Introduction: Montenegrin Barbecue Culture
Montenegrins have a deep love for grilled meats and vegetables, and barbecue is an important part of the country’s culinary culture. Montenegrin barbecue, also known as roštilj, is a popular way of cooking and enjoying food, especially during the summer months. It is a social occasion where friends and family gather, and the smell of grilled meat fills the air. The barbecue culture in Montenegro is diverse, with various regional specialties, and the dishes are rich in flavors and spices.
1. Cevapi: The Classic Montenegrin Sausage
Cevapi is a grilled sausage that is a staple in Montenegrin cuisine. It is made of minced beef or lamb, mixed with spices such as paprika, garlic, and onion. The sausage is traditionally served on a flatbread called lepinja, with ajvar (a red pepper and eggplant spread) and kajmak (a dairy product similar to clotted cream). Cevapi can also be enjoyed with fresh onions, sour cream, and cheese. It is a popular dish that is often served at festivals, street food stalls, and local restaurants.
2. Raznjici: Tender Skewered Meat
Raznjici is another popular Montenegrin barbecue dish, consisting of skewered meat, usually pork or lamb, that is marinated with spices and grilled over charcoal. The name comes from the skewer, called a razanj, which is used to spear the meat. Once cooked, the meat is juicy and tender, with a smoky flavor that is enhanced by the wood chips used to smoke the meat. Raznjici is served with fresh vegetables such as tomatoes, onions, and peppers, and often accompanied by a side of chips or grilled potatoes.
3. Pljeskavica: A Meaty Burger Alternative
Pljeskavica is a meat patty that is similar to a hamburger. However, it is made of a blend of pork and beef, mixed with onions, garlic, and spices. The patty is grilled until it is crispy on the outside and juicy on the inside. It is usually served on lepinja bread, with ajvar, kajmak, and fresh vegetables. Pljeskavica can also be topped with cheese, bacon, or a fried egg. It is a filling and satisfying dish that is popular among locals and visitors alike.
4. Raštan: A Traditional Grilled Vegetable
Raštan is a traditional Montenegrin vegetable that is often grilled on the barbecue. It is a type of kale that is grown in the region and is high in antioxidants and vitamins. The vegetable is marinated with olive oil, salt, and pepper before being grilled until it is crispy. Raštan is served as a side dish to the meat, and its slightly bitter taste complements the smoky flavors of the barbecue.
5. Ćumur: Smoked Meat Delicacy
Ćumur is a smoked meat delicacy that is unique to Montenegro. It is made by smoking beef or pork ribs over hot coals for several hours. The meat is first marinated with garlic, salt, and paprika, before being smoked with the wood chips of cherry, apple, or oak. Ćumur is served as a main dish, usually accompanied by fresh salads, bread, and wine. It is a rich and flavorful meat that is a must-try for any meat lover visiting Montenegro.
Conclusion: Montenegrin Barbecue, A Culinary Journey
Montenegrin barbecue dishes are a testament to the country’s rich culinary heritage. They are flavorful, hearty, and perfect for sharing with family and friends. Whether you prefer meat or vegetables, there is something for everyone in Montenegro’s barbecue culture. The dishes are not only delicious but also showcase the country’s agricultural traditions and local ingredients. So, the next time you visit Montenegro, don’t forget to indulge in its barbecue delights and experience a culinary journey that will leave you wanting more.
