Njeguski Steak

While Montenegro’s Cuisine may not be as widely known as that of its neighbors, Italy and Greece, it deserves to be. The very essence of Montenegrin cooking is taking advantage of the exceptional ingredients the country cultivates, such as world-class ham, cheese, and olive oil, and craftily combining them into delicious meals.

When the culinary components you’re working with are as good as those available to Montenegrin cooks, doing too much to them is unwarranted, and even ill-mannered. It’s kind of inaccurate to label Montenegro’s cooking as purely endemic. Take the iconic Njeguski Steak for example.

source: Fontana Hotel

Njegosi Prosciutto

Taste the delicious Njegusi Prosciutto while being in the region. Many roadside restaurants and taverns are offering local produce.

This savory delicacy that is named after Montenegro’s 19th-century ruler Njegos, was crafted by Tito’s chef, a Serb. He was even awarded a gold medal at a cooking world championship in 1986 for the Njeguski Steak. But if you’re thinking that this steak has anything to do with the classic types a la filet mignon and ribeye, think again.

A Njeguski Steak is a type of folded veal schnitzel filled with Njegusi Prosciutto and Njegusi Cheese. It is garnished with potatoes, broccoli, and scoops of kajmak. Unfortunately, you will rarely find it served in its original form in Montenegro’s restaurants nowadays. Potatoes are often substituted for french fries and vegetables rarely make it to the plates.

Njegusi Cheese

In the small cheese factories based around Mount Lovcen, the real star is the savory Njegusi Cheese made of sheep’s milk.

Vranac Wine

Vranac Wine is made from an indigenous grape variety which produces a rich and flavorful red wine. It pairs well with Njeguski Steak.

Making the dish at home is relatively simple and worth it if you’re not blessed with a nearby Montenegrin restaurant.

The Original Recipe

200 g boneless veal loin
60 g Njegusi Prosciutto
60 g Njegusi Cheese
salt
chopped thyme
50 g kajmak
broccoli
potatoes

Preparation

Trim the fatty parts of the meat and add salt to the meat, spreading it evenly over the entire surface. Cut the cheese and ham into smaller pieces and add a little bit of thyme. Then apply the mixture directly on the mean, fold it, and grill it. Meanwhile, form the kajmak into a ball and roll it in chopped thyme. Garnish with steamed broccoli and potatoes.

Njegos

Find more about Njegos, the 19th-century Montenegrin ruler, poet, and philosopher who will be remembered for his epic The Mountain Wreath.