{"id":3814,"date":"2026-07-21T12:17:34","date_gmt":"2026-07-21T12:17:34","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-bourek-laadjine\/"},"modified":"2026-07-21T12:17:34","modified_gmt":"2026-07-21T12:17:34","slug":"alzirski-bourek-laadjine","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-bourek-laadjine\/","title":{"rendered":"Al\u017eirski bourek laadjine"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-algerian-bourek-laadjine{\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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.gj-rail-sum,#recipe-sr-latn-algerian-bourek-laadjine .gj-close p{color:#222} #recipe-sr-latn-algerian-bourek-laadjine .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-sr-latn-algerian-bourek-laadjine .gj-ing-group,#recipe-sr-latn-algerian-bourek-laadjine .gj-steps>li,#recipe-sr-latn-algerian-bourek-laadjine .gj-rail,#recipe-sr-latn-algerian-bourek-laadjine .gj-close,#recipe-sr-latn-algerian-bourek-laadjine .gj-fact{break-inside:avoid} #recipe-sr-latn-algerian-bourek-laadjine .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-bourek-laadjine\" lang=\"sr-Latn\">\n<p class=\"gj-eyebrow\">Al\u017eirska kuhinja \u00b7 Toplo predjelo \u00b7 Recept<\/p>\n<h2 class=\"gj-h1\"><b>Bourek laadjine<\/b> sa za\u010dinjenim mesnim nadevom <span class=\"gj-serif\">u prhkom testu<\/span><\/h2>\n<p class=\"gj-sub\">Polumese\u010dasti al\u017eirski bureci od doma\u0107eg prhkog testa, punjeni mlevenom junetinom, lukom i za\u010dinskim biljem, pa pe\u010deni do zlatne korice.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Toplo predjelo<\/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\">10 komada<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">35 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 h 50 min<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Bourek-Laadjine-3.webp\" alt=\"Bourek laadjine polumeseci na graviranom poslu\u017eavniku uz \u010diniju \u010dorbe\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iri kadar prikazuje \u010ditav poslu\u017eavnik pe\u010denih polumeseca, dva preseka nadeva i malu \u010diniju \u010dorbe u pozadini.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Bourek laadjine recept: poreklo, ukus i tehnika<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Bourek laadjine razlikuje se od al\u017eirskog boureka u tankoj dioul kori. Naziv upu\u0107uje na testo: punjenje se zatvara u doma\u0107u koru nalik prhkom testu, pa gotov komad vi\u0161e li\u010di na mali polumese\u010dasti pirog nego na pr\u017eenu rolnicu. Takvo pecivo \u010desto prati \u010dorbu i mo\u017ee da se poslu\u017ei kao toplo predjelo, dok se manji komadi lako prenose i ostaju uredni na zajedni\u010dkom poslu\u017eavniku.<\/p>\n<p class=\"gj-pull\">Suva, potpuno ohla\u0111ena far\u0161a \u010duva donju koru bolje od bilo kog dodatnog sloja bra\u0161na.<\/p>\n<p>Za bourek laadjine recept presudna je ravnote\u017ea izme\u0111u mrvi\u010daste korice i elasti\u010dnosti potrebne za zatvaranje. Me\u0161avina bra\u0161na i fine p\u0161eni\u010dne krupice daje \u010dvr\u0161\u0107i ugriz, puter pravi kratku strukturu, a jaje i mala koli\u010dina vode povezuju testo. Predugo me\u0161enje razvija gluten i kora postaje tvrda. Dovoljno je da se sastojci spoje u glatku masu, a zatim trideset minuta odmora opu\u0161ta testo i olak\u0161ava tanko razvijanje.<\/p>\n<p>Nadev mora biti potpuno ohla\u0111en pre punjenja. Junetina se pr\u017ei sa lukom dok ne ispari sva te\u010dnost, pa se tek tada dodaju per\u0161un, korijander, paprika, biber i vrlo malo cimeta. Topao ili vla\u017ean nadev omek\u0161ava donju koru i pravi paru koja otvara spoj. Zbog toga se meso rasprostire na tanjir, hladi u tankom sloju i puni tek kada vi\u0161e nije toplo na dodir. Ka\u0161ika nadeva stavlja se malo izvan sredine kruga, rub se navla\u017ei, a spoj zatvara vilju\u0161kom ili ukrasnim uvijanjem.<\/p>\n<p>Prikazana verzija se pe\u010de, \u0161to daje ravnomernu zlatnu povr\u0161inu i omogu\u0107ava da svih deset komada bude gotovo u isto vreme. Premaz od \u017eumanceta i mleka daje sjaj, dok nekoliko sitnih otvora na vrhu pu\u0161ta paru bez pucanja. Posle pe\u010denja peciva miruju deset minuta; tada se sokovi u nadevu smire, a kora ostaje \u010dvrsta pri se\u010denju. Poslu\u017eena uz \u010dorbu ili salatu, ova porcija \u010dini kompletno lagano jelo.<\/p>\n<p>Debljina testa treba da bude ujedna\u010dena, naro\u010dito uz zatvoreni rub. Krug od oko tri milimetra dovoljno je \u010dvrst da zadr\u017ei meso, ali ostaje prhak posle pe\u010denja. Ako je sredina znatno deblja od ivica, donji sloj ostaje te\u017eak dok se spoj presu\u0161i. Testo se zato okre\u0107e posle svakog prolaza oklagijom i samo blago posipa bra\u0161nom. Pri zatvaranju se vazduh istiskuje oko nadeva pre nego \u0161to se rub pritisne. Zarobljeni d\u017eepovi pare mogu da podignu spoj i otvore polumesec, \u010dak i kada je far\u0161a pravilno ohla\u0111ena.<\/p>\n<p>Za ravnomerno pe\u010denje svi komadi treba da budu sli\u010dne veli\u010dine i da na plehu imaju nekoliko centimetara razmaka. Tamni pleh boji dno br\u017ee od svetlog, pa se prva provera radi posle dvadeset minuta. Gotov bourek je \u010dvrst pri podizanju lopaticom, bez mekog pojasa ispod nadeva, a unutra\u0161njost mesa mora da dostigne najmanje 71 \u00b0C. Posle odmora mo\u017ee da se poslu\u017ei ceo ili prese\u010den ukoso, tako da se vidi odnos tanke kore i punjenja. Hladni ostaci nisu najbolji pokazatelj teksture; kratko zagrevanje u rerni vra\u0107a lomljivost, dok zatvorena posuda ili mikrotalasna pe\u0107nica zadr\u017eavaju paru i omek\u0161avaju povr\u0161inu.<\/p>\n<p>Nadev se za\u010dinjava dok je topao, ali se so proverava tek kada se malo ohladi, po\u0161to vrela masno\u0107a umanjuje ose\u0107aj slanosti. Per\u0161un i korijander ulaze van vatre da zadr\u017ee sve\u017e miris. Ako se peciva pripremaju unapred, mogu da se oblikuju i dr\u017ee hladna nekoliko sati; premaz se nanosi neposredno pre pe\u010denja, da povr\u0161ina ne postane lepljiva.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Prhko testo bez pucanja<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Zamesite kratko testo i stavite ga na odmor.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:15<\/b><span>Ispr\u017eite nadev dok tiganj ne ostane suv.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:45<\/b><span>Razvijte krugove, napunite i zatvorite rubove.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:25<\/b><span>Pecite do sjajne zlatne korice, pa kratko odmorite.<\/span><\/div>\n<\/div>\n<p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Testo od bra\u0161na, fine p\u0161eni\u010dne krupice, putera, jajeta i vode odmara trideset minuta, dok se nadev od junetine i luka pr\u017ei potpuno do suva. Ohla\u0111ena far\u0161a se raspore\u0111uje na tanke krugove, zatvara u polumesece i u\u010dvr\u0161\u0107uje ukrasnim rubom. Komadi se premazuju \u017eumancetom i peku na 190 \u00b0C dok donja strana ne postane \u010dvrsta, a vrh sjajan i zlatan. Kratak odmor posle pe\u010denja spre\u010dava osipanje kore i zadr\u017eava sokove unutar nadeva. Pasivno vreme: 30 minuta odmora testa.<\/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 testo<\/h3><ul>\n<li><b>350 g glatkog p\u0161eni\u010dnog bra\u0161na<\/b><\/li>\n<li><b>100 g fine p\u0161eni\u010dne krupice<\/b><\/li>\n<li><b>180 g hladnog neslanog putera, na kockice<\/b><\/li>\n<li><b>1 jaje<\/b><\/li>\n<li><b>1 ka\u0161i\u010dica soli<\/b><\/li>\n<li><b>90\u2013110 ml hladne vode<\/b><\/li>\n<\/ul><\/div>\n<\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za nadev i premaz<\/h3><ul>\n<li><b>400 g mlevene junetine<\/b><\/li>\n<li><b>1 velika glavica crnog luka, sitno seckana<\/b><\/li>\n<li><b>2 ka\u0161ike maslinovog ulja<\/b><\/li>\n<li><b>2 \u010dena belog luka, sitno seckana<\/b><\/li>\n<li><b>3 ka\u0161ike seckanog per\u0161una<\/b><\/li>\n<li><b>2 ka\u0161ike seckanog korijandera<\/b><\/li>\n<li><b>1 ka\u0161i\u010dica slatke paprike<\/b><\/li>\n<li><b>1\/4 ka\u0161i\u010dice mlevenog cimeta<\/b><\/li>\n<li><b>1\/2 ka\u0161i\u010dice mlevenog crnog bibera<\/b><\/li>\n<li><b>3\/4 ka\u0161i\u010dice soli<\/b><\/li>\n<li><b>1 \u017eumance<\/b><\/li>\n<li><b>1 ka\u0161ika mleka<\/b><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Recept sadr\u017ei gluten, jaja i mleko. Puter mo\u017ee da se zameni \u010dvrstim biljnim margarinom za pe\u010denje, a junetina istom koli\u010dinom mlevene jagnjetine.<\/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\">Testo i nadev<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Napravite prhko testo<\/p>\n<p class=\"gj-step-x\">Pome\u0161ajte bra\u0161no, krupicu i so. Utrljajte hladan puter dok ne nastanu krupne mrvice, dodajte jaje i 90 ml vode, pa kratko spojite. Po potrebi dodajte ostatak vode.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Odmorite testo<\/p>\n<p class=\"gj-step-x\">Oblikujte disk, umotajte i ostavite 30 minuta u fri\u017eideru. Testo treba da bude \u010dvrsto, ali savitljivo.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Ispr\u017eite mesni nadev<\/p>\n<p class=\"gj-step-x\">Na ulju omek\u0161ajte luk 6 minuta, dodajte beli luk i junetinu, pa pr\u017eite 10\u201312 minuta uz usitnjavanje. Ume\u0161ajte papriku, cimet, biber i so. <span class=\"gj-cue\">Na dnu tiganja ne sme da ostane slobodna te\u010dnost.<\/span><\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Ohladite far\u0161u<\/p>\n<p class=\"gj-step-x\">Sklonite tiganj sa vatre, ume\u0161ajte per\u0161un i korijander, pa nadev rasporedite na \u0161irok tanjir i potpuno ohladite.<\/p>\n<\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Oblikovanje i pe\u010denje<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Razvijte krugove<\/p>\n<p class=\"gj-step-x\">Rernu zagrejte na 190 \u00b0C. Testo razvijte na 3 mm debljine i isecite 10 krugova pre\u010dnika 14\u201315 cm, skupljaju\u0107i ostatke samo jednom.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Napunite i zatvorite<\/p>\n<p class=\"gj-step-x\">Na svaki krug stavite oko 45 g nadeva, rub lagano navla\u017eite vodom, preklopite u polumesec i \u010dvrsto pritisnite. Rub utisnite vilju\u0161kom ili pa\u017eljivo uvijte.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Prema\u017eite povr\u0161inu<\/p>\n<p class=\"gj-step-x\">Polumesece stavite na pleh oblo\u017een papirom. \u017dumance umutite sa mlekom, tanko prema\u017eite svaki komad i vrhom no\u017ea napravite po dva mala otvora.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Pecite<\/p>\n<p class=\"gj-step-x\">Pecite 22\u201325 minuta, zatim okrenite pleh i nastavite jo\u0161 5\u20138 minuta ako je potrebno. <span class=\"gj-cue\">Donja strana mora biti suva i zlatna, a nadev najmanje 71 \u00b0C.<\/span><\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Odmorite pre slu\u017eenja<\/p>\n<p class=\"gj-step-x\">Peciva ostavite 10 minuta na re\u0161etki pre poslu\u017eenja, da se kora stabilizuje i nadev ne iscuri pri prvom rezu.<\/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>Bourek laadjine se slu\u017ei topao ili mlak, naj\u010de\u0161\u0107e uz \u010dorbu na bazi paradajza ili leblebija. Kisela salata od krastavca i limuna daje lagan kontrast bogatom testu.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>Ohla\u0111eni komadi stoje u fri\u017eideru do 3 dana. Podgrevaju se 8\u201310 minuta na 180 \u00b0C, bez pokrivanja. Mikrotalasna pe\u0107nica omek\u0161ava koru. Zamrznuti, nepe\u010deni polumeseci \u010duvaju se do 2 meseca i peku direktno iz zamrziva\u010da uz oko 8 minuta du\u017ee pe\u010denje.<\/p>\n<h3>\u010cetiri upotrebljive varijacije<\/h3><ul>\n<li>Junetina mo\u017ee da se zameni mlevenom jagnjetinom uz istu tehniku su\u0161enja nadeva.<\/li>\n<li>Ka\u0161ika seckanih zelenih maslina mo\u017ee da se doda tek u ohla\u0111enu far\u0161u.<\/li>\n<li>Za bla\u017ei nadev korijander se menja dodatnim per\u0161unom.<\/li>\n<li>Polumeseci mogu da se pr\u017ee na 175 \u00b0C po 3\u20134 minuta, ali testo tada treba razviti ne\u0161to tanje.<\/li>\n<\/ul><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><ol>\n<li>Hladan puter ostavlja sitne d\u017eepove koji daju prhku koru.<\/li>\n<li>Ostaci testa razvijaju se samo jednom; svako slede\u0107e skupljanje stvara tvr\u0111e pecivo.<\/li>\n<li>Premaz ne treba da curi niz spoj, jer mo\u017ee da zalepi slojeve i oslabi rub.<\/li>\n<\/ol><h3>Potrebna oprema<\/h3><ul>\n<li>Tiganj sa \u0161irokim dnom<\/li>\n<li>Oklagija<\/li>\n<li>Okrugli seka\u010d ili tanjir pre\u010dnika 14\u201315 cm<\/li>\n<li>Pleh i papir za pe\u010denje<\/li>\n<li>Kuhinjski termometar<\/li>\n<\/ul><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Prhka polovina spolja, za\u010dinjen i uredno zatvoren nadev iznutra.<\/p><p>Bourek laadjine uspeva kada se testo obra\u0111uje kratko, a far\u0161a hladi bez pre\u010dica. Takva priprema daje pecivo koje se mo\u017ee uzeti rukom, prese\u0107i \u010distim potezom i poslu\u017eiti bez masnog ili raskva\u0161enog dna.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-algerian-bourek-laadjine\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Bourek laadjine sa za\u010dinjenim mesnim nadevom u prhkom testu\",\n  \"description\": \"Polumese\u010dasti al\u017eirski bureci od doma\u0107eg prhkog testa, punjeni mlevenom junetinom, lukom i za\u010dinskim biljem, pa pe\u010deni do zlatne korice.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Bourek-Laadjine-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Bourek-Laadjine-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Bourek-Laadjine-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\": \"Toplo predjelo\",\n  \"cookingMethod\": \"Pe\u010denje\",\n  \"keywords\": \"bourek laadjine recept, al\u017eirski burek sa mesom, bourek od doma\u0107eg testa, pe\u010deni mesni polumeseci, prhko testo za bourek\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT35M\",\n  \"totalTime\": \"PT1H50M\",\n  \"recipeYield\": \"10 komada\",\n  \"recipeIngredient\": [\n    \"350 g glatkog p\u0161eni\u010dnog bra\u0161na\",\n    \"100 g fine p\u0161eni\u010dne krupice\",\n    \"180 g hladnog neslanog putera, na kockice\",\n    \"1 jaje\",\n    \"1 ka\u0161i\u010dica soli\",\n    \"90\u2013110 ml hladne vode\",\n    \"400 g mlevene junetine\",\n    \"1 velika glavica crnog luka, sitno seckana\",\n    \"2 ka\u0161ike maslinovog ulja\",\n    \"2 \u010dena belog luka, sitno seckana\",\n    \"3 ka\u0161ike seckanog per\u0161una\",\n    \"2 ka\u0161ike seckanog korijandera\",\n    \"1 ka\u0161i\u010dica slatke paprike\",\n    \"1\/4 ka\u0161i\u010dice mlevenog cimeta\",\n    \"1\/2 ka\u0161i\u010dice mlevenog crnog bibera\",\n    \"3\/4 ka\u0161i\u010dice soli\",\n    \"1 \u017eumance\",\n    \"1 ka\u0161ika mleka\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo i nadev\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napravite prhko testo\",\n          \"text\": \"Pome\u0161ajte bra\u0161no, krupicu i so. 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