Urnebes — Fiery Serbian Feta & Roasted Pepper Spread

⏱ 25 min · Serves 6

Serbia's legendary 'chaos' salad: crumbled sheep's feta whipped with roasted red peppers, garlic and hot paprika into a rough, punchy spread. It's the thing you scoop up with warm flatbread while the grill gets going — salty, creamy and gently smouldering.

Per serving: 329 kcal · 14.5g protein · 5.2g carbs · 27.8g fat

Ingredients

• 2 large red peppers (or 250g jarred roasted peppers, drained)
• 1 fresh red chilli (or 1 pickled hot pepper), deseeded if you like it milder
• 400g sheep's milk feta, well drained
• 100g full-fat cream cheese or thick kajmak
• 2 garlic cloves, crushed
• 3 tbsp sunflower or light olive oil
• 1 tsp sweet smoked paprika
• 1/2 tsp hot paprika or chilli flakes
• 1 tbsp red wine vinegar
• Black pepper, to taste
• Flatbread or crusty bread, to serve
• Chopped parsley, to finish

Method

1. If using fresh peppers, char them whole over a gas flame or under a hot grill, turning, until blackened all over (about 12 minutes). Seal in a bowl with a plate on top for 10 minutes, then peel, deseed and drain well.
2. Finely chop the roasted peppers and chilli — you want texture, not purée. Pat dry with kitchen paper so the spread doesn't go watery.
3. Crumble the feta into a large bowl and mash with a fork until coarse and grainy.
4. Add the cream cheese, garlic, both paprikas, vinegar and black pepper. Mash and beat together with the fork until thick and rough-textured.
5. Beat in the oil a little at a time until glossy, then fold through the chopped peppers and chilli.
6. Taste and adjust: more vinegar for lift, more hot paprika for fire. It rarely needs salt.
7. Chill for at least 15 minutes, then spread into a shallow bowl, swirl the top, drizzle with a little oil and scatter with parsley. Serve with warm flatbread.