| | This article is part
of the Cuisine series | | Foods | | Bread - Pasta - Cheese - Rice
Sauces - Soups - Desserts
Herbs and spices
Other ingredients Image File history File links Title_Cuisine_2. ...
Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ...
Percentages are relative to US recommendations for adults. ...
Percentages are relative to US recommendations for adults. ...
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
Species Oryza glaberrima Oryza sativa The planting of rice is often a labour-intensive process Terrace of rice paddies in Yunnan Province, southern China. ...
For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid food served on or used in preparing other foods. ...
Soup is a food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ...
A selection of desserts Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ...
dvdsvdxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are plants grown for any purpose other than food, wood or beauty. ...
Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuit Emphasis) is a general purpose analog circuit simulator. ...
A salad of vegetables and cheese with bread at the side. ...
| | Regional cuisines | Asia - Europe - Caribbean
South Asia - Latin America
Middle East - North America - Africa
Other cuisines... | | Preparation techniques and cooking items | Techniques - Utensils
Weights and measures | | See also: | Famous chefs - Kitchens - Meals
Wikibooks: Cookbook | Montenegrin cuisine is a result of Montenegro's geographic position and its long history. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ...
See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine...
Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ...
South Asian cuisine includes the cuisines of the South Asia. ...
See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ...
The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ...
North American cuisine is a term used for foods native to or popular in countries of North America. ...
Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ...
Cooking is the act of preparing food for ingestion. ...
This is a list of food preparation utensils, also known as kitchenware. ...
// United States measures Note that the measurements in this section are in U.S. customary units. ...
This is a list of famous and notable chefs. ...
A kitchen is a room used for food preparation and sometimes entertainment. ...
For the coarsely ground flour, see flour. ...
Anthem Oj, svijetla majska zoro Oh, the bright dawn of May Montenegro() on the European continent() — [] Capital (and largest city) Podgorica Official languages Serbian (Ijekavian dialect)1 Government Republic - President Filip Vujanović - Prime Minister Željko Šturanović Independence due to the dissolution of Serbia and Montenegro - Declared June 3, 2006 - Recognised...
The history of Montenegro begins in the early Middle Ages, after the arrival of the Slavs into that part of the former Roman province of Dalmatia that forms present-day Montenegro. ...
The traditional dishes of Montenegro's heartland and its Adriatic coast have a distinctively Italian flavour which shows in the bread-making style, the way meat is cured and dried, cheesemaking, wine and spirits, the soup and stew making style, polenta, stuffed capsicums, meatballs, priganice, Raštan, etc.. A satellite image of the Adriatic Sea. ...
Percentages are relative to US recommendations for adults. ...
Mortal Kombat character, see Meat (Mortal Kombat). ...
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
A glass of red wine This article is about the alcoholic beverage. ...
Various distilled beverages in a Spanish bar A distilled beverage is a liquid, meant for consumption, containing ethyl alcohol (ethanol) purified by distillation from a fermented substance such as fruit, vegetables, or grain. ...
Soup is a food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ...
Beef Stew A stew is a common dish made of vegetables, meat, poultry, or seafood cooked in stock and water. ...
Fried polenta (left), with chicken and potatoes Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy. ...
Species C. annuum (incl. ...
Swedish meatballs See also meatball (disambiguation) A meatball is a generally spherical mass of ground meat and other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly eggs, cooked by frying, baking, steaming, or braising in sauce. ...
Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. ...
The second large influence came from the Levant and Turkey, lately largely via Serbia: sarma, musaka, pilav, japraci, pita, burek, Ćevapi, kebab, Turkish sweets like baklava and tulumba etc. The Levant The Levant (IPA: /lÉ™vænt/) is an imprecise geographical term historically referring to a large area in the Middle East south of the Taurus Mountains, bounded by the Mediterranean Sea on the west, and by the northern Arabian Desert and Upper Mesopotamia to the east. ...
Serbian cuisine is influenced by Mediterranean (especially Greek, Bulgarian), Turkish and Hungarian cuisines, which makes it a heterogeneous one. ...
Sarmale in cabbage leaves Sarma (sarma Ñарма, plural sarme Ñарми in most Southern Slavic languages, and sarmale in Romanian), is a word for a grape leaf or cabbage roll common to Southeastern Europe and adjacent areas. ...
Musakka/Moussakas Moussaka ([musaka]; Greek: ; Romanian: ; Turkish: ; South Slavic: муÑака/​musaka; Armenian: ; Arabic: ‎ musaqqaa) is a traditional eggplant (aubergine)-based dish in the Balkans and the Middle East, but most closely associated with Greece and Turkey. ...
Chicken Tikka Jalfrezi, pulao rice, and cucumber raita Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Afghanistan palow, Greek πιλάφι, India/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and...
Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including the Middle East, the Balkans, Greece, and Central Asia. ...
Pita fried on an outdoor fire. ...
Round meat burek Burek or Börek is a dish originating in Turkish cuisine, but very popular in many countries in the Balkan region, probably spread during the Ottoman Empire. ...
Ćevapi or ĆevapÄići (diminutive) or sometimes Chevapi is the name of a popular dish in the Balkans. ...
Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ...
Baklava or Baklawa is a rich, sweet pastry found in many cuisines of the Middle East, the Balkans and South Asia and developed in Ottoman cuisine. ...
Tulumba is a type of dessert. ...
Hungarian dishes goulash, satarash, djuvech are also very common. Goulash Goulash with gnocchi Goulash is a spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. ...
Last but not least, continental Europe made its mark mostly in the desserts department. crêpes, doughnuts, jams, myriad types of biscuits and cakes, all make a contribution to the average Montenegrin's waist-line. Vienna-style bread is the most prevalent type of bread in the shops. Croatian cuisine is heterogeneous and is therefore known as the cuisine of regions, since every region has its own distinct culinary traditions. ...
The base material for multiple crêpes A sweet crêpe opened up, with whipped cream and strawberry sauce on it A crêpe (pronounced IPA /kreɪp/, French /kʀɛp/) is a type of very thin cooked pancake usually made from wheat flour. ...
Doughnuts being glazed at a Krispy Kreme store in Sydney, Australia. ...
Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ...
This article or section does not cite its references or sources. ...
This article or section does not adequately cite its references or sources. ...
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. External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ...
Spaghetti with seafood (Spaghetti allo scoglio). ...
Classic Montenegrin Dishes
It is usually the welcoming guesture offered to any respected guest. Classic style Meza platter includes: Crudités variés, a typical hors d’œuvre in French cuisine Hors d’œuvre in Bosnian cuisine Hors d’œuvre, (IPA: French but often in English as ; French plural: hors d’œuvre, without an extra s; English plural often hors d’œuvres), also known as appetizer(s), refer to...
As a side, it is accompanied with pickles (green tomatoes, capsicums or gherkins) and green olives marinated in olive-oil and garlic. Roasted capsicums marinated in olive oil with garlic are also very common offering. This article or section does not adequately cite its references or sources. ...
Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). ...
Cacciatore is a meal prepared with tomatoes, onions, mushrooms, herbs, and sometimes wine. ...
This article or section does not adequately cite its references or sources. ...
Mutton may refer to either: The meat of a sheep In parts of Asia, the meat of a goat Category: ...
Njeguši is a small settlement in Montenegro. ...
Coordinates Mayor Filip Vukovic Municipality area 1346 km² Population - city - municipality 27,000 36,918 Time zone - Standard - Summer (DST) CET (UTC+1) CEST (UTC+2) Founded between VI - VII century Area code +382 89 Car plates PV Official Website www. ...
Cucumbers gathered for pickling. ...
The gherkin is a variety of small cucumber commonly used for pickling. ...
For the Italian political alliance see Olive Tree, and the color, olive (color). ...
Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...
Inevitably, a glass of Loza will follow, accompanied with a glass of water. It should be sipped slowly, completely opposite of the way it is drunk elsewhere i.e. bottoms-up. It is there to be slowly enjoyed and appreciated. Pomace brandy is a liquor distilled from pomace wine. ...
Bread (Hljeb or Ljeb) Homemade bread style prepared in Montenegro is closest to what is known in Italy as Panne di Casa. It is served with every meal. Percentages are relative to US recommendations for adults. ...
- Ječmeni (Barley Bread)
- Ražani (Rye Bread)
- Pšenični (Wheat Bread)
Rye bread is bread made with rye flour. ...
Breakfast - Cicvara - stewed corn meal in Skorup (salted and then compressed fresh cream).
- Pita with Kiśelo mlijeko (buttermilk or yoghurt).
- Popara
- Bread with Skorup
Banitsa is a Macedonian village located in Aegean Macedonia, now known as Northern Greece. ...
Yoghurt or yogurt, or less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ...
Popara (Bulgarian, Serbian: попара) is a meal made with left over or fresh bread. ...
Kajmak (Kaymak in Turkish) is a creamy dairy product traditional in Southeast Europe, esp. ...
Soups Montenegrin language distinguishes between a clear soup (Supa, pronounced as soop-uh), thick soup-stew (Čorba, pronounced as chore-buh) and porridge-style dish( Kaša, pronounced as kuh-shuh). Soups are usually served as the first course of Lunch, the largest meal of the day: - Kokošija Supa (Chicken Broth)
- Goveđa Supa (Beef 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. Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ...
Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ...
Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ...
Species Oryza glaberrima Oryza sativa The planting of rice is often a labour-intensive process Terrace of rice paddies in Yunnan Province, southern China. ...
Percentages are relative to US recommendations for adults. ...
- Čorba od koprive (Nettle chowder)
- Čorba od kopriva sa sirom (Nettle chowder with cheese)
- Čobanska krem supa od vrganja (Shepherd cream soup with mushrooms (Boletus))
- Otkos čorba (Otkos (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)
Species See text. ...
Main Course - Kuvani Brav (Boiled Lamb), akin to the Irish stew.
- Brav u Mlijeku (Lamb cooked in Milk), a national dish of Albanians from Montenegro.
- Kačamak (Polenta) - buttered potato and corn meal in Skorup (fresh salted cream), 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 (Skadarsko Jezero)).
- Pastrva (Fresh water trout)
- Raštan (pronounced ruh-shtun) - a slightly bitter, sturdy dark-green vegetable from the Cabbage family, grown in the region for over 2000 years. It is deliciously cooked into a stew with smoked pork ribs or Ham hocks.
- 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 from the Iberian cuisine.
- 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.
It has been suggested that Lambing be merged into this article or section. ...
Irish stew is a traditional Irish dish made from lamb or mutton as well as potatoes, onions, and parsley1. ...
Kacamak or Cicvara are the same meal, the name differing in regions, but well known either way to all people using the Serbo-Croatian language. ...
Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ...
Binomial name Alburnus alburnus (Linnaeus, 1758) The bleak is a small fish of the Cyprinid family, allied to the bream and the minnow, but with a more elongate body, resembling a sardine. ...
This article or section does not cite its references or sources. ...
Skadar Lake (Serbian, Skadarsko jezero in Serbian), Lake Shkodër or Lake Shkodra (Albanian versions, Liqeni i Shkodrës in Albanian), also sometimes called Lake Scutari (Italian version Lago di Scutari in Italian), is a lake on the border of Serbia and Montenegro with Albania, the largest lake in the...
Rainbow trout, Oncorhynchus mykiss Biwa trout, Oncorhynchus masou subsp Trout is the common name given to a number of species of freshwater fish belonging to the salmon family, Salmonidae. ...
Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. ...
Percentages are relative to US recommendations for adults. ...
Ham hocks are essential ingredients in soul food and other forms of Southern country cooking. ...
Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including the Middle East, the Balkans, Greece, and Central Asia. ...
Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. ...
Mashed potatoes. ...
Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ...
Cassoulet is a rich slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, mutton, or goose), and white haricot beans. ...
Fabada Asturiana, a typical dish of Asturias Fabada Asturiana, often simply known as Fabada, is a rich bean stew, originally from and most commonly found in Asturias, but widely available throughout Spain and in Spanish restaurants world-wide. ...
Brazilian Feijoada and common accompanying dishes. ...
This article or section does not cite its references or sources. ...
Binomial name Pisum sativum L. A pea is the small, edible round green bean which grows in a pod on the leguminous vine Pisum sativum, or in some cases to the immature pods. ...
Veal is a meat produced from calves. ...
Seafood Dishes Suborders Myopsina Oegopsina Squid are a large, diverse group of marine cephalopods. ...
Suborders Myopsina Oegopsina Squid are a large, diverse group of marine cephalopods. ...
Suborders †Pohlsepia (incertae sedis) †Proteroctopus (incertae sedis) †Palaeoctopus (incertae sedis) Cirrina Incirrina Synonyms Octopoida Leach, 1817 The octopus (Greek , eight-legs) is a cephalopod of the order Octopoda that inhabits many diverse regions of the ocean, especially coral reefs. ...
Suborders †Pohlsepia (incertae sedis) †Proteroctopus (incertae sedis) †Palaeoctopus (incertae sedis) Cirrina Incirrina Synonyms Octopoida Leach, 1817 The octopus (Greek , eight-legs) is a cephalopod of the order Octopoda that inhabits many diverse regions of the ocean, especially coral reefs. ...
A shoal of skipjack tuna Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. ...
A shoal of skipjack tuna Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. ...
Suborders Not necessary complete list: Aristeidae Penaeidae Sergestidae Sicyoniidae Solenoceridae Nematocarcinidae Atyidae Pasiphaeoidae Rhynocinetidae Campylonotidae Palaemonidae Alpheidae Ogyrididae Hippolytidae Proussidae Pandalidae Crangonidae True shrimp are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water. ...
Suborders Not necessary complete list: Aristeidae Penaeidae Sergestidae Sicyoniidae Solenoceridae Nematocarcinidae Atyidae Pasiphaeoidae Rhynocinetidae Campylonotidae Palaemonidae Alpheidae Ogyrididae Hippolytidae Proussidae Pandalidae Crangonidae True shrimp are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water. ...
Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ...
Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ...
Salads The most common salads served in Montenegrin homes: —Cleopatra, in Shakespeares Antony and Cleopatra, 1606 A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. ...
- Paradajz Salata (Tomato Salad) - similar to Bruschetta topping: tomato, onion, olive oils 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)
- Kiśeli Kupus (Sauerkraut)
Bruschetta made with tomatoes Bruschetta with olive oil and ham is a food originating in central Italy. ...
Binomial name Lactuca sativa L. Percentages are relative to US recommendations for adults. ...
The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ...
Ajvar Ajvar is a relish made principally from red bell peppers, with eggplant, garlic and chile pepper. ...
Sauerkraut and sausage on a plate Percentages are relative to US recommendations for adults. ...
Sauerkraut and sausage on a plate Percentages are relative to US recommendations for adults. ...
A piece of seasonal fruit is the most common way to end the meal, again typical of Mediterranean cuisine. The proper sweets are usually served on their own, around tea-time or at any time coffee is served. A selection of desserts Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ...
External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ...
The word fritter comes from the Latin frictura (fried) by way of Old French and Middle English. ...
A chocolate-glazed doughnut A doughnut, or donut, is a deep-fried piece of dough or batter. ...
This article or section does not adequately cite its references or sources. ...
Species About 800, including: Ficus altissima Ficus americana Ficus aurea Ficus benghalensis- Indian Banyan Ficus benjamina- Weeping Fig Ficus broadwayi Ficus carica- Common Fig Ficus citrifolia Ficus coronata Ficus drupacea Ficus elastica Ficus godeffroyi Ficus grenadensis Ficus hartii Ficus lyrata Ficus macbrideii Ficus macrophylla- Moreton Bay Fig Ficus microcarpa- Chinese...
This article is about the walnut tree. ...
Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world. ...
Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world. ...
Binomial name Cydonia oblonga Mill. ...
For other uses, see Relish (disambiguation). ...
Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ...
Binomial name Punica granatum L. The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. ...
Dairy Products Percentages are relative to US RDI values for adults. ...
Yoghurt or yogurt, or less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ...
Smetana is a dairy product in Central and Eastern Europe, a variety of sour cream similar to crème fraîche, much heavier than the Western European variety. ...
Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ...
Cheeses - Skorup - a.k.a Kajmak , salted Cottage cheese
- Cijeli Sir- whole cheese, made from un-boiled milk
- Prljo - cheese made from skimmed milk.
- Žetica - chesse made from un-boiled milk.
- Buča - a kind of cheese made from un-boiled milk.
Kajmak (Kaymak in Turkish) is a creamy dairy product traditional in Southeast Europe, esp. ...
Kajmak (Kaymak in Turkish) is a creamy dairy product traditional in Southeast Europe, esp. ...
A tub of cottage cheese Cottage cheese is a cheese curd product with a mild flavor. ...
A tub of cottage cheese Cottage cheese is a cheese curd product with a mild flavor. ...
The Piva (Serbian Cyrillic: Пива) is the river in Montenegro, Serbia and Montenegro, shorther headwater of the Drina river, which it forms with the Tara river on the border with Bosnia and Hercegovina. ...
Pitas - 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 proces of "casting")
- Zeljanica (a pastry made with green herbs)
- Heljdija
Other Common Dishes
- Burek - the most popular fast food in the country.
This article or section does not adequately cite its references or sources. ...
Round meat burek Burek or Börek is a dish originating in Turkish cuisine, but very popular in many countries in the Balkan region, probably spread during the Ottoman Empire. ...
Main course Species C. annuum (incl. ...
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See MeatballWiki for the article about the wiki about communities. ...
Ratatouille is a traditional French Provençal stewed vegetable dish which can be served as a meal on its own (accompanied by rice, potatoes, or simply French bread), or as a side dish. ...
Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ...
Musakka/Moussakas Moussaka ([musaka]; Greek: ; Romanian: ; Turkish: ; South Slavic: муÑака/​musaka; Armenian: ; Arabic: ‎ musaqqaa) is a traditional eggplant (aubergine)-based dish in the Balkans and the Middle East, but most closely associated with Greece and Turkey. ...
Sarmale in cabbage leaves Sarma (sarma Ñарма, plural sarme Ñарми in most Southern Slavic languages, and sarmale in Romanian), is a word for a grape leaf or cabbage roll common to Southeastern Europe and adjacent areas. ...
Sauerkraut and sausage on a plate Percentages are relative to US recommendations for adults. ...
Mashed potatoes. ...
Chicken Tikka Jalfrezi, pulao rice, and cucumber raita Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Afghanistan palow, Greek πιλάφι, India/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and...
Goulash (Gulyás in Hungarian, which originates from the word gulya meaning herd of cattle) is a food originated in Hungary. ...
Beef Stew A stew is a common dish made of vegetables, meat, poultry, or seafood cooked in stock and water. ...
Mashed potatoes. ...
Sataraš is an original dish from Baranya (and popular in other parts of Croatia) made with bell peppers. ...
Risotto prepared with mushrooms and scallions. ...
Dessert - Padobranci
- Baklava - Montenegrin version often has raisins and finelly chopped walnuts.
- Tulumba, same as Churro in shape, soaked in sweet syrup like Baklava.
- Krempita, similar to Vanilla slice
- Šampita
- Domaca Torta - homemade Torte
- Španski Vjetar
- Čupava Kata
- Lenja Pita
- Keks Torta (Biscuit Torte)
- Štrudla - Apple Strudel
- Palačinke - Crepe
- Krofne (Doughnuts) served with jam in the middle
- Bajadera
Baklava or Baklawa is a rich, sweet pastry found in many cuisines of the Middle East, the Balkans and South Asia and developed in Ottoman cuisine. ...
Alternate uses: Raisin (disambiguation) A Raisin is a sun-dried or artificially dried grape, used in cooking and baking. ...
This article is about the walnut tree. ...
Tulumba is a type of dessert. ...
Michael Kilbourn is gay ...
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This article or section does not cite its references or sources. ...
Apfelstrudel A strudel is a type of pastry that originated in Germany and Austria and is most often associated with Austrian and German cuisine. ...
A heap of crêpes A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten crêpes being made in La Crêperie de Hampstead in London, England A crêpe (pronounced IPA /krep/) is a...
A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten A crêpe is a thin pancake. ...
A chocolate-glazed doughnut A doughnut, or donut, is a deep-fried piece of dough or batter. ...
Affordable fast food: It has been suggested that Grilling be merged into this article or section. ...
Ćevapi or ĆevapÄići (diminutive) or sometimes Chevapi is the name of a popular dish in the Balkans. ...
Pljeskavica (Serbian Cyrillic: ПљеÑкавица) is a Serbian hamburger and national dish. ...
For other uses, see Hamburger (disambiguation). ...
Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ...
Beverages
Most common non-alcoholic drink in Montenegrin homes is the famed Pomegranate syrup. Turkish coffee is also almost unavoidable in any but the most brieff meeting or a visit. King Alcohol and his Prime Minister circa 1820 Alcoholism is the consumption of or preoccupation with alcoholic beverages to the extent that this behavior interferes with the alcoholics normal personal, family, social, or work life. ...
Mineral water Rada is produced in Bijelo Polje, in North-Eastern highland district of the country. In many places, mineral water is often colloquially used to mean carbonated water (which is usually carbonated mineral water, as opposed to tap water). ...
In many places, mineral water is often colloquially used to mean carbonated water (which is usually carbonated mineral water, as opposed to tap water). ...
In many places, mineral water is often colloquially used to mean carbonated water (which is usually carbonated mineral water, as opposed to tap water). ...
A cup of Turkish coffee served at an Ä°stanbul terrace. ...
A cup of Turkish coffee served at an Ä°stanbul terrace. ...
Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ...
A glass of boza. ...
Spirits Montenegrin alcoholic products are some of the best kept secrets of former Yugoslavia. After its breakup, it didn't take long before Stella Artois bought the Nikšić brewery. Thankfully, it continued to produce "Nikšićko" beer, otherwise, it would possibly have risked another revolution on the streets. Coordinates Mayor NebojÅ¡a RadojiÄić (DPS - SDP) Municipality area 2,065 km² Population (2003 census) - city - municipality - density 58,212 75,282 36. ...
The continental and mountainous region of Montenegro, full of apple and plum orchards, is a heartland of aromatic fruit flavoured rakija (a generic name for brandy/spirits). Plum brandy - Šljiva and the apple brandy are the most common. A traditional bottle of slivovitz, plum rakia The drink rakia or rakija (Bulgarian: ракиÑ; Macedonian and Serbian: ракија; Croatian, Slovenian and Bosnian: rakija) is hard liquor similar to brandy and vodka, made by distillation of fermented fruits, popular throughout the Balkans. ...
Slivovitz (Serbo-Croatian: šljivovica, Polish: śliwowica, both pronounced roughly like shlee-vo-vee-tsah; Romanian: ţuică, pălincă or şliboviţă) is a strong aromatic alcoholic beverage made of distilled fermented plum juice which is bright yellow in color. ...
In the vinegrowing region, grape brandy Loza is the favoured one over Šljiva. Pomace brandy is a liquor distilled from pomace wine. ...
Slivovitz (Serbo-Croatian: šljivovica, Polish: śliwowica, both pronounced roughly like shlee-vo-vee-tsah; Romanian: ţuică, pălincă or şliboviţă) is a strong aromatic alcoholic beverage made of distilled fermented plum juice which is bright yellow in color. ...
Plantaže's Grape brandies "Montenegrin Loza", "Prvijenac", "Kruna" or home made grape brandy (Lozova rakija, Lozovaca, Loza) is a must-try. Plantaže (MNSE: PLAP) is Montenegrin wine and grape brandy producer. ...
Wines Montenegrin wines, made in perfect conditions in a country aboundant with the sun and red soil, are good old-fashion dry and earthy reds rich in tannin. Tannins are astringent, bitter-tasting plant polyphenols that bind and precipitate proteins. ...
Vranac, a wine from the grape sort with the same name that is cultivated only in the southern Montenegro and the Republic of Macedonia, similar in aroma to Italian Chianti, is a class act and highly recommended. Vranec produced by the Tikveš winery of The Republic of Macedonia Vranac produced by the Plantaže winery of Montenegro Vranec (Macedonian: Вранец) or Vranac (Serbian: Вранац) is an ancient variety of grape that is indigenous to the Republic of Macedonia and Montenegro. ...
Anthem Oj, svijetla majska zoro Oh, the bright dawn of May Montenegro() on the European continent() — [] Capital (and largest city) Podgorica Official languages Serbian (Ijekavian dialect)1 Government Republic - President Filip Vujanović - Prime Minister Željko Šturanović Independence due to the dissolution of Serbia and Montenegro - Declared June 3, 2006 - Recognised...
For an explanation of terms related to Macedonia, see Macedonia (terminology). ...
Chianti is Italys most famous red wine. ...
The best known Montenegrin wines are the ones produced by "Plantaže": premium "Vranac", "Pro Corde", "Krstač", "Cabernet", "Chardonnay" and the locally-famous home made Crmničko red wine. Plantaže (MNSE: PLAP) is Montenegrin wine and grape brandy producer. ...
Beers "Nikšićko Beer" is the most popular and most consumed beer in Montenegro. It is served as a draught beer, or bottled, in both "Nik Gold" and lighter "Nik Cool" variant. Dark variant, "Nik tamno", is praised among beer lovers. This article or section does not adequately cite its references or sources. ...
Trebjesa brewery in Nikšić is the only brewery in Montenegro. ...
See also Anthem Oj, svijetla majska zoro Oh, the bright dawn of May Montenegro() on the European continent() — [] Capital (and largest city) Podgorica Official languages Serbian (Ijekavian dialect)1 Government Republic - President Filip Vujanović - Prime Minister Željko Šturanović Independence due to the dissolution of Serbia and Montenegro - Declared June 3, 2006 - Recognised...
// Albanian vegetable pie: article, recipe Baked lamb and yogurt: recipe Baked leeks: recipe Bean Jahni soup: recipe Ellis veal or chicken with walnuts recipe Fërgesë of Tirana with peppers: recipe Fërgesë of Tirana with veal: recipe Fried meatballs: recipe Garlic dressings: recipe Mixed vegetables: recipe Potato and...
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