Cuisine
Montenegro
Montenegro combines two cuisines: Mediterranean on the coast, with fish, seafood, olive oil and wine, and mountain cooking inland, built on lamb, cheese, kajmak and maize. The wind-dried ham from Njeguši is famous, and in the mountains people eat hearty dishes of cornmeal, potatoes and dairy.
- 5 dishes
- Main dishes: 3
- Sides, sauces and spreads: 1
- Breads and pastries: 1
- vegetarian: 2
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main dish · vegetarian
Kačamak (cornmeal and potato mash)
A thick mash of cornmeal and potatoes stirred with cheese and kajmak – a shepherds' mountain dish.
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main dish
Ćevapi
Small finger-shaped skinless sausages of minced meat, grilled and served in soft flatbread with raw onion.
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side · vegan
Ajvar (roasted red pepper relish)
A thick relish of roasted red peppers, sometimes with aubergine, oil and garlic – the taste of a Balkan autumn.
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bread
Burek
A pie of paper-thin dough coiled into a spiral or layered, filled with minced meat or cheese.
-
main dish
Stuffed cabbage rolls
Cabbage leaves wrapped around minced meat and rice, then slowly braised in sauce.
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