tag:blogger.com,1999:blog-70288077801152442112024-03-13T11:09:36.666-07:00ALŽIRSKA KUHINJAPisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-7028807780115244211.post-45496558567791155592021-02-05T03:50:00.000-08:002021-02-05T03:50:12.897-08:00Mtuem - ili Jelo s bijelim lukom<p> </p><p align="center" class="MsoNormal" style="text-align: center;"><a href="https://1.bp.blogspot.com/-uqt5OQWAIkc/YB0uM97yqgI/AAAAAAAAXHw/EVOhdEiV1Y4Sbjf1mO_LIYviBCF-R6-jQCLcBGAsYHQ/s2048/Mtuem%2Bvelika%2Bslika%2B2.jpg" imageanchor="1" style="font-size: 12pt; font-weight: bold; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="265" src="https://1.bp.blogspot.com/-uqt5OQWAIkc/YB0uM97yqgI/AAAAAAAAXHw/EVOhdEiV1Y4Sbjf1mO_LIYviBCF-R6-jQCLcBGAsYHQ/w353-h265/Mtuem%2Bvelika%2Bslika%2B2.jpg" width="353" /></a></p><p class="MsoNormal"><span lang="SH" style="line-height: 107%;"></span></p><p class="MsoNormal" style="font-size: 12pt; font-weight: bold;"><b><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><br /></span></b></p><span style="font-family: arial; font-size: medium;">Ovo je tradicionalno alžirsko jelo, tačnije rečeno, specijalitet
grada Alžira, koji se sastoji od komada jagnjetine (krhotina iz buta) I </span><span lang="SH" style="font-family: Calibri, sans-serif; line-height: 107%;"><span style="font-size: medium;">ćufteta</span></span><span style="font-family: arial; font-size: medium;">,
leblebija, badema, začina. <o:p></o:p></span><p></p>
<p class="MsoNormal"><span lang="SH" style="line-height: 107%;"><span style="font-family: arial;"><span style="font-size: medium;">Postoji Mtuem s bijelim saftom, sa crvenim saftom, Mtuem
el Arais (za svečane prilike).</span><span style="font-size: 12pt;"><o:p></o:p></span></span></span></p>
<p class="MsoNormal"><span lang="SH" style="line-height: 107%;"><span style="font-family: arial; font-size: medium;">Ovo jelo se sprema u vrijeme Ramazana, kad se dočekuju uvaženi gosti. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="line-height: 107%;"><span style="font-family: arial;"><span style="font-size: medium;">Kao i Kuskus, ovo jelo je neobilazno, sa svadbene gozbe u
gradu Alžiru i njegovoj okolini. </span><span style="font-size: 12pt;"><o:p></o:p></span></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><o:p><span style="font-family: arial;"> </span></o:p></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;"><u><b>Mtuem bijeli saft</b></u><o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">500 grama komada
jagnjetine (krhotina iz buta)<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">300-500 grama faširanog
mesa<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">5 česni bijelog
luka<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">1 manji crni luk<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">2 kafene kašike
bijelog bibera (ako ga nemate može i crni)<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">2 kafene kašike
mljevenog kima<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">Soli po želji<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">2 kafene kašike
mješavine začina (ras el hanut : fakultativno)<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">Prstohvat cimeta<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">Malo sjeckanog
peršuna, </span></span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span style="font-family: arial;"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"> 1 bjelance<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">3 supene kašike
ulja<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">2 supene kašike
pročisćenog masla<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">Sok od limuna (po
ukusu)<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">1 časa leblebija
(leblebije namočiti u vodu dan uoči spremanja, da nabubre)<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: arial;"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="mso-list: Ignore;">·<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; line-height: normal;">
</span></span></span><!--[endif]--><span dir="LTR"></span><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;">Oljuštenih badema
<span style="mso-spacerun: yes;"> </span>oko 20-25<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpLast"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><o:p><span style="font-family: arial;"> </span></o:p></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">U veču tendžeru, na ulju i pročisćenom maslu, dinstati
sitno rendani luk i komade mesa da dobro porumene, dodati jedno zdrobljeno česno
bijelo luka, ostale začine, te doliti toliko vode da prekrije meso.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">Dodati leblebije, prstohvat cimeta.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">Ostaviti da se meso skuha (nekih 30-40 minuta).<o:p></o:p></span></span></p>
<p class="MsoListParagraph"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><o:p><span style="font-family: arial;"> </span></o:p></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">Za to vrijeme formirati ćufteta dijametra oko 3 cm. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">U faširano meso dodati četiri usitnjena česna<span style="mso-spacerun: yes;"> </span>bijelog luka, so, biber, sjeckani peršun,
kim, jedno bjelance.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">U svaku ćufte ubosti po jedan badem (za recept za svečane
prilike : Mtuem el Arais)<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">Dodati ih u kuhano meso, te kuhati jos nekih 20-30
minuta.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">Paziti da ima dovoljno safta<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">Za serviranje, može se dodati malo soka od limuna (nije
obavezno).<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">Za varijantu sa crvenim saftom, dodati crvene paprike,
male ljute papričice. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">Za ekonomičnu varijantu, može se spremiti samo sa ćuftetima
i leblebijama.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">Isto tako može se spremiti i sa piletinom.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="font-family: arial;">U nekim receptima se dodaje mješavima zacina –ras el
hanut-<span style="mso-spacerun: yes;"> </span>što u prevodu znači “ glava bâkalina“
, specijalitet bâkalina iz vašeg kvarta.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><o:p><span style="font-family: arial;"> </span></o:p></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12pt; line-height: 107%;"><span style="font-family: arial;">Recept Mtuem je tražila Gospdja Semina i njeni gosti iz
Alžira. Nadam se da sam bila dovoljno jasna u svim savjetima. Prijatno.</span><b><o:p></o:p></b></span></p>
<p class="MsoListParagraph"><b><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><o:p> </o:p></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://1.bp.blogspot.com/-muwsIy7uqKo/YB0u6wB2uJI/AAAAAAAAXH4/5ILeF2Hv7qofGwyvslnjXARueDfk7VuMACLcBGAsYHQ/s2048/Mtuem%2Bvelika%2Bslika.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1275" data-original-width="2048" height="255" src="https://1.bp.blogspot.com/-muwsIy7uqKo/YB0u6wB2uJI/AAAAAAAAXH4/5ILeF2Hv7qofGwyvslnjXARueDfk7VuMACLcBGAsYHQ/w409-h255/Mtuem%2Bvelika%2Bslika.jpg" width="409" /></a></b></div><b><br /></b><p></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="SH" style="font-size: 12.0pt; line-height: 107%; mso-ansi-language: SH;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-87160561582024870672020-04-27T09:52:00.001-07:002020-04-27T10:39:59.193-07:00šerbet el Karass<div dir="ltr" style="text-align: left;" trbidi="on">
<div align="center" class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: center;">
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<b><u><span style="font-family: "calibri" , sans-serif;"><span style="font-size: large;">Alžirska Ramazanska Limunada</span><span style="font-size: 18pt;"><o:p></o:p></span></span></u></b></div>
</div>
<b><span lang="BS-LATN-BA" style="font-size: 16pt; line-height: 22.8267px;"><span style="font-family: "calibri";"> </span></span></b><br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-IisoQ1fYfZI/XqcLbIyzZZI/AAAAAAAAVSI/VxmeH-MO0NMuOaJNuddTE80GFOlMGhwMwCLcBGAsYHQ/s1600/limun%2Bna%2Bsto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-IisoQ1fYfZI/XqcLbIyzZZI/AAAAAAAAVSI/VxmeH-MO0NMuOaJNuddTE80GFOlMGhwMwCLcBGAsYHQ/s320/limun%2Bna%2Bsto.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;">Evo Ramazan stiže i prilika da probate ovu osvjezavajuću limunadu
koja se služi prilikom iftara na svim mejdama (Soframa) kao i stolovima u
Alžiru.</span><span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;">Svje<span style="font-size: 18.6667px;">ž</span>a, slatka i istovremeno acidna zahlada, ova limunada
ima poseban simbol za Ramazan, jer se tradicionalno služi mladim postačima koji
to čine po prvi put.</span><span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<u style="text-align: left;"><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><br />
Potrebno :</span></u><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;">- 3 Krupna Bio limuna koji se
predhodno dobro operu </span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;">- 1 ½ Litar vode - od koje količine <o:p></o:p>½
litre treba prokuhati</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;">- 100 g šecera (ili više kako
vam odgovara)</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;">- 4 Supene kašike hladnog mlijeka</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;">- 2 Supene kašike vodice narandžinog
cvijeta, ili 2 kašike šećer vanilije</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><br />
<br />
<u>Priprema :</u></span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;">1. Jedan limun izrezati na kriške
(kolutove), staviti u jedan bokal</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;">2. ½ litre vode prokuhati
u šerpici i kad provri, time politi kolutove limuna u bokalu. Ostaviti da
infuzira.</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;">3. Kad se ova infuzija dobro ohladi,
iscijediti preostala dva limuna da dobijete sok i dodajete ga u infuziju.</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;">4. Dodajete šećer, vodicu
narandžinog cvijeta ili vaniliju ili oboje i hladno mljeko.</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;">5. Dodajte preostali litar vode i dobro izmiješajte da se šećer
rastopi.</span><span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;">6. Ako želite dodajte više šećera.</span><span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><br />
Za ovu zahladu meni su bila potrebna dva bokala za naznačene količine sastojaka
- vidjeti slike.</span><span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "calibri" , sans-serif; font-size: 14pt;">Ramazan Mubarek svim posjetiocima, Islamske ispovijesti, mog
bloga Al<span style="font-size: 18.6667px;">ž</span>irska
Kuhinja.blogspot.com</span><span style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<o:p></o:p>
<o:p></o:p>
<o:p></o:p>
<br />
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><br />
Derviša Dedović-Bourouba (ddbourouba@gmail.com)</span><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
</div>
<span style="font-family: "calibri";"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-_rfgaYchS_s/XqcK1izZyFI/AAAAAAAAVSA/-dcmslgZFEkb-DTUWTv14Pqr6FXCVf7tACLcBGAsYHQ/s1600/serbet%2Bna%2Bsto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-_rfgaYchS_s/XqcK1izZyFI/AAAAAAAAVSA/-dcmslgZFEkb-DTUWTv14Pqr6FXCVf7tACLcBGAsYHQ/s320/serbet%2Bna%2Bsto.jpg" width="320" /></a></div>
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Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-23900251093325993462017-06-21T09:48:00.003-07:002017-06-21T09:48:40.936-07:00Dolma od Tikvica <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div align="center" class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: center;">
<b><span lang="EN-US" style="font-size: 16pt; line-height: 107%; mso-ansi-language: EN-US;"><span style="font-family: "calibri";">Dolma Karaa<o:p></o:p></span></span></b></div>
<b><span lang="BS-LATN-BA" style="font-size: 16pt; line-height: 107%; mso-ansi-language: BS-LATN-BA;"><span style="font-family: "calibri";"> </span></span></b><br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span style="font-family: "calibri";"><u><span lang="BS-LATN-BA" style="line-height: 107%;">Spacijalitet
regiona</span></u><span lang="BS-LATN-BA" style="line-height: 107%;"> : Grad Ažir, Miliana, Blida, Medea.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span style="font-family: "calibri";"><span lang="BS-LATN-BA" style="line-height: 107%;">Jelo je
kompletno – meso, povrće, začini. Karakteristika ovog recepta su dva oblika
mesa isjeceno na komade, te faširano za nadjev. Posebnu ulogu ima cimet za
bijeli saft – za bijelu sofru. Jelo dobro za umakanje sa domacim <span style="mso-spacerun: yes;"> </span>hljebovima. </span><span lang="BS-LATN-BA" style="line-height: 107%;">Jelo
pogodno za Ramazan za svečane prilike i u ljetno doba kada ima mladih tikvica u
izobilju.<o:p></o:p></span></span></div>
<u><span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">Sastojci
za saft:<o:p></o:p></span></span></u><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">-500 g
jagnjetine (fileti, plecka ili but) isjeceni na sitne komade (može i teletina
–krhtina)<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">- ½ case
ulja<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">- 50 g nabubrelih leblebija<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">- 1 s kašika masla ili putera<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">-1 rendani luk<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">-malo cimeta<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">-1 kafena kašika crnog bibera <o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">-so<o:p></o:p></span></span><br />
<u style="font-family: calibri;"><span lang="BS-CYRL-BA" style="line-height: 107%;"><br /></span></u>
<u style="font-family: calibri;"><span lang="BS-CYRL-BA" style="line-height: 107%;">Priprema safta</span></u><br />
<span style="font-family: "calibri";"><span lang="BS-CYRL-BA" style="line-height: 107%;">500 </span><span lang="EN-US" style="line-height: 107%;">g</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">mesa</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">isjeći</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">na</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">komade</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">i</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">dinstati</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">na</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">ulju</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">sa</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">rendanim</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">lukom</span><span lang="BS-CYRL-BA" style="line-height: 107%;">, </span><span lang="EN-US" style="line-height: 107%;">malo</span><span lang="EN-US" style="line-height: 107%;"> </span><span lang="EN-US" style="line-height: 107%;">masla</span><span lang="BS-CYRL-BA" style="line-height: 107%;">, </span><span lang="EN-US" style="line-height: 107%;">dodati</span><span lang="BS-CYRL-BA" style="line-height: 107%;">, </span><span lang="EN-US" style="line-height: 107%;">so</span><span lang="BS-CYRL-BA" style="line-height: 107%;">, </span><span lang="EN-US" style="line-height: 107%;">cimeta</span><span lang="BS-CYRL-BA" style="line-height: 107%;">, </span><span lang="EN-US" style="line-height: 107%;">biber</span><span lang="BS-CYRL-BA" style="line-height: 107%;">.<o:p></o:p></span></span><br />
<span style="font-family: "calibri";"><span style="line-height: 107%;">Zatim</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">zaliti</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">sa</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">pola</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">litre</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">vode</span><span lang="BS-CYRL-BA" style="line-height: 107%;"> (</span><span style="line-height: 107%;">ili</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">juhe</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">ako</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">imate</span><span lang="BS-CYRL-BA" style="line-height: 107%;">)<o:p></o:p></span></span><br />
<span style="font-family: "calibri";"><span style="line-height: 107%;">Poslije</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">vrenja</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">dodati</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">leblebije</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">i</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">ostaviti</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">do</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">se</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">kuha</span><span lang="BS-CYRL-BA" style="line-height: 107%;"> (</span><span style="line-height: 107%;">ja</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">leblebije</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">kuham</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">posebno</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">prije</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">stavljanja</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">sa</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">ostalim</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">sastojcima</span><span lang="BS-CYRL-BA" style="line-height: 107%;">,</span><span style="line-height: 107%;">tako</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">skidam</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">pjenu</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">loja</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">se</span><span style="line-height: 107%;"> </span><span style="line-height: 107%;">formira</span><span lang="BS-CYRL-BA" style="line-height: 107%;">).<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: "calibri";"><u><span lang="BS-LATN-BA" style="line-height: 107%;">Za</span></u><u><span lang="BS-LATN-BA" style="line-height: 107%;"> </span></u><u><span lang="BS-LATN-BA" style="line-height: 107%;">nadjev <o:p></o:p></span></u></span></div>
<span style="font-family: "calibri";"><span lang="EN-US" style="line-height: 107%;">- 1 kg – 1,500 </span><span lang="BS-LATN-BA" style="line-height: 107%;">tikvica</span><span lang="EN-US" style="line-height: 107%;"><o:p></o:p></span></span><br />
<span style="font-family: "calibri";"><span lang="EN-US" style="line-height: 107%;"> - 250 -350 g </span><span lang="BS-LATN-BA" style="line-height: 107%;">faširanog</span><span lang="EN-US" style="line-height: 107%;">
mesa<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">-1 supena kašika rize<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">- Rukovet sitno sjeckanog persuna<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">- 1 mali rendani luk<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">- 1 jaje<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">- ¼ kafene kasike cimeta<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">-1/4 kafena kasike bibera <o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">- 1 cajna kasika soli <o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">- pola kasike putera<o:p></o:p></span></span><br />
<u><span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";"><br /></span></span></u>
<u><span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">Priprema nadjeva</span></span></u><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">Pomijesati meso, pola kašike putera, opranu
rizu i jaje sa ostalim sastojcima da se dobije kompaktan nadjev kojim punimo
oprane ociscene tikvice od sjemenki i spužvaste mase. Duzinu tikvica odrezati
po zelji na 4 -5 cm duzine.<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="line-height: 107%;"><span style="font-family: "calibri";">Ovako spremljene tikvice dodati u saft,
dodajuci potrebnu kolicinu vade ili juhe. Poslije vrenja, kuhati na blagoj
vatri jos 30 minuta. </span></span><br />
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">Prije serviranja, okusiti, korigovati zacine,
politi mlazom limunovog soka te dekorisati sa sitno sjeckanim persunom.</span><span style="font-family: calibri;">Limonov sok i peršun se sluze na individualne tanjure po</span><span style="font-family: calibri;"> </span><span style="font-family: calibri;">želji.</span><br />
<span style="font-family: calibri; font-size: x-small;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-aEBecdQYPPI/WUqiLrYUWYI/AAAAAAAAG7U/O-NRj7DcWqMEXDIu6bWtHK9B1kS6kkWQACKgBGAs/s1600/20160616_204307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://4.bp.blogspot.com/-aEBecdQYPPI/WUqiLrYUWYI/AAAAAAAAG7U/O-NRj7DcWqMEXDIu6bWtHK9B1kS6kkWQACKgBGAs/s320/20160616_204307.jpg" width="320" /></a></div>
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Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-35273047499359500832015-12-17T06:38:00.000-08:002015-12-17T06:38:25.896-08:00BERKUKES-TARHANA IZ ALZIRA<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Berkukes je ukusni Alžirski specijalitet
koji se sprema sa tjesteninom malo krupnijom od kuskusa. Radi se ručno kao
bosanska tarhana ali s grizam.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Krupni griz, malo soli se poškrope
vodom i mijšaju prstima pet do deset minuta. Potom se dodaje pregršt sitnog
griza, doda još malo vode i valja rukama. Operacija se ponavlja sve dok se ne
dobiju krupna zrna veličine zrna crnog bibera. Prosije se na sito, napari i
malo namasti ako ga odmah upotrebljavate inače se suši kao i bosanska tarhana.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Berkukes-bogato i kompletno jelo se
sprema sa piletinom, suhim mesom, jagnjetinom uz dodatak povrća po vašem
izboru. Pravi regal za zimske dane, jede se vruč i pikantan.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Na <span style="mso-spacerun: yes;"> </span>istočnom dijelu Alžira nosi ime <strong>L'Aiš.<o:p></o:p></strong></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Kabilija je poznata po kombinacijama
ranog povrća čak i bez mesa sve zavisi od sezona i ragiona.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Sastojci (za 4 osobe):</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Meso ili piletina</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">1 krupni luk</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">1 krupni paradajz (pire)</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">1 krupni krompir</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Jedna pregršt buranije (može i graška)</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">2 mlade tkvice</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Buket korijandera</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">1 grana celera</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">250 grama berkukesa (tarhana)</span></div>
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">1 supena kašika koncentrovanog
paradajza</span></div>
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">1 ljuta mljevena paprika</span></div>
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Biber, so, ulje.</span></div>
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<u><span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">PRIPREMA:</span></u></div>
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Meso izrezati na manje komade, ako se
pravi sa piletinom takođe razdvojiti komade. Isitnjeni luk prepržiti u ulju,
dodati meso, paradajz pire, pola rukoveta korijandera, jednu granu celera, so,
biber i pustiti da krčka desetak minuta.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Dodati koncentrovani paradajz,
krompir, likvice izrezane na kockice i buraniju rezanu na male trupce.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Sve zaliti sa dva do tri litra vode
dodati ljutu mljevenu papriku i ostaviti da se kuha; </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">U međuvremenu napariti berkukes
(tarhanu) ili poškropiti vručom bodom (ako je suho) i ostaviti da zrnca malo
omehšaju, zatim ocijediti na đevđir i dodati u lonac.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Kad je meso kuhano možete ga izvaditi
iz sosa te dodati berkukes (tarhanu) i pustiti da se kuha bez poklopca.
Nadgjedati i miješati s drvenom kašikom da se zrnca međusobno ne siljepe i da
jelo ne zagori. Vratiti meso u jelo i tako vruče poslužiti u tanjirima, odozgo
posuti preostalo lišče korijandera i celera. Provjeriti okus-po potrebi dodati
još soli i pobiberiti. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Berkukes se služi kao jedinstveno jelo
čorbast ili malo gušči sutradan al iipak ukusan. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt; text-align: justify;">
<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">PRIJATNO !<o:p></o:p></span></div>
<br />
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">Može se služiti u zajedničkoj zdjeli ili
odvojeno.</span></div>
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;">PS: Voljela bih da mi pišete kako vam
je uspjelo.<o:p></o:p></span></div>
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;"><o:p> </o:p></span><br />
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;"><o:p> </o:p></span></div>
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;"><o:p> </o:p></span></div>
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;"><o:p> </o:p></span></div>
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<span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;"><o:p> </o:p></span></div>
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<u><span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;"><o:p><span style="text-decoration: none;"> </span></o:p></span></u></div>
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<u><span lang="BS-LATN-BA" style="font-family: "arial" , sans-serif; mso-ansi-language: BS-LATN-BA; mso-ascii-theme-font: minor-bidi; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-bidi;"><o:p><span style="text-decoration: none;"> </span></o:p></span></u></div>
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Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-75955190439974959882014-05-23T14:00:00.001-07:002014-05-23T14:08:24.521-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<div align="center" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span lang="BS-LATN-BA" style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Alžirski fanjci -
Griuš<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b><u><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Potrebno:<o:p></o:p></span></span></u></b></div>
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">-</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">500 g brašna,<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">-</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">150g pročišćenog masla u tećnom
stanju,<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">-</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 jaje<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri; text-transform: uppercase;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">-</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span style="font-family: Calibri;"><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; text-transform: uppercase;">½ </span><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>kafene kašike sirćeta<span style="text-transform: uppercase;"><o:p></o:p></span></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri; text-transform: uppercase;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">-</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">½ supene kašike praška za pecivo<span style="text-transform: uppercase;"><o:p></o:p></span></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri; text-transform: uppercase;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">-</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">½ supene kašike vodice narandžinog <span style="mso-spacerun: yes;"> </span>cvijeta (ili ružine vodice ili vanilije)<span style="text-transform: uppercase;"><o:p></o:p></span></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri; text-transform: uppercase;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">-</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Prstohvat soli<span style="text-transform: uppercase;"><o:p></o:p></span></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri; text-transform: uppercase;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">-</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">½ čaše vode<span style="text-transform: uppercase;"><o:p></o:p></span></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri; text-transform: uppercase;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">-</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Ulje<span style="text-transform: uppercase;"><o:p></o:p></span></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri; text-transform: uppercase;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">-</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Med,sezamova zrnca (susam)<span style="text-transform: uppercase;"><o:p></o:p></span></span></span><br />
<br />
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<b><u><span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Priprema: <o:p></o:p></span></span></u></b></div>
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Brašno, maslo, so i prašak za pecivo pomiješati među dlanovima dok ne
dobijete mrvičasto tijesto (što Francuzi nazivaju pješćano tijesto)<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Dodati malo ulupano jaje, sirće i vodu sa vodicom naradžinog cvijeta.
Treba da dobijete mehko tijesto a ne žilavo.<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Formirati u kuglu ostaviti da stoji petnaestak minuta prekriveno čistom
krpom.<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Potom ga podijeliti na 12 kuglica, držati ih pod krpom i početi sa
razvijanjem kuglicu po kuglicu. Tijesto debljine 2-3 mm izrezati mafišnjakom
(kotačićem) na pravogaonike dimenzija 8 cm sa 6 cm, koji se zarežu na četiri
mjesta (vidjeti sliku). Dobije se pet traka.<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Kažiprst i veliki prst podvući ispod neparnih traka (1,3,5) te povući
donji lijevi čošak kroz iste tako će ispasti mala pletenica.<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Pržiti u vrelem ulju. Okapati ih. Kad ste završili svo tijesto fanjce tj
griuš umočite u topli med koji sadrži malo vodice narandžinog cvijeta.
(sugestija : med možete umlačiti u mikrovalnoj pečnici za 20 sekundi). Ponovo okapati
na dževdžir. <o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Za to vrijeme, na suho, popržiiti sezamova zrnca. Poredati griuš na
tacnu, po njemu posuti sezamova zrnca.<o:p></o:p></span></span><br />
<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Služiti uz zeleni čaj sa nanom, uz bijelu kafu ili jednostavno grickati.<o:p></o:p></span></span><br />
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<span lang="BS-LATN-BA" style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Prigodna patiserija za sve prilike.<o:p></o:p></span></span></div>
Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-89517187286883045272012-08-04T14:43:00.000-07:002012-08-05T07:08:34.914-07:00Alzirska ramazanska griznjaca<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Alžirska ramazanska griznjača </span></div>
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<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Kalb El Luz – „Bademli Srce“</span></div>
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<u><span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Potrebno :</span></u><span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">500 gr krupnog griza<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">200 gr šećera<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">125 gr tečnog hladnog masla<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">1 čaša mješavine vodice narandžinog
cvijeta i vode <o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">prstohvat soli<o:p></o:p></span><br />
<br /><u><span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Za nadjev:</span></u><span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"><o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">200 gr mljevenih badema<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">3 supene kašike šećera<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">½ kafene kašike cimeta<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">1 kašika masla<o:p></o:p></span><br />
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<u><span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Za dekor:</span></u><span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Nekoliko čitavih badema (fakultativno)<o:p></o:p></span><br />
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<u><span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Za Zaljev (agdu):</span></u><span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">¾ l vode<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">400g šećera<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">1 supena kašika limunovog soka<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">1 supena kašika meda<o:p></o:p></span><br />
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<u><span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Priprema:<o:p></o:p></span></u></div>
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Pomiješati griz sa šećerom, dodati
prstohvat soli, tećno hladno maslo. To raditi vrhovima prstiju – ne natirati.<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Zatim pokvasiti sa pola količine
mješavine vodice narandžinog cvijeta i vode.<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Opet pomiješati, pokriti i ostaviti na
hladno mjesto dva do tri sata.<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">U međuvremenu skuhati zaljev (agdu) sa
šećerom, vodom uz dodatak limunovog soka, ostaviti da vrije.<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Kad je količina zaljeva smanjena upola
dodati supenu kašiku meda. Ostaviti da se hladi. <o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Ponovo
<span style="mso-spacerun: yes;"> </span>pokvasiti griz sa preostalom količinom
vodice narandžinog cvijeta i vode, delikatno vrhovima prstiju rastresti griz.<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Podijeliti na dva djela.<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Pripremiti nadjev sa mljevenim bademima,
šećerom, cimetom i kašikom masla.<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Pomastiti tepsiju, istresti pola mase od
griza i utapkati, po tome prostrijeti nadjev (bademli smjesu), zatim prekriti drugom
polovinom mase od griza, izjednačiti površinu, tapkajući prstima. Izrezati na
kocke ili pravougaonike. <o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">U svaki komad ubosti po jedan čitav
badem. Gornju površinu premazati maslom zatim peći u umjereno ugrijanoj rerni
oko sat vremena.<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Po vađenju griznjače iz rerne zaliti je
sa zaljevom ponovo vratiti u isključenu toplu rernu da upije zaljev
(agdu).<span style="mso-spacerun: yes;"> </span>Hladiti najmanje 4 sata.<o:p></o:p></span><br />
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Služi se uz čaj ili kafu na ramazanskim
sijelima.<o:p></o:p></span><br />
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<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Najbolje griznjače rade pekari u velikim
tepsijama. Griznjača se prodaje na komade, Pekarska griznjača ima tamno smeđu
boju.<o:p></o:p></span></div>
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<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Ramazan Mubarek 2012 godine!<o:p></o:p></span></div>
<span lang="BS-LATN-BA" style="font-family: "Arial","sans-serif";">DD
Bourouba<o:p></o:p></span></div>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-18955156029939445612011-10-26T14:33:00.000-07:002011-10-26T14:56:41.062-07:00GURABIJE IZ KONSTANTINA - Ghribija Ksantina<a href="http://3.bp.blogspot.com/-pnPNdXyjvu8/Tqh-2ElIoDI/AAAAAAAAAJg/GpKfMCHTJlg/s1600/Ghribija.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5667919598453301298" border="0" alt="" src="http://3.bp.blogspot.com/-pnPNdXyjvu8/Tqh-2ElIoDI/AAAAAAAAAJg/GpKfMCHTJlg/s320/Ghribija.jpg" /></a><br /><br /><br /><br /><div><strong></strong></div>Gurabije iz Konstantina su poznate i pod imenom Monteçaos (Montekao).<br /><strong>Potrebno </strong>:<br />2 mjere ohlađenog pročišćenog masla (treba de prenoći u frižideru)<br />2 mjere šećera u prahu<br />Brašna<br />Cimet <br /><p><strong>Priprema:<br /></strong>Maslu dodavati u malim količinama šećer u prahu, raditi kružno dlanom ruke a to u velikoj posudi, recimo u široj tepsiji, sve dok ne dobijete bijelu kremu koja je udvostručila volumen (20-30 minuta).<br />Potom dodavati, malo po malo, prosijano brašno da se dobije gibko čvršće tijesto.<br />Formirati loptice veličine oraha, dati im oblik malih piramidica a mogu biti i okrugle ili u štapićima. S palcem napraviti na vrhu svake gurabije malo udubljenje u koje se pospe malo cimeta.<br />Gurabije poredati u tepsiju (najbolje na pak papir), peći ih u srednje ugrijanoj pećnici oko 12 -15 minuta.<br />Garabije će malo narasti i imaće naprsline.<br />Pazite da ostanu bijele, ne vadite ih iz tepsije dok se ne ohlade jer ćete ih razdrobiti obzirom da im je konsistencija brašnasta.<br />U limenoj kutiji sa poklopcem mogu se održati desetak dana.<br />Služiti uz zeleni čaj sa nanom, uz bijelu ili crnu kafu.<br />Uskoro stiže i KURBAN BAJRAM 2011, prilika je da ih unaprijed spremite.<br />SRETAN BAJRAM !<br />DD Bourouba<br /></p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-57874199242856230992010-08-15T10:56:00.000-07:002010-08-15T11:22:00.870-07:00Alžirska Zlabija<a href="http://2.bp.blogspot.com/_32zFkHrmMkU/TGgvWb0apqI/AAAAAAAAAI4/e2biIloFB34/s1600/101_0788.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5505702606931666594" border="0" alt="" src="http://2.bp.blogspot.com/_32zFkHrmMkU/TGgvWb0apqI/AAAAAAAAAI4/e2biIloFB34/s320/101_0788.JPG" /></a> <div><div><p style="TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Ramazan rimuje sa legendarnom zlabijom bez koji se ne može zamisliti dekor sofre za iftar.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></span></p><p style="TEXT-ALIGN: justify; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Služi postačima da se omrse, služi se na ramazanskim sijelima uz zeleni čaj sa nanom. Postačima daje puno energije jer post spušta śećer. Original recepta se čuva kao velika tajna međutim poneka familija nađe način da napravi ovo slatko jelo a najčešće kupi po malim dućanima koji rastu kao šampinjoni za vrijeme ramazana.<o:p></o:p></span></span></p><p style="TEXT-ALIGN: justify; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Gradić Bufarik (Boufarik) ili „zeleni smaragd“ doline Mitidje je poznat ne samo po plantažama narandži i famoznoj ORANGINI (da, da, ORANŽINA potiče iz Alžira) nego takođe i po slastičarskom specijalitetu ZLABIJI koja privlači i velike i male iz cijele zemlje...<o:p></o:p></span></span></p><p style="TEXT-ALIGN: justify; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Recept zlabije iz Bufarika ostaje kao monopol porodice Aksil.<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Za posjetioce moga bloga, poslije više proba, usvojila sam slijedeći recept.<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;"><strong>Potrebno:<o:p></o:p></strong></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">125 g griza srednjeg kalibra<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">125 brašna<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">½ supene kašike suhe germe (oko 15 g)<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">1i ½ <span style="mso-spacerun: yes"></span>do 2 supene kašike jogurta<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Prstohvat soli<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 12pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Ulje za prženje<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 12pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;"><strong>Za Zaljev</strong>:<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">250 g<span style="mso-spacerun: yes"> </span>sećera<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">¼ l vode<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 12pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">2 supene kašike vodice narandžinog cvijeta ili sok od limuna<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 12pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;"><strong>Priprema:<o:p></o:p></strong></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Germu rastvoriti u mlakoj vodi<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Griz i brašno prosijati, dodati so, pomiješati zajedno, dodati rastvorenu germu, jogurt.<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Dobije se gusto tijesto<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Ostaviti oko dva sata ili više da odstoji<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;"></span></span> </p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">U međuvremenu spremiti dosta gust zaljev sa vodom i šećerom, dodati vodicu narandžinog cvijeta ili sok od limuna.<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Potom u tavi zagrijati veću količinu ulja, tijesto ubaciti u veliku špricu sa nastavkom lijevka (može se upotrjebiti i vrećica) otvora oko 2 cm te istiskati smjesu u ulje „ šetajući“ lijevak odnosno crtajući vijuge u razne geometriske forme (vidjeti sliku).<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Pržiti s obje strane da dobijete lijepu zlatno smeđu boju.<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Ocijeđene zlabije umočiti u zaljev oko 3 minute. <o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Na kraju politi sve zlabije sa preostalim zaljevom na tanjiru na kome služite.<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Ramazan Mubarek! Svim postačima želi,</p><p style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 12pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA">Derviša Dedović Bourouba<o:p></o:p></span></p><o:p></o:p></span></span></div></div>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com6tag:blogger.com,1999:blog-7028807780115244211.post-82454214730824990292010-07-02T14:19:00.000-07:002010-07-31T10:05:19.877-07:00ALžIRSKA IčIJA – šAKHšUKHA IZ BISKRE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_32zFkHrmMkU/TC5Y7KzKZNI/AAAAAAAAAIo/VHwrfUzztFo/s1600/101_0762.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 239px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5489422769345684690" border="0" alt="" src="http://3.bp.blogspot.com/_32zFkHrmMkU/TC5Y7KzKZNI/AAAAAAAAAIo/VHwrfUzztFo/s320/101_0762.JPG" /></a><br />ALžIRSKA IčIJA – šAKHšUKHA IZ BISKRE<br /><br />Šakhšukha je stari poznati specijalitet istočnog i saharskog područja Alžira s tim što se razlikuje po sastavu namirnica a to u kojoj oazi u kom gradu sa sprema.<br />Kao bazu ima tjesteninu; jufke ili pogaču, i saft sa mesom i povrćem. Rijeć šakhšukha potiče iz berberskog jezika plemena Šauji: <em><strong>tašerkhšerkh</strong></em> što doslovno znači izmrviti .<br />Ovo jelo je jako ukusno – pravi regal za ljubitelje pikantnih jela.<br />Jelo se pravi za ceremonije kao što su: vjeridba, vjenčanje, sunet, za vjerske praznike posebno Mevlud.<br /><strong><span style="font-size:130%;">š</span>AKHšUKHA IZ BISKRE</strong> (za 4 osobe) :<br /><strong>Potrebno za jufke</strong>:<br />700 g sitnog griza<br />300 g brašna<br />Vode i soli<br />½ l ulja<br />Pribor:<br />Pleh za pećenje jufki ili antiadhezivna tava.<br /><br /><strong>Potrebno za saft</strong>:<br />4 komada jagnjetine (najbolja je plećka ili but)<br />2 svježa paradajza<br />1 suhi luk<br />1 puna kašika koncentrovanog paradajza<br />4 omanja krompira<br />4 tikvice<br />pregršt nabubrelih leblebije (potopiti u vodu dan ranije)<br />2 –3 supene kaśike ulja<br />1 supena kašika slatke parprike<br />½ kafene kašike ljute paprike<br />¼ kafene kaśike crnog bibera<br />1 ljuta zelena paprika<br />1 supena kaśika začina tzv Ras-El-Hanut (Ras El Hanut znači glava bakalnice. To je specifična mješavina vrlo mirišljivih začina u upotrebi je u cijelom Magrebu, posebno u Alžiru za različita jela. Može da sadrži i do 27 pa čak i više začina. Za ovo jelo dodajte malo mljevenog korijandera, malo đinđibira, malo kima te gnjeceno cesno bijelog luka).<br /><br /><strong>PRIPREMA JUFKI</strong>:<br />U širokoj posudi (gasaa) razmutiti so u vodi, dodati prosijani griz i prosijano brašno.<br />Rukama mijesiti tvrdo tijesto, zatim dodavati postepeno vodu i dalje mijesiti sve dok ne dobijete glatko, lahko tijesto.<br />Kao što sam to ranije naglasila; griz traži da se dugo radi. Mješalica za hljeb je dobro došla ako je imate.<br />Glatko, mehko tijesto pokriti čistom krpom i ostaviti 5-10 minuta da se odmori.<br />Ponovo preuzeti tijesto i raditi ga energično još petnaestak minuta uvijek uz dodatak vode (nekoliko supenih kašika). Tijesto je malo ljepljivo zato nauljite ruke da tijesto „klizi“.<br />Preuzeti tijesto u desnu ruku te između palca i kažiprsta istisnuti loptice tijesta veličine jedne mandarine.<br />Na veću pouljenu tepsiju rasporediti ove loptice jednu do druge. Ostaviti de se tijesto odmori (kao za pitu). Pokriti alimentarnim filmom.<br />Zatim s nauljenim rukama na nauljenoj površini razvući jufke na dimenzije vašeg pleha ili tave. Peći ih na plehu ili tavi na umjerenoj vatri oko 30 sekundi sa obje strane. Tako pećene jufke slagati jednu na drugu. Pokriti čistom krpom da se ne suše. Ovako spremljene jufke nose naziv '<em><strong>hobz ftir</strong></em> ' ili '<em><strong>rogag</strong></em>'.<br /><br /><strong>PRIPREMA SAFTA</strong><br /><br />Na komade opranog, izrezanog mesa dodati sitno izrezani luk (sitno erende).<br />Dodati 2-3 kašike ulja, ½ supene kašike soli, začine. Dinstati desetak minuta, konstantno mješati sa drvenom kašikom. Zatim dodati unaprijed oguljeni i pasirani svježi paradajz, jednu punu supenu kašiku koncentronavog paradajza, kao i nabubrele leblebije, te ljutu papriku.<br />Sve dobro pomiješati sa drvenom kašikom, naliti vode da prekrije sve ove sastojke, pustiti da se kuha na umjerenoj vatri sve dok meso ne bude skoro skuhano (20 minuta u pretis loncu).<br />Zatim dodati oguljeni krompir, mlade tikvice mogu ostati i neoguljene ali dobro oprane. Poslije petnaest minuta, dadati ljutu zelenu papriku koja je probušena zupcima viljuške. Kuhati još 5 min.<br />Po potrebi dodati malo vode.<br />Nivo vode tj bujona (safta) ne smije da bude smanjen (ni suviše gust ni suviše rijedak). Okusiti i eventualno ponovo začiniti po vašem ukusu.<br /><br /><strong>SERVIRANJE</strong><br /><br />Gotove vruće jufke iskomadati rukama na mala parčad.<br />Ako su hladne podgrijati ih na pari, eventualno dodati malo vrućeg putera.<br />Napuniti svaki tanjir isparčanim jufkama. Dekorisati s parčetom mesa, dodati jednu tikvicu, jedan krompir, malo leblebija, sve zaliti jednom do dvije kutljače vrućeg gorućeg safta (bujona).<br />Ako želite da to bude zajedničko jelo sve servirati u jedan veliki tanjir, na vrh postaviti zelenu papriku.<br />Ovo je jedinstveno jelo.<br />Servirati uz kiselo mlijeko ili mlaćenicu.<br /><br />N.B<br />Višak jufki možete poslužiti i uz bijelu kafu ili jednostavno zalediti za slijedeće spremanje.<br />U supermarketima se mogu naći gotove masne jufke pod nazivom '<em><strong>Chakhchoukha</strong></em>'. Prešle su i Mediteran...Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-13991492393703478272010-02-02T12:59:00.000-08:002010-02-05T06:56:55.445-08:00ALŽIRSKI SOMUN – MATLU ع<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_32zFkHrmMkU/S2iUGQ_FtQI/AAAAAAAAAIg/qBfocoCd4k8/s1600-h/100_1355.JPG"><img id="BLOGGER_PHOTO_ID_5433755785782211842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: pointer; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_32zFkHrmMkU/S2iUGQ_FtQI/AAAAAAAAAIg/qBfocoCd4k8/s320/100_1355.JPG" border="0" /></a>
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<br /><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="LINE-HEIGHT: 115%;font-size:14;" ></span><span lang="AR-DZ" dir="rtl" style="LINE-HEIGHT: 115%;font-family:';font-size:14;" >
<br /></span><span style="LINE-HEIGHT: 115%;font-size:14;" ><?xml:namespace prefix = o /><o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 6pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Za razliku od bosanskog somuna, alžirski somun se spravlja od sitnog griza a ne od brašna. Inače ima okruglu formu, «spužvastog» je sastava ima i šare čipkasto vajane u zemljanoj crepulji (tađinu) tako da ostavljaju specifičan otisak pri pečenju, koji karakteriše ovu vrstu pagače sa tijestom ukvas.<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 6pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Izraz matlu</span><span lang="AR-DZ" dir="rtl" style="LINE-HEIGHT: 115%;font-family:';font-size:14;" >ع</span><span dir="ltr"></span><span lang="AR-DZ" style="LINE-HEIGHT: 115%;font-size:14;" ><span dir="ltr"></span> </span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >znači «</span><span style="LINE-HEIGHT: 115%;font-size:14;" > </span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >dizano</span><span style="LINE-HEIGHT: 115%;font-size:14;" > </span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >» indicira </span><span style="LINE-HEIGHT: 115%;font-size:14;" >da</span><span style="LINE-HEIGHT: 115%;font-size:14;" > <span lang="BS-LATN-BA">pagača treba da je visoka da dobro «</span></span><span style="LINE-HEIGHT: 115%;font-size:14;" > </span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >naraste » suprotno pagači <b>kesri</b> koja je tanka.<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 6pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Matlu</span><span lang="AR-DZ" dir="rtl" style="LINE-HEIGHT: 115%;font-family:';font-size:14;" >ع</span><span dir="ltr"></span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><span dir="ltr"></span> (somun) se sprema bez ulja, treba da bude mehak a tajna je u dugom natiranju. Peče se na tađinu tj crepulji koja je u upotrebi još od davnina a to na plinskom sadžaku, obično na otvorenom prostoru.<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 6pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Matlu</span><span lang="AR-DZ" dir="rtl" style="LINE-HEIGHT: 115%;font-family:';font-size:14;" >ع</span><span dir="ltr"></span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><span dir="ltr"></span> (somun) je omiljeni ukusni tradicionalni specijalitet kojeg elegentana francuska bageta nije uspjela baciti u zaborav.<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 6pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Alžirske domaćice bdiju na očuvanju tradicija i skoro svaka ima «svoj kutak za hljeb».<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><u><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><span style="FONT-WEIGHT: bold">Potrebno za dva somuna:</span><o:p></o:p></span></u></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >500 g sitnog griza<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >1 kafena kašika soli<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >1 supena kašika germe (svježe ili suhe)<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >325 ml mlake vode<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 6pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Malo srednjeg griza<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><u><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Tađin-</span></u><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" > hljebna crepulja je okrugla obla zemljana posuda kooja ima cirkularne motive čipkasto zub</span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >č</span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >astog aspekta
<br /></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify">
<br /><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><u><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><span style="FONT-WEIGHT: bold">Priprema :</span><o:p></o:p></span></u></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Pomiješati sve sastojke sa 100ml mlake vode, tijesto formirati u kuglu, zatim ga dugo mjesiti natirati uz dodatak nekoliko mlazova preostale mlake vode. Griz traži da se dugo mjesi. Tijesto se radi dvadest i više minuta sve dok ne postane glatko, mehko i malo ljepljevo, te ostavi da se digne oko 20 minuta pa čak i više. Tijesto treba da udvostruči volumen.<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Degazirati ga pritiskom pesnice te raspoloviti u dvije ili više kuglica, doraditi ih, spljoštiti na 1 cm debljine, pustiti da odstoje još 15 minuta a to na čistoj kuhinjskoj krpi koja se predhodno pospe srednjim grizom (ako ga nemate može i brašnom), pokriti salvetom.<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >U međuvremenu dobro zagrijati crepulju (ili antiadezivnu tavu), prenijeti matlu</span><span lang="AR-DZ" dir="rtl" style="LINE-HEIGHT: 115%;font-family:';font-size:14;" >ع</span><span dir="ltr"></span><span lang="AR-DZ" style="LINE-HEIGHT: 115%;font-size:14;" ><span dir="ltr"></span> </span><span style="LINE-HEIGHT: 115%;font-size:14;" >na</span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" > crepulju </span><span style="LINE-HEIGHT: 115%;font-size:14;" >da</span><span style="LINE-HEIGHT: 115%;font-size:14;" > </span><span style="LINE-HEIGHT: 115%;font-size:14;" >se</span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" > peče.<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >S vremena na vrijeme micati matlu</span><span lang="AR-DZ" dir="rtl" style="LINE-HEIGHT: 115%;font-family:';font-size:14;" >ع</span><span dir="ltr"></span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><span dir="ltr"></span> da se ravnomjerno ispeče, istovremeno izbockati čačkalicom ili šibicom ili vrhom noža gornju površinu, zatim ga preokrenuti da se ispeče i sa druge strane. Kad je somun dobio lijepu pečenu boju, držati ga vertikalno te stavljati rubove u kontakt sa tađinom da rubovi ne ostanu bijeli i nedopčeni, ponoviti isti postupak sa drugim somunom.<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Matlu</span><span lang="AR-DZ" dir="rtl" style="LINE-HEIGHT: 115%;font-family:';font-size:14;" >ع</span><span dir="ltr"></span><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><span dir="ltr"></span> se služi uz sve čorbe, ražnjiće, kalje, kuhane salate, uz sva jela za umakanje, za sendviče ili jednostavno sa maslinovim uljem, konzumira se vruć.<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" >Nb: Natirati mijesiti nije laka stavr, crepulju imati isto tako, zato možete upotrijebiti mješalicu (petrin) za tijesto a tavu tefal za pečenje.<o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><o:p></o:p></span></p><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span lang="BS-LATN-BA" style="LINE-HEIGHT: 115%;font-size:14;" ><o:p></o:p></span></p>
<br />Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-71053375358643174912009-11-23T14:12:00.000-08:002009-11-23T14:54:13.503-08:00Marcipan alžirke u šerbetu - Dziriet bel šerbet<a href="http://4.bp.blogspot.com/_32zFkHrmMkU/SwsQKo-YTOI/AAAAAAAAAIY/bp7pqSfh9Zc/s1600/100_1250.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407433552572206306" border="0" alt="" src="http://4.bp.blogspot.com/_32zFkHrmMkU/SwsQKo-YTOI/AAAAAAAAAIY/bp7pqSfh9Zc/s320/100_1250.JPG" /></a><br /><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">Marcipan kolač koji po imenu indicira da je alžirski.</span></span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span lang="BS-LATN-BA"></span><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:130%;"><strong>POTREBNO</strong></span></span><br /></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;"><strong>Tijesto za<span style="mso-spacerun: yes"> </span>jestive korpice</strong></span></span><br /></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">2 mjere brašna (oko 200g)</span></span><br /></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">½ mjere rastopljenog<span style="mso-spacerun: yes"> </span>ohlađenog margarina ili putera</span></span><br /></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">Prstohvat soli</span></span><br /></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">3 supene kašike vodice narandžinog cvijeta ili ružine vodice +malo vode</span></span><br /></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">1 kafena kašika vanili šećera</span></span><br /></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;"><strong>Za nadjev</strong></span></span><br /></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">200g sitno mljevenih badema</span></span><br /></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">100g sitnog šećera</span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">1 jaje</span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">1 kafena kašika vanili šećera</span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">Zest jednog limuna (ribana korica)</span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;"><strong>Za Šerbet</strong></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">1 mjera šećera</span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">4 mjere vode</span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">3 supene kašike vodice narandžinog cvijeta </span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">Malo meda</span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;"><strong>Za dekor</strong></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">Badem listići, čitavi bademi, srebrenaste kuglice.</span></span></p><p style="MARGIN: 6pt 0cm 10pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:130%;"><strong>PRIPREMA</strong></span></span></p><ol><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">Prosijati<span style="mso-spacerun: yes"> </span>braŠno, dodati so, vanilja šećer,rastopljeni ohladeni puter, poškropiti vodicom narandžinog cvijeta, raditi tijesto uz dodatak malo vode tako da se dobije glatko, čvrsto tijesto, ostaviti da se odmori. Pokriti alimentarnim filmom.</span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span lang="BS-LATN-BA"></span><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">U međuvrmenu spemiti nadjev sa indiciranim sastojcima. Formirati male loptice veličine jednog oraha i ostaviti u posudi posutoj štaub šećerom. Pokriti alimentarnim filmom.</span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span lang="BS-LATN-BA"></span><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">Preuzeti tijesto na pobrašnjenu površinu, razviti ga oklagijom u dosta tanku jufku </span></span><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;"></span></span><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">(ako imate mašinu za tijesto koristiti br 5 i 7).</span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span lang="BS-LATN-BA"></span><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">Izrezati<span style="mso-spacerun: yes"> </span>na kolutove promjera 8 cm (nekom oštrom šoljom).<br />U<span style="mso-spacerun: yes"> </span>centar svakog koluta staviti po jednu lopticu nadjeva,zatim uzdići<span style="mso-spacerun: yes"> </span>rubove uz pomoć<span style="mso-spacerun: yes"> </span>palca i kažiprsta praveći više nabora (plisirati štipkati) tako da dobijete male korpice.<br />Dekorisati<span style="mso-spacerun: yes"> </span>sa bademima, listićima badema, srebrenastim kuglicama.<br />Ovako dobivene korpice rasporediti na pobrašnjeni pleh i peči u predhodno zagrijonoj rerni na umjerenoj temperaturi oko 15 – 20 minuta.<br />Ako niste vješti, praviti ove jestive korpice u prodaji ćete naći metalne kalupe korpice. Preostaje vam da ih pomastite i metnete u njih kolutove tijesto, nadjev, dekor.</span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span lang="BS-LATN-BA"></span><span lang="BS-LATN-BA"><span style="font-family:Calibri;font-size:100%;">Dok se kolači peku pripremiti šerbet (sirup) Kuhati 10 -15 ùminuta šećer, vodu, malo meda sa vodicom naranđinog cvijeta. Ostaviti da mlakne.<br />U ovako spremljeni šerbet umoćiti kolačiće čim ih izvadite iz rerne ili jednostovno zaliti kašikom ako su u kalupima. Prenijeti<span style="mso-spacerun: yes"> </span>u<span style="mso-spacerun: yes"> </span>papirnate korpice, služiti uz kafu.</span></span></div></li></ol>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-80663959167100649372009-08-28T14:19:00.000-07:002009-08-28T14:35:03.546-07:00KADAIF<a href="http://1.bp.blogspot.com/_32zFkHrmMkU/SphMm7cP0JI/AAAAAAAAAIQ/5axfdcCw3C0/s1600-h/100_1105.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375130386941595794" border="0" alt="" src="http://1.bp.blogspot.com/_32zFkHrmMkU/SphMm7cP0JI/AAAAAAAAAIQ/5axfdcCw3C0/s320/100_1105.JPG" /></a><br /><div><a href="http://2.bp.blogspot.com/_32zFkHrmMkU/SphL4SlCmiI/AAAAAAAAAII/dP-ifLbLERE/s1600-h/100_1103.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375129585698642466" border="0" alt="" src="http://2.bp.blogspot.com/_32zFkHrmMkU/SphL4SlCmiI/AAAAAAAAAII/dP-ifLbLERE/s320/100_1103.JPG" /></a><br /><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;"><strong></strong></span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;"><strong>Potrebno :</strong></span><br /></p><ul><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">250 g gotovog sirovog kadaifa<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">1 šolja topljenog putera<o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">Mazhar<o:p></o:p></span></span></div></li></ul><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><o:p><span style="font-family:Calibri;"></span></o:p></span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;"><strong>Za nadjev :<o:p></o:p></strong></span></span></p><ul><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">1 šolja srednje mljevnih badema<o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">½ kafene kašike cimeta<o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">2 supene kašike šećera<o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">1 supena kašika putera<o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">1 kafena kašika vodice narandzinog cvijeta (tzv mazhar)<o:p></o:p></span></span></div></li></ul><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><o:p><span style="font-family:Calibri;"></span></o:p></span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;"><strong>Za zaljev :<o:p></o:p></strong></span></span></p><ul><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">1 veća šolja šećera<o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">1 veća šolja vode<o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">1 supena kašika limunovog soka</span></span></div></li></ul><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;"><strong></strong></span></span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;"><strong>Za dekor :<o:p></o:p></strong></span></span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">24 čitava badema<o:p></o:p></span></span></p><br /><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><o:p><span style="font-family:Calibri;"></span></o:p></span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;"><strong>Priprema:<o:p></o:p></strong></span></span></p><ol><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">U jednoj zdjeli pomiješati srednje mljevene bademe, šećer, cimet, topljeni puter, <span style="mso-spacerun: yes"></span>vodicu narandzinog cvijeta. Ostaviti postrani.<o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">Niti kadaifa preliti otopljenim ohlađenim puterom, protrljati kroz ruke da se kadaif namasti. <o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Pripremiti 12 kalupa-sudića, pomastiti ih. </span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">U svaki kalup-sudić umotati manju količinu kadaifa u obliku ptičijeg gnijezda, u srednu staviti malo nadjeva, <span style="mso-spacerun: yes"></span>pokriti sa još malo kadaifa.</span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">Gore staviti po 2 oljuštena ili neoljuštena badema. <o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Ponoviti operaciju za ostale kalupe sudiće.</span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Sa preostalim puterom poškropiti kadaife.</span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Tako spremljen kadaif ubacitu u pećnicu i peči na umjerenoj vatri da kadaif lijepo porumeni.</span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">Dok se kadaif peče, spremiti zaljev od šećera i limunovog soka.<o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">Gotov kadaif preliti zaljevom.<o:p></o:p></span></span></div></li><li><div style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Uz kadaif služiti zeleni čaj sa nanom.</span><o:p><span style="font-family:Calibri;"> </span></o:p></div></li></ol></div>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-72806200987081055792009-08-28T14:13:00.000-07:002009-08-28T14:19:03.743-07:00Ramazanski kolači sa zaljevom<p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Uz Ramazan tj ramazanska sijela kolači sa zaljevom imaju centralno mjesto. Spomenuću samo tri od duge liste slatkih jela ; kadaif, zlabija, kalbeluz.</span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Iz Hrvatske, od gospodje Amre GTG, sam dobila interesantno pitanje : - kakva je razlika izmedju bosanskog i alžirskog kadaifa ?</span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Mogu vam reči, ako treba povući paralelu, da je razlika u sastavu. Dok se u Bosni koriste orasi za nadjev u Alžiru se više koriste bademi. Od mirodjija : cimet, vodica <span style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Calibri', 'sans-serif'; FONT-SIZE: 11pt; mso-ansi-language: FR; mso-bidi-language: AR-SA; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-fareast-language: EN-US"><span style="font-size:100%;">narandžinog</span> </span><span style="font-size:100%;">cvijeta a u Bosni štapić vanilije ili ekstrakt vanilije.</span></span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Alžir i Bosna su zemlje mediteranskog prostora što podrazumjeva zajedničku prošlost, zajedničku istoriju, dosta zajedničke kulture posebno u kulinarstvu. Ne treba zaboraviti da je i Alžir kroz tri stoljeća bio u sastavu osmanlijskog carstrva.</span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Istočni dio Alžira –posebno grad Konstantin <span style="mso-spacerun: yes"> </span>ima veću sličnost sa bosanskom kuhinjom. Baklava,<span style="mso-spacerun: yes"> </span>kadaif, kos-halva se prave sa orasima, takodje se koristi i ružina vodica.</span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Ovaj put vam dajem jedan noviji <span style="mso-spacerun: yes"> </span>dizajn kadaifa ali tradicionalni recept.</span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-ansi-language: EN-US" lang="EN-US"><span style="font-family:Calibri;">Svim posjetiocima moga bloga, a koji poste, želim prijatan Ramazan - RAMAZAN MUBAREK!<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Nadam se da će gospodja Amra uživati u ovoj novoj verziji <span style="mso-spacerun: yes"> </span>kadaifa.</span></p><span style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Calibri', 'sans-serif'; FONT-SIZE: 11pt; mso-ansi-language: FR; mso-bidi-language: AR-SA; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-bidi; mso-fareast-language: EN-US"><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-size:100%;">Kako se kaže ; KUHINJA JE KĆERKA SVOG VREMENA.</span></p></span>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-89372441358946249402009-05-23T12:01:00.000-07:002009-05-23T12:27:19.058-07:00ZELENI ČAJ SA NÃNOM - ŠAJ AKHDAR B'NAA NAA<a href="http://3.bp.blogspot.com/_32zFkHrmMkU/ShhJos_CTMI/AAAAAAAAAIA/aceV51URc_I/s1600-h/The+Vert.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5339098321866869954" border="0" alt="" src="http://3.bp.blogspot.com/_32zFkHrmMkU/ShhJos_CTMI/AAAAAAAAAIA/aceV51URc_I/s320/The+Vert.JPG" /></a><br /><div><br /></div><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><u><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;"><strong>Za 4 osobe:</strong></span></span></u></p><ul><li><div style="TEXT-INDENT: -17.85pt; MARGIN: 0cm 0cm 0pt 1cm; mso-add-space: auto; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpFirst"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">2 kafene kašike zelenog čaja bez arome</span></span></div></li><li><div style="TEXT-INDENT: -17.85pt; MARGIN: 0cm 0cm 0pt 1cm; mso-add-space: auto; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpFirst"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">1 mali rukovet nane</span></span></div></li><li><div style="TEXT-INDENT: -17.85pt; MARGIN: 0cm 0cm 0pt 1cm; mso-add-space: auto; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpFirst"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">8 kocki šećera ili 8 kafenih kašika kristal šećera (preporučljiv je smeđi nerafinirani šećer CANDI)</span></span></div></li><li><div style="TEXT-INDENT: -17.85pt; MARGIN: 0cm 0cm 0pt 1cm; mso-add-space: auto; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpFirst"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Čajnik sadržine ¾ litre vode</span></span></div></li><li><div style="TEXT-INDENT: -17.85pt; MARGIN: 0cm 0cm 0pt 1cm; mso-add-space: auto; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpFirst"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">4 čaše za čaj.</span></span></div></li></ul><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;"><u><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><strong>Priprema:</strong></span></u></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">U posudi sa poklopcem pristaviti da uzavre 1 litar vode, isključiti prije vrenja.</span></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Jednu čašu ove vruće vode preliti u čajnik i ostaviti da se čajnik zagrije .</span></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Poslije minut dva vremena baciti ovu vodu. </span></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">U tako zagrijan čajnik staviti u dno 2 pune kafene kašike zelenog čaja, ponovo preliti s jednom čašom vruće vode.</span></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">I ovu vodu odbaciti poslije minut dva vremena pazeći da ne bacite čaj.</span></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Na čaj dodati rukovet nane koji se predhodno opere, otrese od vode, malo smrska u ruci.</span></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Dodati šećer koji imate, dodati ¾ litre vruće vode.</span></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Ostaviti čaj da infuzira 3 – 4 minute.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></span></p><div><br /></div><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 6pt" class="MsoNormal"><span style="font-family:Calibri;"><u><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><strong>Serviranje:</strong> </span></u></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Prije gustiranja, uzme se jedna čaša, ulije se infuzija u čašu, zatim iz čaše vrati u čajnik i tako pretače više puta, da sadržaj bude pomiješan što znači ne služite se kašikom za miješanje .</span></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Čaj se ulijeva u čaše tako da se čajnik polako uzdiže i spušta te time „pjenuša“ šećer.</span></span><br /></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Čaj se pije vruć, u svaku čašu dodati po jedan listić nane.</span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;"><o:p><span style="font-size:100%;"></o:p></span></span></p></span><ul><li><div style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;"><o:p></o:p></span></span></div></li></ul><div><span style="font-family:Calibri;"><u><span style="LINE-HEIGHT: 150%; mso-ansi-language: BS-LATN-BA; mso-bidi-font-style: italic; mso-bidi-: AR-DZfont-family:arial;" lang="BS-LATN-BA" ><strong>Napomena:</strong></span></u><span style="LINE-HEIGHT: 150%; mso-ansi-language: BS-LATN-BA; mso-bidi-font-style: italic; mso-bidi-: AR-DZfont-family:'Simplified Arabic Fixed';font-size:20;" lang="BS-LATN-BA" > </span></span></div><div><i style="mso-bidi-font-style: normal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Zeleni čaj je piće kako bogatih tako i siromašnih, pije se i sprema u svako doba dana u svim prilikama.</span></span></i> </div><p style="TEXT-ALIGN: justify; LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><i style="mso-bidi-font-style: normal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Služi se redovno poslije masnih obroka, pečenja, ražnjića, uz kolače sa zaljevom, uz kikiriki, uz slane bademe...</span></span></i><br /></p><p style="TEXT-ALIGN: justify; LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><i style="mso-bidi-font-style: normal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">U Sahari plemena Tuareg (Targi) daju poseban značaj ceremonijalu spremanja i služenja zelenog čaja sa nanom.</span></span></i><br /></p><p style="TEXT-ALIGN: justify; LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><i style="mso-bidi-font-style: normal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Čaj koji je u upotrebi širom Alžira je zeleni čaj iz Kine : </span></span></i><br /></p><p style="TEXT-ALIGN: justify; LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><i><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><span style="font-family:Calibri;">Special Gunpowder Camel-</span></span></i><span style="mso-ansi-language: BS-LATN-BA; mso-bidi-language: AR-DZ; mso-ansi-: italicfont-family:'Simplified Arabic Fixed';font-size:11;" dir="rtl" lang="AR-DZ" >شاي أخضر صيني </span><span dir="ltr"></span><i style="mso-bidi-font-style: normal"><span style="mso-ansi-language: BS-LATN-BA; mso-bidi-: AR-DZfont-family:'Simplified Arabic Fixed';font-size:20;" lang="AR-DZ" ><span dir="ltr"></span><span style="mso-spacerun: yes"><span style="font-family:Calibri;"></span></span></span></i><i style="mso-bidi-font-style: normal"><span style="mso-ansi-language: BS-LATN-BA; mso-bidi-: AR-DZfont-family:'Simplified Arabic Fixed';font-size:20;" lang="BS-LATN-BA" ><o:p></o:p></span></i></p><div><br /></div><p style="TEXT-ALIGN: justify; LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><i><span style="mso-ansi-language: BS-LATN-BA; mso-bidi-: AR-DZfont-family:'Simplified Arabic Fixed';" lang="BS-LATN-BA" ><span style="font-family:Calibri;">Još bolji je : „THE VERT DE CHINE“<span style="mso-spacerun: yes"> </span>CHUN MEE SUPERIEUR<span style="mso-spacerun: yes"> </span><b>9371</b> AA“</span></span></i><br /></p><p style="TEXT-ALIGN: justify; LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><i><span style="mso-ansi-language: BS-LATN-BA; mso-bidi-: AR-DZfont-family:'Simplified Arabic Fixed';" lang="BS-LATN-BA" ><span style="font-family:Calibri;">U kineskoj medicini ljekovitost zelenog čaja je poznata od davnina.</span></span></i><br /></p><p style="TEXT-ALIGN: justify; LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><i><span style="mso-ansi-language: BS-LATN-BA; mso-bidi-: AR-DZfont-family:'Simplified Arabic Fixed';" lang="BS-LATN-BA" ><span style="font-family:Calibri;">Jak diuretik, tonik; važi kao eliksir života. Dnevna doza je 2 -3 čaše, može i bez šećera.</span></span></i><br /></p><p style="TEXT-ALIGN: justify; LINE-HEIGHT: normal; MARGIN: 0cm 0cm 10pt" class="MsoNormal"><i><span style="mso-ansi-language: BS-LATN-BA; mso-bidi-: AR-DZfont-family:'Simplified Arabic Fixed';" lang="BS-LATN-BA" ><span style="font-family:Calibri;">Osobe sa visokim pritiskom, palpitacijama, nesanicom doza od jedne čaše je dovoljna.</span></span></i><i style="mso-bidi-font-style: normal"><span style="mso-ansi-language: BS-LATN-BA" lang="BS-LATN-BA"><o:p></o:p></span></i></p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com2tag:blogger.com,1999:blog-7028807780115244211.post-37119470246298657982009-02-10T11:12:00.001-08:002009-02-11T10:25:18.842-08:00Saharska poslastica – RFISS TMAR<a href="http://3.bp.blogspot.com/_32zFkHrmMkU/SZHXhST6DfI/AAAAAAAAAH4/FOLHMiVuhsc/s1600-h/Rfis+Tounsi.JPG"><img id="BLOGGER_PHOTO_ID_5301255203242774002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_32zFkHrmMkU/SZHXhST6DfI/AAAAAAAAAH4/FOLHMiVuhsc/s320/Rfis+Tounsi.JPG" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/_32zFkHrmMkU/SZHUsPmAdrI/AAAAAAAAAHw/dZsr55eZxcM/s1600-h/Rfis+Tounsi+(2).JPG"><img id="BLOGGER_PHOTO_ID_5301252092957062834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_32zFkHrmMkU/SZHUsPmAdrI/AAAAAAAAAHw/dZsr55eZxcM/s320/Rfis+Tounsi+(2).JPG" border="0" /></a><br /><p>Rfiss Tmar takođe poznat pod imenom Rfiss Tounsi su sitni slatkši tipični specijalitet za istočni dio Alžira i duboku Saharu.<br />Ovdje ćete naći jedan vrlo stari tradicionalni recept pripremljen jednostavno od poprženog griza, datula i putera.<br /><strong></strong></p><p><strong>Potrebno:</strong></p><ul><li><strong>5</strong>00 g griza srednjeg kalibra,</li><li>500g tijesta od datula (može se naći gotovo u orijentalnim bakalnicama),</li><li>Prstohvat soli,</li><li>150 _ 200 g mehkog putera,</li><li>Mlaz ulja za pripremu datulinog tijesta,</li></ul><p>Fakultativno što znači neobavezno, po izboru; na vrh noža cimeta, 1 kafena kašika vodice naranđinog cvijeta ili malo meda.</p><p align="justify"><strong>Priprema:<br /></strong>S pouljenim rukama povadite koštice iz datula, skinite tvrde opne, odstranite svaku nečistoću.<br />Zrele datule možete zgnječiti čak samo pouljenim rukama, ako su tvrde staviti da se pare a zatim ih samljeti na krupnu rešetku vašeg stroja za povrće (tipa moulinex).<br />Najbolje datule za ovaj recept su poznate «Deglet Nour d'Algérie» (Deglet Nur iz Ažira).<br />Ovako spremljeno tijesto od datula dodati na vruć griz koji se predhodno poprži na suho u tavi. Treba brzo i dobro miješati sa drvenom kašikom sve dok ne dobijete zlatno rozkastu boju griza.<br />Dodati cimet, kašićicu vodice naranđinog cvijeta ili malo meda (facultativno).<br />Mijesiti rukama dok ne dobijete homogeno i glatko tijesto. Uopšteno je da se slatkiši formiraju u kuglice međutim sada poprimaju novi kulinarski dizajn prema nahođenju svake osobe; u obliku rombova, kockica, šapica, sa lijepim otiscima, utisnutim bademima.<br />Kao što ćete primjetiti ne peče se. Ostavi se nekoliko sati da se stisne.<br />Servira se u papirnatim korpicama.<br />Naslađivati se jednostovno uz zeleni čaj sa nekoliko grančica metvice (thé à la menthe) ili servirati uz jednu času svježeg mlijeka, mlaćenice.<br />Bio hrana saharske kuhinje je takođe dobra za vegetarijance.<br />Ovi slatkiši, po tradicjiama i običajima zemlje Alžira, se spremaju za doček proljeća – krajem mjeseca februara,početkom mjeseca marta kada priroda počinje da se budi.</p></div>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-4806592887703628992009-01-07T07:03:00.000-08:002009-01-07T07:18:17.627-08:00JERIŠNI PILAV - REŠTA<a href="http://1.bp.blogspot.com/_32zFkHrmMkU/SWTGkUmRn2I/AAAAAAAAAHg/xPZKvwCQ0ms/s1600-h/Reshta+(3).JPG"><img id="BLOGGER_PHOTO_ID_5288570189746642786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_32zFkHrmMkU/SWTGkUmRn2I/AAAAAAAAAHg/xPZKvwCQ0ms/s320/Reshta+(3).JPG" border="0" /></a><br /><div align="justify">Rešta je tradicionalno alžirsko jelo koje se sprema povodom praznika <strong>Hašure</strong>. Prema običaju za ovo jelo se upotrebljava komad mesa od kurbana . Rešta je specifićno jelo za grad Alžir, dok drugi regioni prave kuskus, ful, kokošije meso ili teletinu.<br /><strong>Potrebno:</strong></div><ul><li><div align="justify">½ kg jerišnog pilava ili nekih drugih rezanaca</div></li><li><div align="justify">750-1000 g janjećeg mesa (but)</div></li><li><div align="justify">1-2 glavice luka</div></li><li><div align="justify">1 štapić cimeta za saft i ½ kafene kašika cimeta u prahu za posipanje</div></li><li><div align="justify">½ kafene kašike bijelog bibera</div></li><li><div align="justify">2 supene kašike ulja i jedna supena kašika putera</div></li><li><div align="justify">Šaka leblebija</div></li><li><div align="justify">½ kg bijele repe ili tikvica</div></li><li><div align="justify">1 kafena kašika soli</div></li><li><div align="justify">Putera za zamašćivanje pilava.<br /><strong></strong></div></li></ul><p align="justify"><strong>Priprema:</strong></p><p align="justify">Leblebije potopiti u vodu a to 12 sati prije upotrebe. Skuhati ih napola u otvorenom loncu, opjeniti, ocijediti, skinuti opne (fakultativno).<br />Na mješavini ulja i putera propržiti luk, dodati meso izrezano na komade, 1 štapić cimeta, so, ½ kafene kašike bijelog bibera.<br />Naliti na ovo 1,5 l vode ili juhe (najbolje kokošije), kad uzavre dodati napola kuhane leblebije.<br />Ostaviti da se kuha 1 sat (ako je pretis lonac onda manje).<br />Za to vrijeme skuhati jerišni pilav u slanoj kipućoj vodi (može i na pari iznad safta).Skuhan pilav ocijediti, zamastiti vrućim puterom.<br />Kad je meso gotovo povući ga, u saft dodati oguljenu bijelu repu i ponovo kuhati oko 20 minuta. Vratiti meso u saft. Za reštu saft je obavezno bijeli.<br />Pilav tj reštu servirati u tanjirima, politi saftom, garnirati sa komadima mesa, repom i liblebijama.<br />Posuti sa malo cimeta u prahu.</p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-19199952704737552008-12-19T00:58:00.000-08:002008-12-19T01:23:22.760-08:00HLJEBČIĆI –KHOBEJZET<a href="http://3.bp.blogspot.com/_32zFkHrmMkU/SUtnixhqHfI/AAAAAAAAAHY/DkfSttU-lYk/s1600-h/IMGP1161.JPG"><img id="BLOGGER_PHOTO_ID_5281428835129761266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_32zFkHrmMkU/SUtnixhqHfI/AAAAAAAAAHY/DkfSttU-lYk/s320/IMGP1161.JPG" border="0" /></a> <strong>Potrebno: </strong><br /><ul><li>300 g brašna</li><li>70 g omekšanog putera</li><li>1 čaša mlakog mlijeka</li><li>½ kafene kašike soli</li><li>1 supena kašika suhe germe</li><li>1 supena kašika kristal šećera</li><li>Mlake vode</li></ul><p><strong>Priprema :</strong></p><p align="justify">Najprije napraviti kvas sa germom, kašikom kristal šećera i čašom mlakog mlijeka. Ostaviti da nakvasa.<br />U dublju posudu staviti prosijano brašno i so, pomiješati, dodati nabujalu germu, zamijesiti sa mlakom vodom,raditi tijesto sve dok ne postane homogeno i mehko.<br />Dlanom razvući tijesto i pomazati površinu sa omekšanim puterom. Formirati u kuglu i ostaviti da nadođe oko pola sata.<br />Nadošlo tijesto podijeliti na više identičnih kuglica , uz pomoć jednog čepa utisnuti krug usred svake kuglice, zatim ih uzduž malo narezati nožem po okrugu. Kroz malu cjediljku posuti ih brašnom.<br />Hljebčiće postaviti na pleh koji je podmazan puterom, na plehu ostaviti da stoje oko 15 minuta da ponovo nadođu. Za to vrijeme upaliti pećnicu.<br />Peći na 180°C oko 20 minuta.</p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-61241155397652335102008-12-04T03:31:00.000-08:002008-12-04T03:47:37.280-08:00CARSKA BAKLAVA – BAKLAWA<a href="http://2.bp.blogspot.com/_32zFkHrmMkU/STfCzBL084I/AAAAAAAAAHI/RvxPjxDnvUQ/s1600-h/IMGP1139.JPG"><img id="BLOGGER_PHOTO_ID_5275899670234985346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_32zFkHrmMkU/STfCzBL084I/AAAAAAAAAHI/RvxPjxDnvUQ/s320/IMGP1139.JPG" border="0" /></a><br /><div><strong>Potrebno :</strong></div><ul><li>15 gotovih jufki (Pâte à Filo)</li></ul><p><strong>Za nadjev</strong> :</p><ul><li>250 g oraha</li><li>150g oljuštenih pistacija,</li><li>150g oljuštenih badema</li><li>50 g oljušteni lješnika</li><li>100 g šećera</li><li>50 +100 g pročišćenog masla</li><li>2 supene kašike vodice naranđinog cvijeta ili ružine vodice</li><li>1 supena kašika cimeta</li></ul><p><strong>Za agdu (zaljev) :</strong></p><ul><li>300 g pravog meda</li><li>1 čašica vodice naranđinog cvijeta ili ružine vodice</li><li>Grumenčić putera</li></ul><p align="justify"><strong>Priprema :<br /></strong>Pročistiti maslo i ostaviti da se hladi.<br />Samljeti svo orašasto voće , pazeći da se ne svede u prah. <em><strong>(Ostaviti nekoliko čitavih badema za dekor-vidjeti sliku)<br /></strong></em>Dodati šecer, 2 supene kašike vodice naranđinog cvijeta ili ružine vodice, 1 supenu kašiku cimeta i 50 g tečnog ohlađenog masla.<br />Zagrijati pećnicu na 200°C.<br />Na zamašćenu tepsiju naslagati jednu na drugu 5 jufki. Svaku jufku ,pomoću alimentarnog kista, zamastiti pročisćenim maslom. Peta jufka se pospe polovinom nadjeva i to ravnomjerno.<br />Ponovo naslagati pet novih zamašćenih jufki.<br />Posuti drugu polovinu nadjeva, poravnati.<br />Naslagati pet preostalih jufki uz premašćivanje maslom.<br />Zatim pristupiti rezanju baklave na rombove. U svaki romb ubosti po jedan badem.<br />Svaki rez i svaki dilum baklave zaliti sa preostalim maslom.<br />Peči 20 do 30 minuta na 180°C a zatim smanjiti vatru na 150°C i peči dok ne bude fino ispečena (oko 20 minuta).Nadgledati baklavu jer svaka peć ima svoje “čudi“.<br />Med zagrijati sa čašicom vodice naranđinog cvijeta ili ružine vodice, na kraju dodati grumenčić putera da se baklava cakli.<br />Baklavu polako polijevati mlakim medom svaki kus posebno kašiku po kašiku zaljeva/<br />Baklavu ostaviti da se ohladi i upije šerbe.<br />Konzumirati sutradan.<br /><br /><strong><em>Baklava je bila i ostaće carica kolača !</em></strong></p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com2tag:blogger.com,1999:blog-7028807780115244211.post-79570014148228366592008-12-02T11:42:00.000-08:002008-12-03T11:09:28.925-08:00ALŽIRSKI MARCIPAN KOLAČ – M’KHABEZ<a href="http://1.bp.blogspot.com/_32zFkHrmMkU/STWUeJEJvnI/AAAAAAAAAHA/c0kpBEPg7OQ/s1600-h/IMGP1131.JPG"><img id="BLOGGER_PHOTO_ID_5275285784084725362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_32zFkHrmMkU/STWUeJEJvnI/AAAAAAAAAHA/c0kpBEPg7OQ/s320/IMGP1131.JPG" border="0" /></a><br /><p><strong>Potrebno :</strong></p><ul><li>3 mjere mljevenih badema (500gr)</li><li>1 mjera šećera u prahu</li><li>Zest jednog žutog limuna (ribana korica)</li><li>2 žumanca +1 čitavo jaje (više žumanaca nego bjelanaca)</li></ul><p><strong>Za pudranje</strong> :</p><ul><li>1 mjerica šećera</li><li>2 mjerice vode</li><li>2 supene kašike vodice naranđinog cvijeta (ili ružine vodice)</li><li>1 kg štaub šećera</li></ul><p><strong>Priprema</strong></p><p>U jednoj većoj posudi,pomiješati mljevene bademe, šećer i zest jednog limuna, pokvasiti jajima prema potrebi sve dok se ne dobije ujednačeno neljepljivo badem tijesto.<br />Na pobrašnjenoj radnoj površini napraviti valjke promjera 3 cm.<br />Nožem izrezati rombove ili trokute, poredati ih na pobrašnjeni pleh, peći 10 minuta u umjereno toploj pećnici. Paziti da se ne stvrdnu.<br />Spremiti šećerni sirup i ostaviti da se ohladi.<br />U širu posudu staviti štaub šećer.<br />Kolače umočiti u šećerni sirup ,ocijediti, zatim ih ubaciti u štaub sećer, obložiti ih šećerom sa svih strana. Pudranje može da traje nekoliko sati.<br />Stresti suvišni šećer nastojeći da kolači sačuvaju lijep aspekt.<br /><br />Prezentirati u čipkastim papirnim korpicama.<br />Ovaj marcipan kolač može da se čuva i više dana, dovoljno je da se slože u limenu kutiju.<br /><br />Druga verzija ovog marcipana je sa orasima sa ocaklinom od bjelanjaka.<br />Kolač može da poprimi razne boje uz dodatak jestivih boja u ocaklinu (vidjeti sliku).</p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-54484671529129390722008-10-19T10:21:00.000-07:002008-10-19T10:44:35.845-07:00ROMBOVI SA DATULAMA –MAKRUT ET’TMAR<a href="http://3.bp.blogspot.com/_32zFkHrmMkU/SPttd3Muw5I/AAAAAAAAAFs/L3-NgkDp2rs/s1600-h/IMGP1052.JPG"><img id="BLOGGER_PHOTO_ID_5258917349686166418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_32zFkHrmMkU/SPttd3Muw5I/AAAAAAAAAFs/L3-NgkDp2rs/s320/IMGP1052.JPG" border="0" /></a><br /><p><br /><strong>Potrebno za tijesto</strong> : </p><ul><li>3 mjere sitnog griza </li><li>1 mjera pročišćenog masla (ili 20 g masla i 10 cl biljnog ulja) </li><li>1 prstohvat soli </li><li>2 supene kašike mazhara (vodica naranđinog cvijeta ili ruže) </li><li>10 cl vode </li></ul><p><strong>Za nadjev</strong> :<br /></p><ul><li>150 g tijesta od datula tzv <em>g h e r s</em> </li><li>1 kafena kašika cimeta </li><li>1 kafena kašika karanfilčića u prahu </li><li>malo ulja </li></ul><p><strong>Za sirup (agdu)</strong> </p><ul><li>Pravog meda </li><li>5 kašika mazhara </li></ul><p><strong>Za dekor:</strong></p><ul><li>malo sezamovih zrnaca</li></ul><p><strong>Priprema nadjeva : </strong></p><p align="justify">Datule tj hurme očistiti od tvrdih opni, povaditi koštice, odstraniti svaku nečistoću.<br />Staviti ih da se pare a potom ih samljeti na stroj za povrće-rešetka sa krupnim rupama.<br />Samljevene datule tj hurme pomiješati sa cimetom, karanfilčićima u prahu, mazharom.<br />To raditi sa pouljenim rukama sve dok ne dobijete kompaktnu glatku masu.<br />Time ste dobili tijesto od hurmi tj <em>gh e r s</em>. Ostaviti postrani. Pokriti sa alimentarnim filmom. </p><p align="justify">NB:<em>Tijesto od datula može da se čuva u frižideru za dugotrajnu upotrebu. Dovoljno je da je dobro zatvoreno u alimentarnom filmu u obliku malog bloka</em>.<br /><strong></strong></p><p align="justify"><strong>Priprema tijesta :</strong> </p><p align="justify">U dublju zdjelu pomiješati sitni griz i so,dodati ohlađeno tečno pročišćeno maslo.<br />Miješati sa drvenom špatulom uz postepeno dodavanje mazhara i mlake vode da se dobije homogeno tijesto skoro kao za hljeb.<br />Na radnoj površini doraditi tijesto, formirati u kuglu i ostaviti da se odmara bar pola sata.<br />Poslije pola sata ponovo uzeti tijesto podijeliti ga na tri jednaka dijela od kojih se naprave tri valjka promjera 3 cm. S tankom ručkom drvene kašike ili kažiprstom izdubiti mali jarak<br />čitavom dužinom valjka.<br />Od nadjeva od datula (<em>ghers)</em> napraviti male valjčiće kao olovke i ubacite ih u pripremljeni jarak. Zatvorite sastavljajući rubove.<br />Uz pomoć specijalnog otiska (vidjeti na slici sprava ima roza boju), malo spljoštiti valjke, izrezati označene rombove-5cm.Ako nemate ovaj kalup za rombove radite prvo sa linijarom da spljoštite valjke, zatim rezati ukoso, te nožem išarati prema nahođenju. Ostaviti da se suše 20 minuta. Peći na nepomašćenom plehu na umjerenoj temperaturi sve dok makrut ne dobije zlatno žutu boju. Pećenje je delikatno i treba paziti da se kolači ne stvrdnu.<br />Isto tako rombovi se mogu pržiti. To je brže i sigurnije za početnike.<br /><strong></strong></p><p align="justify"><strong>Za sirup-agdu</strong> :<br />Pravi med i mazhar kuhati nekoliko minuta. Rombove umočiti u spremljeni mlaki med čim ih izvadite iz pećnice ili poslije prženja.<br />Ocijediti ih na đevđiru. Posuti sezamovim zrncima.</p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-81461641905169726922008-10-14T14:02:00.000-07:002008-10-14T14:19:26.127-07:00ROMBOVI S MEDOM – MAKRUT BELASSEL<p><a href="http://4.bp.blogspot.com/_32zFkHrmMkU/SPUKJ-Dd2nI/AAAAAAAAAFk/tuzMGJIp3A0/s1600-h/IMGP1038.JPG"><img id="BLOGGER_PHOTO_ID_5257119306417560178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_32zFkHrmMkU/SPUKJ-Dd2nI/AAAAAAAAAFk/tuzMGJIp3A0/s320/IMGP1038.JPG" border="0" /></a><strong>Potrebno za tijesto : </strong></p><strong><ul><li></strong>3 mjere griza srednjeg kalibra </li><li>1 mjera pročišćenog masla </li><li>prstohvat soli </li><li>½ šolje vode sa nekoliko kapi mazhara(Essence de fleur d’oranger) </li></ul><p><strong>Za nadjev : </strong></p><strong><ul><li></strong>3 mjerice oljuštenih mljevenih badema </li><li>1 mjerica šećera u prahu </li><li>½ šoljice vodice naranđinog cvijeta (mazhar) </li><li>Malo cimeta. </li></ul><p><strong>Zaljev: </strong></p><strong><ul><li></strong>šolja pravog meda, </li><li>5 supenih kašika mazhara </li></ul><p align="justify"><strong>Način pripremanja:<br /></strong>Pripremiti čvrst nadjev , ostaviti postrani<br />Prosijani griz staviti u veću drvenu posudu,dodati so, pročišćeno maslo, pomješati.<br />Ostaviti da odstoji najmanje pola sata.<br />Tijesto sabrati uz dodatak ½ šolje vode parfimisane mazharom<br />Od homogenog tijesta oblikovati valjke dijametra 2 do 3 cm. Prstima izdubiti mali jarak usred svakog valjka , napuniti ih čvrstim nadjevom koji poprimi oblik olovke.<br />Zatvoriti jarak spajajući dva ruba, da se izbjegne svako napuknuće. Malo uvaljati.<br />Valjke izrezati ukoso tako da dobijete rombove iste veličine. Ako imate kalup to je još bolje.<br />Tako pripremljene rombove ostaviti najmanje pola sata da se suše. Zagrijati pećnicu.<br />Peći na umjerenoj temperaturi sve dok ne dobiju rozkastu boju.<br /><br />U jednoj šerpi zagrijati med sa mazharom a to na tihoj vatri<br />Umočiti rombove u mlaki med. Ostaviti na đevđiru da se ocijede.<br />Sluziti uz čaj.<br /><br /><em>Recept dala Fethia Benameur-Bourouba</em></p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com3tag:blogger.com,1999:blog-7028807780115244211.post-37042361189570202362008-10-11T13:05:00.000-07:002008-10-11T13:47:45.044-07:00GAZELINI ROŠČIĆI – ČEREK ARIEN<a href="http://4.bp.blogspot.com/_32zFkHrmMkU/SPEPyEAgnKI/AAAAAAAAAFc/YNZdPhfm5Ww/s1600-h/IMGP1036.JPG"><img id="BLOGGER_PHOTO_ID_5255999592861834402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_32zFkHrmMkU/SPEPyEAgnKI/AAAAAAAAAFc/YNZdPhfm5Ww/s320/IMGP1036.JPG" border="0" /></a><br /><p><br /><strong>Potrebno za tijesto</strong> :</p><ul><li>3 mjere brašna</li><li>1 mjera topljenog ohlađenog putera</li><li>Prstohvat soli</li><li>2 kašike šećera u prahu</li><li>Prstohvat praška za pecivo</li><li>2 supene kašike mazhara pomiješane sa 4 supene kašike vode<br /></li></ul><p><strong>Za nadjev:</strong></p><ul><li>3 mjerice oljuštenih mljevenih badema </li><li>1 mjerica šećera u prahu</li><li>1 supena kašika topljenog i ohlađenog putera</li><li>½ kafene kašike cimeta</li><li>2 supene kašike mazhara</li></ul><p><strong>Za dekor:</strong></p><ul><li>1 žumance </li><li>Krupno mljeveni bademi</li><li>Kristal šećer </li></ul><p><strong>Priprema :</strong></p><p align="justify">Sastaviti čvrst nadjev i ostaviti da se odmara.<br />Od brašna, putera, šećera, , soli, praška za pecivo i dodatak mazhara i vode umijesiti glatko tijesto. Ostaviti ga na hladno mjesto da se odmara oko pola sata.<br />Na pobrašnjenoj površini razvaljati tijesto u jufku debljine 2mm.<br />Od tijesta izrezati trokute čija je baza 12 cm. Može se napraviti gabarit od kartona da roščići budu istih dimenzija.<br />Od spremljenog nadjeva otkidati komadiće veličine oraha te uvaljati štapiće koji se postave na bazu trokuta , saviti tj oblikovati čereke kao kifle.<br />Nastaviti sve dok ima tijesta.<br />Čereke premazati žumancetom posuti mljevenim bademima i kristal šećerom.<br />Rasporediti ih na pomašćenu i pobrašnjenu tepsiju.<br />Pećnicu predhodno zagrijati te peći na umjerenoj temperature sve dok ne dobiju zlatkastu boju(20 minuta na 180° C).</p><p><strong>NB</strong>: ovi roščići mogu ostati i bez dekora odakle i naziv čerek arien.<br />Služe se uz čaj ili bijelu kafu..<br /></p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-7952335015778597072008-10-10T01:32:00.000-07:002008-10-10T02:16:25.124-07:00BAJRAMSKI TRADICIONALNI KOLAČI<a href="http://3.bp.blogspot.com/_32zFkHrmMkU/SO8cNlJzODI/AAAAAAAAAFU/JmtJPvD3nr8/s1600-h/Cerek1.JPG"><img id="BLOGGER_PHOTO_ID_5255450309801752626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_32zFkHrmMkU/SO8cNlJzODI/AAAAAAAAAFU/JmtJPvD3nr8/s320/Cerek1.JPG" border="0" /></a><br /><p><em>Bajramski tradicionalni kolači u Alžiru su brojni :čerek, makrut, gurabije, halua tabaa, samsa, mhanča, baklava…<br />Najpoznatiji i skoro obavezni su gazelini roščći kako za Alžir tako i za cijeli Maghreb.<br />Gazelini roščići su više poznati pod imenom Čerek, deklinuju se u više načina spremanja, na mom blogu ćete naći dva najčešća recepta.<br /></em><br /><strong>ČEREK MSAKKR- GAZELINI ROŠČIĆI U ŠEĆERU</strong><br /><strong>Potrebno za tijesto</strong> : </p><ul><li>1 mjera brašna, </li><li>4 supene kašike masla ili putera(tečni i ohlađeni) </li><li>1 supena kašika mazhara(vodica naranđinog cvijeta ili ružina vodica) </li><li>prstohvat soli </li><li>Malo vode. </li></ul><p><strong>Za nadjev : </strong></p><ul><li>1 mjera oljuštenih mljevenih badema </li><li>½ mjere šećera </li><li>½ kafene kašike cimeta </li><li>1 supena kašika mazhara </li></ul><p><strong>Za sirup</strong> : </p><ul><li>50 ml vode </li><li>40 g šećera </li></ul><p>NB: sirup se može zamijeniti i sa šoljom mazhara.<br /><br /><strong>Za pudranje</strong> : </p><ul><li>Štaub (šećer u prahu) </li></ul><p><strong>Priprema:</strong> </p><p align="justify">U širokoj posudi sastaviti brašno i puter ili maslo.<br />Dodati cimet i mazhar i dovoljno vode da se dobije mehko tijesto. Mijesiti sve dok tijesto ne postane glatko i elastično.<br />Na pobrašnjenoj površini tijesto razvaljati u dosta tanku jufku, potom izrezati na kvadrate 10x10cm.<br />Nadjev sastaviti u kompaktnu masu a onda od male količine formirati štapiće kao olovke, postaviti ih dužinom jedne strane kvadrata te smotati cilindrično kao cigar. Ektremitete saviti i pritiskanjem mokrim prstima ih lemovati i istanjiti tako da se dobije oblik mladog mjeseca-kroasana.<br />Nastaviti sve dok ima tijesta.<br />Roščiće rasporediti na pomašćenu i pobrašnjenu tepsiju (pleh), staviti u pećnicu koja je predhodno umjereno zagrijana.<br />Peći na umjerenoj temperaturi sve dok roščići ne dobiju zlatkastu boju.<br />Izvaditi iz pećnice.Umočiti u pripremljeni sirup ili jednostavno šolju mazhara te uvaljati u štaub (šećer u prahu).<br />Obloga od šećera treba da bude obilna.To se radi u široj tepsiji.<br />Prekrivene čereke ostaviti da prenoće u šećeru..<br />Sutradan uz blago tapkanje stresti suvišno pudranje šećerom.</p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-16586598946340871982008-09-23T13:06:00.000-07:002008-09-23T13:26:39.970-07:00BUREK<a href="http://1.bp.blogspot.com/_32zFkHrmMkU/SNlQS_IaBBI/AAAAAAAAAFE/rl3EpjaU2QU/s1600-h/IMGP1027.JPG"><img id="BLOGGER_PHOTO_ID_5249315127791584274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_32zFkHrmMkU/SNlQS_IaBBI/AAAAAAAAAFE/rl3EpjaU2QU/s320/IMGP1027.JPG" border="0" /></a><br /><p><br /><strong>Potrebno :</strong></p><ul><li>12-estak jufki(d j u l),</li><li>200-250 g jagnjećeg samljevenog mesa,</li><li>1 luk</li><li>2 supene kašike sjeckanog peršuna,</li><li>2 supene kašike sjeckanog korijandera,</li><li>¼ kafene kašike cimeta u prahu,</li><li>½ kafene kašike crnog bibera,</li><li>1 jaje</li><li>½ supene kašike putera ili ulja,</li><li>½ kafene kašike soli,</li><li>ulje za prženje,</li><li>limun.</li></ul><p><strong>Priprema :<br /></strong>Sitno izrezani luk prepržiti u tavi na ulju ili puteru.<br />Dodati meso,so,biber i ostaviti da se kuha četvrt sata na tihoj vatri.<br />Zatim dodati peršun, korijander,jaje, ugasiti vatru, posuti cimetom u prahu,ostaviti da se ohladi.<br />Burek saviti cilindrično kao cigar a onda pržiti u vrelom ulju.<br />Kada burek porumeni s obje strane ocijediti ga od masnoće na đevđiru ili upojnom papiru.<br />Nacijediti limunov sok u svaki burek pri konzumiranju da se smanji suvišna masnoća.<br /><br /><em><strong>NB:</strong></em> U Alžiru sve pite imaju jedno ime a to je burek.<br />Alžirske jufke se zovu djul i okrugle su kao palačinak a promjera oko 30 centimetara.<br />Tehnika savijanja je slijedeća :<br />Djul (jufka) se stavi na veći tanjir,lice nadole.<br />Kašika gotovog ohlađenog mesa se stavi na 3 cm od ruba jufke.<br />Lateralne strane jufke se preklope s obje strane nadjeva čitavom dužinom.<br />Tako dobijemo trake širine od 7 cm.<br />Saviti ovu traku počinjući sa strane gdje se nalazi nadjev. A to da se dobije forma debelog cigara.<br />Mogu se upotrijebiti različite jufke u tom slučaju izrezati poželjne pravougaonike te praviti bureke po željenoj dimenziji.<br /><br /></p>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0tag:blogger.com,1999:blog-7028807780115244211.post-51229630697984145742008-09-14T13:16:00.001-07:002008-09-14T13:24:37.438-07:00IFTAR U ALŽIRU<a href="http://4.bp.blogspot.com/_32zFkHrmMkU/SM1ylnI6xrI/AAAAAAAAAE8/UwEzbHUw_jY/s1600-h/carte_ramadan_5%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5245975131443611314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_32zFkHrmMkU/SM1ylnI6xrI/AAAAAAAAAE8/UwEzbHUw_jY/s320/carte_ramadan_5%5B1%5D.jpg" border="0" /></a><br /><div>RAMAZAN MUBAREK ! </div><br /><div>Svim posjetiocima mog bloga, a koji poste, želim prijatan i ugodan Ramazan.<br />Derviša Dedović Buruba<br /><br />Prema ranije datim receptima alžirske kuhinje, predlažem sastav jednog bogatijeg jelovnika iftara u Alžiru: </div><ol><li>Hurme (datule),</li><li>Bijela kafa,</li><li>Čorba frik,</li><li>Brik sa jajetom, burek sa mesom,</li><li>Salata od kuhane mrkve, hmis, zelena salata,</li><li>Jelo sa maslinkama – tađin zitun,</li><li>Sfirija – carska koka,</li><li>Slatko meso – lham lahlu,</li><li>Domaći hljeb – hobz ed-dar,</li><li>Kadaïf, samsa,<br /><br />Limunada, kafa, čaj,<br /><br />Za <strong>SUHUR</strong> se mogu služiti:<br />Amekful – berberski kuskus ili<br />Slatki kuskus – mesfuf be zbib.</li></ol>Pisite mi na : ddbourouba@gmail.comhttp://www.blogger.com/profile/02598576653690079412noreply@blogger.com0