Popeci from Podgorica
It is interestingly arranged meal – in a veal steak you roll in a piece of local „prsut“ (prosciutto) and a piece of old „kajmak“ (creamy cheese). After dipping it in and covering it with flour, eggs and breadcrumbs you further fry that roll in deep oil and you get a meal of great juicy and rich interiors and of tasteful and crunchy exterior.
Lamb made under iron pan
The meals under the iron pan are by far more tasteful than all other meals because they are put under iron pan, the so-called „sac“, which is then covered by ember and ashes. In this way, the aroma is being kept, and the meal is equally fried in a natural way. Lamb for example is most tasteful if it is prepared in this way. Montenegrin national restaurants prepare it in this way even today
Young cow's cheese or „kajmak“ is mixed with flour while the grease is released. It is then usually served with white cooked potato or sour milk. It is a meal of high energetic value and pleasant taste – it will literally melt in your mouth!