Best Montenegrin Foods
Njeguška pršuta is a prosciutto variety originating from the area of Njeguši in Montenegro, hence the name. Pork ham is traditionally salted with sea salt, pressed in order to remove excess liquid, then smoked and dried in the cool mountain air, after which it is left to mature, so the whole process typically takes about a year.
The meat is smoked over beech wood, imparting a unique flavor and aroma to this delicacy. When fully matured, this meat product is thinly sliced and can be paired with anything from cheese and bread to salads and pasta dishes.
Njeguški sir is a Montenegrin full-fat hard cheese produced from sheep's milk. The curd is first placed in a cheesecloth, then in a cheese mold, and finally, it is pressed with a wooden plank which is topped with a stone. After one day, the cheese is salted and placed in a wooden box for two days, and it is then left to mature for at least four weeks until the cheese is ready for consumption.
The final product has a golden-yellow crust and a milky-sour, salty flavor.
Pljevaljski sir is a staple of many Montenegrin meals. This white cheese is traditionally produced from raw cow's milk. The cheese is characterized by its strong flavor and creamy texture. Its unique aromas are a result of the maturation process which takes place in specially designed wooden barrels - the sliced cheese is salted, placed into wooden barrels, then immersed in brine.
Pljevaljski sir should mature for 15 days before it is ready for consumption. The cheese is so popular that there is even an annual event called Dani Pljevaljskog Sira, where numerous producers from the Pljevalj region present their cheeses.
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Ražnjići are a popular type of grilled meat skewer from the Balkan region, particularly in countries like Serbia, Croatia, Bosnia and Herzegovina, and Montenegro.
The word "ražnjići" translates to "skewers" in English. These skewers typically consist of chunks of marinated meat—commonly pork, chicken, beef, or lamb—that are threaded onto sticks and then grilled. The marinades vary but often include a blend of herbs, spices, garlic, and sometimes vinegar or lemon juice to enhance the flavor of the meat.
Čorba od koprive is a flavorful and healthy Montenegrin soup made with young top shoots of nettles as the main ingredient. Apart from nettles, the soup is made with butter, salt, rice, potatoes, spring onions, and water. Dried meat is sometimes added to the soup in order to give it a fuller flavor.
It is recommended to wear rubber gloves while picking the nettles due to their stingy properties. The nettles are pounded into a paste or puréed before being combined with other ingredients. Once prepared, this nourishing soup should be served with a dollop of clotted cream on top.
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Crnogorska pogača is a traditional peasant bread originating from Montenegro. This yeastless bread is usually made with a combination of flour, water, salt, baking soda, and oil or butter for greasing the baking dish. Once prepared, the dough for this pogača should be somewhat harder than regular bread dough.
It's placed into a greased baking dish, covered with the lid (sač – which is then topped with ash and hot coals), and the bread is baked for about half an hour. Once done, the bread is sprinkled with cold water, wrapped into a kitchen cloth, then left to rest for a while before it's served.
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Kuvana krtola is a traditional potato-based dish originating from Montenegro. The dish is made with a combination of potatoes, yogurt, fresh cheese, salt, and black pepper. The potatoes are baked (or sometimes boiled) until tender. They are peeled and cut into halves, then arranged on a plate.
The yogurt is mixed with fresh cheese and seasonings, and the mixture is then spooned on the potato halves. This simple meal is typically enjoyed while still warm and it's served on its own or as an accompaniment to other dishes.
Priganice is a popular snack originating from Montenegro. The dough is made with flour, water, oil, salt, yeast, and sugar. Yogurt or rakija are sometimes added to the dough so that it doesn't soak up much oil during the frying process. Priganice can be made in savory or sweet versions, and it is recommended to serve them warm, then pair them with fresh cheese, honey, fruit jams, or sugar.
MOST ICONIC Priganice
Kolašinski lisnati sir is a semi-hard, medium-fat cow's milk curd cheese unique for the fact that it consists of thin, translucent layers, hence the name leafy (lit. lisnati) cheese. It's produced in the area around Kolašin and Mojkovac town, in the Central North region of Montenegro.
Kolašinski lisnati sir can be classified as pasta filata cheese and is made with skimmed and whole milk, to which rennet is added to make a curd that is drained, pressed, turned and folded multiple times to create layers, and then salted. The end result is a stretchy cheese that tears into shreds, consisting of multiple translucent sheets of cheese, with an intense milky-sour smell and a milky-sour taste.
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Cicvara is a traditional peasant dish originating from Montenegro and some areas in Herzegovina. The dish is usually made with a combination of corn flour, fresh cottage cheese or semi-hard cheese, milk, water, salt, and matured kaymak. The cheese is melted in water and milk, and when the flour is added, the mixture should be vigorously stirred until done.
Regardless of the name and numerous variations (almost every family has their own way of preparation), cicvara started out as peasant dishes that provided the much-needed calories for a full day of work in the fields. It's recommended to serve the porridge in wooden bowls.
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