Balkanska Meza
Балканска меза·(bal-KAHN-skah MEH-zah)
Roštilj & Meza: Porch Gatherings and Grilled Meats
Long before charcuterie boards were gentrified for social media, the Balkans had the meza. It is less an appetizer than an institution—a rustic, abundant assault of smoke, salt, fat, and tang meant to be eaten slowly between pulls of plum rakija. With a few smart supermarket hacks, like whipping feta into mock kajmak or charring a fresh pepper to wake up jarred ajvar, you can conjure the exact flavors of the old country right in your weeknight kitchen.
Before you start
Roast the red bell pepper.
Place the pepper directly over a gas flame or under a broiler until the skin is entirely blackened. Place in a bowl, cover with a plate for 10 minutes to steam, then rub off the charred skin and discard the seeds.
Ingredients
- smoked beef or bresaola1/2 lb
- speck or prosciutto1/2 lb
- spicy dry salami or chorizo1/2 lb
- sheep's milk feta in brine1 1/4 lb
- mild provolone or havarti cheese8 oz
- unsalted butter1/2 cup
- cream cheese4 oz
- sour cream2 tbsp
- store-bought ajvar16 oz
- red bell pepper1 large
- olive oil1/4 cup
- sunflower oil1/4 cup
- garlic4 med cloves
- sweet paprika2 tsp
- hot paprika or chili flakes1 tsp
- dried oregano1 pinch
- pickled cucumbers or kalamata olives1 cup
- rustic bread or lepinja1 large
Method
- 01
Marinate the feta to make Sir u Ulju.
Pat 8 ounces of the block feta completely dry with paper towels. Cut it into 1-inch cubes and place in a small jar with the sliced garlic, oregano, and a half-teaspoon of chili flakes. Cover entirely with equal parts olive and sunflower oil, and let sit at room temperature for at least 30 minutes.
- 02
Whip the Lažni Kajmak.
Real kajmak is hard to find, but we can fake it. Aggressively mash the softened butter in a bowl until fluffy. Fold in 4 ounces of crumbled feta, 2 ounces of cream cheese, and the sour cream. Mash until creamy but still retaining tiny curds from the feta, then chill for 20 minutes to set.
- 03
Revive the store-bought ajvar.
Stir the freshly charred, finely chopped red bell pepper directly into the jarred ajvar. Drizzle with a little olive oil to instantly reintroduce the authentic wood-fire smoke and char of a homemade batch.
- 04
Bloom the spices for the Urnebes.
In a small cup, mix the sweet paprika, remaining half-teaspoon of chili flakes, and 1 tablespoon of sunflower oil. Let it sit for 5 minutes. This releases the fat-soluble flavor compounds and creates a vibrant red oil.
- 05
Mix the fiery Urnebes spread.
Mash the remaining 8 ounces of crumbled feta with the remaining 2 ounces of cream cheese. Pour in the bloomed red oil and the minced garlic, folding together until beautifully marbled.
- 06
Assemble the board.
Anchor a massive wooden board or ceramic platter with small rustic bowls of the Kajmak, upgraded Ajvar, and Urnebes. Create alternating, overlapping rivers of the sliced smoked beef, prosciutto, and salami—what Balkan cooks call a zigzag pattern.
- 07
Fill the gaps and serve.
Tuck the provolone matchsticks, marinated feta cubes, and pickles into the empty spaces. Serve immediately in the center of the table alongside the warm bread and a chilled bottle of your favorite spirit.
From Cook Balkan in America.