{"id":3819,"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-chakhchoukha\/"},"modified":"2026-07-21T12:17:34","modified_gmt":"2026-07-21T12:17:34","slug":"alzirska-chakhchoukha","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-chakhchoukha\/","title":{"rendered":"Al\u017eirska chakhchoukha"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-chakhchoukha{\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-pull{border-left-color:#000;color:#000} #recipe-sr-latn-chakhchoukha .gj-rail,#recipe-sr-latn-chakhchoukha .gj-close{background:#fff;color:#000;border:1px solid #999} #recipe-sr-latn-chakhchoukha .gj-rail-t,#recipe-sr-latn-chakhchoukha .gj-rail-stop b,#recipe-sr-latn-chakhchoukha .gj-close .gj-serif{color:#000} #recipe-sr-latn-chakhchoukha .gj-rail-stop span,#recipe-sr-latn-chakhchoukha .gj-rail-sum,#recipe-sr-latn-chakhchoukha .gj-close p{color:#222} #recipe-sr-latn-chakhchoukha .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-sr-latn-chakhchoukha .gj-ing-group,#recipe-sr-latn-chakhchoukha .gj-steps>li,#recipe-sr-latn-chakhchoukha .gj-rail,#recipe-sr-latn-chakhchoukha .gj-close,#recipe-sr-latn-chakhchoukha .gj-fact{break-inside:avoid} #recipe-sr-latn-chakhchoukha .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-chakhchoukha\" lang=\"sr-Latn\">\n<p class=\"gj-eyebrow\">Al\u017eirska kuhinja \u00b7 Jelo iz jednog lonca \u00b7 Recept<\/p>\n<h2 class=\"gj-h1\"><b>Al\u017eirska chakhchoukha<\/b> sa jagnjetinom i leblebijama <span class=\"gj-serif\">preko cepkanog rougaga<\/span><\/h2>\n<p class=\"gj-sub\">Cepkane tanke lepinje od griza prelivene crvenim sosom od jagnjetine, paradajza, leblebija i toplih za\u010dina, slo\u017eene u veliko zajedni\u010dko jelo.<\/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>Dinstanje i pe\u010denje na tiganju<\/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\">1 h<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">1 h 30 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">3 h<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Chakhchoukha-3.webp\" alt=\"Chakhchoukha na velikom tanjiru sa jagnjetinom leblebijama i ka\u0161ikom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iri kadar prikazuje zajedni\u010dki tanjir chakhchoukhe sa jagnjetinom u centru, cepkanim rougagom, leblebijama i crvenim sosom.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Chakhchoukha recept: poreklo, ukus i tehnika<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Chakhchoukha je al\u017eirsko jelo u kojem se tanke pe\u010dene plo\u010de od griza, poznate kao rougag, cepaju na male komade i prelivaju mesnim sosom. U velikoj posudi slojevi testa upijaju paradajz, jagnjetinu, leblebije i za\u010dine, ali ne bi trebalo da se pretvore u jednoli\u010dnu ka\u0161u. Svaki komad ostaje prepoznatljiv, mekan na ivicama i blago elasti\u010dan u sredini. Jelo se \u010desto iznosi u \u0161irokom tanjiru, sa mesom postavljenim u centar.<\/p>\n<p class=\"gj-pull\">Sos se dodaje u dva navrata; rougag sam pokazuje koliko te\u010dnosti mo\u017ee da primi bez raspadanja.<\/p>\n<p>Chakhchoukha recept ima dve ravnopravne pripreme. Prva je rougag: testo od fine krupice, bra\u0161na, soli i vode mesi se do glatko\u0107e, odmara, deli na male kugle i razvija gotovo providno. Listovi se peku na suvom tiganju samo dok dobiju sitne pegice i ostanu savitljivi. Previ\u0161e pe\u010den rougag puca u suve mrvice i te\u0161ko upija sos; nedovoljno pe\u010den se slepljuje.<\/p>\n<p>Druga priprema je crveni sos sa jagnjetinom. Meso se prvo zape\u010de, zatim dugo kuva sa lukom, paradajzom, leblebijama, paprikom, ras el hanoutom i malo cimeta. \u0160argarepa se dodaje kasnije da ne izgubi oblik. Sos mora da bude ne\u0161to re\u0111i od klasi\u010dnog variva, jer deo te\u010dnosti prelazi u cepkano testo. Meso je gotovo kada se lako odvaja vilju\u0161kom, a leblebije su potpuno meke.<\/p>\n<p>Zavr\u0161no spajanje odvija se neposredno pre slu\u017eenja. Rougag se cepa rukama na nepravilne komade, raspore\u0111uje u zagrejanu posudu i preliva delom klju\u010dalog sosa. Posle nekoliko minuta dodaje se jo\u0161 te\u010dnosti po potrebi. Takav postupni preliv \u010duva kontrolu: testo dobija ukus i omek\u0161a, a ne pliva u sosu. Jagnjetina, leblebije i povr\u0107e postavljaju se na vrh, pa se jelo slu\u017ei dok je veoma toplo.<\/p>\n<p>Rougag nije samo podloga za sos, ve\u0107 deo koji odre\u0111uje kona\u010dnu strukturu jela. Testo od fine krupice i bra\u0161na odmara se da bi moglo da se razvije veoma tanko, zatim se pe\u010de na suvom tiganju samo dok dobije sitne sme\u0111e ta\u010dke. Listovi ne treba da postanu tvrdi kao kreker, niti da ostanu sirovi i lepljivi. Kada se ohlade, sla\u017eu se i pokrivaju da ne izgube svu savitljivost. Cepanje rukama pravi nepravilne komade sa rubovima koji bolje hvataju sos nego pravilno ise\u010dene trake.<\/p>\n<p>Sos se kuva odvojeno dok jagnjetina ne omek\u0161a, a povr\u0107e zadr\u017ei oblik. Njegova gustina pre spajanja treba da bude ne\u0161to re\u0111a od klasi\u010dnog variva, po\u0161to rougag brzo upija te\u010dnost. Prva koli\u010dina sosa samo vla\u017ei i zagreva testo; posle nekoliko minuta dodaje se ostatak prema potrebi. Tako se izbegava da donji sloj postane ka\u0161a dok vrh ostane suv. Chakhchoukha se iznosi odmah posle slaganja, na velikom plitkom tanjiru. Meso ide u sredinu, povr\u0107e i leblebije oko njega, a dodatni sos se slu\u017ei sa strane za one koji \u017eele mek\u0161u porciju.<\/p>\n<p>Rougag i sos mogu da se pripreme odvojeno nekoliko sati unapred, ali se spajaju tek pred obrok. To je va\u017eno i za ostatke: testo natopljeno preko no\u0107i gubi jasne rubove. Za \u010duvanje se preostali sos hladi zasebno, a novi komadi hleba zagrevaju kratko na pari ili u tiganju pre ponovnog slaganja. Pri serviranju se ne pritiska povr\u0161ina velikom ka\u0161ikom. Lagano rastresanje izme\u0111u dva prelivanja ostavlja vazduh me\u0111u komadima i daje jelu mek\u0161u, ali i dalje prepoznatljivu strukturu.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Dve pripreme koje se spajaju pred stolom<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Zamesite rougag i potopite leblebije ako nisu kuvane.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:30<\/b><span>Zapecite jagnjetinu i pokrenite sos.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:00<\/b><span>Razvijajte i pecite tanke listove.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>2:40<\/b><span>Cepkani rougag prelijte sosom i zavr\u0161ite tanjir.<\/span><\/div>\n<\/div>\n<p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Doma\u0107i rougag pravi se od fine krupice, bra\u0161na, soli i vode, razvija veoma tanko i kratko pe\u010de na suvom tiganju. Posebno se kuva crveni sos od jagnjetine, luka, paradajza, leblebija, \u0161argarepe i toplih za\u010dina. Neposredno pre poslu\u017eenja listovi se cepaju, prelivaju sosom u dva navrata i ostavljaju nekoliko minuta da omek\u0161aju bez raspadanja. Meso, leblebije i povr\u0107e raspore\u0111uju se preko testa. Recept daje \u0161est obilnih porcija za veliki zajedni\u010dki tanjir. 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 rougag<\/h3><ul>\n<li><b>400 g fine krupice od durum p\u0161enice<\/b><\/li>\n<li><b>100 g glatkog p\u0161eni\u010dnog bra\u0161na<\/b><\/li>\n<li><b>1 ka\u0161i\u010dica soli<\/b><\/li>\n<li><b>300\u2013330 ml mlake vode<\/b><\/li>\n<li><b>2 ka\u0161ike neutralnog ulja za premazivanje<\/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>1 kg jagnje\u0107e ple\u0107ke sa kosti<\/b><\/li>\n<li><b>3 ka\u0161ike maslinovog ulja<\/b><\/li>\n<li><b>2 velike glavice crnog luka, sitno seckane<\/b><\/li>\n<li><b>3 \u010dena belog luka, sitno seckana<\/b><\/li>\n<li><b>500 g pasir\u0430nog paradajza<\/b><\/li>\n<li><b>2 ka\u0161ike koncentrata paradajza<\/b><\/li>\n<li><b>250 g kuvanih leblebija<\/b><\/li>\n<li><b>3 \u0161argarepe, ise\u010dene na krupne komade<\/b><\/li>\n<li><b>1 ka\u0161i\u010dica slatke paprike<\/b><\/li>\n<li><b>1 ka\u0161i\u010dica ras el hanouta<\/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>1 1\/2 ka\u0161i\u010dica soli<\/b><\/li>\n<li><b>1,4 l vode<\/b><\/li>\n<li><b>3 ka\u0161ike seckanog korijandera<\/b><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Rougag sadr\u017ei gluten. Jagnjetina se mo\u017ee zameniti govedinom uz du\u017ee kuvanje ili piletinom uz kra\u0107e kuvanje. Gotovi tanki listovi mogu da zamene doma\u0107i rougag kada sastav odgovara.<\/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\">Rougag<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Zamesite testo<\/p>\n<p class=\"gj-step-x\">Pome\u0161ajte krupicu, bra\u0161no i so. Postepeno dodajte 300 ml vode i mesite 8\u201310 minuta, dodaju\u0107i ostatak samo ako je potrebno, dok testo ne postane glatko i elasti\u010dno.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Odmorite i podelite<\/p>\n<p class=\"gj-step-x\">Testo prema\u017eite tanko uljem, pokrijte i ostavite 30 minuta. Podelite na 10 kuglica i svaku ponovo tanko nauljite.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Razvijte tanke listove<\/p>\n<p class=\"gj-step-x\">Na glatkoj povr\u0161ini razvijte svaku kuglicu u veoma tanak krug pre\u010dnika 28\u201330 cm.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Ispecite rougag<\/p>\n<p class=\"gj-step-x\">List pecite na suvom zagrejanom tiganju 30\u201345 sekundi sa svake strane. <span class=\"gj-cue\">Treba da dobije sitne sme\u0111e ta\u010dke, ali da ostane savitljiv.<\/span><\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Sa\u010duvajte listove<\/p>\n<p class=\"gj-step-x\">Pe\u010dene listove sla\u017eite pod \u010distom krpom da ostanu meki do slu\u017eenja.<\/p>\n<\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Jagnje\u0107i sos<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Zapecite meso<\/p>\n<p class=\"gj-step-x\">U velikoj \u0161erpi zagrejte ulje i zapecite jagnjetinu 8\u201310 minuta sa svih strana. Izvadite je na tanjir.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Skuvajte aromati\u010dnu osnovu<\/p>\n<p class=\"gj-step-x\">U istoj \u0161erpi omek\u0161ajte luk 8 minuta, dodajte beli luk, papriku, ras el hanout, cimet i biber, pa me\u0161ajte 30 sekundi.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Pokrenite sos<\/p>\n<p class=\"gj-step-x\">Dodajte pasirani paradajz, koncentrat, so i vodu. Vratite jagnjetinu, dovedite do blagoga klju\u010danja i kuvajte poklopljeno 50 minuta.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Dodajte leblebije i \u0161argarepu<\/p>\n<p class=\"gj-step-x\">Ume\u0161ajte leblebije i \u0161argarepu, pa kuvajte jo\u0161 25\u201335 minuta. <span class=\"gj-cue\">Meso treba lako da se odvaja vilju\u0161kom, a sos da ostane dovoljno te\u010dan za natapanje testa.<\/span><\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Zavr\u0161ite korijanderom<\/p>\n<p class=\"gj-step-x\">Ume\u0161ajte dve ka\u0161ike korijandera i sa\u010duvajte jednu ka\u0161iku za serviranje.<\/p>\n<\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Sastavljanje<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Iscepkajte rougag<\/p>\n<p class=\"gj-step-x\">Listove rukama iscepkajte na komade od 3\u20135 cm i rasporedite u veliki zagrejani tanjir.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Natopite postepeno<\/p>\n<p class=\"gj-step-x\">Prelijte sa oko dve tre\u0107ine vrelog sosa bez mesa, ne\u017eno prome\u0161ajte i ostavite 4 minuta. Dodajte jo\u0161 sosa samo ako komadi ostanu suvi.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Slo\u017eite zavr\u0161ni tanjir<\/p>\n<p class=\"gj-step-x\">Jagnjetinu, leblebije i \u0161argarepu rasporedite preko rougaga. Prelijte sa malo preostalog sosa i pospite korijanderom.<\/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>Chakhchoukha se slu\u017ei odmah u \u0161irokom zajedni\u010dkom tanjiru. Dodatni sos se iznosi u \u010diniji, pa se dodaje samo ako rougag po\u010dne da se su\u0161i. Fermentisano mleko mo\u017ee da se ponudi odvojeno.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>Sos se \u010duva u fri\u017eideru do 3 dana, a pe\u010deni rougag odvojeno do 2 dana. Spojeni ostaci omek\u0161avaju, ali se mogu podgrejati na tihoj vatri uz malo vode do 74 \u00b0C. Za zamrzavanje se preporu\u010duje samo sos, do 3 meseca.<\/p>\n<h3>\u010cetiri upotrebljive varijacije<\/h3><ul>\n<li>Jagnjetina se mo\u017ee zameniti gove\u0111om kolenicom uz oko 30 minuta du\u017ee kuvanje.<\/li>\n<li>Piletina skra\u0107uje kuvanje sosa za pribli\u017eno 30 minuta.<\/li>\n<li>Tikvica ili repa mogu da se dodaju sa \u0161argarepom, u krupnim komadima.<\/li>\n<li>Gotovi listovi rougaga mogu da se koriste kada nema vremena za doma\u0107e testo.<\/li>\n<\/ul><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><ol>\n<li>Rougag se pe\u010de kratko i \u010duva pod krpom da ostane savitljiv.<\/li>\n<li>Sos mora da bude re\u0111i pre spajanja, jer testo nastavlja da upija te\u010dnost.<\/li>\n<li>Meso se stavlja na vrh tek kada je rougag ve\u0107 primio prvi deo sosa.<\/li>\n<\/ol><h3>Potrebna oprema<\/h3><ul>\n<li>Velika te\u0161ka \u0161erpa<\/li>\n<li>\u0160iroki tiganj ili plo\u010da za rougag<\/li>\n<li>Oklagija<\/li>\n<li>Veliki plitki tanjir<\/li>\n<li>Kutla\u010da<\/li>\n<\/ul><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Cepkani listovi nisu prilog ve\u0107 srce jela koje nosi svaki trag sosa.<\/p><p>Chakhchoukha nagra\u0111uje dobru organizaciju: sos mo\u017ee tiho da se kuva dok se listovi razvijaju i peku. Zavr\u0161no natapanje traje samo nekoliko minuta, ali upravo ono odlu\u010duje da li \u0107e rougag ostati strukturisan ili postati previ\u0161e mekan.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-chakhchoukha\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Al\u017eirska chakhchoukha sa jagnjetinom i leblebijama preko cepkanog rougaga\",\n  \"description\": \"Cepkane tanke lepinje od griza prelivene crvenim sosom od jagnjetine, paradajza, leblebija i toplih za\u010dina, slo\u017eene u veliko zajedni\u010dko jelo.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Chakhchoukha-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Chakhchoukha-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Chakhchoukha-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\": \"Dinstanje i pe\u010denje na tiganju\",\n  \"keywords\": \"chakhchoukha recept, chakhchoukha sa jagnjetinom, rougag tanke lepinje, al\u017eirsko jelo sa cepkanim hlebom, jagnjetina sa leblebijama i paradajzom\",\n  \"prepTime\": \"PT1H\",\n  \"cookTime\": \"PT1H30M\",\n  \"totalTime\": \"PT3H\",\n  \"recipeYield\": \"6 porcija\",\n  \"recipeIngredient\": [\n    \"400 g fine krupice od durum p\u0161enice\",\n    \"100 g glatkog p\u0161eni\u010dnog bra\u0161na\",\n    \"1 ka\u0161i\u010dica soli\",\n    \"300\u2013330 ml mlake vode\",\n    \"2 ka\u0161ike neutralnog ulja za premazivanje\",\n    \"1 kg jagnje\u0107e ple\u0107ke sa kosti\",\n    \"3 ka\u0161ike maslinovog ulja\",\n    \"2 velike glavice crnog luka, sitno seckane\",\n    \"3 \u010dena belog luka, sitno seckana\",\n    \"500 g pasir\u0430nog paradajza\",\n    \"2 ka\u0161ike koncentrata paradajza\",\n    \"250 g kuvanih leblebija\",\n    \"3 \u0161argarepe, ise\u010dene na krupne komade\",\n    \"1 ka\u0161i\u010dica slatke paprike\",\n    \"1 ka\u0161i\u010dica ras el hanouta\",\n    \"1\/4 ka\u0161i\u010dice mlevenog cimeta\",\n    \"1\/2 ka\u0161i\u010dice mlevenog crnog bibera\",\n    \"1 1\/2 ka\u0161i\u010dica soli\",\n    \"1,4 l vode\",\n    \"3 ka\u0161ike seckanog korijandera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Rougag\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zamesite testo\",\n          \"text\": \"Pome\u0161ajte krupicu, bra\u0161no i so. 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