The Urnebes salad is a must-try specialty of the Serbian cuisine. It is always a welcome part of any good meal, especially if that meal includes a barbecue.
This recipe is something I have been experimenting with to finally it just right and to share it with you.
In just 10 minutes or less, you can also make a great tasting Urnebes salad.
400 g cottage cheese
2 cloves of garlic
3 hard boiled eggs
2 tbsp olive oil
1 – 2 tbsp of paprika (you can use hot or mild, depends on your taste)
pinch of salt
bit of rosemary
To make your Urnebes salad even more delicious, it is important to get some quality cottage cheese and fresh eggs. Feel free to use any cottage cheese you like, as long it is not too salty.
As for the eggs, if you use fresh farm eggs your salad will not only look more vibrant it will have a fuller aroma, as you can see in my pictures.
That being said let’s make our Urnebes.
1. Crush the garlic cloves with the knife and chop them up until you get a paste.
TIP: If you don’t want for the garlic juices to stay on the cutting board but some salt bellow the garlic before you start crushing them. The salt will absorb the garlic juices.
2. Crush 3 hard-boiled eggs and mix them in with the cottage cheese.
AND ANOTHER TIP: If you want to get the best hard-boiled eggs, add salt into the water in which you are cooking the eggs in order to stop your eggs from cracking.
Cover the eggs with cold water. The water should cover the eggs by at least 3 cm (1 inch). Turn the heat up to high, when the water has boiled lower the temperature to medium, and cook for another 8 minutes.
3. Take some cured mead, cured sausage meat is just fine, you will need about 50 grams.
Grind up the meat, you can even use a coffee grinder for this.
Add the ground sausage meat with the cheese and the eggs.
4. And for the last part, add the paprika, salt (to taste), a pinch of rosemary, and olive oil.
Mix well with a wooden spoon until you get a uniform mass.
Did you like this Serbian recipe, share your thoughts in the comments.