Mussels are most frequently prepared by putting into a pan, seasoned with parsley, garlic, bread crumbs and pepper and poured with wine and oil. Boiled on high heat they let out sauce in which they are boiled until the shells open.

Cut dried cheese in pieces, put into a glass pot or a jar, pour a mixture of olive and sunflower oil, cover and put in a cold place (possibly in a refrigerator). Leave to mature for at least 60 days.

Fry on oil meat stuffed with bacon and carrots. Add onion, the remaining bacon and carrots, celery, garlic, bay leaves, beef soup and braise till the meat becomes tender. When the meat is almost cooked, add wine, tomato, tomato purée and braise for 15 more minutes. When the meat is almost tender, take it out, cut in pieces, put in a pan, pour the sauce over it and braise for a couple of minutes. It is served with makaruli.

Cut meat into portions (2 pieces in a portion of 100 gr), boil with root vegetables, add salt according to taste and strain after boiling. Then put in a frying pan greased with butter and put to bake in the oven for 8 to 9 minutes. In the meantime make the topping (royal mass) of eggs, milk and cream, and pour over the meat until it is almost completely covered with the topping. Bake for another 5 minutes till it becomes reddish, take out of the oven, serve in bowls and decorate with parsley.

Cut the carp on both sides, salt, and put to fry in oil. During that time, braise chopped onions on oil. After a while add gradually 3 spoons of flour, 1 small spoon of pepper, tomato, 2 glasses of water, plums (dipped in hot water previously), chopped apple and quince, 1 spoon of sugar, 4 spoons of wine vinegar. Salt as needed. When the carp is fried pour this mixture over it and leave it to bake for half an hour until it is well fried.

Wash the meat, put into a pot and pour milk over it, add one whole carrot, bay leaves, pepper and salt as needed. Boil peeled whole potatoes in another pot. When the meat is boiled, take it out of the pot, put into a deeper pot and add whole boiled potatoes and carrot. Pour over it strained milk in which the meat was boiled and garnish with parsley.

One (1) kilo of peeled potato is cooked in salty water - put as much salt as you like. When the potato is almost completely cooked, without pouring the water in which it was cooked off, add 3 – 4 handfuls of wheat or maize flour and continue cooking it. When you put the flour into the pot, make a hole in the middle of that pile with a tucanj or kačamaš (a specially designed big wooden spoon with a flat and wide lower part used for mashing kačamak) and cook it for about 30 to 40 minutes in a medium-high heat.

When it is cooked, pour the remaining water off, remove the pot from the heat and start mashing the mixture with a kačamaš taking the pot back to heat from time to time until the potato becomes like a paste without any lumps. In another pot melt 3 - 4 spoons of skorup (cream skimmed from milk) and a crumbled block of cheese (do not melt these completely so that the lumps can be seen all over kačamak), pour it over the hot kačamak and stir it. When the mixture is stirred well, kačamak is ready to be served. The best thing to serve with it is kiselo mlijeko - yogurt.

In tepid, mildly salted water boil wheat dough, so that it is a little more compact than a mash. Put a little dough into well heated oil in a frying pan, so that it floats in grease. The dough should not rise. When the priganica is red on both sides, take it out of the pan and serve with honey.

Wash raštan well, remove the hard parts, then tear in pieces with hands and put in boiling water to cook. At the same time cook dry pork joint, a piece of dry bacon and a piece of pork head. When all this is cooked, put all together into a pot to cook on the hearth. When half boiled add several peeled halves of potatoes. Take care not to overcook the raštan and not to add too much salt as the meat itself is quite salted.