Kajmak-Style Cream Spread with Warm Flatbread
A quick, salty clotted cream and cheese spread in the style of Balkan kajmak, spread thick on hot grilled flatbread.
- Time2 hr 10
- LevelEasy
- Costabout £0.92 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 538kcal
- 49.9gcarbs
- 5.6gof which sugars
- 30.8gfat
- 17.6gsaturates
- 13.6gprotein
- 3gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Real kajmak is made from the skin of slowly simmered milk. This quick version gets close to its rich, tangy taste with ingredients from any supermarket.
- 2
Put the clotted cream, mascarpone, feta and salt in a bowl. Beat with a wooden spoon until completely smooth and thick.
- 3
Spoon into a small dish, smooth the top and cover. Chill for at least 2 hours so it firms up.
120 min - 4
Brush the flatbreads lightly with the oil. Heat a dry griddle or frying pan until hot and toast the flatbreads for 1 to 2 minutes on each side until puffed and marked.
4 min - 5
Serve the cold kajmak in a dish with the hot bread alongside. It is lovely with grilled meats, ajvar and sliced tomato.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
