Montenegro Traditional cuisine

Montenegro Since Montenegro - sea coast, in her kitchen, a lot of fish and seafood. One of the main Montenegrin cuisine is a seafood stew of different kinds of fish. In the depths of the country's popular bleak, freshwater fish, a species native to the Skadar Lake. Very pretty bleak, smoked, cooked on the brazier and served with red wine.

At the same time in Montenegro, love and meat dishes, mostly of mutton and pork. They are trained using kajmak - an essential product in the kitchen of any of the local landlady. Prepared kaimak so simple that it usually does not buy, and make at home. To do this, take milk, better than sheep, pour into a flat bowl and put in warm oven for about three hours. Then refrigerate. The resulting upper layer is carefully removed, shifted into another bowl and lightly salted. Fresh kaimak - white and very delicate taste.

Standing, kajmak can begin to ferment, and then acquires a yellowish color. Fresh kaimak often added to a yeast dough. And it is, in turn, - the main ingredient for cooking anything else, the pie with cheese filling. In kajmak often stewed lamb or chicken - from this they become very tender. The best meat is the result of fighting over low heat in a metal cauldron, hanging with the help of special chains - chains.

But even in Montenegro are very fond of ham. It is believed that the best ham is done in Njeguši, a small village near Cetinje, the old capital of the country. She has a special taste because the pork that is used for the manufacture of ham, dried up in the mountains, where very clean air. Ham served as an entrée, for example, to lozovachu, grape moonshine. This is - a strong national alcoholic beverage produced from the best grape varieties, such as the firstborn, and Kroon.

However, all this to try better to come to Montenegro. Hospitality - the national trait of Montenegrins.

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