Montenegrin cuisine

The Montenegrin cuisine shows influences of the other states of the former Yugoslavia. It is very similar to the Bosnian, Croatian ( Dalmatian ) and Serbian cuisine. Fish dishes to be found on the coast, but also in the many rivers very much attention. Fish is offered in many different variations, a specialty in Podgorica is carp with plums. On the Adriatic coast of Montenegro you get numerous types of fish such as trout and walleye and inland fish like Latnica who lives in Lake Skadar. The desserts are shaped by Turkish roots, such as baklava, Tulumbe or the traditional bride evening cake. Meat plays a central role and must be quiet hearty. Especially popular is grilled lamb. A popular specialty is also the Njeguši Scavenger: It is coated with Kajmak, topped with feta cheese and ham; then it is rolled together with filling, coated with olive oil and pulled through beaten eggs and fried.