Some houses had only one, a little elevated hearth, at which bread was baked. Meat was also dried above the hearth.
In mountainous regions huts, cot-tages, log-cabins and savardaks (mountain huts) also with hearths were constructed
In the old times families used to eat their lunch at low tables, sitting at three-legged chairs or at best at wooden chairs with carved semi-circular backs.

Chicken in lamb

Traditional cuisine recalls a vary bizarre way of baking chicken: chick-en is slated and put into a lamb or a kid which is to be baked on a spit.
When the lamb is baked, the chick¬en is not only excellently baked, but also absolutely delicious. Sometimes honey is spread on it before eating.

Meat boiled in first stomach

Pork first stomach or some other kind of first stomach is washed well inside. Meat is put into it and water added. It is well bound and covered with ashes or live coals or hung above the hearth and baked in the heat.

Traditional sun-drying offish

Before drying, bigger fish is cleaned and opened as a book. It is fixed with small boards in order to expose as large a surface as possible to the sun. Every morning, this is dipped into sea water, and when drying is complete, it is smoked over a fire place and put into a paper bag. It is eaten during winter months boiled with cabbage.

Wooden juices

If the inside of a young beech, birch, bitter oak or hornbeam is scraped, one finds natural juice (mezgra or beech cream), which is excellent to quench thirst.