Montenegrin culinary specialties
Montenegrin cuisine is based on vegetables, meat, and fish as well as classic Mediterranean staples like olive oil. Because of its geographic situation, Eastern Europe also has a profound influence on the cooking style.
Meat plays a fundamental role in the Montenegrin diet, especially in the north, where a lot of wild fruit, aromatic herbs, and wild mushrooms are used. Meat is prepared according to the traditional ispod method, in which it is cooked under coals.
Fish dominates in the central and southern regions. Smoked carp and trout are some of the most flavorful specialties as is Skadar crab.
Iconic Montenegrin dishes include: boiled lamb; kajmak, a creamy cheese made by boiling salted milk; skakavica, marinated fish with white cabbage, olive oil, and lemon juice; domaca kobasica na zuru, homemade smoked sausage; projanica, cake prepared with fresh cheese, eggs, and flour; kebab, and much more.
Typical drinks of the region are wines such as the light-bodied red from Vranac, refined Merlot, and Krstac white; rakija, a home-distilled brandy made with white grapes; Niksic beer; and an extensive selection of cherry liquors.
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