{"id":3815,"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-dolma\/"},"modified":"2026-07-21T12:17:34","modified_gmt":"2026-07-21T12:17:34","slug":"alzirska-dolma","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-dolma\/","title":{"rendered":"Al\u017eirska dolma"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-dolma-and-farcis{\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-dolma-and-farcis .gj-stage,#recipe-sr-latn-dolma-and-farcis .gj-cue{color:#000} #recipe-sr-latn-dolma-and-farcis .gj-sec::after,#recipe-sr-latn-dolma-and-farcis .gj-stage::after,#recipe-sr-latn-dolma-and-farcis .gj-prose h3::before{background:#999} #recipe-sr-latn-dolma-and-farcis .gj-pull{border-left-color:#000;color:#000} #recipe-sr-latn-dolma-and-farcis .gj-rail,#recipe-sr-latn-dolma-and-farcis .gj-close{background:#fff;color:#000;border:1px solid #999} #recipe-sr-latn-dolma-and-farcis .gj-rail-t,#recipe-sr-latn-dolma-and-farcis .gj-rail-stop b,#recipe-sr-latn-dolma-and-farcis .gj-close .gj-serif{color:#000} #recipe-sr-latn-dolma-and-farcis .gj-rail-stop span,#recipe-sr-latn-dolma-and-farcis .gj-rail-sum,#recipe-sr-latn-dolma-and-farcis .gj-close p{color:#222} #recipe-sr-latn-dolma-and-farcis .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-sr-latn-dolma-and-farcis .gj-ing-group,#recipe-sr-latn-dolma-and-farcis .gj-steps>li,#recipe-sr-latn-dolma-and-farcis .gj-rail,#recipe-sr-latn-dolma-and-farcis .gj-close,#recipe-sr-latn-dolma-and-farcis .gj-fact{break-inside:avoid} #recipe-sr-latn-dolma-and-farcis .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-dolma-and-farcis\" lang=\"sr-Latn\">\n<p class=\"gj-eyebrow\">Al\u017eirska kuhinja \u00b7 Porodi\u010dno glavno jelo \u00b7 Recept<\/p>\n<h2 class=\"gj-h1\"><b>Al\u017eirska dolma<\/b> od punjenog povr\u0107a <span class=\"gj-serif\">sa mesom i pirin\u010dem<\/span><\/h2>\n<p class=\"gj-sub\">Me\u0161ano povr\u0107e punjeno junetinom, pirin\u010dem i za\u010dinskim biljem, lagano dinstano u paradajz sosu sa leblebijama do meke, ali postojane strukture.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Glavno jelo<\/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>Lagano dinstanje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>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\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">55 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">1 h 15 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">2 h 30 min<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Dolma-Farcis-3.webp\" alt=\"Punjen\u043e povr\u0107e u paradajz sosu sa hlebom i plavo belom keramikom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iri kadar prikazuje punjene tikvice, paprike, paradajz i luk u zajedni\u010dkoj zemljanoj posudi, uz hleb i ukrasnu keramiku.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Recept za al\u017eirsku dolmu: poreklo, ukus i tehnika<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Dolma u al\u017eirskoj kuhinji \u010desto zna\u010di povr\u0107e ispunjeno mesom, pirin\u010dem, lukom i za\u010dinskim biljem, kuvano u sosu koji povezuje sve komade u jedno porodi\u010dno jelo. Umesto jedne vrste povr\u0107a, zajedni\u010dka posuda mo\u017ee da primi tikvice, paprike, paradajz i luk. Svaki komad zadr\u017eava svoj ukus, dok se nadev i sos razmenjuju tokom sporog kuvanja. Leblebije daju dodatnu puno\u0107u i popunjavaju prostor izme\u0111u povr\u0107a, pa se tanjir slu\u017ei ka\u0161ikom i vilju\u0161kom, uz hleb za sos.<\/p>\n<p class=\"gj-pull\">Povr\u0107e se puni lagano i nepotpuno; prostor koji ostane prazan pripada pirin\u010du dok bubri.<\/p>\n<p>Recept za al\u017eirsku dolmu po\u010dinje izborom povr\u0107a sli\u010dne veli\u010dine. Tikvice treba da budu kratke i \u010dvrste, paprike mesnate, paradajz zreo ali ne mekan, a luk dovoljno veliki da se slojevi mogu razdvojiti posle kratkog blan\u0161iranja. Unutra\u0161njost tikvica i paradajza ne baca se: sitno se secka i ulazi u sos, \u010dime se \u010duva ukus i dobija prirodna gustina bez bra\u0161na. Povr\u0107e se puni do otprilike tri \u010detvrtine zapremine, jer pirina\u010d tokom kuvanja raste.<\/p>\n<p>Nadev se me\u0161a hladan. Junetina, potopljeni pirina\u010d, seckani luk, per\u0161un, korijander, paprika, kim i malo cimeta spajaju se bez dugog gnje\u010denja. Previ\u0161e me\u0161anja daje tvrdu, zbijenu sredinu. Potopljen pirina\u010d po\u010dinje da upija te\u010dnost ravnomernije i zavr\u0161ava kuvanje u isto vreme kada i povr\u0107e. Punjenje se ne sabija, ve\u0107 lagano spu\u0161ta ka\u0161i\u010dicom, uz malo slobodnog prostora pri vrhu.<\/p>\n<p>\u0160iroka, te\u0161ka posuda \u010duva sve komade u jednom sloju. Sos treba da dose\u017ee pribli\u017eno do dve tre\u0107ine visine povr\u0107a, a ne da ga potpuno potopi. Prvih dvadeset minuta jelo se kuva poklopljeno, zatim se otkriva kako bi se te\u010dnost smanjila i ukusi zgusnuli. Gotova dolma ima meko povr\u0107e koje se mo\u017ee prese\u0107i ka\u0161ikom, ali i dalje stoji uspravno; nadev je rastresit, pirina\u010d potpuno kuvan, a mleveno meso dosti\u017ee sigurnu temperaturu od najmanje 71 \u00b0C.<\/p>\n<p>Izbor povr\u0107a mo\u017ee da prati sezonu, ali komadi treba da imaju pribli\u017eno isto vreme omek\u0161avanja. Male tikvice, \u010dvrste paprike, mesnati paradajz i ve\u0107e glavice luka daju razli\u010dite oblike na zajedni\u010dkom tanjiru, dok se unutra\u0161njost svakog komada vadi pa\u017eljivo da zidovi ostanu dovoljno debeli. Pretanko izdubljena tikvica puca pri okretanju, a prepunjena paprika izbacuje nadev kada pirina\u010d nabubri. Pirina\u010d se prethodno potapa i dobro cedi, pa se sa mesom me\u0161a bez gnje\u010denja. Nadev ostaje rastresit i ima prostora da upije sokove iz povr\u0107a i sosa.<\/p>\n<p>\u0160iroka, pli\u0107a \u0161erpa bolja je od uskog lonca, po\u0161to se punjeni komadi mogu slo\u017eiti u jednom sloju i kuvati bez stalnog pomeranja. Sos treba da dose\u017ee pribli\u017eno polovinu njihove visine, ne da ih potpuno prekrije. Blago klju\u010danje \u010duva ko\u017eicu i rubove, dok sna\u017eno vrenje razdvaja nadev od povr\u0107a. Paradajz se stavlja kasnije ili na vrh jer br\u017ee omek\u0161ava od paprike i luka. Kada je jelo gotovo, vrh pirin\u010da je mekan, mesni centar dosti\u017ee najmanje 71 \u00b0C, a no\u017e ulazi u tikvicu bez otpora. Deset minuta odmora zgu\u0161njava sos i olak\u0161ava preme\u0161tanje na tanjir bez raspadanja.<\/p>\n<p>Ostatak izdubljenog povr\u0107a ne baca se. Sitno se secka i ulazi u osnovu sosa, gde daje prirodnu slatko\u0107u i spre\u010dava da punjenje i te\u010dnost deluju kao dva odvojena dela. Posuda se tokom kuvanja samo blago protrese; me\u0161anje ka\u0161ikom o\u0161te\u0107uje mekane zidove. Sve\u017ee seckani per\u0161un dodaje se na kraju, kada para vi\u0161e ne nosi njegov miris iz lonca.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Jedna posuda, razli\u010dito povr\u0107e<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Potopite pirina\u010d i pripremite povr\u0107e.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:30<\/b><span>Pome\u0161ajte hladan nadev i napunite komade.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:55<\/b><span>Slo\u017eite povr\u0107e u sos sa leblebijama.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>2:10<\/b><span>Proverite pirina\u010d, meso i gustinu sosa.<\/span><\/div>\n<\/div>\n<p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Tikvice, paprike, paradajz i blan\u0161irani luk pune se me\u0161avinom mlevene junetine, potopljenog pirin\u010da, za\u010dinskog bilja i toplih za\u010dina. U \u0161irokoj posudi prvo se pravi paradajz osnova sa seckanom unutra\u0161njo\u0161\u0107u povr\u0107a, zatim se dodaju leblebije i napunjeni komadi. Dolma se lagano kuva poklopljena, pa bez poklopca dok sos ne postane gust, pirina\u010d mekan, a povr\u0107e dovoljno ne\u017eno da se se\u010de ka\u0161ikom. Posuda daje \u0161est obilnih porcija i najbolje se slu\u017ei posle kratkog odmora. Pasivno vreme: 20 minuta namakanja pirin\u010da.<\/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>Povr\u0107e i nadev<\/h3><ul>\n<li><b>4 srednje tikvice<\/b><\/li>\n<li><b>3 srednje paprike<\/b><\/li>\n<li><b>4 \u010dvrsta paradajza<\/b><\/li>\n<li><b>4 velika crna luka<\/b><\/li>\n<li><b>500 g mlevene junetine<\/b><\/li>\n<li><b>140 g pirin\u010da srednjeg zrna<\/b><\/li>\n<li><b>1 manja glavica crnog 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\/2 ka\u0161i\u010dice mlevenog kima<\/b><\/li>\n<li><b>1\/4 ka\u0161i\u010dice mlevenog cimeta<\/b><\/li>\n<li><b>1 ka\u0161i\u010dica soli<\/b><\/li>\n<li><b>1\/2 ka\u0161i\u010dice mlevenog crnog bibera<\/b><\/li>\n<\/ul><\/div>\n<\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za sos<\/h3><ul>\n<li><b>3 ka\u0161ike maslinovog ulja<\/b><\/li>\n<li><b>2 \u010dena belog luka, sitno seckana<\/b><\/li>\n<li><b>400 g seckanog paradajza iz konzerve<\/b><\/li>\n<li><b>2 ka\u0161ike koncentrata paradajza<\/b><\/li>\n<li><b>250 g kuvanih leblebija, oce\u0111enih<\/b><\/li>\n<li><b>600 ml vode ili neslanog gove\u0111eg temeljca<\/b><\/li>\n<li><b>1\/2 ka\u0161i\u010dice slatke paprike<\/b><\/li>\n<li><b>1\/2 ka\u0161i\u010dice soli<\/b><\/li>\n<li><b>2 ka\u0161ike seckanog per\u0161una za zavr\u0161etak<\/b><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Osnovni recept ne sadr\u017ei gluten ni mle\u010dne proizvode. Junetina mo\u017ee da se zameni jagnjetinom. Za vegetarijansku varijantu meso se menja sa 300 g sitno seckanih pe\u010duraka i dodatnih 150 g kuvanih leblebija.<\/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\">Priprema povr\u0107a i nadeva<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Potopite pirina\u010d<\/p>\n<p class=\"gj-step-x\">Pirina\u010d isperite, prelijte hladnom vodom i ostavite 20 minuta, zatim ga dobro ocedite.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Izdubite tikvice i paradajz<\/p>\n<p class=\"gj-step-x\">Tikvice presecite popre\u010dno na kra\u0107e cilindre i izdubite, ostavljaju\u0107i zid debljine oko 8 mm. Paradajzu odsecite poklopac i izvadite sredinu. Izdubljenu pulpu sitno iseckajte za sos.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Pripremite paprike i luk<\/p>\n<p class=\"gj-step-x\">Paprike o\u010distite od semenki. \u010cetiri velika luka kuvajte 8 minuta u klju\u010daloj vodi, ohladite i pa\u017eljivo razdvojite velike spoljne slojeve.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Pome\u0161ajte nadev<\/p>\n<p class=\"gj-step-x\">Spojite junetinu, oce\u0111eni pirina\u010d, sitno seckani luk, per\u0161un, korijander, papriku, kim, cimet, so i biber. Me\u0161ajte samo dok se sastojci ravnomerno rasporede.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Napunite povr\u0107e<\/p>\n<p class=\"gj-step-x\">Povr\u0107e napunite do najvi\u0161e tri \u010detvrtine zapremine. Paradajzu vratite poklopce, a slojeve luka uvijte oko nadeva.<\/p>\n<\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Sos i lagano kuvanje<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Napravite osnovu sosa<\/p>\n<p class=\"gj-step-x\">U \u0161irokoj te\u0161koj posudi zagrejte ulje, dodajte beli luk i seckanu pulpu povr\u0107a, pa kuvajte 5 minuta. Ume\u0161ajte seckani paradajz, koncentrat, papriku i so.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Slo\u017eite dolmu<\/p>\n<p class=\"gj-step-x\">Dodajte leblebije i 600 ml vode ili temeljca. Napunjeno povr\u0107e slo\u017eite u jednom \u010dvrstom sloju tako da sos dose\u017ee oko dve tre\u0107ine njegove visine.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Kuvajte poklopljeno<\/p>\n<p class=\"gj-step-x\">Dovedite do vrlo blagoga klju\u010danja, poklopite i kuvajte 35 minuta na tihoj vatri.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Zgusnite sos<\/p>\n<p class=\"gj-step-x\">Skinite poklopac i nastavite kuvanje 30\u201340 minuta. <span class=\"gj-cue\">Povr\u0107e treba da bude meko, pirina\u010d potpuno kuvan, a centar mesnog nadeva najmanje 71 \u00b0C.<\/span><\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Odmorite i zavr\u0161ite<\/p>\n<p class=\"gj-step-x\">Sklonite sa vatre, ostavite 15 minuta, pa pospite preostalim per\u0161unom. Sos treba da obavija povr\u0107e, a da ne bude vodenast.<\/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>Dolma se iznosi u istoj \u0161irokoj posudi u kojoj se kuvala. Svaka porcija dobija nekoliko vrsta povr\u0107a, leblebije i dovoljno sosa. Doma\u0107i beli hleb je prakti\u010dan prilog, dok jednostavna zelena salata osve\u017eava obrok.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>Ohla\u0111ena dolma \u010duva se u fri\u017eideru do 3 dana. Podgreva se poklopljena na tihoj vatri ili u rerni na 170 \u00b0C, uz nekoliko ka\u0161ika vode, dok sredina ne dostigne 74 \u00b0C. Zamrzavanje se ne preporu\u010duje za paradajz i tikvice jer posle odmrzavanja gube strukturu.<\/p>\n<h3>\u010cetiri upotrebljive varijacije<\/h3><ul>\n<li>Umesto dela tikvica mogu da se koriste mali patlid\u017eani, izdubljeni na isti na\u010din.<\/li>\n<li>Jagnjetina daje izra\u017eeniji ukus i koristi se u istoj koli\u010dini kao junetina.<\/li>\n<li>Sos mo\u017ee da ostane svetliji ako se koncentrat paradajza smanji na jednu ka\u0161iku.<\/li>\n<li>Za vegetarijansku verziju koriste se pe\u010durke i dodatne leblebije prema napomeni uz sastojke.<\/li>\n<\/ul><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><ol>\n<li>Povr\u0107e sli\u010dne veli\u010dine zavr\u0161ava kuvanje u pribli\u017eno isto vreme.<\/li>\n<li>Nadev se ne sabija; zbijena masa usporava pirina\u010d i postaje tvrda.<\/li>\n<li>Posuda treba da bude dovoljno \u0161iroka da svi komadi ostanu u jednom sloju.<\/li>\n<\/ol><h3>Potrebna oprema<\/h3><ul>\n<li>\u0160iroka te\u0161ka \u0161erpa sa poklopcem<\/li>\n<li>Mali no\u017e i ka\u0161i\u010dica za dubljenje<\/li>\n<li>Velika \u010dinija za nadev<\/li>\n<li>Kuhinjski termometar<\/li>\n<li>Hvataljka za povr\u0107e<\/li>\n<\/ul><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Razli\u010diti oblici na jednom tanjiru, povezani istim mirisnim sosom.<\/p><p>Dolma tra\u017ei vreme u pripremi, ali kuvanje potom te\u010de mirno u jednoj posudi. Precizno punjenje i tiha vatra \u010duvaju povr\u0107e celim, dok se pirina\u010d, meso i paradajz spajaju u jasno strukturisano porodi\u010dno jelo.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-dolma-and-farcis\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Al\u017eirska dolma od punjenog povr\u0107a sa mesom i pirin\u010dem\",\n  \"description\": \"Me\u0161ano povr\u0107e punjeno junetinom, pirin\u010dem i za\u010dinskim biljem, lagano dinstano u paradajz sosu sa leblebijama do meke, ali postojane strukture.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Dolma-Farcis-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Dolma-Farcis-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Dolma-Farcis-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\": \"Glavno jelo\",\n  \"cookingMethod\": \"Lagano dinstanje\",\n  \"keywords\": \"recept za al\u017eirsku dolmu, punjene tikvice sa mesom, punjene paprike sa pirin\u010dem, me\u0161ano punjeno povr\u0107e, dolma u paradajz sosu\",\n  \"prepTime\": \"PT55M\",\n  \"cookTime\": \"PT1H15M\",\n  \"totalTime\": \"PT2H30M\",\n  \"recipeYield\": \"6 porcija\",\n  \"recipeIngredient\": [\n    \"4 srednje tikvice\",\n    \"3 srednje paprike\",\n    \"4 \u010dvrsta paradajza\",\n    \"4 velika crna luka\",\n    \"500 g mlevene junetine\",\n    \"140 g pirin\u010da srednjeg zrna\",\n    \"1 manja glavica crnog 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\/2 ka\u0161i\u010dice mlevenog kima\",\n    \"1\/4 ka\u0161i\u010dice mlevenog cimeta\",\n    \"1 ka\u0161i\u010dica soli\",\n    \"1\/2 ka\u0161i\u010dice mlevenog crnog bibera\",\n    \"3 ka\u0161ike maslinovog ulja\",\n    \"2 \u010dena belog luka, sitno seckana\",\n    \"400 g seckanog paradajza iz konzerve\",\n    \"2 ka\u0161ike koncentrata paradajza\",\n    \"250 g kuvanih leblebija, oce\u0111enih\",\n    \"600 ml vode ili neslanog gove\u0111eg temeljca\",\n    \"1\/2 ka\u0161i\u010dice slatke paprike\",\n    \"1\/2 ka\u0161i\u010dice soli\",\n    \"2 ka\u0161ike seckanog per\u0161una za zavr\u0161etak\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Priprema povr\u0107a i nadeva\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Potopite pirina\u010d\",\n          \"text\": \"Pirina\u010d isperite, prelijte hladnom vodom i ostavite 20 minuta, zatim ga dobro ocedite.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Izdubite tikvice i paradajz\",\n          \"text\": \"Tikvice presecite popre\u010dno na kra\u0107e cilindre i izdubite, ostavljaju\u0107i zid debljine oko 8 mm. Paradajzu odsecite poklopac i izvadite sredinu. Izdubljenu pulpu sitno iseckajte za sos.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite paprike i luk\",\n          \"text\": \"Paprike o\u010distite od semenki. \u010cetiri velika luka kuvajte 8 minuta u klju\u010daloj vodi, ohladite i pa\u017eljivo razdvojite velike spoljne slojeve.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pome\u0161ajte nadev\",\n          \"text\": \"Spojite junetinu, oce\u0111eni pirina\u010d, sitno seckani luk, per\u0161un, korijander, papriku, kim, cimet, so i biber. Me\u0161ajte samo dok se sastojci ravnomerno rasporede.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napunite povr\u0107e\",\n          \"text\": \"Povr\u0107e napunite do najvi\u0161e tri \u010detvrtine zapremine. Paradajzu vratite poklopce, a slojeve luka uvijte oko nadeva.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Sos i lagano kuvanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napravite osnovu sosa\",\n          \"text\": \"U \u0161irokoj te\u0161koj posudi zagrejte ulje, dodajte beli luk i seckanu pulpu povr\u0107a, pa kuvajte 5 minuta. Ume\u0161ajte seckani paradajz, koncentrat, papriku i so.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Slo\u017eite dolmu\",\n          \"text\": \"Dodajte leblebije i 600 ml vode ili temeljca. Napunjeno povr\u0107e slo\u017eite u jednom \u010dvrstom sloju tako da sos dose\u017ee oko dve tre\u0107ine njegove visine.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Kuvajte poklopljeno\",\n          \"text\": \"Dovedite do vrlo blagoga klju\u010danja, poklopite i kuvajte 35 minuta na tihoj vatri.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zgusnite sos\",\n          \"text\": \"Skinite poklopac i nastavite kuvanje 30\u201340 minuta. Povr\u0107e treba da bude meko, pirina\u010d potpuno kuvan, a centar mesnog nadeva najmanje 71 \u00b0C.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Odmorite i zavr\u0161ite\",\n          \"text\": \"Sklonite sa vatre, ostavite 15 minuta, pa pospite preostalim per\u0161unom. Sos treba da obavija povr\u0107e, a da ne bude vodenast.\"\n        }\n      ]\n    }\n  ]\n}\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Me\u0161avina punjenih tikvica, paprika, paradajza i luka u paradajz sosu sa leblebijama, uz ta\u010dne mere za rastresit nadev i mekano povr\u0107e.<\/p>\n","protected":false},"featured_media":3786,"parent":3757,"menu_order":0,"template":"","tags":[],"tsh_dish_type":[86,87],"tsh_national_cuisine":[83],"class_list":["post-3815","tsh_food","type-tsh_food","status-publish","has-post-thumbnail","tsh_dish_type-glavna-jela","tsh_dish_type-mesna-glavna-jela","tsh_national_cuisine-alzir"],"_links":{"self":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food\/3815","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food"}],"about":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/types\/tsh_food"}],"up":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food\/3757"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/media\/3786"}],"wp:attachment":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/media?parent=3815"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tags?post=3815"},{"taxonomy":"tsh_dish_type","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_dish_type?post=3815"},{"taxonomy":"tsh_national_cuisine","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_national_cuisine?post=3815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}