21 Dishes

Drink

Ajran

Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage of yogurt and water popular across western asia, central asia, south asia, southeastern europe, north asia and eastern europe. the principal ingredients are yogurt, water and salt. herbs such as mint may be optionally added. some varieties are carbonated.

Drink

Blueberry juice

Drink

Boza

Boza, also bosa, bozo is a fermented beverage popularly made in parts of north africa, central and western asia, caucasus and southeast europe. it is a malt drink made by fermenting various grains: wheat or millet in bulgaria, romania, north macedonia, serbia and bosnia and herzegovina and barley in ancient egypt, maize (corn) and wheat in turkey. it has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor.

Drink

Buttermilk

Buttermilk is a fermented dairy drink. traditionally, it was the liquid left behind after churning butter out of cultured cream. as most modern butter is not made with cultured cream but uncultured sweet cream, most modern buttermilk is cultured separately. it is common in warm climates where unrefrigerated fresh milk sours quickly.buttermilk can be drunk straight, and it can also be used in cooking. in making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. buttermilk is also used in marination, especially of chicken and pork.

Drink

Mineral water

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. mineral water may usually be still or sparkling (carbonated/effervescent) according to the presence or absence of added gases. traditionally, mineral waters were used or consumed at their spring sources, often referred to as "taking the waters" or "taking the cure", at places such as spas, baths, or wells. the term spa was used for a place where the water was consumed and bathed in; bath where the water was used primarily for bathing, therapeutics, or recreation; and well where the water was to be consumed. today, it is far more common for mineral water to be bottled at the source for distributed consumption. travelling to the mineral water site for direct access to the water is now uncommon, and in many cases not possible because of exclusive commercial ownership rights. there are more than 4,000 brands of mineral water commercially available worldwide.in many places the term "mineral water" is colloquially used to mean any bottled carbonated water or soda water, as opposed to tap water.

Drink

Pelinkovac

Pelinkovac is a bitter liqueur based on wormwood (croatian and slovenian: pelen or pelin), popular in croatia, serbia, montenegro, bosnia and herzegovina, north macedonia, bulgaria as well as in slovenia, where it is known as pelinkovec or pelinovec. the alcohol content is 28–35% by volume. it has a very bitter taste, resembling that of jägermeister.

Drink

Pomegranate juice

Pomegranate juice is made from the fruit of the pomegranate. it is used in cooking both as a fresh juice and as a concentrated syrup.

Drink

Rakija

Rakia, rakija or raki (), is the collective term for fruit spirits (or fruit brandy) popular in the balkans. the alcohol content of rakia is normally 40% abv, but home-produced rakia can be stronger (typically 50%).

Drink

Sok od drenjina

Cherry juice

Drink

Sok od grožđa

Grape juice

Drink

Jelen pivo

Jelen beer (serbian cyrillic: јелен пиво, pronounced [jělen pîːʋo]) is a pale lager produced by the apatin brewery from serbia that belongs to american-canadian concern molson coors. it contains 4,6% alcohol and belongs to the class of light lagers. jelen has won various awards within serbia and participates in a variety of sponsorships. its logo is a bugling red deer; jelen means deer.

Drink

Nik

Trebjesa brewery (pivara trebjesa; mnse: trnk) is the largest brewery in montenegro. it is based in nikšić, and is owned by molson coors. it produces a small range of pale lagers under the "nik" brand name. in the state union of serbia and montenegro, with around 53 million litres of beer produced annually, it was second by beer production, just behind apatin brewery.beer from trebjesa brewery is by far the most popular and most consumed beer in montenegro. besides the domestic market and that of serbia, nikšićko beer and other variants have significant popularity in croatia, slovenia, albania and bosnia and herzegovina. some quantities of beer are exported to france, germany, switzerland, canada and england.

Drink

Nikšićko Pivo

Drink

Nikšićko tamno

Drink

Crna kafa

Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Drink

Chardonnay

Chardonnay (uk: , us: , french: [ʃaʁdɔnɛ] (listen)) is a green-skinned grape variety used in the production of white wine. the variety originated in the burgundy wine region of eastern france, but is now grown wherever wine is produced, from england to new zealand. for new and developing wine regions, growing chardonnay is seen as a 'rite of passage' and an easy entry into the international wine market.the chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. it is vinified in many different styles, from the lean, crisply mineral wines of chablis, france, to new world wines with oak and tropical fruit flavors. in cool climates (such as chablis and the carneros ava of california), chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. in warmer locations (such as the adelaide hills and mornington peninsula in australia and gisborne and marlborough region of new zealand), the flavors become more citrus, peach, and melon, while in very warm locations (such as the central coast ava of california), more fig and tropical fruit notes such as banana and mango come out. wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.chardonnay is an important component of many sparkling wines around the world, including champagne and franciacorta in italy. chardonnay's popularity peaked in the late 1980s, then gave way to a backlash among those wine connoisseurs who saw the grape as a leading negative component of the globalization of wine. nonetheless, it is one of the most widely planted grape varieties, with 210,000 hectares (520,000 acres) worldwide, second only to airén among white wine grapes and fifth among all wine grapes.

Drink

Krstač

Krstač (cyrillic: крстач) is an ancient variety of grape that is indigenous to serbia and montenegro. a high quality dry white wine is made from it. the wine may be rich, of harmonious bouquet and of light yellow color with 12.5% alcohol.

Drink

Plantaže

Plantaže (montenegrin: плантаже, pronounced [plantǎːʒɛ]; mnse: plap) is a montenegrin wine and grape brandy producer.

Drink

Sauvignon Blanc

Sauvignon blanc is a green-skinned grape variety that originates from the bordeaux region of france. the grape most likely gets its name from the french words sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in south west france. it is possibly a descendant of savagnin. sauvignon blanc is planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. the grape is also a component of the famous dessert wines from sauternes and barsac. sauvignon blanc is widely cultivated in france, chile, romania, canada, australia, new zealand, south africa, bulgaria, the states of oregon, washington, and california in the us. some new world sauvignon blancs, particularly from california, may also be called "fumé blanc", a marketing term coined by robert mondavi in reference to pouilly-fumé. depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. in cooler climates, the grape has a tendency to produce wines with noticeable acidity and "green flavors" of grass, green bell peppers and nettles with some tropical fruit (such as passion fruit) and floral (such as elderflower) notes. in warmer climates, it can develop more tropical fruit notes but risks losing much aroma from over-ripeness, leaving only slight grapefruit and tree fruit (such as peach) notes.wine experts have used the phrase "crisp, elegant, and fresh" as a favorable description of sauvignon blanc from the loire valley and new zealand. sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly chèvre. it is also known as one of the few wines that can pair well with sushi.along with riesling, sauvignon blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by new zealand producers. the wine is usually consumed young and does not particularly benefit from aging, as varietal sauvignon blancs tend to develop vegetal aromas reminiscent of peas and asparagus with extended aging. dry and sweet white bordeaux, including oak-aged examples from pessac-léognan and graves, as well as some loire wines from pouilly-fumé and sancerre are some of the few examples of sauvignon blancs with aging potential.the first friday in may is international sauvignon blanc day.

Drink

Vranac

Vranac (pronounced [ʋrǎːnats]), serbian cyrillic: вранац; macedonian: вранец, romanized: vranec) is a red grape variety that originates from montenegro. it is the most planted grape variety in montenegro. it is believed to be closely related to kratosija. vranac is considered the most important grape variety in montenegro and one of the most important in north macedonia. it is also grown in regions of dalmatia (in croatia), herzegovina, kosovo and south serbia. it has been protected as a montenegrin geographical indication of origin since 1977. the single largest producer is plantaže, based in the montenegrin capital podgorica, with vranac planted on about two thirds of 2,300 hectares of vineyards in the ćemovsko polje near podgorica. other major producers include macedonian tikveš and stobi. vranac berries are large and deeply colored, with its dark berries growing on moderately vigorous and very productive vines. the fruit is harvested by hand. depending on the area, this harvest can begin from mid-september and continue into october. young vranac wines have a bright purple hue and a nose full of red berries and fruit jams. its firm tannin structure provides crispness and richness, with medium to high levels of extraction and acidity. after a year or two of aging, the purple develops into an intense dark ruby and the nose develops a more complex aroma that can include hints of cinnamon, chocolate, liquorice, flowers, black fruits, herbs and even woods such as oak. the taste is subtle, round, and full. it loses its sharpness and develops a longer and smoother finish.