Urnabes is a very, very suitable recipe to Turkish taste from Serbian cuisine. It's clear that we love sweet and savory spreads for breakfast. Maybe because we like the ritual of spreading something on the bread, maybe because it allows us to eat more bread, it's hard to know.
But it is obvious that we cannot say no to acuka and similar recipes. Although they are not widely known, cretan paste and greek paste are also very popular spread recipes. As a matter of fact, in my opinion, cretan paste, greek paste and urnabes are versions of the same recipe interpreted in different ways in different geographies.
They are all very similar, but their flavors are all different. For example, if you ask me to choose one, I can never decide. They never replace each other and each one is very delicious in its own way.
Urnabes is a food with many varieties, like many local recipes. When I first started my research, I couldn't get out of it and took a break from the research for a while. When I started my research again, I came across a sentence that comforted me. It was saying: "It is possible to make the urnabes in many different ways. Its main ingredients are only cheese and paprika. Other ingredients are entirely up to preference." After reading this, I am quite glad that I do not have to use the boiled egg yolk that I see in some recipes.
It's not that I don't like boiled egg yolks. Boiling eggs would make this recipe impractical, and it will break my heart to try to find a way to use the egg whites every time, or to watch them getting spoiled day by day in the fridge. But if you want to use, you can add two boiled egg yolks to the recipe.
Another ingredient I took out of the recipe was kaymak. In the past, before I invented the practical method of making kaymak at home, I would not be able to use it and I would be upset because there was no kaymak at home. But now I chose not to use it even though there is kaymak at home. More precisely, I tried using it once. As expected, it made its consistency more oily. But I didn't feel that it contributed to its flavor. So I stopped using it to save calories. But if you want to use it, you can add a full tablespoon of kaymak to the recipe as well.
You can roast red peppers yourself at home or you can use canned ones. Just make sure that the canned roasted pepper you will use doesn't contain garlic. When garlic in the recipe is added, the garlic flavor can be dominant. That wouldn't be very nice for a cheese-based food either. If you have no choice but to use canned roasted peppers with garlic, you can omit the garlic in the recipe.
The remaining ingredients gave me the perfect consistency and flavor. As a Thracian who loves cheese and peppers together, I think that I got the maximum flavor I can get from this recipe that brings cheese and pepper together.
Enjoy the recipe...
- 200 g fatty Turkish beyaz peynir (breakfast cheese) or feta cheese,
- 4 roasted red peppers,
- 1 clove of garlic,
- 1 teaspoon of paprika,
- 1 teaspoon ground cayenne pepper (optional).
- Chop the cheese into cubes,
- Chop the peppers coarsely,
- Take all the ingredients in the food processor and grind until pureed,
- Transfer to a serving plate and serve cold.