There’s something about the levantine cuisine that makes it’s dishes one of the most loved throughout the world. I myself am not at all immune to it’s charms and let me tell you, I could easily live on hummus and baba ganoush alone. Many people I know loath the eggplants but I like to think that when there is an ingredient that you don’t like it’s more that you still haven’t discovered the best way for you to eat it, so you should just keep looking. And I believe, if that ingredient is eggplant, this recipe is the one that will make you fall in love with it.
Urnebes can be found in every Serbian fast food stand. Most common thing you would eat there is a burger, but we do burgers here a bit differently. Take a look on 1st and 4th photo on this article and you’ll see. Burger is called pljeskavica and a bun is not a typical bun, but a small round loaf of bread called lepinja. When you order your pljeskavica you are asked for the spreads and seasonings of your choice (and most of the time there are a lot of choices). Urnebes is one of the smelly ones that we all crave all the time but avoid because of lots of garlic. For me that changed when I became a teenager and started going out. It would usually be summer time and very late at night, my friends and I are coming from the club hungry as wolves. Nobody cared at that point about the garlic and a memory of us devouring burgers with this spread is just warm and summery.
And the name would mean the chaotic spread. I’ve asked around a few of my good English-speaking friends just to be sure and we all agreed that although the word is not possible to translate perfectly, this translation works OK I don’t know why it’s called like that. Asked some of my friends and older members of family, but nobody knows. My guess is because of the spiciness, but It’s only a guess.
Never mind that. If you’re into spicy food, you’ll love it! No recipe for lepinja and pljeskavica this time, only urnebes and some pork skewers
This roasted red pepper and pepita salad came out accidentally. I was trying to combine the stuff I had on hand and came up with this totally unexpectedly amazing combo. Pumpkin seeds work fine with red pepper and beans.
Not much philosophy is needed to serve soft goat cheese. Still, I like it with something sweet the most. And in this recipe, I used dried apricot, but you might want to try it with another dried fruit also, prunes for example. The most important thing is not to add too much fruit because we want the taste of cheese to dominate. Chives and tarragon go great with it. I also LOVE how cute it is served as a savory truffles!