A Serbian spicy cheese spread with white cheese, kajmak-style cream, roasted pepper, garlic, and paprika.
18 min prep
Keeps the screen on · step-by-step guide · built-in timer
Peel the roasted red peppers and drain off their liquid.
Mash the white cheese with a fork and mix with clotted cream into a slightly textured cream.
Crush the garlic and dice the roasted pepper.
Add the garlic, pepper, hot ground pepper, sweet paprika, and olive oil to the cheese mixture.
Rest the urnebes in the refrigerator for 10 minutes so the flavor settles.
Check the salt and serve in a small bowl.
💡 Tip: Drain the roasted peppers in a strainer for 5 minutes before adding them, excess water turns the spread into a loose salad.
🍽️ Serving suggestion: Serve urnebes in a small bowl with optional roasted peppers, cucumber, and warm bread.
~220
kcal calories
9
g protein
8
g carbs
18
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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