The Montenegrin cuisine shows influences from the other states of the former Yugoslavia . It is very similar to the Bosnian, Croatian (here especially the Dalmatian) and Serbian cuisine . Fish dishes are very popular on the coast, but also on the many rivers. Fish is offered in many different variations, a specialty in Podgorica is carp with plums . On the Adriatic coast of Montenegro you can find numerous types of fish such as trout and pikeperch and inland fish such as Latnica , which lives in Lake Skadar . The desserts are characterized by Ottoman roots, such as baklava , tulumbe or the traditional bridal evening cake . Meat plays a central role and can be hearty. Grilled lamb is particularly popular . Njegusi schnitzel is also a popular specialty : it is coated with kajmak and topped with sheep's cheese and ham ; Then it is rolled up with the filling, coated with olive oil , pulled through beaten eggs and fried.