It all started with a dish I tried at Jezero, Plantaže‘s restaurant on Lake Skadar in Montenegro. During the tasting menu that followed our epic visit of the winery, the chef served us…
Category:
Balkan Food
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As I mentioned in my first post about Plantaže, the winery, not content with producing 80% of the country’s wine, also runs two restaurants. One of them, called Jezero (“lake” in Montenegrin),…
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Hot on the heels of my Njeguški Stek, here comes another similar grilled dish! Also made with cheese, cured pork, and a white meat escalope, the stuffed pork loin (punjena vješalica in…
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In my last post, I introduced you to Njeguški pršut and Njeguški sir, two specialties of the central region of Montenegro. Now, imagine combining them with the Balkans’ insatiable appetite for grilled…
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Taking a short break from the Moscow series, I’d like to continue another collection of posts that I’ve been developing little by little each year: the former Yugoslavia grill project. I’ve already…
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Walnut rolls are common in many cuisines of Eastern Europe. Hungarians eat bejgli, Slovenians have potica, and Croatians make povitica, generally for Christmas and Easter. The dessert counts many variations: the layers can be…
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Despite my original intention to go to the Finger Lakes for the January duck season like I did last year, I ended up making other plans. My only waterfowl hunting trip this season…
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The island of Vis, the farthest inhabited off the Dalmatian coast, has long been known for its fishing and its fishermen. Some go so far as to claim that the inventions of these…
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Last summer, I published my recipe for Bosnian Ćevapi with Kajmak, Ajvar, and Lepinja. Although I privately considered it the first chapter of a survey of grilled meat in former Yugoslavia, maybe…
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Like nearly every European country that’s been invaded by Muslim Turks at some point in its history, Albania counts pilaf in its culinary repertoire. This is a rice dish that can be…