Serbian Spicy Cheese Spread (Urnebes Salata)

Name: Serbian Spicy Cheese Spread (Urnebes Salata)
Prep time: 15 min
Total time: 15 min
Cuisine: Serbia
Ingredients: 10 oz (280 g) white brined cheese (Serbian beli sir, feta or sirene), drained and crumbled; 2 garlic cloves, finely grated or minced; 2 tbsp (30 ml) kaymak or thick sour cream/crème fraîche; 1 ½ tsp sweet paprika; ½–1 tsp hot paprika or cayenne, to taste; 1 tbsp (15 ml) sunflower oil; 1 tbsp (15 g) ajvar or roasted red pepper paste (optional, for deeper color); Salt to taste

Урнебес салата urnebes salataSay it: OOR-neh-behs SAH-lah-tah

By the Passport Plate editors. Published November 8, 2026.

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Served cold as a meze, urnebes salata is the kind of spread that wakes up a table: tangy aged white cheese, sharp garlic and hot paprika give it a lively bite, while oil and kaymak soften the texture. It comes from Niš and Leskovac, and its name points to chaos or commotion—a fitting label for such a bold mixture. Spoon it over grilled meats, smear it on warm flatbread, and adjust the heat to taste; an hour in the fridge makes it easier to serve and gives the seasoning time to settle.

Serbian Spicy Cheese Spread (Urnebes Salata)

Урнебес салата, urnebes salata

Pronounced OOR-neh-behs SAH-lah-tah

Serves: 6
Prep: 15 min
Cook: —
Total: 15 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

6 servings

10 oz (280 g)280 g (10 oz) white brined cheese (Serbian beli sir, feta or sirene), drained and crumbled
2 garlic cloves, finely grated or minced
2 tbsp (30 ml)30 ml (2 tbsp) kaymak or thick sour cream/crème fraîche
1 ½ tsp sweet paprika
½–1 tsp hot paprika or cayenne, to taste
1 tbsp (15 ml)15 ml (1 tbsp) sunflower oil
1 tbsp (15 g)15 g (1 tbsp) ajvar or roasted red pepper paste (optional, for deeper color)
Salt to taste

Method

Put the drained cheese in a medium bowl and break it into coarse crumbs; if it feels very wet, blot it lightly first.
Add the garlic, kaymak or sour cream, sweet paprika, hot paprika, oil and ajvar if using. Work the mixture with a fork or a low-speed mixer until smooth but not completely uniform.
Sample before adding salt because brined cheese can be salty; add a little salt only if needed, and increase the hot paprika for more heat.
Cover and chill for at least 1 hour, preferably 3 hours, so the garlic and paprika settle.
Take it out 10 minutes before serving, stir, and transfer to a serving bowl.

Regional variant: Urnebes salata s jajima

Leave out the kaymak and cut the oil back to 1 tablespoon. Stir in 2 hard-cooked eggs, finely chopped, plus ½ small onion, grated; then mix in 2 tablespoons ajvar and ½ teaspoon more hot paprika. The eggs and ajvar yield a gentler, softer spread that is common in regions less known for very hot peppers.

Cook's notes

Pick a firm, crumbly white cheese that has drained well; if it still seems wet, set it on paper towels for 15 minutes before mixing.
A fork gives a coarse, rustic spread; a food processor on low speed produces a smoother dip.
To steer the heat, use mostly sweet paprika and add hot paprika sparingly, or swap the dried hot paprika for finely chopped fresh hot pepper.

Serve with

Bring it out chilled or lightly cool with warm lepinja or somun, beside grilled meat, or spooned over roasted peppers; serve rakija or a light lager alongside.

Make ahead and storage

Store covered in the refrigerator for as long as 3 days, stirring before use; the spread becomes firmer when chilled.

Serbian Spicy Cheese Spread (Urnebes Salata)