Welcome to the Celtnet Recipes Montenegro Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Southern European country of Montenegro. Here you will find all the recipes from Montenegro on this site all gathered into one place. I have attempted to gather together here as many Montenegran recipes as possible. The current collection represents one of the largest gathering of Montenegran recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Montenegro given below.)

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Montenegro and its Cuisine

Montenegro, officially: Црна Гора, (Crna Gora, Transliteration); is a country located on the Adriatic sea in the Balkan region of Southeastern Europe. Its capital and largest city is Podgorica, while Cetinje is designated as the Prijestonica (former Royal Capital). Montenegro's native name, Crna Gora, sometimes transliterated as Tsrna Gora ("Black Mountain"), is mentioned for the first time in 1296 by Serbian King Stefan Uroš II Milutin and lies in the Slavic reference to excessively mountainous regions, often emerging in the medieval Serbian realm. The first recorded peoples of the region were the Docleata Illyrians who displaced the original Neolithic settlers. By 9CE, in concert with their conquest of the remainder of the Balkans the region of Montenegro had become a part of the Roman Empire. Slavs massively colonized the area in the 5th and 6th centuries, forming a semi-independent principality, Doclea. By the late 11th this region had become an autonomous monarchy. But by the end of the 12th century it had become fully fully incorporated into a Serbian realm, with the region (called Zeta) governed by the Serbian Nemanjic dynasty. In 1421 the region was annexed to the Serbian Despotate, but after 1455 the Crnojevićs royal family of Zeta ruled Montenegro that until the end of the 15th century (and this became the last free monarchy of the Balkans), with the region finally falling to the Ottomans in 1499. For a short period (1514–1528) Montenegro existed as an autonomous region within the Ottoman Empire (and again attained autonomous status between 1597 and 1614). During the 17th century the Montenegrins raised numerous rebellions, culminating with the Ottoman defeat in the Great Turkish War at the end of that century. Subsequently Montenegro became a theocracy but was effectively ruled by governors appointed by the Venetian Republic. Under Nicholas I, the Principality of Montenegro vastly advanced and enlarged several times in the Montenegro-Turkish Wars and achieved recognition of independence in 1878. Modernization of the state followed, culminating with the draft of a Constitution in 1905. n 1910 Montenegro became a Kingdom. It initiated the Balkan wars in 1912 and 1913 in which the Ottomans lost all lands in the Balkans, achieving a common border with Serbia. In World War I in 1914 Montenegro sided with Serbia against the Central Powers, suffering a full scale defeat to Austria-Hungary in early 1916. In 1918 the Allies liberated Montenegro, which was subsequently merged with Serbia.

In 1922 Montenegro formally became the Zeta Area of the Kingdom of Serbs, Croats and Slovenes, and in 1929 it became a part of a larger Zeta Banate of the Kingdom of Yugoslavia. In World War II Yugoslavia was invaded by the Axis forces in 1941, who established a puppet Independent State of Montenegro, liberated by the Yugoslav Partisans in 1944. Montenegro became a constituent republic of the communist Socialist Federal Republic of Yugoslavia (SFRY), its capital renamed to Titograd in honor of Partisan leader and SFRY president Josip "Tito" Broz. In 1996, Milo Đukanović's government severed ties between Montenegro and the Serbian regime, which was then under Milošević. Montenegro formed its own economic policy and adopted the German Deutsche Mark as its currency. It has since adopted the Euro, though it is not formally part of the Eurozone currency union. The status of the union between Montenegro and Serbia was decided by the referendum on Montenegrin independence on May 21, 2006 in which the vote for independence was narrowly passed. On June 3, 2006, the Parliament of Montenegro declared the independence of Montenegro.

Montenegro is a member of the United Nations, the Organization for Security and Co-operation in Europe, Council of Europe and Montenegro is also a founding member of the Union for the Mediterranean. It is also a potential candidate for membership in the European Union and NATO.

The cuisines of Montengro's heartlands and Adriatic coast have a distinclty Mediterranean (particularly Itlianate) flavour. There are also influences from Turkey via the Ottoman Empire and from Hungary via the Austro Hungarian empire. The sweet dishes, particularly crêpes, cakes and biscuits have a distinctly continental European flavour, with Viennese-style gâteaux and breads being a speciality. As might be expected, seafood and fish dishes are especially prevalent.


The alphabetical list of recipes from Montenegro follows (limited to 100 recipes per page). There are 12 recipes in total:


Page 1 of 1



Balšica tava
(Veal in Royal Sauce)
     Origin: Montenegro
Meat Steamed in Rumen
     Origin: Montenegro
Pan-fried Carp
     Origin: Montenegro
Ember-baked Focaccia
     Origin: Montenegro
Montenegrin Imam Bajeldi
     Origin: Montenegro
Sesame Chicken Soup
     Origin: Montenegro
Kotor Bay Stewed Fish
     Origin: Montenegro
Pašticada
(Veal Stew with Tomatoes)
     Origin: Montenegro
Stewed Smoked, Sun-dried Fish
     Origin: Montenegro
Lamb Stuffed with Chicken
     Origin: Montenegro
Paštrovski makaruli
(Buckwheat Pasta)
     Origin: Montenegro
Ulcinj style Bamijas
     Origin: Montenegro

Page 1 of 1





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The image above shows the entire continent of Europe with Southern Europe picked out in red. According to the United Nations, Southern Europe is formed from fourten states: 1: Albania; 2: Andorra; 3: Bosnia and Herzegovina; 4: Croatia; 5: Greece; 6: Italy, 7: Macedonia, 8: Malta, 9: Montenegro, 10: Portugal, 11: San Marino, 12: Serbia, 13: Slovenia and 14: Spain (also included in this list is Turkey, its being a part of the European Continent and Cyprus, as a member of the European Union).

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Solution Graphics

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.


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