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Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from that of the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well.
Homemade-style bread prepared in Montenegro is closest to what is known in Italy as pane casareccio. It is served with every meal. Includes; Ječmeni (barley bread), Ražani (rye bread), Pšenični (wheat bread), Rumetinov (corn bread)
- Cicvara - stewed cornmeal with kaymak (salted and then compressed fresh cream) and čvarci (cracklings).
- Gibanica with yoghurt or kisjelo mlijeko (buttermilk).
- Popara and bread with kajmak
- Pršut (most notable is Njeguški pršut)
Montenegrin language distinguishes between a clear soup (supa, pronounced [ˈsupə]), a thick soup or stew (čorba, pronounced [ˈtʃɔrbə]), and a porridge-style dish (kaša, pronounced [ˈkəʃə]). Soups are usually served as the first course of lunch at midday:
- Kokošija supa (chicken broth)
- Goveđa/Juneća/Teleća supa (beef/calf broth)
- Jagnjeća supa (lamb broth)
- Čorba od koprive (nettle chowder)
- Čorba od koprive sa sirom (nettle chowder with cheese)
- Čobanska krem supa od vrganja (shepherd cream soup with mushrooms (boletus))
- Otkos čorba (cut hay chowder)
- Čorba od crnjaka (black onion chowder)
- Ječmena kaša sa pečurkama (barley porridge with mushrooms)
- Kaša sa pečurkama (mushroom porridge)
- Kaša od rezanaca (noodle porridge)
- Kuvani Brav (boiled lamb)
- Brav u Mlijeku (lamb cooked in milk, a national dish of Albanians from Montenegro)
- Kačamak (polenta with buttered potato and kaymak, served with cold milk, buttermilk or yoghurt)
- Kuvana Krtola (boiled potato halves, served with cold yoghurt, cheese or fresh cream)
- Ukljeva (smoked and dried bleak)
- Krap (smoked and fresh carp, from Skadar lake)
- Pastrva (fresh water trout)
- Raštan (a slightly bitter, sturdy dark-green vegetable from the cabbage family, similar to Italian cavolo nero. It is deliciously cooked into a stew with smoked pork ribs or ham hocks)
- Zelje u kokote na kastradinu (cooked headed cabbage with smoked and dried mutton)
- Japraci (dolma made with raštan leaves, served with mashed potato)
- Čorbast Pasulj (bean stew with smoked ribs and various types of salami and sausages. The style is quite similar to French cassoulet, fabada, and feijoada)
- Maune (green bean stew)
- Grašak (peas and beef stew)
- Balšića tava (fried veal with an assortment of vegetables and dairy products)
- Paštrovski makaruli (a type of homemade macaroni with olive oil and cheese from brine)
The most common salads served in Montenegrin homes:
- Pamidora Salata (Tomato salad) - similar to Bruschetta topping: tomato, onion, olive oil, and rock sea salt.
- Zelena Salata (Green salad) - spring lettuce and spring onion combination, with olive oil, salt, and vinegar dressing.
- Ajvar (Fried or roasted capsicum relish)
- Kisjelo Zelje (sauerkraut)
- Barske masline - "Bar's" homemade olives
A piece of seasonal fruit is the most common way to end the meal. The proper sweets are usually served on their own, around tea-time or at any time coffee is served.
- Priganice (fritters or flat doughnuts) served with honey, cheese, or jam.
- Sundried figs with walnuts and honey.
- Sutlijaš (rice pudding)
- Slatko od Dunja (quince relish)
- Džem od Šljiva (plum jam)
- Sok od Šipka (pomegranate syrup): homemade syrup made from wild pomegranates, that grow just about everywhere in the southern half of Montenegro, can be found in almost every home.
- Kisjelo mlijeko - buttermilk
- Jogurt - yoghurt
- Pavlaka (or Pavlaka) - homemade sour cream
- Maslo - homemade butter
- Njeguški sir - special cheese, kept in oil.
- Pljevaljski sir - salted old cheese of cow's milk.
- Skorup - salted cottage cream
- Cijeli Sir- whole cheese, made from un-boiled milk.
- Prljo - cheese made from skimmed milk.
- Žetica - cheese made from un-boiled milk.
- Buča - a kind of cheese made from un-boiled milk.
- Sukača (gužvara) - a pastry or pie made through the process of "crowding".
- Koturača (wheel-like) (exclusively made from domestic wheat)
- Pita izljevuša (Brkanica) - a pastry made by the process of "casting".
- Zeljanica (a pastry made with green herbs)
Grill-based dishes (roštilj)
The most common non-alcoholic drink in Montenegrin homes is the famed pomegranate syrup. Turkish coffee is also almost unavoidable in any but the most brief meeting or a visit.
- Kisjela voda (Mineral water)
- Sok od Drenjina i Drenjinava Voda - homemade Cornelian cherry juice and syrup
- Turkish coffee
- Sok od Šipka (Pomegranate syrup)
- Sok od Grožđa (Grape syrup)
- Mezgra (Beech cream)
- Montenegro Food and Drink, Visit Montenegro