled Rakija or a crisp, dry white wine to cut through the richness. Add a scoop to a burger or sandwich for a spicy, creamy condiment upgrade.