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. Kašikom vadite po malo tijesta i pržite na vrelom ulju. Dough fritters 300ml warm water 40g of fresh yeast 1 leveled teaspoon of sugar 400g plain flour 1 teaspoon of salt lard or oil for frying

This traditional dish is ideal for breakfast or dinner, it is prepared quickly and goes well with kajmak, cheese and prosciutto. It is popular with young and old. It can be served as a dessert with jam and honey. In a large bowl mix water, yeast and sugar, sprinkle a little flour, stir and leave it aside to proof. Add the rest of the flour and salt to the activated yeast. Make a thick dough that doesn‘t stick to fingers. Thick and compact dough will not absorb oil during frying. Spoon out a little dough at a time and fry in hot oil. Zeleni hljeb majčina dušica divlja nana, 10 jestivih trava (livadsko zelje bokvica, list koprive list od heljde divlji spanać pšenično brašno, virak kašičica soli pepelnica 1/4 kvasca mečija šapa 1/2 kašičice šećera Priprema: Potopiti trave u malo vode. Ocijediti vodu i ostaviti je sa strane. Trave sitno isjeckati ili izmiksati i pomiješati sa ocijeđenom vodom koja treba da bude mlaka. U posudu za miješenje staviti brašno i u sredini napraviti udubljenje, dodati kvasac, šećer, so i zamijesiti sa već pripremljenim travama i vodom. Ostaviti 15 minuta da kvasac nadođe. Potom dodati još mlake vode i zamijesiti tijesto. Ostaviti ga da nadođe, dva puta varjačom premijesiti, pa na stolu posutim brašnom umijesiti tijesto. Tijesto staviti u podmazan pleh, prekriti krpom i ostaviti da odstoji još 15 minuta, a zatim peći na 200 stepeni. Green bread 10 edible meadow greens wild mint nettle leaf broad leaf plantain wild spinach buckwheat leaf lady‘s mantle wheat flour goosfoot leaves teaspoon of salt common hogweed ¼ packet of fresh yeast thyme ½ teaspoon of sugar Soak the greens in a little water. Drain the water and set aside. Finely chop the greens and mix with the drained water which should be lukewarm. Put flour in a mixing bowl and make a hollow in the middle. Add yeast, sugar, salt and mix with already prepared herbs and water. Leave everything for 15 minutes for the yeast to rise, then add more warm water and knead the dough. Leave it to rise, fold twice with a wooden spoon and kneed the dough on the table previously sprinkled with flour. Put the dough in a greased baking dish, cover with a cloth and leave to stand for another 15 minutes. Bake in preheated oven at 200 degrees. Čorba od kopriva Sastojci: koprive,maslac, brašno, šolja mlijeka, so. Priprema: Koprivu oprati, očistiti od žilica i nasjeckati, a zatim propržiti na maslacu. Dodati malo brašna, pržiti još malo uz neprestano miješanje, dodati šolju mlijeka i soli po ukusu, a zatim naliti vodom i kuvati 30 minuta. Kad je čorba skuvana, skloniti sa vatre. Kad se malo prohladi, u čorbu dodati malo mladog neslanog kajmaka (saljevka). Opcija. U ovu čorbu je moguće dodati i kuvanu rižu, posebno ako se radi o vegetarijancima

Nettle soup young nettle leaves, butter, flour, cup of milk, salt Wash the nettles, cut the stems, chop thinly and fry in butter. Add a bit of flour, fry a little longer with constant stirring. Add milk and salt to taste, then pour water and cook for 30 minutes. When the soup is cooked, remove from the heat. Let it cool a little, then add a dollop of „saljevak“ (young kajmak, the fatty unsalted cream skimmed off the cooked milk left overnight). Optional, you can also make this soup with rice. 1 mladi bijjeli luk Šnicle od kopriva mala vezica svežeg peršuna 4 pune kašike kukuruznog bijelog 250gr mladih kopriva brašna 200h mladog crnog luka 2 pune kašike pšenicnog bijelog 2 jaja brašna 250gr sira ulje, so Priprema: Vrhove mladih kopriva dobro oprati i staviti da se obare. Obarene koprive dobro ocijediti i sitno isjeckati. Dodati sitno sjeckani mladi crni i bijeli luk, jaja, izmrvljeni sir, sitno sjeckani peršun, kukuruzno i pšenično brašno, kao i kašicicu soli ili vec po ukusu. Masu dobro izmiješati i sjediniti, praviti šnicle, pa ih pržiti na vrelom ulju.

Nettle patties 1 garlic clove 250g young nettle fresh parsley 200g spring onion 4 heaped tablespoons of corn flour 2 eggs 2 heaped tablespoons of plain flour 250g cheese oil, salt Wash the nettles and put to boil. Once boiled, drain well and finely chop. Add chopped spring onions, garlic, eggs, shredded cheese, finely chopped parsley, flour and salt to taste. Use your hands to scrunch everything together into a smooth mixture. Make patties and fry them in hot oil. Seljačka krompir čorba Sastojci: 4 komada dimljene jagnjetine, 4-5 većih krompira, šargarepa, crni luk, paradajz, peršun, lovorov list, so, biber Suvu jagnjetinu prokuvati i dobro oprati. Luk isjeći na kocke, propržiti na malo masti, dodati pripremljeno meso, prodinstati, dodati oljušten i na kocke isječen paradajz, šargarepu, lovorov list i kuvati 1 sat, dok meso ne bude gotovo, zatim dodati krompir isječen na veće kocke i kuvati dok bude krompir gotov, oko 20m. U čorbu je moguće prije serviranja dodati kašiku mladog neslanog kajmaka.

Peasant potato soup 4 pieces of smoked lamb, 4-5 larger potatoes, carrot, onion, tomato, parsley, bay leaf, salt, pepper. Boil the lamb, then wash it well. Cut the onions into cubes, fry in a little lard, add the meat and saute. Add the tomato, previously peeled and diced, carrot, bay leaf and cook for 1 hour until the meat is done. Then, add the potatoes cut in larger cubes and cook until the potatoes are done, about 20 min. Optional, add a spoonful of kajmak before serving. Jagnjetina u mlijeku Sastojci: 1,5kg jagnjetine (najbolje rebra ili plećka), 1l mlijeka, 4 velika krompira, 6 šargarepi, 2-3 lovorova lista, so, biber, 3 glavice crnog luka Jagnjetinu oprati i staviti u šerpu, dodati crni luk u glavici, 1 šargarepu, lovorov list. Meso naliti vodom i staviti da se kuva dok omekša. Nikon toga meso izvaditi. II korak: Oljuštiti krompir, isjeći na pola i zajedno sa šargarepom i poređati u posudu za pečenje (pekač). Preko krompira i šargarepe poređati meso, posoliti, staviti biber, lovor i zaliti mlijekom. Posudu za pečenje poklopiti i peći oko 1h na 200C. Nikon toga posudu otvoriti i peći još nekih 15-ak min.

Lamb poached in milk Ingredients: 1,5 kg lamb (ribs or shoulder), 1l milk, 4 large potatoes, 6 carrots, 2-3 bay leaves, salt, pepper, 3 onions. Wash the lamb and put it in a pan to cook until it softens, then remove the meat. Peel the potatoes, cut in half and arrange in a baking pot together with the carrots. Arrange the meat over the potatoes and carrots, add salt, pepper, bay leaf and milk. Cover the baking dish and bake for about 1 hour at 200 degrees. Then, take the lid off and bake for another 15 min. Jagnjetina sa pekarskim krompirom

Sastojci: jagnjeća plećka, 10-ak krompira, 1 glavica luka, šargarepa, ½ kašičice aleve paprike, biber u zrnu, kašika masti, 1 kašika kukuruznog brašna, oko 50g kajmaka. Luk isjeći na ¼ , dodati meso, šargarepu, lovor, alevu papriku, biber, so i naliti sa oko ½ l vode. Kuvati oko 1h, dok se meso ne počne odvajati od kosti. Krompir oljuštiti, izdubiti an sredini, dodati mast(ulje), začine, kukuruzno brašno i izmiješati. Staviti u vrelu rernu i peći dok se krompir ne ispeče. Zatim u udubljenje staviti kajmak, i servirati sa kuvanim mesom.

Lamb with baked potatoes

Ingredients: lamb shoulder, 10 potatoes, onion, carrot, half a teaspoon of sweet smoked paprika, peppercorn, spoon of lard, tablespoon of corn flour, 50g kajmak. Cut onion into quarters, add meat, carrot, bay leaf, dry herbs, pepper, salt and pour about 1/2l water. Cook for about 1 hour until the meat begins to separate from the bones. Peel the potatoes, cut in the middle, add seasoning and corn flour, and mix. Put in a hot oven and bake until the potatoes are done. Put kajmak over the potatoes and serve with cooked meat. Jagnjetina ispod sača Šargarepa 2 kg mesa, najbolje jagnjetine Suvi začin 5 čena bijelog luk 1 kg krompira Ako ste ljubitelj jagnjetine i starinskih gurmanluka spremanih ispod sača ovo jelo će vas oduševiti svojom jednostavnošću, prefinjenim ukusom i savršenim balansom začina. Priprema: Jagnjetinu isijecite na komade srednje veličine, dobro začinite i stavite u posudu za sač. Krompir isijecite na pola ili ako je veći na četvrtine, dodajte 2-3 čena belog luka sitno nasjeckanog, sve posolite i poređajte oko mesa. Na kraju dodati malo masti, zatvorite poklopac i pecite na srednjoj temperaturi oko sat vremena. Pred kraj skinite poklopac, okrenite krompir i meso tako da kosti budu okrenute na dole kako bi se mesnata strana lijepo zapekla. Pecite još otprilike pola sata i služite. Lamb under sač ( lamb cooked under the smouldering coal and ash, pronounced as „such“) carrot 2 kg lamb dry herb powder to taste (bouillon powder) 5 garlic cloves 1 kg potatoes If you are a fan of lamb and oldfashioned food prepared under the coal and hot ash, this dish will delight you with its simplicity, refined taste and perfect balance of spices. Cut the lamb into medium-sized chunks, season well and place it in a shallow dome like dish that goes under coal. Cut the potatoes in half or, if larger, in quarters. Add 2-3 cloves of finely chopped garlic, season and arrange carrot and potatoes around meat. Finally, add a little lard, close the lid and bake on medium heat for about an hour. Before the end, remove the lid, turn the potatoes and meat so that the bones are downwards and the meet is at the top and can brown nicely. Bake for about half an hour and serve. Tučeno žito sa suvom jagnjetinom

Oko ½ kg dimljene jagnjetine, 300gr.pšenice, 2 glavice crnog luka, začin, so, biber, aleva paprika. Crni luk prodinstati na maslacu, dodati izabrano meso i prodinstati. Dodati kašičicu aleve paprike, oko ½ tople vode, oprano žito (pšenicu) koje je bilo potopljeno u vodi 30 minuta, bijeli luk, začin, so, crni biber i kuvati 1h an laganoj vatri. Kada je gotovo, dodati mladog kajmaka, zbog ljepšeg ukusa

Lamb with pearl barley About ½ kg of smoked lamb, 300g of pearl barley, 2 onions, dry herbs, salt, pepper, sweet smoked paprika. Fry the onions in a bit of butter, add the meat and saute. Add teaspoon of paprika, ½ l of warm water, washed grain previously soaked in water for about 30 minutes, garlic, dry herbs, seasoning, and cook for 1 hour on middle heat. When done, add kajmak for nicer taste. Podvarak 3 kašike ulja 1 glavica kisjelog kupusa nekoliko režnjeva dimljene slanine 2 glavice crnog luka 3 lista lovora 2 čena bijelog luka nekoliko zrna bibera kašičica aleve paprik Priprema: Kupus isjeckati na rezance. Na ulju propržiti sitno isječen crni i bijeli luk, dodati kupus, pa dinstati na tihoj vatri, povremeno dodajući po malo tople vode. Kada kupus postane staklast, skloniti sa vatre, začiniti alevom paprikom. U podmazan đuveč složiti naizmenično kupus i režnjeve slanine. Začiniti lovorovom listom i biberom, naliti vodom da ogrezne, poklopiti. Peći u rerni sat vremena na 200 stepeni. Pri kraju skloniti poklopac i zapeći podvarak.

Sauerkraut 1 soured cabbage head a few slices of smoked bacon 2 onions 3 bay leaves 2 cloves of garlic peppercorn 3 tablespoons of oil smoked sweet paprika Slice the cabbage into thin stripes. Fry sliced onion and garlic in oil, add cabbage and saute over low heat, occasionally adding a little warm water. When the cabbage becomes glassy, remove from heat and season with paprika. Grease an earthenware pot and arange the cabbage and bacon alternately. Add bay leaves and pepper, pour water over the cabbage and cover. Bake for 1 hour at 200 degrees. At the end, take the lid off and leave the sauerkraut to brown at the top. Kačamak Kacamak Tajna kačamaka leži u kvalitetnim sastojcima, (polenta with mashed potatoes and cheese) ali I snazi koja je potrebna da bi se svi oni The secret of this hearty, traditional staple sjedinili kako treba. “Utući kačamak” znači lies in good quality ingredients, but also in snažno I dugo miješati I “tući” sastojke kako the strength needed to mix them all together. bi se oni savršeno sjedinili. Tučak je specijalno „The beaten kacamak“ means to mix pravljen od drveta koji daje nevjerovatan vigorously and for a long time and beat the ukus jelu. Preporučujemo da ga probate jer u ingredients, so they are perfectly combined. ovakvom ambijentu kačamak će vam odlično „Tučak“ is a specially designed wooden pestle prijati ali budite skromni jer postoji narodno with a flat lower part, used for mashing, vjerovanje da se kačamak ne smije ostaviti and gives the dish an amazing flavour.We u tanjiru, onome ko ne pojede sve, može se recommend that you try kacamak, in this desiti da ostane bez momka, tj djevojke. environment it will be great for you. But, be modest, because there is a popular belief that Sastojci: one should never leave kacamak leftovers on 1 kg krompira a plate, for whoever doesn‘t eat everything 600 g brašna may stay without sweetheart. 250g kajmaka Ingredients: 300g sira svježi 1kg potatoes So 600g corn flour 250g kajmak Krompir oljuštiti, isjeći na 300g cheese četvrtine i staviti da se kuva Salt u prethodno osoljenoj vodi, Peel the potatoes, cut pri tome krompir treba da them in quarters and cook bude cio potopljen u njoj. in salty water. When the Kad je krompir skuvan odliti potatoes are cooked, pour dio vode koji ostavimo sa half of the water in another pan and leave strane i dodati brašno. Na sredini napraviti aside. Add the flour to the pan with the rupu u brašnu kuda može da izlazi voda potatoes and make a hole in the middle of i da preliva preko brašna i krompira pa the flour, so that water can bubble over the sve kuvati na tihoj vatri još nekih 20 min. flour and potatoes. Cook Kačamak onda treba utući za šta se koristi everything on a low heat for about 20 tučak kako bi se od krompira i brašna dobila minutes. Kacamak should the be beaten homogena glatka masa, a ako je pregusta with the wooden spoon, in order to make može joj se dodati pomalo one vode koja a homogenous, smooth mass. If it is too je odvojna nakon kuvanja krompira. Zatim thick, a little leftover water can be added kačamak treba „osmočiti“. Posebno u to it. drugoj šerpi istopiti sir i kajmak na laganoj Use a separate pan to melt kajmak and vatri. Kašikom uzimata kačamak i tako dio cheese over low heat. Take a spoonfool of po dio miješati sa smjesom u šerpi. Tako kacamak and add it, little by little, into the dobijamo „smočani kačamak“ koji se takav pot with melted cheese and kajmak. Serve služi sa kisjelim mlijekom. together with sour milk. Cicvara (Gotovac) Cicvara (cheesy, creamy wheat or corn flour dish) Ovo jelo je prilično kalorično, a za This traditional dish is very high in njegovu pripremu potrebno je dosta calories and requires a lot of experience iskustv I umjeća. Jedno od vjerovanja and skill in preparation. je da ako se cicvara okrene tri puta oko There is a popular belief among people, varjače kojom se miješa, kuću u kojoj that if cicvara has turned itself three se pravi cijele godine pratiće sreća i times around a wooden blagostanje. spoon with which is mixed, then the Sastojci: household will be accompanied by 1/2 kg sira – masni ili punomasni happiness and well-being throughout sir, polutvrdi po the year. Ingredients: mogućnosti ½ kg fatty or full-fat, semi- 2 dcl vode hard cheese 2 dcl mlijeka 200 ml water 200 gr kajmaka- 200 ml milk stari kajmak 200g kajmak (older the najbolje better) brašno po flour as needed (can be potrebi (ječmeno, barley, buckwheat, wheat, heldovno, pšenično, corn) kukuruzno...) Priprema: Pour water and milk into the pan and Vodu i mlijeko stavite u šerpu i heat to boil. Crumble the cheese or zagrijevajte. Sir izmrvite ili isijecite cut into thin slices and put it in hot na listove i stavite u vrelo mlijeko ili milk and water to cook. The fattier vodu da se kuva. Što masniji i stariji and older cheese will give you better sir daće vam bolji ukus cicvare. Kada flavour of cicvara. masa počne da ključa počnite da When the mass starts to boil, pour sipate brašno neprekidno miješajući. the flour, stirring constantly in the Miješajte dok se masa ne sjedini. clockwise direction. Stir until the Dodajte kajmak i nastavite miješati jos mass is quite thick and consistent. 10 minuta. Add kajmak and continue to stir for U zavisnosti od sira procijenite da li je another 10 minutes. Salt to taste, but potrebno soliti. Kada se smjesa počne if the cheese is salty you may not need okretati oko varjače kojom se miješa to salt the dish. When the mass begins cicvara je gotova. to turn around the wooden spoon with Uz cicvaru se služi hladno kisjelo which is mixed, cicvara is ready. Serve mlijeko. with cold sour milk. Popara Popara Popara je jedinstvena i po mirisu Popara is unique in smell and taste. i po ukusu. Jedno je od prvih It is favourite food from childhood. dječjih jela nekada. Kako se ranije In olden days, when people siromašnije živjelo žene su smislile were generally poor, women came ovo jelo da bi iskoristile suvi hljeb. up with this dish to use up old U nekim krajevima poparu još bread. In some areas it is called zovu i masanica jer se spremala sa „masanica“ and it is prepared with dosta masti i sa malo sira. lard and cheese.

Sastojci: Ingredients: Stari hljeb oko Old bread, about 250gr-300gr 250-300g 1 kašika masti 1 tablespoon of lard 300gr sira 300g cheese 350ml mlijeka 350ml milk 150ml vode 150ml water So salt

Priprema: U šerpu staviti mlijeko, vodu, Put milk, water, lard, crumbled mast, izmrvljeni sir i malo soli u cheese and salt to taste, in a pan. zavisnosti od toga koliko je sir slan. Cook over low heat until it starts to Staviti na šporetu na tihoj vatri da boil. Meanwhile, cut the bread into proključa. U međuvremenu, hljeb smaller pieces and add it to the isitniti na sitnije komadiće i dodati mixture, then remove the pan smjesi kada provri. Skrajnuti sa from the heat and let it stand for šporeta i ostaviti oko 5 minuta da about 5 minutes to allow the bread odstoji kako bi hljeb upio tečnost, to absorb the liquid. Stir povremeno promiješati. occasionallly. Patišpanj 10 jaja 10 kašika brašna 10 kašika šećera

Priprema: Polomiti jaja i odvojotibjelanca od žumanaca. Bjelanca ubutati i čvrst snijeg, zatim dodati šećer i sve dobro umiješati pa onda dodati žumanca i opet dobro ubutati. Nakraji dodati brašno i kašikom umiješati. Peći u zagrijanoj rerni na umjerenoj temperaturi.

Sponge cake 10 eggs 10 tablespoons of flour 10 tablespoons of sugar

Separate egg whites from the yolks. Whisk the egg whites until solid, add sugar and whisk everything well. Add the flour and mix with a spoon. Bake in a preheated oven at a moderate temperature. Pita od borovnica 2 kašike slatka od divlje borovnice 250 g margarina sa maslacem 400 g borovnica ½ šolje tople vode 210 g šećera 400 g brašna + po potrebi ½ šolje vode prstohvat soli Za posipanje 1 kesica vanilin šećera prah šećer Fil 1 kesica vanilin šećer

U posudu za mješanje sipati brašno i so. Narendati margarin i dodati vodu i vanilin šećer, pa umesiti testo. Testo ostaviti da odstoji u frižideru unajlon kesi najmanje sat vremena. Testo podeliti na dva dela i istanjiti ga oklagijom u obliku tepsije u kojoj će se peći. Prebaciti ga u tepsiju, prekriti dno i zidove tepsije. Preko testa preliti ohlađeni fil, pa preko fila staviti drugi deo razvijenog testa. Ivice testa spojiti prstima tako da fil bude zatvoren. Peći u rerni zagrejanoj na 150 stepeni oko 30 minuta. Izvaditi iz rerne i ostaviti da se hladi. Posuti prah i vanilin šećerom.

Blueberry pie 250g butter Filling: ½ cup of warm water 2 tablespoons of blueberry compote 400g flour 400g fresh blueberries pinch of salt 210g sugar teaspoon of vanilla sugar ½ cup water powdered sugar, 1 teaspoon of vanilla sugar In a bowl, combine the flour and salt. Grate butter, add water and vanilla sugar and knead the dough. Leave it in the fridge, in a nylon bag, for at least an hour. Divide the dough into two parts and thin it with a rolling pin. Line a baking tray with bottom crust. Pour the cooled filling over the dough, then roll remaining dough to fit top of pie. Pinch the dough edges with fingers, so the pie is closed. Bake in preheated oven at 150 degrees, for about 30 minutes. Remove it from the oven and let it cool. Sprinkle with powdered and vanila sugar. Vanilice oko 350g brašna, u zavisnosti od veličine jaja + za 125g svinjske masti posipanje radne ploče 125g šećera džem od šljiva 2 jaja šećer u prahu za posipanje 125g mljevenih oraha 2 kesice vanilin šećer

Priprema: Mast sobne temperature umutiti mikserom zajedno sa šećerom. Dodati jaja i zajedno umutiti. Dodati mljevene orahe i na kraju umiješati mikserom brašno. Isključiti mikser, malo umijesiti rukama kako bi se dobilo kompaktno tijesto koje se ne lijepi za ruke, a zatim tijesto izručiti na radnu ploču, posutu brašnom. Rastanjiti tijesto oklagijom na nekih 3-4mm, pa modlicom ili malom rakijskom čašicom, sjeći tijesto i ređati na pleh za pečenje, obložen pek papirom. Vanilice peći najviše 6 minuta, tek da blago porumene. Pečene vanilice ostaviti da se ohlade, pa ih spajati džemom od šljiva i valjati u šećer u prahu. Vanilla cookies 125g lard about 350g all purpose flour, depending on egg size 125g sugar plum jam 2 eggs confectioners‘ sugar for dusting 125g ground wallnuts two teaspoons of vanilla sugar

In a large bowl, beat the lard and sugar with an electric mixer until evenly mixed. Beat in the eggs, add the wallnuts and flour. At the end, use hands to kneed a uniform, non sticky dough. Place the dough on a work surface dusted with flour and spead it out with a rolling pin to a 3-4 mm thick. Using a small round cookie cutter or a shot glass, stamp out the cookies and arrange them on the baking sheet. Bake for about 6 minutes, until just slightly browned. Let them cool completely, take one cookie at a time, spread the jam on it and top it with another cookie. Roll each cookie sandwich generously in the vanilla and powdered sugar. Turistička Organizacija Žabljak +382 52 361 802 [email protected] Trg Durmitorskih ratnika bb Žabljak, Crna Gora