3 dishes people actually cook in Montenegro: what they are, how long they take, and what you need to buy.
What can you cook from Montenegro? 3 traditional Montenegro dishes, from Kačamak (80 min, the quickest) to Sarma (960 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Montenegro on the map. Drag to spin the planet.
A mountain dish of potato and cornmeal beaten by hand until it pulls away in glossy ropes, then flooded with melted kajmak and cheese.
The sturdy dark-green cabbage-family leaf of Montenegro, stewed with smoked pork ribs and bacon until soft, with potato halves added halfway through.
Rolls made from leaves of a whole head of cabbage fermented in salt brine, layered with smoked pork and simmered for hours so the sourness comes from the cabbage itself.
Copper documents three dishes from Montenegro: Kačamak, Raštan and Sarma. Garlic and lard each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 20 different ingredients.
The three recipes need 20 ingredients between them, of which 6 are shared by more than one dish. Lard and smoked pork ribs the hardest to find: of the 586 dishes in Copper's atlas, 18 use lard and 7 use smoked pork ribs. Every ingredient list on this page is complete, with quantities, and free to read.
Kačamak is the quickest at 80 minutes. Sarma is the longest at 960 minutes, most of it unattended. The median is 150 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Montenegro here is rated easy, but every one has the full method written out step by step, free to read. Kačamak is the shortest way in.
Montenegro is part of Balkan.
Countries close to Montenegro on the globe — and close on the plate.
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