ZAIGRAJTE – KOLO

Tipično je da se muškarci i žene približe i naprave krug /kolo/, pa počnu da pjevaju, pa se zatim okrenu  prema ostalima, pozivajući  ih da uđu u kolo i počnu igru. Jedan od najhrabrijih momaka ulazi u oro – kolo i počne da igra u stilu imitiranja orla. Publika odmah odgovara povratnom pjesmom. Uskoro se priključuje djevojka, koja takođe oponaša orla, ali na mnogo elegantniji način. Publika nastavlja da bodri igrače kad se par umori, oni se međusobno poljube u obraz, a drugi par uskače u kolo, dok se pjevanje publike nastavlja bez prekida. Obično mladi momci veličanstveno završavaju crnogorsko oro igrom u dva kruga, stojeći jedni drugima na ramenima, u većem krugu, što je najprepoznatljivija scena, koja je izvanredna za pamćenje i fotografisanje čitave igre.

ZAPJEVAJTE – CRNOGORSKE PJESME

Crnogorske narodne pjesme su malih i kratkih formi, čiji se tekst neprestalno ponavlja u kontinuitetu. Upravo potiču iz seoskog ambijenta i karakteriše ih  kratka melodija, a njihov osnovni izraz je tekst koji opisuje osjećanja ili važne istorijske događaje.

SLUŠAJTE – GUSLE

Gusle su važan dio tradicionalne muzike koje ni vrijeme, a ni moderni uticaji nisu uspjeli da zamijene i potisnu u mojkovačkim selima. One su simbol i reprezent u narodu dobro poznatog sistema vrijednosti, kojim su premošćavani vijekovi i koji je bio nepisano pravilo življenja i običaja domaćina, te tako, i danas,  krase gotovo svaku kuću ovoga kraja.  Za izradu dobrih gusala, prema uobičajenomi receptu, potrebna je grana javora koji je rastao na sunčanoj strani. Strune gusala se sastoje od 60 konjskih dlaka iz repa ili grive, a gudalo je od tvrđeg drveta sa strunama od oko četrdesetak konjskih dlaka. Glava gusala najčešće je izrađena u vidu kozjih rogova, orla, dok je gudalo ponekad u obliku zmije. Na instrumentu je sve simbolično. Savijena zmija je kao vrijeme koje teče, usporeno vrijeme. Orao je simbol visine, uzleta, pobjede, slobode, što i jeste vizija guslarske narodne junačke pjesme, dok kozji rogovi asociraju na pastirsku tradiciju. 

OBUJTE- Vunjene čarape

Pletenje vunjenih čarapa dio je tradicije starih zanata koje uprkos savremenom načinu života i odijevanja i dalje opstaje. Iako je svaki kraj naše zemlje imao svoje specifične šare i motive koje ih čine malim umjetničkim djelima, može se reći da se one pletu na isti način sa pet igala i da svaki par potpuno nov ili okrpljen ima svoju ljepotu i toplinu. Plele su ih čobanice, bake, majke za svoje ukućane, poklanjale su ih i darivale, spremale kao dio djevojačkog miraza. Vunjene čarape nosile su se zimi da štite od hladnoće, ali i tokom ljeta kako bi sprečile znojenje nogu.

PROBAJTE - Rakija

Tradicija pečenja rakije i dalje opstaje na našim prostorima. Rakija kao domaći brend i dan danas se peče i proizvodi u našim porodicama. Možda ne toliko često kao u nekadašnje vrijeme, ali ipak je ostalo kazandžija koji i dalje njeguju tu tradiciju i ritual druženja pored kazana ili takozvane "Vesele mašine".

Vunjene Carape

Tradicija

Rakija 2

Rakija

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Gusle

DANCE - “KOLO”

It is typical for men and women to get close and make a circle (kolo), then start singing, then turn to the others, inviting them to enter the circle and start the dance. One of the bravest men enters the oro-kolo and starts dancing in a style reminiscent of an eagle. The audience immediately responds with a comeback song. A girl soon joins in, also imitating an eagle, but in a much more elegant way. The audience continues to cheer the players, and when the couple gets tired, they kiss each other on the cheek. Another couple then jumps into the circle, while the crowd's singing continues without interruption. Usually, the young men magnificently end the Montenegrin Oro by dancing in two circles, standing on each other's shoulders, which is the most recognizable scene.

SING - MONTENEGRIN SONGS

Montenegrin folk songs are small and short in form, with lyrics constantly repeated in perpetuity. They come from a rural environment and are characterized by a short melody. Their basic expression is a text that describes feelings or important historical events.

LISTEN - GUSLE

The gusle is an important part of traditional music that neither time nor modern influences have succeeded in replacing and suppressing in the villages of Mojkovac. They are a symbol of the well-known value system in our people, which has passed through the centuries with the unwritten rules of life and customs of the household. Even today, they adorn almost every house in this region. To make good gusle music, according to tradition, you need a maple branch that grew on the sunny side of a tree. Gusle strings consist of 60 horse hairs from the tail or mane, and the bow is made of harder wood with strings of about forty horse hairs. The head of the fiddle is most often carved in the shape of goat horns or an eagle, while the bow is sometimes in the form of a snake. Everything on the instrument is symbolic. A bent snake is like time flowing or time slowed down. The eagle is a symbol of height, flight, victory, and freedom, which is the vision of the gusle's folk-heroic song. The goat's horns are associated with the shepherd tradition.

Put on our Woolen Socks

The knitting of woolen socks is part of the tradition of old crafts which, despite the modern way of life and clothing, still survives. Although each part of our country had its own specific patterns and motifs that make them small works of art, it can be said that they are knitted in the same way with five needles. Each pair, brand new or mended, has its own beauty and warmth. Shepherds, grandmothers, and mothers knitted them for their household members, gave them away, or prepared them as part of a girl's dowry. Woolen socks were worn in winter to protect against the cold, but also in summer to prevent feet from sweating.

Try our Rakija (Brandy)

The tradition of making rakija still survives in our region. Rakija, a domestic brandy, is still made and produced in our families. Maybe not as often as in the old days, but still there are boilermakers who cherish the tradition and ritual of socializing next to the cauldron, or the so-called "Merry Machine".

Vunjene Carape

Tradicija

Rakija 2

Rakija

Kolo

Gusle

Mojkovačka kuhinja poznata po svom bogatstvu ukusa seže još iz vremena kada su na ovim prostorima boravili starosjedioci ovog grada. Sve vrste nacionalnih i tradicionalnih jela dostupne su u restoranskim i hotelskim jedinicama na čitavoj teritoriji opštine Mojkovac

Zahvaljujući bogatim pašnjacima Sinjajevine, Bjelasice i Prošćenskih planina, mlječni proizvodi i meso s planina su glavni na meniju mojkovačkih ugostitelja. Nezaobilazno je probati jagnjetinu pod sačem, raznovrsne divljači, ali i druga jela - pastrmku na žaru, kao i tradicionalna jela planinske trpeze koju čine nezaobilazni kačamak i cicvara, dva jela koja se izvanredno dopunjuju s domaćim kisjelim mlijekom. Na jelovnicima nacionalnih restorana neizostavna je i heljdija, jelo koje se pravi od domaćeg sira, kajmaka i heljdovnog brašna.

Mojkovačka opština može da se pohvali i po kvalitetnom medu koji se proizvodi u planinskim područjima ove opštine. Sladak nektar raznolikog planinskog cvijeća čini med sa Bjelasice, Sinjajevine i Prošćenskih planina znatno zdravijim i neobično ukusnim. 

Pored ovih gastronomskih specijaliteta, Mojkovac u svojoj ponudi ima i kvalitetnu domaću rakiju i organski cijeđeni sok bez aditiva.

PROBAJTE - Domaći hljeb

Priprema domaćeg hljeba je svakodnevni ritual za sve domaćice u ruralnom području. Hljeb je sastavno dio svakog obroka, I prosto domaćice moraju imati dovoljne količine za dnevne potrebe, jer vrlo često su udaljeni od centara gdje mogu kupiti gotovi hljeb. Ipak, ukoliko nestale zalihe ili iznenada dođu gosti, vješte domaćice će vrlo brzo napraviti prijesnu pogaču (brzi hljeb), koji je idealan uz mladi sir, kajmak ili šta se sve našlo u kući.

PROBAJTE – Pita

U trpezi sjevernog regiona mnogo su prisutne tjestenine, prije svega razne pite, koje mogu biti i slane i slatke, a vrlo često se u porodici koriste kao glavno jelo. Slane pite se uglavnom prave od zelja (livadsko, spanać, blitva, kopriva), krompira, praziluka, sira, a slatke od jabuka. Takođe, postoji više načina pripreme pita, tako da se najčešće prirpemaju lisnate pite (slagane i koturače). Kako posebna pita koja je poznata u sjevernom regionu, pripremljena na drugačiji način jeste heljdija kako je poznata u narodu.

PROBAJTE -   Štitarički rolovani sir

Jedinstveni ukus i još posebniji izgled, specijalna receptura proizvodnje i odličan nutritivni bilans, učiniće ovaj proizvod nezaobilaznim sastojkom vaše ishrane. Ovaj sir je još jedna u nizu zdravih i kvalitetnih namirnica koje nudi Mojkovac. Dobijen tradicionalnim načinom proizvodnje od domaćeg kravljeg mlijeka, mekane konzistencije i blagog ukusa, jedan je od najvažnijih prehrambenih namirnica u Crnoj Gori.

Priprema: Sipa se vrela voda i glača ručno dok sitni sir ne dobije staklasti izgled svuda. A onda se, poput domaćih kora, razvlači, puni i savija.

PROBAJTE - Zimnicu

Tradicija kod spremanja zimnice igra veliku ulogu. Recept smo dobili od majke, ona od svoje majke, ona od svoje i tako dalje. Svaki od njih je provjeren i isproban i uvijek najbolji. Baš po njemu pamtimo djetinjstvo i trenutke odrastanja i dovoljan je samo jedan zalogaj da se odmah vratimo tamo.

Prvi zapisi o čuvanju namirnica za zimu datiraju još od Starih Grka koji su opisali način sušenja i skladištenja smokve. Od tada, pa sve do današnjeg vremena, sušenje voća ostalo je gotovo identično, prirodno na suncu i vjetru, uz malu pomoć tehnologije. Vremenom su se razvili i ostali oblici spremanja i čuvanja namirnica.

Ukoliko vam neko pokloni teglicu ručno spremljenje zimnice znajte da vas veoma cijeni i voli jer je uložio dosta truda i ljubavi da je napravi, jer zimnica je nešto što se sa ljubavlju pravi za naše najbliže. Zato cijenite takve ljude i takve trenutke.

PROBAJTE - Kačamak

Kačamak je više od tradicionalnog jela. Nešto u njemu budi drevne slike stočara, nomada,  velikih stada na prostranstvima trave, čobanskih koliba pod zvjezdanim nebom... Recept je  jednostavan, potrebna je voda, brašno, krompir, te sir i kajmak, maslac, da se začini. Ali,  kačamak nikada neće biti ukusan kao onaj na nekoj crnogorskoj visokoj planini. Tajna je  vjerovatno lijepo raspoređena – u sastojcima, njihovoj pojedinačnoj autentičnosti, u izvorskoj  vodi, vatri, u reskom planinskom vazduhu.

Kačamak (od turske riječi kaçamak - kaša) često se sprema u crnogorskim domaćinstvima i  poslužuje u svim restoranima kao tradicionalno jelo. U neke restorane na sjeveru Crne Gore i  domaći i strani gosti odlaze samo zbog dobrog kačamaka. Tradicionalno se servira na drvenim  tanjirima. Najbolje se slaže sa gustim domaćim kisjelim mlijekom.

U prošlosti je bio omiljena „seljačka hrana“, kalorijska „bomba“ potrebna poljoprivrednicima  zbog visoke potrošnje energije. Obično je potreban sat za pripremu kačamaka, iako je proces jednostavan. U vodu u kojoj  se kuva krompir dodaje se brašno da se ukuva, na kraju se sve sjedinjuje u jedinstvenu masu  miješanjem drvenom varjačom. Za konačan ukus dodaje se kajmak i/ili sir. Na ukus kačamaka  utiče niz elemenata: krompir proizveden ne većim nadmorskim visinama ima posebnu slast,  brašno, od domaćih sorti kukuruza, mljeveno na kamenu je i kvalitetnije i ukusnije. I naravno,  vrhunski domaći bijeli sirevi i skorup su nezamjenljivi. Domaće kisjelo mlijeko je idealna  dopuna kačamaka.

PROBAJTE - Priganice

Porodice su u Crnoj Gori u ranijim vremenima uglavnom bile velike, u zajednici je živjelo više  generacija, ili više manjih porodica, sa dosta djece. Jedan od dobrih načina da se pripremi  doručak za veliku familiju bio je da se za hljeb zamijesi malo više tijesta, pa od njega odvoji,  premijesi i isprži “brdo” priganica. Danas je priganica prepoznatljivost i simbol crnogorske kuhinje na svim njenim toliko različitim  područjima.

Ima ih više vrsta, a karakteristične su crnogorske i zetske. Zavisno od priloga, mogu da budu  slano ili slatko, toplo ili hladno predjelo. Odlično idu uz sir ili kajmak, ali i uz džem i med. Služe se za doručak i večeru i za dočekivanje gostiju. Obavezne su za vrijeme praznika.

Nijanse u pripremi odlučuju o tome da li će loptice od kvasnog tijesta biti kompaktnije ili  vazdušastije. Crnogorske se prave tako što se, nakon uzdizanja, tijesto promiješa i pusti da opet  nadođe. U tijesto se može dodati i čašica rakije. Zetske ili prijesne priganice se spremaju bez kvasca (jednaka količina vode i mlijeka, dodaju se  umućena jaja i brašno, da tijesto bude srednje gustine; tijesto se vadi kašikom i sipa u vrelo ulje).  Veoma su tanke ali dobrog ukusa.

PROBAJTE - Cicvaru

Tradicionalno, ukusno i kalorično jelo ima sličnu istoriju kao kačamak. No, dok je kod kačamaka  najvažnija da mješavina krompira, brašna i skorupa bude dobro „utučena“, za šta je potrebna  snaga, spremanje cicvare je više stvar tehnike i umijeća domaćice Seljaci  su  cicvaru  rado  jeli  da  bi  povratili  snagu  nakog  dugog  dana.  Danas  se  služi  u  svim  nacionalnim restoranima, a rado jede i u domaćinstvima, posebno na selu.  Sprema  se  neprekidnim  miješanjem,  tako  što  se  kajmak  zagrijeva  dok  se  potpuno  ne  pretvori   u masnoću. Zatim se postupno dodaje brašno (obično kukuruzno) i pažljivo se miješa da se ne  zalijepi za dno lonca. Masa se miješa dok se brašno potpuno ne ujednači sa kajmakom. Cicvara  se  mora  miješati  kružno  sve  dok  ne  prestane  da  se  lijepi  za  kašiku  ili  posudu.  Kada  se  smjesa ujednači, iznosi se na sto.

Hrana 13

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Hrana 10

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Hrana 1

Zimnica 2

Zimica

Sir

Sir 2

Mojkovac cuisine, known for its richness of taste, dates back to the time when the natives of this city lived in the area. All kinds of national and traditional dishes are available in restaurants and hotels throughout the entire territory of the Mojkovac Municipality.

Thanks to the rich pastures of the Sinjajevina, Bjelasica and Prošćenje Mountains, dairy products and meat from the mountains are the main menu items of Mojkovac restaurateurs. It is inevitable to try the lamb under the sač, various game, and grilled trout. The traditional dishes of the mountain table, consisting of kačamak and cicvara, are two dishes that are wonderfully complemented with homemade sour milk. Buckwheat, a dish made from homemade cheese, cream, and buckwheat flour, is indispensable on the menus of national restaurants.

The municipality of Mojkovac is proud of the quality honey that is produced in the mountainous areas of our community. The sweet nectar of various mountain flowers makes the honey from the Bjelasica, Sinjajevina and Prošćenje Mountains significantly healthier and unusually tasty.

In addition to these gastronomic specialties, Mojkovac offers quality homemade brandy and organic juice without additives.

Try our Homemade bread

Making homemade bread is a daily ritual for all housewives in rural areas. Bread is an integral part of every meal, and housewives simply must have sufficient quantities for daily needs, because they are very often far from centers where they can buy ready-made bread. However, if supplies are missing or guests suddenly arrive, skilled housewives will very quickly make a quick bread which is ideal with cheese, cream or whatever else is in the house.

Try our Pie

On tables of the northern region, there are many pastas, above all various pies, which can be both salty and sweet, and are often used as the main dish in the family. Savory pies are mostly made from greens (meadow greens, spinach, Swiss chard, nettles), potatoes, leeks, cheese, and sweet apple pies. Also, there are several ways of preparing pies, so puff pies (stacked and rolled) are most often prepared. A special pie that is known in the northern region, prepared in a different way, is buckwheat pie.

Try our Štitarica Rolled Cheese

The unique taste, special appearance, special production recipe, and excellent nutritional balance of Štitarica rolled cheese will make this product an indispensable ingredient in your diet. This cheese is another in a series of healthy and high-quality foods offered by Mojkovac. Obtained though the traditional method of production from domestic cow's milk, with soft consistency and mild taste, it is one of the most important foods in Montenegro.

Hot water is poured and smoothed by hand until the fine cheese has a glassy appearance all over. Then, like homemade crusts, it is stretched, filled and folded.

Try our Zimnica

Tradition plays a big role in preparing winter food. We get the recipe from our mother, she from her mother, she from hers, and so on. These recipes are tried-and-true, and they are always the best. It's the way we remember childhood and moments of growing up. Just one bite is enough to immediately return there.

The first records of storing food for the winter date back to the Ancient Greeks, who described the method of drying and storing figs. Since then, until today, fruit-drying has remained almost identical, naturally in the sun and wind, with a little help from technology. Over time, other forms of food preparation and storage have also been developed.

If someone gives you a jar of hand-made winter food, know that they appreciate and love you very much,because they put a lot of effort and love into making it. So appreciate such people and such moments as much as you can!

Try our Kačamak

Kačamak is more than a traditional dish. Something in it evokes ancient images of herdsmen, nomads, large herds on expanses of grass, shepherd's huts under the starry sky... The recipe is simple; you need water, flour, potatoes, and cheese, cream, and butter to season it. But kačamak will never be as tasty as the one on some Montenegrin high mountain. The secret is probably  in the ingredients; their individual authenticity in the spring water, the fire, and the crisp mountain air.

Kačamak (from the Turkish word kaçamak - porridge) is often prepared in Montenegrin households and served in all restaurants as a traditional dish. In some restaurants in the north of Montenegro, both domestic and foreign guests go only for good kačamak. It is traditionally served on wooden plates. It goes best with thick homemade sour milk.

In the past, it was a favorite "peasant food" - a calorie bomb that farmers needed due to its high energy consumption. It usually takes an hour to prepare kačamak, although the process is simple. Flour is added to the water in which the potatoes are cooked. Finally everything is combined into a single mass by stirring with a wooden spoon. Cream and/or cheese is added for the final taste. The taste of kačamak is influenced by a number of elements: potatoes produced at low altitudes have a special sweetness, and flour made from local varieties of corn ground on a stone is of better quality and tastier. And of course, top quality homemade white cheeses and crusts are irreplaceable. Homemade sour milk is an ideal complement to kačamak.

Try our Priganice

Families in Montenegro in earlier times were mostly large, and several generations lived in the community, or several smaller families with lots of children. One of the best ways to prepare breakfast for a large family was to knead a little more dough for bread, then separate this dough from the rest,, stir it, and finally fry a "hill" of priganica. Today, priganica is the recognizable symbol of Montenegrin cuisine in all its various areas.

There are several types, and the Montenegrin and Zeta ones are characteristic. Depending on the side dish, they can be a salty or sweet, hot or cold appetizer. They go well with cheese or cream, but also with jam and honey. They are served for breakfast and dinner, as well as for welcoming guests. Priganica is mandatory during holidays.

The nuances in the preparation decide whether the balls of yeast dough will be more compact or airy. Montenegrins are made by mixing the dough after rising, and letting it rise again. A glass of brandy can also be added to the dough. Zeta priganica is prepared without yeast (equal amounts of water and milk, beaten eggs and flour are added to make the dough medium thick; the dough is scooped out with a spoon and poured into hot oil). They are very thin, but taste great!

Try our Cicvara

This traditional, tasty, and high-calorie dish has a similar history to kačamak. However, while the most important thing with kačamak is that the mixture of potatoes, flour and crust is well "beaten", which requires strength, preparing cicvara is more a matter of technique and finesse of the housewife. The peasants were happy to eat cicvara to regain strength after a long day. Today it is served in all national restaurants, and it is also enjoyed in households - especially in the countryside. It is prepared by continuously stirring and heating the cream until it completely turns into fat. Then gradually add flour (usually corn) and mix carefully so that it does not stick to the bottom of the pot. Mix the mass until the flour is completely uniform with the cream. Cicvara must be mixed in a circular motion until it stops sticking to the spoon or bowl. When the mixture is uniform, it is brought to the table.

Hrana 13

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Zimnica 2

Zimica

Sir

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Da li ste ikada posjetili neki katun?

Uslovi života u katunima su potpuno drugačiji u odnosu na seoska područja. U katunima nema vode u kolibama, nema električne energije, nema nikakve infrastrukture svojstvene urbanim zonama ili seoskim područjima. Makadamski putevi su došli do skoro svih katuna, i to je praktično sva infratruktura ovdje dostupna. A osnovna misija boravka u katunu je briga o stoci. Ova dva uslova su i oblikovala ukupan način života u katunu.

Sami odlazak u katun se dešava na proljeće, različit je termin od katuna do katuna, u zavisnosti od visine katuna i vremena kada u njemu počinje vegetacija. Postoje i takozvani proljećni katuni, na malo nižim visinama koji su dostupni ranije, pa stočari prvo sele u proljećni katun, a onda se premještaju u pravi katun, još visočije. Stočari iz jednog katuna obično zajedno sele na planinu, i zajedno se i vraćaju. Stočari se na planinu obično upute pješke, a tek poneki član porodice ostaje u selu kako bi se starao o njivama, voćnjacima i livadama. Muškarci obično u katun odu nekoliko dana prije, da poprave ono što su snijeg i vjetrovi zimi pokvarili u kolibama. Iz sela se donosi sve ono što je potrebno za jednostavni, stočarski život u katunu. A svaki član porodice ima svoju ulogu u raspodjeli poslova. Ono što im je svima zajedničko je nevjerovatno gostoprimstvo, autentično i nenaučeno već prirodno i preneseno sa koljena na koljeno.

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Have you ever visited a katun?

Living conditions in katuns are completely different compared to rural areas. In the katuns, there is no water, no electricity, and no infrastructure typical of urban areas or rural areas. Macadam roads have reached almost all katuns, and that is practically all the infrastructure available here. And the main mission of staying in a katun is to take care of livestock. These two conditions shape the overall way of life in a katun. Going to the katun itself happens in the spring, and the time of departure is different from katun to katun, depending on the height of the katun and the time when the vegetation starts to flourish. There are also so-called spring katuns, at slightly lower altitudes, which are available earlier, so cattlemen first move to the spring katun, and then move even higher to the real katun. Herdsmen from one katun usually move to the mountain together and return together. Herders usually go to the mountain on foot, and only a few family members stay in the village to take care of the fields, orchards and meadows. The men usually go to the katun a few days before, to repair what the snow and winds in the winter have damaged in the huts. From the village, everything is brought that is needed for a simple, herding life in the katun. Each member of the family has its own role in the distribution of work. What they all have in common is incredible hospitality: authentic, unlearned, natural, and passed down from generation to generation.

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Mojkovačka sela se nalaze u podnožiju tri velelepne planine Bjelasice, Sinjajevine i Prošćenskih planina, kao i u dolini rijeke Tare, pa se samim tim mogu svrstati među najljepšima u Crnoj Gori. Veoma je važno naglasiti da ih ne izdvaja samo ljepota ambijenta, već sve blagodeti koje im planinsko područje može pružiti poput – visokih vrhova koji su pod snijegom gotovo do juna mjeseca, guste stare šume, livade i pašnjaci, mnoštvo planinskih izvora i rječica. Mojkovačka sela odlikuje i zbijenost kuća, pa se samim tim može primijetiti i očuvanost u tradicionalnoj arhitekturi. Nadalje, poznata su i po vrijednim, izuzetno gostoljubivim, srdačnim domaćinima i raznovrsnoj domaćoj i tradicionalnoj kuhinji.

Možemo reći da su ovo pitom i izuzetno plodni planinski krajevi. Planine Crne Gore su već prepoznate po fantastičnom mirisu i ukusu raznog bobičastog voća koje možete i sami pronaći u šumana i na livadama, poput šumskih jagoda, borovnica, malina, kupina. Domaćini uviđaju velike potencijale u domaćim prerađevinama koje dobijaju ubiranjem ovih šumskih plodova, pa samim tim u svakom seoskom gazdinstvu možete probati domaće sokove, likere, džemove i slatko.Osim toga, mojkovački kraj je prepoznat i po izuzetno dobrom i kvalitetnom medu.

Prema iskustvima dosadašnjih posjetilaca najvjerovatnije ćete najviše pamtiti upravo domaćine i vrijedne domaćice. Rado će prihvatiti vašu pomoć oko domaće životinje ili na livadi, otkriće vam tajnu pripreme sira tankog kao papir ili kisjelog mlijeka koje se nožem može sjeći. Takođe će vam ostati u pamćenju i domaći sir i kajmak koje pripremaju vrijedne domaćice sa ovih područja a po recepturi koju su naslijedile od svojih majki. Reći će vam, a to ćete i sami shvatiti, da su neizmjerno bogati samim tim što rade i žive u takvom području. Sklad, radost i ljepota njihovih harmoničnih porodica, povezanih ljubavlju i međusobnim poštovanjem, kao i usklađenost s prirodom, djelovaće na vas ljekovito i okrepljujuće.

Mojkovac sa svojih jedanaest sela, koja su svoje sadašnje nazive dobila u doba ekonomskog i kulturnog procvata srednjovjekovne srpske drzave,

Na lijevoj obali Tare, u njenom srednjem toku, kao u nizu, poređana su sela: Gornja Štitarica na nadmorskoj visini od 1013 m i Donja Štitarica na visini od 957 metara. Ova mjesta u dolini između Velikog Prepana i Govedarnika poznata su po svojoj ljepoti. Zatim se ređaju sela: Podbišće, Gornja i Donja Polja, Gojakovići, Bistrica i Gornja i Donja Dobrilovina, gdje nadmorska visina iznosi 825m. Tesko je izreći sud koje je od ovih sela, podvučenih ispod organaka planine Sinjajevine, ljepse i pitomije. Jedno je sigurno da ko jednom prodje kroz njih zaželi da ih često ponovo obiđe i žu njihovoj ljepoti. Desnom obalom Tare poređana su sela: Bjelojeviće, Stevanovac, Prošćenje koja takođe svojom raskošnom ljepotom plijene poglede prolaznika. Sjeverno od Mojkovca, udaljeno 10 km, smjesteno oko rjecice Lepešnice, nalazi se selo Lepenac na nadmorskoj visini između 875 i 1081 m. Sjevernoistocno od Mojkovca, udaljeno oko 15km, na nadmorskoj visini oko 1000 metara (najviša tačka je 1182 m), nalazi se selo Žari.

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The villages surrounding Mojkovac are located at the foot of the three magnificent mountains of Bjelasica, Sinjajevina and Prošćenje, as well as in the valley of the Tara River. For these reasons, they can be ranked among the most beautiful in Montenegro. It is very important to emphasize that they stand out not only for their natural beauty, but for all the benefits that the mountain area can provide, such as: high peaks that are covered with snow almost until June, dense old forests, meadows and pastures, and many mountain springs and rivers. One of the many outstanding features of Mojkovac’s villages is also the compactness of our houses, which is why the preservation of our traditional architecture can be noticed. Furthermore, they are also known for their hard-working, extremely hospitable, warm-hearted hosts and a variety of local and traditional cuisine. We can say that these are tame and extremely fertile mountain regions. The mountains of Montenegro are already recognized for the fantastic smell and taste of various berries that you can find in forests and meadows, such as wild strawberries, blueberries, raspberries, blackberries. The hosts see great potential in the home-made products they get from harvesting these forest fruits, so you can try home-made juices, liqueurs, jams and sweets in every farm. In addition, the Mojkovac region is also known for its exceptionally good and high-quality honey. According to the experiences of previous visitors, you will most likely remember the hosts, and hard-working housewives the most. They will gladly accept your help with domestic animals or in the meadow, and they will reveal to you the secret of making paper-thin cheese or sour milk that can be cut with a knife. You will also remember the homemade cheese and cream prepared by hard-working housewives from these areas by recipes they inherited from their mothers. They will tell you, and you will understand this yourself, that they are immensely rich just because they work and live in such an area. The harmony, joy and beauty of their generous families, connected by love and mutual respect as well as harmony with nature, will have a healing and invigorating effect on you. On the left bank of Tara, in its middle course, there are villages: Gornja Štitarica at an altitude of 1013 m and Donja Štitarica at an altitude of 957 meters. These places in the valley between Veliki Prepan and Govedarnik are known for their beauty. Then, there are the villages of Podbišće, Gornja and Donja Polja, Gojakovići, Bistrica, and Gornja and Donja Dobrilovina, where the altitude is 825m. It is difficult to judge which of these villages, tucked under the slopes of Sinjajevina, is more beautiful and peaceful. One thing is certain - whoever passes through them once will want to visit them again and admire their beauty. The right bank of the Tara is lined with the villages of Bjelojeviće, Stevanovac, and Prošćenje, which also catch the eyes of passers-by with their luxurious beauty. North of Mojkovac, 10 km away, located around the Lepešnica river, is the village of Lepenac, at an altitude between 875 and 1081 m above sea level. Northeast of Mojkovac, about 15 km away, at an altitude of about 1000 meters (the highest point is 1182 m), is the village of Žari.

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