National Dish Montenegro: Pohovane Tikvice (Recipe)
In this article
Discover Pohovane Tikvice, Montenegro’s answer to the perfect summer nibble! Tender slices of courgette are coated in a light crumb and fried until golden, giving you a crisp shell around a soft, delicate centre. Served with a cooling yoghurt dip or a punchy sauce, they work equally well as a starter, a side or the star of a Mediterranean spread. Bring a taste of the Adriatic coast straight into your own kitchen.
About Pohovane Tikvice
Pohovane Tikvice are a genuine taste sensation. The combination of tender courgette slices and a golden-brown crumb coating gives you that crisp bite which is impossible not to love. They are often served with a yoghurt dip or a well-seasoned sauce to round the flavours off. Enjoy them as part of a Mediterranean buffet, alongside grilled favourites such as Rostilj S Povrcem, or simply as a light main course in their own right.
Ingredients (serves 1–2)
- 2 medium courgettes
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup plain flour
- Salt and pepper, to taste
- Oil, for frying or baking
Shopping for the ingredients
To make this dish you will need fresh courgettes, which are available in every supermarket. Look for firm, unblemished specimens to get the best possible flavour. The remaining ingredients, such as flour and breadcrumbs, should be easy to find in your nearest grocery shop as well. If you like, add spices such as paprika or caraway to tailor the dish to your own taste.
Preparing the dish
Begin with the preparation of the courgettes: wash them thoroughly and trim off the ends. Then cut them into slices roughly 1 cm thick, which ensures they cook evenly once they hit the pan. Prepare your coating station by beating the eggs in a bowl and putting the flour and the breadcrumbs into separate shallow dishes. A tidy work surface makes the whole process much smoother.
Step-by-step instructions
- Season the courgette slices with salt and pepper.
- Turn each slice first in the flour, then dip it into the beaten egg and finally coat it in the breadcrumbs.
- Heat the oil in a frying pan and fry the coated slices until golden brown.
- Drain the finished courgettes on kitchen paper.
- Serve with a dip or sauce of your choice.
Gluten-free / lactose-free version
For a gluten-free variation, swap the flour for rice flour or cornflour. The choice of crumb matters just as much: use gluten-free breadcrumbs, or grind gluten-free oats to a fine consistency. These adjustments let you enjoy the dish without giving up any of its wonderful flavour. For a lactose-free version, reach for plant-based options such as plant milk or soya yoghurt in the accompanying dip.
Tips for vegans and vegetarians
For vegans the Pohovane Tikvice are an excellent choice, since they are so easy to adapt. Instead of eggs, use a mixture of plant milk and flour to help the coating bind. The crumb can also be made from crushed nuts or chickpea flour. This keeps the dish not only fully vegan but also particularly nourishing — much like the vegetable-led Supa Od Povrca.
More tips and tricks
An important tip when making Pohovane Tikvice is managing the heat. Oil that is too hot will scorch the outside while the courgette inside is still raw. Keep the oil at a medium heat so everything cooks through evenly. You can also marinate the slices in garlic powder or herbs before coating them, which deepens the flavour considerably.
Adapting the recipe to your taste
This dish adapts beautifully to personal preference. For a spicier result, add chilli flakes or herbes de Provence on top of the usual salt and pepper. If you prefer something milder, leave the spices out altogether or use only the smallest pinch. You can also swap the courgettes for other wholesome vegetables such as aubergine or carrots.
Ingredient substitutions
If you have no breadcrumbs to hand, rolled oats make an excellent stand-in and give a lovely crunch. Instead of courgettes you can use cauliflower or broccoli for a similar texture and an even more nutritious plate. Stuffed vegetables such as Punjene Tikvice show just how far the humble courgette can travel. Every vegetable brings its own aroma, so be creative and experiment with different combinations.
Drink pairing ideas
Light, refreshing drinks are the perfect match for Pohovane Tikvice. A white sangria or a cold glass of beer heightens the Mediterranean mood. A squeeze of lime or lemon in sparkling mineral water makes a fresh, alcohol-free companion. For something with a little more body, a light rosé wine harmonises splendidly with the crisp coating.
Serving and presentation ideas
To present the dish attractively, arrange the Pohovane Tikvice on a large platter. Give them a special touch by scattering fresh herbs such as parsley or basil decoratively over the top. A colourful spread of different dips — including the classic red pepper relish Ajvar — creates inviting splashes of colour. For a restaurant look, dress the table with smart crockery and bright cutlery.
A bit of history
Pohovane Tikvice have their roots in traditional Montenegrin cuisine. Courgettes are everywhere in the Mediterranean diet and are prepared in countless ways along the coast. Coating vegetables in crumbs is a time-honoured method in many cultures, used to intensify the aromas and create that satisfying crunch. Thanks to its simplicity and its many possible variations, the dish has earned a firm place in Montenegrin cuisine.
More recipe ideas
Summary: Pohovane Tikvice
All in all, Pohovane Tikvice are a superb example of the varied and flavourful Mediterranean kitchen. They are simple to make and leave plenty of room for creative tweaks that suit every palate. Whether you serve them as a main course or as a side, they are always a treat. Try this delicious recipe for yourself and let the flavours of Montenegro win you over.
