{"id":8805,"date":"2026-09-20T09:10:31","date_gmt":"2026-09-20T08:10:31","guid":{"rendered":"https:\/\/talasidunava.rs\/?p=8805"},"modified":"2026-09-27T23:18:05","modified_gmt":"2026-09-27T22:18:05","slug":"crnogorci-zivot-u-vojvodini","status":"publish","type":"post","link":"https:\/\/talasidunava.rs\/?p=8805","title":{"rendered":"TRADICIONALNA KUHINJA I OBI\u010cAJI"},"content":{"rendered":"

\n

Tradicionalna jela koja mogu danas da se probaju u Crnoj Gori dostupna su i vojvo\u0111anima jer\u00a0 Crnogorci koji\u00a0 \u017eive u tom delu Sbije cuvaju svoju tradiciju i obi\u010daje, posebno kada je hrana u pitanju. Mnogi od njih i dalje, ovde u Vojvodini prave sa\u010d kao \u0161to seto radi u Crnoj Gori, a posebno ukusne su priganice. Ina\u010de, priganice su vrsta jela od pr\u017eenog tijesta koje se u Crnoj Gori konzumira od davnina. Priganice su sli\u010dne u\u0161tipcima ili krofnama, a u seoskim podru\u010djima Crne gore priganice va\u017ee kao najstarija poslastica. Prave se od p\u0161eni\u010dnog bra\u0161na, a potom se pr\u017ee na ulju ili masti.Ukoliko se pripremaju na ulju su posne i obi\u010dno se slu\u017ee u vreme posta, na Badnji dan ili posnu slavu. Ba\u0161 kao \u0161to su se nekada slu\u017eile u Crnoj Gori, tako i sada Crnogorci u Vojvodini slu\u017ee priganice za\u010dinjene \u0161e\u0107erom ili medom, ali se mogu jesti i sa sirom ili sa kajmakom. Ono \u0161to je zanimljivo je da se priganice prave u razli\u010ditim veli\u010dinama, a uz njih\u00a0 se slu\u017ee rakija, vino ili medovina.<\/p>\n

RECEPT ZA PRIGANICE JE SLEDE\u0106I:<\/strong><\/p>\n

Sastojci su 400 grama mekog bra\u0161na, 20grama svje\u017eeg kvasca, 1 ka\u0161i\u010dica soli, 300 ml mlake vode, ulje ili mast za pr\u017eenje. \u201ePriganice se lako pripremaju. Kvasac se rastopi u mlakoj vodi, pa se zatim doda malo bra\u0161na i to umutiti \u017eicom. Kada kvasac nado\u0111e, dodati so i bra\u0161no dok se nedobije gusta mas, a va\u017eno je da testo bude kompaktno jer tada priganice e\u0107e upiti masno\u0107u tokom pr\u017eenja. Testo treba da odstoji\u00a0 oko 15 minuta, a zatim ih ka\u0161ikom vaditi po malo tjesta i pr\u017eiti na vreloj masno\u0107i\u201c, ka\u017ee Svjetlana Fati\u0107 koja ovo tradicionalno crnogorsko jelo priprema veoma \u010desto.<\/p>\n

\"\"<\/p>\n

PITE<\/strong><\/p>\n

Pored priganica crnogorci su ponosni i na razne vrste pita, zeljanicu, sirnicu ili krompiru\u0161u, a veoma \u010desto na njihovoj trpezi mo\u017ee da se nadje izljevu\u0161a, pita koja se pe\u010de bez kora. Ona se obi\u010dno slu\u017ei za doru\u010dak ili ve\u010deru. Sastojci su bra\u0161no , jaja, so, pra\u0161ak za pecivo, kajmak, mast, mleko, sir. Sve to se pome\u0161a i pe\u010de u podmazanom plehu.<\/p>\n

\"\"<\/p>\n

Autor Zlatko Markovinovi\u0107<\/p>\n

Foto Neboj\u0161a Fati\u0107<\/p>\n","protected":false},"excerpt":{"rendered":"

Tradicionalna jela koja mogu danas da se probaju u Crnoj Gori dostupna su i vojvo\u0111anima jer\u00a0 Crnogorci koji\u00a0 \u017eive u tom delu Sbije cuvaju svoju tradiciju i obi\u010daje, posebno kada je hrana u pitanju. Mnogi od njih i dalje, ovde u Vojvodini prave sa\u010d kao \u0161to seto radi u Crnoj Gori, a posebno ukusne su<\/p>\n

Op\u0161irnije<\/a><\/div>\n","protected":false},"author":1,"featured_media":8808,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[202],"tags":[],"class_list":["post-8805","post","type-post","status-publish","format-standard","has-post-thumbnail","category-crnogorci-zivot-u-vojvodini"],"jetpack_featured_media_url":"https:\/\/talasidunava.rs\/wp-content\/uploads\/2026\/09\/Image-1.jpg","_links":{"self":[{"href":"https:\/\/talasidunava.rs\/index.php?rest_route=\/wp\/v2\/posts\/8805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/talasidunava.rs\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/talasidunava.rs\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/talasidunava.rs\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/talasidunava.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8805"}],"version-history":[{"count":2,"href":"https:\/\/talasidunava.rs\/index.php?rest_route=\/wp\/v2\/posts\/8805\/revisions"}],"predecessor-version":[{"id":8810,"href":"https:\/\/talasidunava.rs\/index.php?rest_route=\/wp\/v2\/posts\/8805\/revisions\/8810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/talasidunava.rs\/index.php?rest_route=\/wp\/v2\/media\/8808"}],"wp:attachment":[{"href":"https:\/\/talasidunava.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/talasidunava.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/talasidunava.rs\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}