Urnebes (Serbia)

Urnebes (Serbia)

450 g feta cheese
5 tablespoons sour cream (with 20% milk fat)
3 large cloves garlic
1,5 teaspoons sweet paprika
a couple of teaspoons chilly flakes (adjust to taste)

Squash feta with your fork into a puree. Stir in sour cream so that it combines well with feta. Add pressed garlic and paprika and mix it well with the cheese. Add as much chilly flakes as you like.

This spread should be very spicy, but still, adjust everything to taste. Begin with 1 clove garlic and a little chilly flakes and add more until you’re satisfied. In Serbia, we often add hot instead sweet paprika. Make sure you leave the spread in the refrigerator overnight before you eat it. Flavors will combine and develop during that time.


500 g pork, cubed
Vegeta seasoning
a couple of rosemary stalks

Prepare the skewers first. Strip all the rosemary leaves except for a few centimeters at the top of each stalk. Sharpen the other end of each stalk with a sharp knife (be very careful while you do it!). Use rosemary stalks to spear the meat cubes.

Rub the skewers with Vegeta and pour some oil over. Let it marinate overnight in the fridge.

Heat some oil in a pan or just heat a non stick grill pan and fry the skewers until they’re done. If you fry them on oil, fry them on a high heat first, only to catch the color and then reduce the heat and continue to cook. This will make a nice gravy that you can soak your bread into later.

Serve with freshly baked white bread and urnebes.


You can also grill the skewers on an outdoor grill. Even better.

Vegeta seasoning is an all purpose seasoning made with salt and dried vegetables. It is available to purchase without the MSG added. If you can’t find it just use salt and pepper instead.

In Serbia we use local cheese usually bought fresh from the farmers market. This cheese doesn’t need sour cream and actually, the cheese is here in the recipe only to make the texture of the squashed feta right and to mild it’s flavor. Combining feta and sour cream gives the spread the taste as accurate as you can get without the right cheese.