FOOD GLOSSARY

Ajvar Condiment made with peeled and roasted peppers and aubergines Brodet A stew prepared with several kinds of fish (such as dusky grouper, scorpionfish, moray eel, grey mullet and cuttlefish) and served with polenta Burek Filo pastry stuffed with meat, cheese, spinach or potatoes. One of the oldest Balkan dishes, originating in the times of the Ottoman Empire Buzara Seafood in red or white sauce, a speciality of the coastal area Ćevapi Small sausages made of pork and beef mince Cicvara A rich dish prepared with full-fat kajmak (a creamy dairy product that’s similar to clotted cream) and cornflour Crni rižoto Black risotto infused with cuttlefish ink Deutsch A traditional morning drink – in between a cappuccino and a latte macchiato – so-called because it used to cost one German Mark (the country’s currency until 2002) Konoba A tavern or informal and inexpensive restaurant Lenja pita ‘Lazy pie’, an inexpensive apple pie that is easy to prepare Njegusi prosciutto Dry-cured ham, smoked over beech wood, similar to Italian prosciutto crudo Priganice Sweet or savoury fritters made on special occasions, excellent with cheese, cream or honey Prljo A low-fat Montenegrin cheese with a hard texture and salty flavour Rakija Traditional alcoholic drink made with fruits such as plums, apricots, cherry, pear or prunes. Commercial versions typically have 40 per cent alcohol, but the domestic ones can reach as high as 70 per cent Ukljeva A species of bleak, a small freshwater fish endemic to Lake Skadar in southern Montenegro Vranac Montenegro’s most important grape variety