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Montenegrin Cuisine

Montenegrin cuisine is a result of Montenegro's geographic position and its long history.

The traditional dishes of Montenegro's heartland and its Adriatic coast have a distinctively Italian flavour which shows in the bread-making style, the way meat is cured and dried, cheesemaking, wine and spirits, the soup and stew making style, polenta, stuffed capsicums, meatballs, priganice, Raštan, etc..

The second large influence came from the Levant and Turkey, lately largely via Serbia: sarma, musaka, pilav, pita, burek, Ćevapi, kebab and Turkish sweets like baklava and tulumba etc.

Hungarian dishes goulash, satarash, djuvech are also very common.

Last but not least, continental Europe made its mark mostly in the desserts department. crêpes, doughnuts, jams, myriad types of biscuits and cakes, all make a contribution to the average Montenegrin's waist-line. Vienna-style bread is the most prevalent type of bread in the shops.

Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from the one in the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish.

Classic Montenegrin Dishes

Cold Antipasto (a.k.a Meza)

It is usually the welcoming guesture offered to any respected guest. Classic style Meza platter includes: As a side, it is accompanied with pickles (green tomatoes or gherkins) and green olives marinated in olive-oil and garlic. Roasted capsicums marinated in olive oil with garlic are also very common offering.

Inevitably, a glass of Loza will follow, accompanied with a glass of water. It should be sipped slowly, completely the opposite of the way it is drunk elsewhere i.e. bottoms-up. It is there to be slowly enjoyed and appreciated.

Bread (Hljeb or Ljeb)

Homemade bread style prepared in Montenegro is closest to what is known in Italy as Panne di Casa. It is served with every meal.

Breakfast

Soups

Montenegrin language distinguishes between a clear soup (Supa, pronounced as soop-uh), thick soup-stew (Čorba, pronounced as chore-buh) and porridge-style dish( Kaša, pronounced as kuh-shuh). Soups are usually served as the first course of Lunch, the largest meal of the day: Traditionally, after the broth is made, a handful of rice is added to the pot to make the soup more substantial. Nowadays, pasta took over as the preferred addition.

Main Course

Seafood Dishes

Salads

The most common salads served in Montenegrin homes:

Dessert

A piece of seasonal fruit is the most common way to end the meal, again typical of Mediterranean cuisine. The proper sweets are usually served on their own, around tea-time or at any time coffee is served.

Dairy Products

Cheeses

Pitas

Other Common Dishes

Breakfast

Main course

Dessert

Grill based dishes (Roštilj)

Affordable fast food:

Beverages

Non-alcoholic

Most common non-alcoholic drink in Montenegrin homes is the famed Pomegranate syrup. Turkish coffee is also almost unavoidable in any but the most brieff meeting or a visit.

Mineral water Rada is produced in Bijelo Polje, in North-Eastern highland district of the country.

Spirits

Montenegrin alcoholic products are some of the best kept secrets of former Yugoslavia. After its breakup, it didn't take long before Stella Artois bought the Nikšić brewery. Thankfully, it continued to produce "Nikšićko" beer, otherwise, it would possibly have risked another revolution on the streets.

The continental and mountainous region of Montenegro, full of apple and plum orchards, is a heartland of aromatic fruit flavoured rakija (a generic name for brandy/spirits). Plum brandy - Šljiva and the apple brandy are the most common.

In the vinegrowing region, grape brandy Loza is the favoured one over Šljiva.

Plantaže's Grape brandies "Montenegrin Loza", "Prvijenac", "Kruna" or home made grape brandy (Lozova rakija, Lozovaca, Loza) is a must-try.

Wines

Montenegrin wines, made in perfect conditions in a country aboundant with the sun and red soil, are good old-fashion dry and earthy reds rich in tannin.

Vranac, a wine from the grape sort with the same name that is cultivated only in the southern Montenegro and the Republic of Macedonia, similar in aroma to Italian Chianti, is a class act and highly recommended.

The best known Montenegrin wines are the ones produced by "Plantaže": premium "Vranac", "Pro Corde", "Krstač", "Cabernet", "Chardonnay" and the locally-famous home made Crmničko red wine.

Beers

"Nikšićko Beer" is the most popular and most consumed beer in Montenegro. It is served as a draught beer, or bottled, in both "Nik Gold" and lighter "Nik Cool" variant. Dark variant, "Nik tamno", is praised among beer lovers.

See also

External links

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Cuisine of Europe
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1 Entirely in West Asia; included here because of cultural, political and historical association with Europe. 2 Partially or entirely in Asia, depending on the definition of the border between Europe and Asia. 3 Partially in Asia. 4 Entirely in the African Plate, included here because of cultural, political and historical association with Europe. 5 Only recognised by Turkey.
Anthem
Oj, svijetla majska zoro
"Oh, Bright Dawn of May"


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The History of Montenegro begins in the early Middle Ages, into the former Roman province of Dalmatia that forms present-day Montenegro.

This article is part of the series:
Republic of Montenegro

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Cheese is a solid food made from the milk of cows, goats, sheep and other mammals. Cheese is made by coagulating milk. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to "curds
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Wine is an alcoholic beverage made from the fermentation of grape juice.[1] The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients.
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distilled beverage is a consumable liquid containing ethyl alcohol (ethanol) purified by distillation from a fermented substance such as fruit, vegetables, or grain. The word spirits
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stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, and that are then served without being drained.

Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.
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Capsicum
L.

Species

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It has unique mix of various traditions; Serbian confectioneries are places where koljivo, baklava, nut roll and
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Sarma (Turkish, sarma; Southern Slavic, сарма or sarma; Romanian, sarmale; Arabic يبرق yabraq
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Pita (also called pitta or pita bread and pronounced "pitta" in Greek) is an often round, brown, wheat flatbread made with yeast.

Similar to other double-layered flat or pocket breads, pita is traditional in many Middle Eastern and Mediterranean cuisines.
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Tulumba is a type of dessert. It is made from unleavened dough lump (about 5cm long) given a small ovoid shape with ridges along it using an 'icing' bag with a special nozzle. It is first deep-fried to golden color and then sugar-sweet syrup poured over it when still hot.
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Hungarian food is often spicy. It frequently uses paprika, black pepper and onions. Potatoes are also commonly used in many dishes.
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Goulash is traditionally prepared as a soup.
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Croatian cuisine is heterogeneous and is therefore known as the cuisine of regions, since every region has its own distinct culinary traditions. Its modern roots date back to ancient periods and the differences in the selection of foodstuffs and forms of cooking
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crêpe (pronounced IPA /kreɪp/, French /kʀɛp/) is a type of very thin cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled".
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