Hrana je sastavni deo upoznavanja sa novim mjestom i nekom zemljom. Hrana je dio kulture i istorije jednog naroda. Ako znate gdje neko živi u Crnoj Gori, pogodićete i šta jede. Kuhinja se pokorava reljefu i uzima ono što priroda nudi. Kulinarstvo Crne Gore na najbolji način sabira darove Mediterana i blaga sjevernih planina. Vjerno je tradiciji, a opet, otvoreno za eksperiment. Zahvaljujući sočnim i bogatim pašnjacima Durmitora, mliječni proizvodi i meso planina crnogorskog sjevera pravi su generator životne energije. Bez premca su ukusi jagnjetine pod sačem, ili jagnjetine kuvane na pari, kupus na kastradini, uz ječmeni hljeb, kačamak i cicvaru. Često, kada upoznajemo neko mjesto, narod, kulturu, polazimo i od pitanja kakva je nacionalna kuhinja i čime nas to prijatno ta destinacija može iznenaditi. Žabljak je upravo takva kultura, skrivena, poput bisera, u samom srcu Nacionalnog parka ,,Durmitor,,, spremna da vas iznenadi, da se preda svim vašim čulima, da vam na svojoj nacionalnoj trpezi ponudi jela koja će vam svojom energetskom snagom omogućiti da osvojite neki od planinskih vrhova preko 2.000mnv. Ovdje vas čekaju otvorena vrata, najbolje mjesto za trpezom i najbolje što vaš domaćin može ponuditi… Ovaj priručnik ima tu namjenu da vam približi ukus durmitorskog kraja I predloži neka od jela koja možete pripremiti sami ili naručiti u nekom od žabljačkih restorana. Food is an integral part of getting to know a new place and a country. It is part of culutre and history of a nation. If you know where someone lives in Montenegro, you can guess what they eat, as every region has their own specialities. The food is as diverse as their surroundings and takes what nature has to offer. The culinary art of Montenegro combines gifts of the Mediterranean and the hearty treasures of the northern mountains. It is true to tradition and yet open to experimenting. Thanks to the lush rich pastures of Durmitor, dairy products and meat from the mountains of the Montenegrin north are a real generator of life energy. The flavour of lamb is unpralleled when roasted under a metal lid („ispod sača“) placed under the smoldering coals and ash, until the meat is perfectly tender and comes off the bone. Other delicacies are steamed lamb, cabbage with smoked mutton and barley bread, kačamak (similar to polenta with melted cheese) and cicvara (cooked flour with kajmak, a very rich salty cream of mild to strong flavour, depending on how aged it is). Often, when we are getting to know a place, people and culture, we start with the question of what the national cuisine is like. What surprises can we expect from a destination? Zabljak is such a place,, hidden like a pearl in the heart of Durmitor National Park. Zabljak will delight you with its offering of dishes that will boost your energy and allow you to conquer some of the highest mountain peaks. Here you will find an open door, the best place to eat and the best the host has to offer. This manual is intended to bring you closer to the taste of Durmitor region and suggests some of the dishes that you can prepare yourself or order in one of Zabljak’s restaurants. Kukuruza 3 šolje kukuruznog brašna, 1 šolja bijelog brašna, 1 kašičica soli, 1 kašičica šećera, 1 šolja ulja, 4 šolje kisjelog mlijeka, ½ kašičice sobe bikarbone. Sve sastojke umiješati i po potrebi, ako je pregusto dodati malo vode, sipati u tepsiju i peći na 250 stepeni dok porumeni, a zatim smanjiti na oko 150 stepeni dok se ispeče. Corn bread 3 cups of cornflour, 1 cup of white flour, 1 teaspoon of salt, 1 teaspoon of sugar, 1 cup of oil, 4 cups of sour milk and half a teaspoon of baking soda. Mix all the ingredients, and if too thick, add a little water. Pour into a baking tray and bake at 250 degrees until it becomes golden brown. Then reduce to 150 degrees until baked thoroughly. Heljdopita Sastojci za palačinke: 3 jaja, 1 dl mlijeka, 1,5 dl vode, 1 dl kisele vode, 1 dl ulja, malo soli, 10 kašika pšeničnog brašna, 10 kašika heljdinog brašna. Za fil: 3 jaja, 200-300 g mladog sira, 200 g zrelog kajmaka i 1 dl mlijeka. Priprema: Umutiti jaja, dodati mlijeko, kisjelu vodu i običnu vodu, ulje, so, brašno i sve sjediniti tako da se dobije malo gušća smjesa. Ispeći sedam debljih palačinki. U tepsiji ređati, palačinka+fil i tako redom. Prije pečenja isjeći na trouglove. Heljdopita se peče na srednjoj temperaturi oko 20 min, dok ne porumeni. Pečenu heljdopitu preliti kisjelom pavlakom i rastopljenim maslacem. Buckwheat pie Pancake ingredients: 3 eggs, 100 ml milk, 150ml water, 100 ml sparkling water, 100 ml oil, a pinch of salt, 10 tablespoons plain flour, 10 tablespoons buckwheat flour. For the filling: 3 eggs, 200-300 grams of young cheese (soft and mild), 200g kaymak (salted and compressed fresh cream) and 100 ml milk. Preparation: Whisk the eggs, add the milk, sparkling water and plain water, oil, salt, flour and combine so that you get a slightly thicker mixture. Fry seven thicker pancakes. Arrange the pancakes in a round baking tray, layerd with baking paper, in the following order, pancake + filling, pancake + filling and so on. Bake the pie on a medium heat for about 20 minutes, until browned. Once baked, top it with the mixture of sour cream and melted butter. Zeljanik 1 veza zelja 5 dl mlijeka 500 g kukuruznog brašna 4 jaja 200 g pšeničnog bijelog brašna 2,5 dl ulja 300 g mladog sira 1 kesica praška za pecivo 200 g kajmaka 1 kašičica suvog začina Način pripreme: U većoj činiji pomešati mleko i jaja. Dodati sir, kajmak, ulje i suvi začin. Zelje iseći na trake i dodati ga u činiju sa ostalim namirnicama. Sve dobro promešati. Brašna pomešati u činiji sa praškom za pecivo i uz neprekidno mešanje dodavati postepeno u činiju sa vlažnim sastojcima. Izliti u pleh, prethodno obložen papirom za pečenje, i peći u rerni zagrijanoj na 180 stepeni, 25 do 30 minuta. Služiti sa ajvarom. Spinach or silverbeet/chard pie About 300g of spinach or silverbeet 500ml milk 500g corn flour 4 eggs 200g plain flour 250ml oil 300g young cheese ( similar to feta cheese) 1 teaspoon of baking soda 200g kaymak 1 teaspoon of vegetable seasoning mix In a large bowl mix milk and eggs. Add the cheese, kajmak, oil and seasoning. Chop the spinach and add it to the bowl with the rest of the ingredients, mix well. Mix the flour and baking powder in a separate bowl, then gradually add it to the wet ingredients. Pour it into the baking pan, previously lined with baking paper and bake in preheated oven at 180 degrees, 25 to 30 minutes. Serve with ajvar (relish made out of roasted red bell peppers). Priganice od 4 vrste brašna 1 dl ulja 100 g integralnog ražang brašna 1 kesica suvog kvasca 100 g integralnog ječmeng brašna 1, 5 dl mlakog mlijka 100 g integralnog heljdinog brašna 1,5 dl mlake vode 200 g bijlog pšeničnog brašna 1 kašičica šećera 4 Jaja 1 kašičica soli Način pripreme U manjoj posudi pomiješati vodu i mijleko, dodajte kvasac i šećer i ostaviti da se kvasac aktivira. U većoj posudi za miješanje pomijesati brašno i dodati so. Kada se kvasac aktivirao dodati 2 umućena jaja (od pripremljenih 4), ulje i aktivirani kvasac. Mikserom umijesiti lepljivo meko tijesto i ostaviti da raste na toplom mjestu oko 45min. Pošto integralna brašna „piju“ više tečnosti možda ćete morati da dodate još vode ili mlijeka. Kada tijesto naraste u njega umiješati preostala dva jaja i ostavite da naraste još oko 10-15 min na toplom mjestu. Kada je tijesto naraslo, uzimati nauljenom kašikom tijesto i stavljati u zagrijano duboko ulje, komadi tijesta ne treba da budu veliki da bi se bolje pržili. Pržiti dok ne dobiju rumenu boju. Vaditi iz ulja na papirni ubrus da se ocijedi višak masnoće i služiti sa ajvarom ili džemom. Fritters from 4 types of flour 100g integral rye flour 100ml oil 100g integral barley flour a packet of dried yeast (7 grams) 100g integral buckwheat flour 150ml warm milk 100g integral wheat flour 150ml warm water 2 eggs 1 teaspoon of sugar 1 teaspoon of salt In a small dish, mix water and milk, sprinkle yeast and sugar, stir a little and leave it aside to proof. In a large bowl mix flour and salt. Add 2 eggs, oil and activated yeast. Mix the ingredients into a soft, sticky dough, and let rise for about 45 minutes. As the wholegrain flour can absorb more liquid, you may have to add more water or milk into the mixture. When dough is risen, use tablespoon to scoop it and drop into hot oil. Pieces of dough should not be too big, so they can fry evenly. Fry until golden brown. Let the fritters rest on a kitchen towel to absorb excess oil and serve with ajvar or jam. Priganice 3 dl vode 40 gr svježeg kvasca 1 kašičica ravna secera oko 400 gr brašna 1 kašičica soli mast ili ulje za prženje Ovo tradicionalno jelo idealno je za doručak ili večeru, brzo se sprema, a lijepo ide i uz kajmak,sir, pa i pršut, i stoga ga vole i mladi i stari, ujedno se može poslužiti kao poslastica sa domaćim džemom ili medom. Priprema: Kvasac rastopite u mlakoj vodi, pa dodajte malo brašna i umutite. Puštite da kvasac nadođe, pa dodajte brašno i so dok ne dobijete gustu masu. Gusto i kompaktno tijesto znači da priganice neće upiti ulje tokom prženja. Ostavite tijesto da odstoji dok nadođe.