Our old ethnographic records, which are more than 150 years old, provide us with plenty information on our culinary heritage. People here consumed strong food with large amounts of cream, plenty of dried meat products, potatoes and beans – which are all greasy dishes. Some of the specialties are bacon or minced grease, fish and game dishes, and we can claim that more than 200 types of food and spices are used in those traditional dishes. Traditional foods like buckwheat or millet give our cuisine a special charm.
Traditional housewives of our region soften the spiciness by adding cream in different meals, especially in sauces, which creates a specific and pleasant taste. Meat dishes, combined with such sauces, are usually called “temfanje”, and they delight anyone who has tried them in their traditional form.