· 3 min read · By 21grams
Ajvar, kajmak and urnebes: a guide to Balkan spreads
Meet the spreads and relishes on every Balkan table — ajvar, pindjur, kajmak, urnebes — and where they appear on the 21grams menu.
Order almost anything in the Balkans and it will arrive with something to spread on it. These relishes and dairy spreads are the region’s quiet heroes: made in big batches when vegetables are at their peak, stored in jars, and brought out at every meal.
Ajvar: the taste of autumn
Ajvar is a relish of red peppers, roasted until their skins blister, peeled and slowly cooked with oil, sometimes with aubergine and garlic. In September and October families across the region roast peppers in their gardens and fill jars for winter. It can be mild or hot, smooth or chunky; it is always deep red and gently sweet.
Pindjur: ajvar’s spicier cousin
Pindjur, popular in North Macedonia and southern Serbia, adds tomatoes and often chili to roasted peppers. It is brighter and fresher than ajvar. At 21grams we use a spicy, slow-roasted pepper and tomato relish in our pindjur eggs — poached eggs with creamy yogurt and chili oil, one of our most-ordered breakfasts.
Kajmak: Balkan clotted cream
Kajmak is made by gently heating milk and collecting the thick cream that forms on its surface, layer by layer. Young kajmak is mild and sweet; aged kajmak becomes tangier. It is spread on bread, melted over grilled meat, or eaten with jam. On our menu you will find kajmak in the princess crepe, with seasonal homemade jam and caramelized walnuts.
Urnebes: beautiful chaos
The name urnebes roughly means uproar or chaos — a fair description of a spread that mixes soft white cheese with chili. It is creamy, salty and hot all at once, a favourite in southern Serbia and a perfect partner for grilled meat and warm bread.
Lutenica, tzatziki and friends
Further east, in Bulgaria, lutenica blends peppers, tomatoes and sometimes carrots into a thick relish. To the south, Greek tzatziki brings yogurt, cucumber and garlic. The borders between these spreads are as blurry as the borders between the cuisines themselves — and that is part of the fun.
How to eat them
- With bread: tear somun and dip.
- With eggs: a spoon of relish turns scrambled eggs into a Balkan breakfast.
- With the grill: kajmak and ajvar alongside ćevapi or pljeskavica.
- As mezze: several small bowls in the middle of the table, shared.
Our living pantry
At 21grams relishes, pickles and preserves are made in-house and kept in a corner we call our living pantry — jars of what is in season, waiting to become part of a dish. Ask the team what is in the jars today.
