Slana jela
iz rožajske kuhinje
Savoury dishes
from Rožaje kitchen
Mantije
Maleni džepovi od tankog tijesta punjeni mljevenim mesom i lukom, složeni u tepsiju i pečeni do zlatne boje. Prelivaju se toplim domaćim kajmakom. Ponos rožajske i sandžačke trpeze — jelo s kojim se dočekuju najdraži gosti. Small pockets of thin dough filled with minced meat and onion, arranged in a baking tray and baked golden. Topped with warm homemade kajmak cream. The pride of Rožaje and Sandžak tables — the dish reserved for the most cherished guests.
Kačamak
Gusta kaša od kukuruznog brašna koja se dugo miješa na vatri dok ne postane glatka i jednolikа. Servira se s rastopljenim kajmakom i maslacem, a uz nju se ponudi punomasno mlijeko ili kiselo mlijeko. Hranjiv obrok koji grije dušu. A thick cornmeal porridge stirred slowly over the fire until smooth and uniform. Served with melted kajmak cream and butter, accompanied by full-fat or soured milk. A nourishing meal that warms the soul.
Suho Meso Dried Meat
Komadi goveđeg ili telećeg mesa soljeni, začinjeni i sušeni na hladnom promajnom vazduhu kroz nekoliko sedmica. Karakteristično tamnocrvene boje s intenzivnim, dubokim okusom. Poslužuje se tanko narezano, s hljebom i sirom. Cuts of beef or veal salted, seasoned and air-dried in cold draughts for several weeks. Characteristically deep red with an intense, rich flavour. Served thinly sliced alongside bread and cheese.
Bosanski Lonac Bosnian Pot
Višesatno dinstanje jagnjetine, govedine i sezonskog povrća u glinenom loncu na laganoj vatri. Meso i povrće se slažu u slojeve bez miješanja. Rezultat su izuzetno bogati, duboko razvijeni ukusi koje postiže samo strpljivo, dugo kuvanje. Hours of slow-braising lamb, beef and seasonal vegetables in a clay pot over a gentle flame. Meat and vegetables are layered without stirring. The result is extraordinarily rich, deeply developed flavours achieved only through patient, slow cooking.
Pita (Burek)
Tanko razvučeno tijesto slaže se u slojeve s nadjevom — mljeveno meso (burek) ili bijeli sir sa špinatom (zeljanica). Peče se u tepsiji dok ne dobije hruskavu zlatnu koricu. Servirа se topla, uz domaće kiselo mlijeko. Thinly stretched dough layered with filling — minced meat (burek) or white cheese with spinach (zeljanica). Baked in a tray until a crispy golden crust forms. Served warm alongside homemade soured milk.
Tarhana Čorba Tarhana Soup
Čorba od tarhane — smjese brašna, jogurta i začina koja se fermentira, suši i čuva kao zimska zaliha. Karakteristično blago kiselog i punog okusa, bogata probioticima. Zagrijava tijelo i dugo daje energiju — savršena za hladne dane. Soup made from tarhana — a blend of flour, yoghurt and spices that is fermented, dried and stored as a winter reserve. Characteristically mildly sour and full-bodied, rich in probiotics. Warms the body and provides lasting energy — perfect for cold days.
Ćevapi
Ručno formirane kobasičice od mljevene govedine i jagnjetine, začinjene solju, biberom i bijelim lukom. Peku se na drvenom žaru do savršene hrskave korice. Servirauju se u svježe pečenom somu s kajmakom i sirovim lukom. Hand-shaped sausages of minced beef and lamb, seasoned with salt, pepper and garlic. Grilled over wood embers to a perfect crispy crust. Served in freshly baked somun bread with kajmak cream and raw onion.
Jagnjetina ispod Sača Lamb under the Sač
Mlada jagnjetina sporo se peče pod metalnim sačem (poklopcem) prekriven vrućim ugljenim žarom i plamenom. Rezultat je meso nevjerovatne mekoće koje se odvaja od kostiju, s hruskavom zlatnom korom i aromom dima i planinske trave. Young lamb slowly roasted beneath a metal sač (lid) covered with hot embers and flame. The result is meat of incredible tenderness that falls off the bone, with a crispy golden crust and the scent of smoke and mountain herbs.
Kuhinja koja
pamti generacije
A kitchen that
remembers generations
Rožajska kuhinja je živi svjedok historije Sandžaka — spoj osmanskih, bosanskih i planinarskih tradicija. Recepti se prenose s koljeno na koljeno, a u svakom zalogaju krije se priča o Hajli, čistom vazduhu i domaćinskoj gostoljubivosti. Rožaje cuisine is a living witness to Sandžak's history — a blend of Ottoman, Bosnian and mountain traditions. Recipes pass from generation to generation, and in every bite lies a story of Hajla, clean mountain air and warm hospitality.
Tradicionalne
poslastice
Traditional
sweets
Baklava
Višeslojno tanko filo tijesto s nadjevom od mljevenih oraha ili pistacija, pečeno do zlatne boje i odmah preliveno vrelim šećernim sirupom s limunom. Hruskava izvana, sočna i mirisna iznutra. Kruna svake svečane trpeze. Multi-layered thin filo pastry filled with ground walnuts or pistachios, baked golden and immediately drenched in hot lemon sugar syrup. Crispy on the outside, moist and fragrant within. The crowning glory of any festive table.
Hurmasice
Mali, meki kolači od griza i brašna pečeni u rerni, a zatim uranjani u topli slatki sirup s limunom i narancom. Polako upijaju sirup dajući im posebnu sočnost i laganu slatkost. Tipična bosanska-sandžačka poslastica za bajramske dane. Small, soft cakes of semolina and flour baked in the oven, then soaked in warm sweet syrup with lemon and orange. They slowly absorb the syrup, gaining a distinctive juiciness and gentle sweetness. A classic Bosnian-Sandžak treat for Eid celebrations.
Tulumbe
Tijesto se istiskuje kroz cjedilo s nastavkom u vrelo ulje i prži do zlatno-smeđe boje, a odmah potom uranja u hladan slatki sirup. Nevjerovatno hruskava korica skriva meku, prozračnu unutrašnjost. Uživanje u svakom zalogaju. Dough is piped through a star nozzle into hot oil and fried golden-brown, then immediately plunged into cold sweet syrup. An incredibly crispy crust hides a soft, airy interior. A pleasure in every bite.
Kadaif
Tanke niti tijesta (kadayıf) pečene s nadjevom od mljevenih oraha, prelivene sirupom s ružinom vodom i limunom. Niti tijesta stvaraju posebnu, lagano hrskavu teksturu koja se savršeno slaže s kremastim nadjevom i mirisnim sirupom. Thin strands of dough (kadayıf) baked with a filling of ground walnuts, drenched in rose water and lemon syrup. The dough strands create a unique, lightly crispy texture that pairs perfectly with the creamy filling and fragrant syrup.
Lokum Turkish Delight
Mekan žele-slatkiš od šećera, škroba i različitih aroma — ružine vode, bergamota, pistacija, limuna. Svaki komad uvaljam u fini puder šećer ili mljeveni kokos. Servirа se uz šolju domaće turske kafe kao simbol gostoprimstva. A soft jelly sweet made from sugar, starch and various aromas — rose water, bergamot, pistachios, lemon. Each piece is rolled in fine icing sugar or ground coconut. Served with a cup of homemade Turkish coffee as a symbol of hospitality.
Halva
Gusta, kompaktna masa od brašna ili tahina (sezamove paste) s medom ili šećerom, začinjena kardamomom i vanilijom. U Rožajama se pravi po domaćem receptu koji se prenosi kroz generacije. Okus koji evocira toplinu roditeljskog doma. A dense, compact mass of flour or tahini (sesame paste) with honey or sugar, spiced with cardamom and vanilla. In Rožaje it is made to a home recipe passed down through generations. A flavour that evokes the warmth of one's childhood home.
Restorani koji čuvaju
tradiciju Rožaja
Restaurants that keep
Rožaje traditions alive
Tradicija · Etno
Tradition · Etno
Autentičan etno ambijent s punom ponudom tradicionalnih sandžačkih i bosanskih jela. Ognjište, drveni enterijer i miris dima stvaraju savršen osjećaj starih vremena. Authentic etno setting with a full menu of traditional Sandžak and Bosnian dishes. The hearth, wooden interior and scent of smoke create a perfect sense of days gone by.
Resort restoran
Resort restaurant
Glavni restoran Jela Natural Ressorta s 350 mjesta koji servira odlična tradiconalna jela Rožaja i šire regije, pripremljena od lokalnih, sezonskih namirnica. The main restaurant of Jela Natural Resort with 350 seats, serving excellent traditional dishes from Rožaje and the wider region, prepared from local, seasonal ingredients.
Planinski
Mountain
Restoran u podnožju Hajle (2403 m) s planinarskom atmosferom i ukusima koji odražavaju planinski kraj — svježe domaće meso i jednostavna, iskrena kuhinja. A restaurant at the foot of Hajla (2403 m) with a mountain atmosphere and flavours that reflect the highland setting — fresh local meat and honest, simple cooking.
Porodičan
Family
Prostran porodičan restoran uz magistralu E65 s bogatim menijem domaćih jela — od čorbi i variva do svježeg roštilja i sezonskih specijaliteta rožajske okoline. A spacious family restaurant alongside the E65 highway with a rich menu of homemade dishes — from soups and stews to fresh grills and seasonal specialities from the Rožaje area.
Legenda od 1989.
Legend since 1989
Kultna rožajska ćevabdžinica s tradicijom od 1989. godine. Kero's ćevapi su legendarni — ručno miješano meso, svježe pečen somun i domaći kajmak. Obavezna posjeta. Rožaje's iconic grill house with a tradition dating back to 1989. Kero's ćevapi are legendary — hand-mixed meat, freshly baked somun bread and homemade kajmak. A must-visit.
Centar grada
City centre
Vlastiti restoran modernog hotela u srcu Rožaja s ponudom lokalnih specijaliteta i internacionalne kuhinje. Idealno za porodična ili svečana večeranja u udobnom ambijentu. The in-house restaurant of a modern hotel in the heart of Rožaje, offering local specialities and international cuisine. Ideal for family or formal dinners in a comfortable setting.