Montenegrin Recipes
8 recipesMontenegrin cooking sits between the Adriatic and the mountains, and the plate changes with the landscape. On the coast, olive oil, garlic, fresh fish and cuttlefish lead, in dishes such as black risotto and fish soup. In the highlands, cooks rely on cornmeal, potatoes, lamb, smoked and air-dried ham, cheese and kajmak, a thick salted cream, all suited to cold winters and hard work. Kačamak, a mash of cornmeal and potatoes, and raštan, a stew of dark winter greens with smoked pork, are the dishes most people name first. Lamb roasted under a bell-shaped lid and veal steaks stuffed with ham and cheese appear at celebrations and on restaurant tables. Breakfast might be warm priganice with honey or cheese, burek and sarma are everyday favorites, and meals often end with strong coffee and something sweet.
Staple ingredients
- cornmeal and potatoes
- lamb and veal
- kajmak and white cheese
- olive oil
- smoked ham (pršut)
- fresh fish and cuttlefish
- collard greens and cabbage
- peppers and tomatoes
Breakfast
Soups
Main Dishes
Jagnjetina ispod sača (Montenegrin Lamb Roasted Under the Bell)ME3 h 25 minMedium
Crni rižot (Montenegrin Black Cuttlefish Risotto)ME1 h 15 minMedium
Kačamak (Montenegrin Cornmeal and Potato Mash with Kajmak)ME1 h 5 minEasy
Njeguški odrezak (Montenegrin Veal Steak Stuffed with Ham and Cheese)ME50 minMedium
Raštan (Montenegrin Collard Greens and Smoked Pork Stew)ME2 h 10 minEasy
Desserts
Common questions
What is Montenegrin food known for?
Kačamak (a cornmeal and potato mash served with kajmak), raštan with smoked pork, lamb roasted under a bell-shaped lid, air-dried ham and cheese from Njeguši, and coastal seafood such as black risotto.
What is the national dish of Montenegro?
People name several. Njeguški steak is often called the national dish in restaurants, while kačamak and raštan are the classics cooked at home, especially in cold weather.
What is kajmak and how is it used?
Kajmak is a thick, lightly salted cream skimmed from boiled milk. It is spooned over kačamak, spread on bread and served beside grilled meat. Mascarpone with a pinch of salt is a close substitute.