{"id":3813,"date":"2026-07-21T12:17:34","date_gmt":"2026-07-21T12:17:34","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-baklava\/"},"modified":"2026-07-21T12:17:34","modified_gmt":"2026-07-21T12:17:34","slug":"alzirska-baklava","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-baklava\/","title":{"rendered":"Al\u017eirska baklava"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-algerian-baklawa{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);\n  max-width:1040px;margin:0 auto;padding:52px 24px 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p:first-of-type::first-letter,#recipe-sr-latn-algerian-baklawa .gj-stage,#recipe-sr-latn-algerian-baklawa .gj-cue{color:#000} #recipe-sr-latn-algerian-baklawa .gj-sec::after,#recipe-sr-latn-algerian-baklawa .gj-stage::after,#recipe-sr-latn-algerian-baklawa .gj-prose h3::before{background:#999} #recipe-sr-latn-algerian-baklawa .gj-pull{border-left-color:#000;color:#000} #recipe-sr-latn-algerian-baklawa .gj-rail,#recipe-sr-latn-algerian-baklawa .gj-close{background:#fff;color:#000;border:1px solid #999} #recipe-sr-latn-algerian-baklawa .gj-rail-t,#recipe-sr-latn-algerian-baklawa .gj-rail-stop b,#recipe-sr-latn-algerian-baklawa .gj-close .gj-serif{color:#000} #recipe-sr-latn-algerian-baklawa .gj-rail-stop span,#recipe-sr-latn-algerian-baklawa .gj-rail-sum,#recipe-sr-latn-algerian-baklawa .gj-close p{color:#222} #recipe-sr-latn-algerian-baklawa .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-sr-latn-algerian-baklawa .gj-ing-group,#recipe-sr-latn-algerian-baklawa .gj-steps>li,#recipe-sr-latn-algerian-baklawa .gj-rail,#recipe-sr-latn-algerian-baklawa .gj-close,#recipe-sr-latn-algerian-baklawa .gj-fact{break-inside:avoid} #recipe-sr-latn-algerian-baklawa .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-latn-algerian-baklawa\" lang=\"sr-Latn\">\n<p class=\"gj-eyebrow\">Al\u017eirska kuhinja \u00b7 Sve\u010dani kola\u010d \u00b7 Recept<\/p>\n<h2 class=\"gj-h1\"><b>Al\u017eirska baklava<\/b> sa bademima <span class=\"gj-serif\">i sirupom od cveta narand\u017ee<\/span><\/h2>\n<p class=\"gj-sub\">Slojevita baklava sa mlevenim bademima, cimetom i mirisom cveta narand\u017ee, pe\u010dena do duboke zlatne boje i natopljena bistrom mednom agdom.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Desert<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Al\u017eirska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Metod:<\/i> <b>Pe\u010denje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><\/p>\n<div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">24 komada<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">50 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">5 h 35 min<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Baklawa-3.webp\" alt=\"Al\u017eirska baklava na ukrasnom tanjiru uz \u010da\u0161u \u010daja sa nanom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iri kadar pokazuje rombove baklave, bademov nadev i \u010da\u0161u \u010daja, uz dovoljno prostora oko centralnog tanjira.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Recept za al\u017eirsku baklavu: poreklo, ukus i tehnika<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Al\u017eirska baklava pripada grupi sve\u010danih kola\u010da koji se pripremaju za porodi\u010dna okupljanja, praznike i velike poslu\u017eavnike sitnih slatki\u0161a. Njena prepoznatljiva crta nije samo slojevitost, ve\u0107 i badem kao glavni ora\u0161asti plod. Cimet ostaje tih u pozadini, dok voda cveta narand\u017ee povezuje nadev i sirup mirisom koji je jasan, ali ne sme da preuzme ukus. Na tanjiru se naj\u010de\u0161\u0107e pojavljuju rombovi ili kvadrati, uredno zase\u010deni pre pe\u010denja, a svaki komad treba da zadr\u017ei o\u0161tre ivice i odvojene listove kore.<\/p>\n<p class=\"gj-pull\">Prava ravnote\u017ea nije u ve\u0107oj koli\u010dini sirupa, ve\u0107 u tome da svaki sloj primi tek onoliko koliko mo\u017ee da zadr\u017ei.<\/p>\n<p>Ovaj recept za al\u017eirsku baklavu koristi kvalitetne tanke filo kore radi pouzdane ku\u0107ne izvedbe, uz nadev od krupnije mlevenih badema. Bademi ne treba da budu pretvoreni u bra\u0161no. Sitni komadi daju preseku strukturu i spre\u010davaju da sredina postane zbijena pasta. Rastopljeni puter se nanosi u tankom sloju; previ\u0161e masno\u0107e slepljuje kore, a premalo ostavlja suve, bra\u0161naste ta\u010dke. Posuda od pribli\u017eno 30 \u00d7 22 centimetra daje dovoljno visok kola\u010d bez preterano debelog sloja nadeva.<\/p>\n<p>Najva\u017eniji trenutak dolazi posle pe\u010denja. Sirup se kuva kratko, samo dok se \u0161e\u0107er rastvori i te\u010dnost blago zgusne, zatim se hladi. Vru\u0107a baklava preliva se hladnim ili sobno hladnim sirupom, pa se \u010duje tiho pucketanje dok te\u010dnost ulazi izme\u0111u hrskavih slojeva. Ako su i kola\u010d i sirup vreli, kore brzo omek\u0161aju. Ako su oba hladna, sirup ostaje na povr\u0161ini. Limunov sok \u010duva agdu od kristalisanja, dok se med dodaje pred kraj da zadr\u017ei aromu.<\/p>\n<p>Komadi se ne vade odmah. Potrebna su najmanje \u010detiri sata da se nadev stegne, vi\u0161ak sirupa spusti na dno, a gornje kore ponovo o\u010dvrsnu. Tada no\u017e prolazi kroz ve\u0107 zase\u010dene linije bez lomljenja cele povr\u0161ine. Dobro izvedena baklava ima sjajan vrh, zlatne listove, so\u010dan bademov sloj i \u010dist presek. Slu\u017ei se u malim porcijama, uz nezasla\u0111en \u010daj ili kafu, jer je sama dovoljno bogata i slatka.<\/p>\n<p>Raspored slojeva uti\u010de na na\u010din na koji se komad lomi pod vilju\u0161kom. Na dnu i vrhu treba ostaviti vi\u0161e praznih kora, dok se bademov nadev raspore\u0111uje u jednom ravnomernom pojasu ili u dva tanja sloja. Svaka kora se poravna do uglova, a puter nanosi \u010detkom bez pritiskanja. O\u0161trim no\u017eem baklava se se\u010de pre pe\u010denja sve do dna pleha. Taj rez otvara put pari, \u010duva pravilne rombove i kasnije vodi sirup kroz celu visinu kola\u010da. Ako se se\u010denje ostavi za kraj, gornji slojevi se lome nasumi\u010dno, a pritisak no\u017ea sabija bademe i istiskuje agdu iz preseka.<\/p>\n<p>Temperatura rerne odre\u0111uje i boju i trajnost hrskavosti. Umerenih 175 \u00b0C daje korama vreme da se isu\u0161e iznutra pre nego \u0161to povr\u0161ina potamni. Pleh se postavlja na srednju re\u0161etku, a pred kraj se proveravaju uglovi, gde kola\u010d najbr\u017ee rumeni. Gotova baklava nema blede, savitljive listove u sredini; vrh je ravnomerno zlatan, a ivice se pri dodiru odvajaju u tanke ljuspe. Posle upijanja \u010duva se poklopljena na hladnom mestu do pet dana, ali ne u potpuno hermeti\u010dkoj posudi dok je jo\u0161 mlaka, po\u0161to zadr\u017eana para omek\u0161ava gornju koru. Za poslu\u017eenje se svaki romb podi\u017ee tankom lopaticom du\u017e prethodnog reza.<\/p>\n<p>Za male rombove va\u017ena je i veli\u010dina badema na vrhu. Celo jezgro se utiskuje pre pe\u010denja, dovoljno duboko da ostane na mestu, ali ne toliko da probije gornje kore. Taj jednostavan znak olak\u0161ava jednako se\u010denje i pokazuje da je badem glavni ukus kola\u010da. Sirup koji ostane na dnu pleha ne sipa se ponovo preko vrha; vi\u0161ak bi pokvario lomljivost poslednjih slojeva.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Od slojeva do stabilnog romba<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Priprema badema, putera i pleha.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:25<\/b><span>Slaganje kora i ravnomerno raspore\u0111en nadev.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:50<\/b><span>Se\u010denje rombova pre ulaska u rernu.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:35<\/b><span>Hladna agda preko vrelog kola\u010da; potom mirovanje.<\/span><\/div>\n<\/div>\n<p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Bademi se me\u0161aju sa \u0161e\u0107erom, cimetom i vodom cveta narand\u017ee, pa se raspore\u0111uju izme\u0111u slojeva tankih kora premazanih puterom. Baklava se zaseca pre pe\u010denja, pe\u010de dok vrh ne postane ravnomerno zlatan, a zatim se odmah preliva prethodno ohla\u0111enom mednom agdom. \u010cetiri sata mirovanja nisu ukrasni dodatak receptu: za to vreme se sirup raspore\u0111uje, nadev u\u010dvr\u0161\u0107uje, a gornji listovi ponovo dobijaju lomljivu teksturu. Dobija se 24 manja romba pogodna za poslu\u017eenje uz kafu ili \u010daj. Pasivno vreme: 4 sata hla\u0111enja i upijanja sirupa.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\">\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za baklavu<\/h3><ul>\n<li><b>500 g tankih filo kora<\/b> \u2014 <em>odmrznute prema uputstvu i dr\u017eane pod blago vla\u017enom krpom<\/em><\/li>\n<li><b>450 g blan\u0161iranih badema, krupnije mlevenih<\/b> \u2014 <em>ne pretvarati u fino bra\u0161no<\/em><\/li>\n<li><b>120 g kristal \u0161e\u0107era<\/b><\/li>\n<li><b>1 ka\u0161i\u010dica mlevenog cimeta<\/b><\/li>\n<li><b>2 ka\u0161ike vode cveta narand\u017ee<\/b><\/li>\n<li><b>250 g neslanog putera, rastopljenog<\/b><\/li>\n<\/ul><\/div>\n<\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za agdu<\/h3><ul>\n<li><b>350 g kristal \u0161e\u0107era<\/b><\/li>\n<li><b>300 ml vode<\/b><\/li>\n<li><b>1 ka\u0161ika limunovog soka<\/b><\/li>\n<li><b>160 g blagog meda<\/b><\/li>\n<li><b>1 ka\u0161ika vode cveta narand\u017ee<\/b><\/li>\n<li><b>24 cela badema<\/b> \u2014 <em>za ozna\u010davanje i zavr\u0161ni izgled komada<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Recept sadr\u017ei gluten, mleko i bademe. Puter mo\u017ee da se zameni pro\u010di\u0161\u0107enim puterom, dok zamena badema drugim ora\u0161astim plodom menja prepoznatljiv profil ove verzije.<\/div>\n<\/div>\n<\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n<p class=\"gj-stage\">Sirup i nadev<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Skuvajte agdu<\/p>\n<p class=\"gj-step-x\">U \u0161erpi spojite 350 g \u0161e\u0107era, vodu i limunov sok. Kuvajte 8 minuta od po\u010detka blagoga klju\u010danja, sklonite sa vatre, ume\u0161ajte med i vodu cveta narand\u017ee, pa potpuno ohladite. <span class=\"gj-cue\">Sirup treba da bude bistar i tek malo gu\u0161\u0107i od vode.<\/span><\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Pripremite bademov nadev<\/p>\n<p class=\"gj-step-x\">Pome\u0161ajte mlevene bademe, 120 g \u0161e\u0107era, cimet i dve ka\u0161ike vode cveta narand\u017ee. Smesa treba da ostane rastresita i mirisna, bez vla\u017enih grudvi.<\/p>\n<\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Slaganje i pe\u010denje<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Pripremite pleh i kore<\/p>\n<p class=\"gj-step-x\">Rernu zagrejte na 175 \u00b0C. Pleh veli\u010dine oko 30 \u00d7 22 cm prema\u017eite puterom, a kore skratite na njegovu meru i dr\u017eite pokrivene dok se radi.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Slo\u017eite donje slojeve<\/p>\n<p class=\"gj-step-x\">Polo\u017eite polovinu kora, svaku vrlo tanko premazuju\u0107i rastopljenim puterom. Pritisak \u010detke treba da bude blag da se listovi ne pocepaju.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Dodajte nadev<\/p>\n<p class=\"gj-step-x\">Bademovu smesu rasporedite u ravnomernom sloju do samih ivica, bez sabijanja, zatim prekrijte preostalim korama, ponovo premazuju\u0107i svaku puterom.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Isecite rombove<\/p>\n<p class=\"gj-step-x\">O\u0161trim no\u017eem zasecite kola\u010d do dna na 24 romba. Na sredinu svakog komada stavite po jedan ceo badem.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Pecite do zlatne boje<\/p>\n<p class=\"gj-step-x\">Pecite 40\u201345 minuta na srednjoj re\u0161etki. <span class=\"gj-cue\">Povr\u0161ina treba da bude ravnomerno zlatna, a ivice jasno listaste.<\/span><\/p>\n<\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Natapanje i odmor<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Prelijte hladnom agdom<\/p>\n<p class=\"gj-step-x\">Vru\u0107u baklavu iz rerne odmah ravnomerno prelijte potpuno ohla\u0111enom agdom, vode\u0107i ra\u010duna da te\u010dnost u\u0111e u sve zase\u010dene linije.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Ostavite da se stegne<\/p>\n<p class=\"gj-step-x\">Baklavu ostavite nepokrivenu najmanje 4 sata na sobnoj temperaturi. Zatim jo\u0161 jednom pro\u0111ite no\u017eem kroz rezove i pa\u017eljivo izvadite komade.<\/p>\n<\/div><\/li>\n<\/ol>\n<\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n<h3>Serviranje i slaganje ukusa<\/h3><p>Baklava se slu\u017ei na sobnoj temperaturi, po jedan ili dva manja romba. Nezasla\u0111en crni \u010daj, \u010daj sa nanom ili jaka kafa umanjuju utisak slatko\u0107e, dok dodatni sirup na tanjiru nije potreban.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>U dobro zatvorenoj kutiji baklava ostaje stabilna 5 dana na hladnom mestu. Fri\u017eider omek\u0161ava gornje kore, pa se koristi samo pri veoma toplom vremenu. Zamrzavanje je mogu\u0107e do 2 meseca; komadi se odmrzavaju nepokriveni da se kondenzacija ne zadr\u017ei na povr\u0161ini.<\/p>\n<h3>\u010cetiri upotrebljive varijacije<\/h3><ul>\n<li>Deo badema mo\u017ee da se zameni orasima, uz zadr\u017eavanje najmanje polovine badema.<\/li>\n<li>Za manje sladak rezultat koli\u010dina meda mo\u017ee da se spusti na 120 g, bez promene vode i \u0161e\u0107era.<\/li>\n<li>Malo sitno rendane limunove kore mo\u017ee da se doda nadevu umesto dela cimeta.<\/li>\n<li>U okruglom plehu baklava se mo\u017ee se\u0107i u uske trouglove, uz istu visinu slojeva.<\/li>\n<\/ul><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><ol>\n<li>Filo kore se su\u0161e za nekoliko minuta, zato neiskori\u0161\u0107eni listovi ostaju pokriveni.<\/li>\n<li>Puter se nanosi tanko; lokvice na dnu pleha daju te\u017eak i mastan kola\u010d.<\/li>\n<li>Zasecanje pre pe\u010denja mora da stigne do dna, ina\u010de se hrskavi slojevi lome pri serviranju.<\/li>\n<\/ol><h3>Potrebna oprema<\/h3><ul>\n<li>Pleh oko 30 \u00d7 22 cm<\/li>\n<li>\u010cetka za puter<\/li>\n<li>Mala \u0161erpa za agdu<\/li>\n<li>O\u0161tar tanak no\u017e<\/li>\n<li>Kuhinjska vaga<\/li>\n<\/ul><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Hrskavi listovi, bademova sredina i miris cveta narand\u017ee u jednom \u010distom preseku.<\/p><p>Ovaj recept tra\u017ei uredno slaganje i strpljenje posle pe\u010denja, ali nijedan korak nije tehni\u010dki skriven. Kada su temperature sirupa i kola\u010da pravilno suprotstavljene, svaki romb ostaje so\u010dan iznutra i lomljiv na povr\u0161ini.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-algerian-baklawa\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Al\u017eirska baklava sa bademima i sirupom od cveta narand\u017ee\",\n  \"description\": \"Slojevita baklava sa mlevenim bademima, cimetom i mirisom cveta narand\u017ee, pe\u010dena do duboke zlatne boje i natopljena bistrom mednom agdom.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Baklawa-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Baklawa-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Baklawa-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Al\u017eirska\",\n  \"recipeCategory\": \"Desert\",\n  \"cookingMethod\": \"Pe\u010denje\",\n  \"keywords\": \"recept za al\u017eirsku baklavu, baklava sa bademima, baklava sa cvetom narand\u017ee, baklava sa filo korama, medna agda za baklavu\",\n  \"prepTime\": \"PT50M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT5H35M\",\n  \"recipeYield\": \"24 komada\",\n  \"recipeIngredient\": [\n    \"500 g tankih filo kora\",\n    \"450 g blan\u0161iranih badema, krupnije mlevenih\",\n    \"120 g kristal \u0161e\u0107era\",\n    \"1 ka\u0161i\u010dica mlevenog cimeta\",\n    \"2 ka\u0161ike vode cveta narand\u017ee\",\n    \"250 g neslanog putera, rastopljenog\",\n    \"350 g kristal \u0161e\u0107era\",\n    \"300 ml vode\",\n    \"1 ka\u0161ika limunovog soka\",\n    \"160 g blagog meda\",\n    \"1 ka\u0161ika vode cveta narand\u017ee\",\n    \"24 cela badema\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Sirup i nadev\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte agdu\",\n          \"text\": \"U \u0161erpi spojite 350 g \u0161e\u0107era, vodu i limunov sok. 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