Montenegrin cuisine

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


The first large influence came from the Levant and Turkey, largely via Serbia: sarma, musaka, pilav, pita, gibanica, burek, ćevapi, kebab, đuveč, and Turkish sweets like baklava and tulumba, etc.

Hungarian cuisine influences stews and sataraš.

Central European cuisine is evident in the prevalence of crêpes, doughnuts, jams, myriad types of biscuits and cakes, and various kinds of breads.

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. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well.

Common dishes


Homemade-style bread prepared in Montenegro is closest to what is known in Italy as Pane casareccio. It is served with every meal.



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)

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.

  • 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)

Main course

  • 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)

Seafood dishes


The most common salads served in Montenegrin homes:


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.

Dairy products


  • Njeguški sir - special cheese, kept in oil.
  • Pljevaljski sir - salted old cheese of cow's milk.
  • Skorup - salted cottage cream
    • Durmitorski Skorup - a type of salted old cottage cream from the Durmitor mountain.
    • Pivski Skorup - a type of salted cottage cream from the Piva region.
  • 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)
  • Heljdija

Other dishes


  • Burek - the most popular fast food in the country.

Main course


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.


Beer is brewed in the Trebjesa brewery. Wine is also made in the country, see Montenegrin wine. Rakia and pelinkovac are traditional distilled drinks from the Balkan.

See also

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