Montenegrin Food Recipes

The Montenegrin food recipes are very similar to those of other Balkan countries, the historical past have seen much Turkish, Central European and Italian influences. Before discussing Montenegrin cuisine more in detail there will be a brief history section.

History Of Montenegro
Just like in the other republics of former Yugoslavia both Greek and Romans referred to the region as Illyria which was inhabited by Illyrians, most likely a generic term for all tribes in the area. It was part of first the Roman Empire and later the East Roman Byzantine Empire. Slavic tribes arrived in the 5th and 6th centuries AD and merged with the Illyrians. The region that is modern Montenegro was part of a Serbian principality (later a kingdom), known as Duklja, it gained independence from Constantinopel in 1042 AD. In the late 12th century Duklja was absorbed in to a Serbian Empire that lasted until the 14th century, during this time the region became known as Zeta. Zeta was independent until it was annexed by a new Serbian state in 1421. In 1499 the Turkish Ottaman Empire invaded, their influence on Montenegring food recipes can be seen still today. From the 16th century all the way until the end of the 17th century it was under Turkish dominance, with varying degree of autonomy achieved with uprisnings and rebellions. in 1697 a theocratic Serbian-Orthodox rule came in to place, the architect being Danilo Petrovi-Njegos. This family came to rule the country until 1918. The Republic of Venice had been present and influential for centuries, first and foremost as traders, particularly during the 18th century they had significant political influence in Montenegro. This Italian presence is quite obvious when you analyze Montenegrin food recipes. The Austrian Empire incorporated the Venetian Republic in 1797, then the current Prince-Bishop got rid of the Italian influence. During all these years there were several skirmishes with the Ottoman Empire, Montonegro managed slowly to expand their territory, they were recognized officially as independent from the Turks in 1878. In 1910 it became a monarchy. Participation in the Balkan Wars on the Serbian side expanded the territories further. They fought unsuccessfully on the side of the Allies during the First World War, in 1918 they were unwillingly incorporated with a Serbia that later came to be known as the Kingdom of Yugoslavia, what pretty much corresponds to modern Montenegro became the Zeta Banovina region. In 1941 fascist Italy invaded and claimed the region as Italian soil, later the weakened Italians were replaced by Germans. The region was liberated in 1944 by Partizans led by the future president Tito. In the socialist federal Yugoslav republic that was formed, Montenegro was one of its republics. Yugoslavia was gradually dissolved in the early 1990's; first in liason with Serbia, later as a sovereign republic (2006). Since 2011 the House of Petrovic-Njegos was reinstalled with a royal function, the current head of the house is named Crown Prince Nikola II.

Montenegrin Cuisine
Montenegrin food recipes have quite naturally, when you consider the country's history, many similarities to those of Turkey, Italy and Southeastern and Central Europe. Along the coastline you would have a lighter more Mediterranean cuisine, in the mountains a richer more Asian better suited for the colder climate. The regional differences have a lot to do with ethnic and cultural belonging: Along the coast and in the south you are more likely to find Italian style bread and cheese; salamis and dried ham; polenta and fresh vegetable salads; olives and olive oil. In the mountainous north with closer connections to Serbia you would have more similarities to Turkey and the Middle East; Mussaka and pilaf; pita bread and burek; baklava and Turkish delight; yogurt and cheese made from sheeps and goats.

In general the climate is quite mild and the soils fertile, what type of vegetables, fruits, meats, cerals and dairy products that are used as ingredients in Montenegrin food recipes to a large extent depend on cultural background. You also have continental influence, most notable perhaps in sweet breads and desserts. With every meal bread is served, it can be made from either barley, wheat, rye or corn. Pita is a filled pie made from filo dough; It can be sweet as a starter, dessert or savoury as a main course.

Some Examples Of Montenegrin Ingredients And Dishes

Cijeli sir Made from unpasteurized milk from cow or sheep. Very common in cooking.
Skorup A salted cottage cheese.
Pavlaka A fatty sour cream.
Rastan Collard greens, often cooked into a stew.
Prsuta Italian style dried and smoked ham, comes from the Italian word for ham; prosciutto
Kacamak Made from cornmeal, ie. Italian polenta. Can be prepared in various fashions; with mashed potatoes or cheese for example.
Pljeskavica Minced meat served in the form of a hamburger, without the bread.
Cevapi Is a kind of a kebab served in flat bread, can be prepared from various types of meat.
Brodette A fish chowder.
Burek A very popular fast food of Turkish origin, filo dough often filled with cheese and meat.
Corba A word for chowder, come in many forms.
Pasticada Beef baked in oven with garlic and bacon.
Pilav A rice dish of Turkish origin.
Gulas In Montenegro, the goulash of Hungarian origin is most often eaten in the stew form, with mashed potatoes.
Duvec A meat and vegetable stew.
Sataras A vegetable side dish based on roasted bell peppers, originally from Croatia.
Corbast pasulj Rich bean stew made with various types of meat. Like a Brazilian feijoada.
Risotto Rice dish of Italian origin.
Cufte Meatballs
Kuvani brav Boiled lamb.
Brav u miljeku Lamb cooked in milk.
Japraci Rice, vegetables and meat cooked in collard green leaves.
Slatko od dunja Relish made from quinces.
Oris na vareniku Sweet rice pudding.
Sok od sipka Pomegranate syrup. Very popular and most often home made.
Baklava Sweet bread made of filo pastry and often filled with walnuts and raisins. Sweetened with honey. Turkish origin.
Krofne A jam filled doughnut. Like a Berliner.
Tulumba Deep fried dough tubes, filled or coated with sweet syrup. Similar to the Spanish churro.
Palacinke Crepe
Lokum 'Turkish delight'. Nuts and dried fruits in sugar gel.

Montenegrin Beverages
Traditionally coffe is enjoyed in the Turkish manner, however of late the Italian-American trend has grown in popularity. Wine has been produced in the region for millenia. Like in so many other Balkan countries, rakija a fruit brandy is the favoured strong spirit. Buttermilk, or Kisjelo mlijeko, is quite popular as a drink.

Submitted Montenegrin Food Recipes
Unfortunately I do not yet have any food recipes from Montenegro submitted to publish. It would be great if you could help me with this! Just click this link and follow the instructions. As soon as I have published it I will get back to you for approval.