structural:summarization, quality:correction, structural:reformatting
Cuisine

The first major influences to Montenegrin cuisine came from the Levant and Turkey: sarma, musaka, pilav, pita, gibanica, burek, ćevapi, kebab, đuveč, and Turkish sweets such as baklava and tulumba. Hungarian cuisine influences stews and sataraš. While Central European cuisine is evident in the prevalence of crêpes, doughnuts, jams, many types of biscuits and cakes, and various kinds of breads. Montenegrin cuisine also varies geographically; with the cuisine in the coastal area differing from that of the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have been significantly influenced by Italian cuisine.