{"id":3853,"date":"2026-07-21T22:15:35","date_gmt":"2026-07-21T22:15:35","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-kesra\/"},"modified":"2026-07-21T22:15:35","modified_gmt":"2026-07-21T22:15:35","slug":"alzirska-kesra","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-kesra\/","title":{"rendered":"Al\u017eirska kesra"},"content":{"rendered":"\n<style>\n#recipe-sr-kesra{\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);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;box-sizing:border-box;\n  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.gj-close{background:var(--gj-slate);color:#EDEAE2;border-radius:var(--gj-r);padding:30px;display:grid;gap:8px}\n#recipe-sr-kesra .gj-close .gj-serif{color:#C9A55C;font-size:19px;line-height:1.45}#recipe-sr-kesra .gj-close p{font-size:14px;color:#C5C1B6}\n@media (min-width:760px){#recipe-sr-kesra .gj-ing-grid{grid-template-columns:1.15fr 1fr;align-items:start}#recipe-sr-kesra .gj-nutri-row{grid-template-columns:repeat(6,1fr)}#recipe-sr-kesra .gj-nutri-row div{border-bottom:none;border-right:1px solid var(--gj-line)}#recipe-sr-kesra .gj-nutri-row div:last-child{border-right:none}#recipe-sr-kesra .gj-facts-grid{grid-template-columns:repeat(4,1fr)}}\n@media (min-width:960px){#recipe-sr-kesra{padding:64px 32px 72px}#recipe-sr-kesra .gj-intro{columns:2;column-gap:56px}#recipe-sr-kesra .gj-intro>p{break-inside:avoid;margin-bottom:16px}#recipe-sr-kesra .gj-pull{break-inside:avoid}#recipe-sr-kesra .gj-prose{columns:2;column-gap:56px}#recipe-sr-kesra .gj-prose .gj-sec{column-span:all}#recipe-sr-kesra .gj-prose h3{break-after:avoid}#recipe-sr-kesra .gj-prose p,#recipe-sr-kesra .gj-prose ul{break-inside:avoid;margin-bottom:14px}}\n@media (max-width:600px){#recipe-sr-kesra .gj-rail-track{grid-template-columns:1fr;gap:16px}#recipe-sr-kesra .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}#recipe-sr-kesra .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}}\n@media print{#recipe-sr-kesra{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}#recipe-sr-kesra .gj-hero,#recipe-sr-kesra .gj-cap,#recipe-sr-kesra .gj-eyebrow i{display:none}#recipe-sr-kesra .gj-eyebrow{color:#000}#recipe-sr-kesra .gj-h1{font-size:22pt;margin-bottom:10px}#recipe-sr-kesra .gj-h1 .gj-serif,#recipe-sr-kesra .gj-sec .gj-serif,#recipe-sr-kesra .gj-steps>li::before,#recipe-sr-kesra .gj-intro p:first-of-type::first-letter{color:#000}#recipe-sr-kesra .gj-sec::after,#recipe-sr-kesra .gj-stage::after,#recipe-sr-kesra .gj-prose h3::before{background:#999}#recipe-sr-kesra .gj-stage,#recipe-sr-kesra .gj-step-x .gj-cue{color:#000}#recipe-sr-kesra .gj-pull{border-left-color:#000;color:#000}#recipe-sr-kesra .gj-rail,#recipe-sr-kesra .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-sr-kesra .gj-rail-t,#recipe-sr-kesra .gj-rail-stop b,#recipe-sr-kesra .gj-close .gj-serif{color:#000}#recipe-sr-kesra .gj-rail-stop span,#recipe-sr-kesra .gj-rail-sum,#recipe-sr-kesra .gj-close p{color:#222}#recipe-sr-kesra .gj-rail-sum{border-top-color:#ccc}#recipe-sr-kesra .gj-rail-track::before{background:#999}#recipe-sr-kesra .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-kesra .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-kesra .gj-ing-group,#recipe-sr-kesra .gj-steps>li,#recipe-sr-kesra .gj-rail,#recipe-sr-kesra .gj-close,#recipe-sr-kesra .gj-nutri-row,#recipe-sr-kesra .gj-fact{break-inside:avoid}#recipe-sr-kesra .gj-sec h2,#recipe-sr-kesra .gj-stage{break-after:avoid}#recipe-sr-kesra .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-kesra\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Al\u017eirska kuhinja <i>\u00b7<\/i> Nacionalna kuhinja <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Kesra od griza<\/b> pe\u010dena na tiganju <span class=\"gj-serif\">sa maslinovim uljem<\/span><\/h2>\n<p class=\"gj-sub\">\u010cvrsta, zrnasta poga\u010da od griza bez kvasca, sa maslinovim uljem i crnim kimom, pe\u010dena na te\u0161koj plo\u010di dok obe strane ne dobiju tamnozlatne pege.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Lepinje i pljosnati hlebovi<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Al\u017eirska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Lako<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>1 sat 5 min<\/b><\/span><\/p>\n<div class=\"gj-facts-grid\">\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">8 komada<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje \/ pe\u010denje<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 305 kcal<\/span><\/div>\n<\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Kesra-2.webp\" alt=\"Okrugla kesra od griza sa rumenim pegama i odvojenim komadom na tamnom rezbarenom poslu\u017eavniku\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje debelu kesru sa zrnastom, neravnomerno rumenom korom, poslu\u017eenu uz maslinovo ulje i mali komad maslaca.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Kesra recept: griz, odmor i temperatura tiganja<\/h2><\/div>\n<div class=\"gj-intro\"><p>Kesra recept po\u010dinje jednostavnom me\u0161avinom griza, soli, masno\u0107e i mlake vode, ali rezultat zavisi od na\u010dina na koji se svaki od tih sastojaka obradi. U Al\u017eiru se naziv kesra odnosi na vi\u0161e lokalnih poga\u010da od griza koje se peku na ravnoj glinenoj ili metalnoj plo\u010di. Neke su sasvim tanke i lomljive, druge su deblje i mek\u0161e u sredini, a pojedine porodice dodaju kvasac. Ova verzija prati \u010dvr\u0161\u0107i oblik bez kvasca: poga\u010da ostaje dovoljno zbijena da se lomi rukom i dovoljno ne\u017ena da upije maslinovo ulje, sos od povr\u0107a ili te\u010dnost iz \u010dorbe.<\/p><p class=\"gj-pull\">Dobra kesra puca pod prstima, ali njen presek ne sme da se mrvi u suva zrna.<\/p><p>Mesto kesre za stolom nije ograni\u010deno na jedan obrok. Slu\u017ei se uz supe od mahunarki, jela sa paradajzom, pe\u010deno povr\u0107e, sir, masline ili kiselo mleko. Komad se \u010desto otkida, ne se\u010de, pa hrapava unutra\u0161njost lako zahvata sos. U krajevima u kojima je griz osnovna \u017eitarica takav hleb prati svakodnevno kuvanje, bez potrebe za rernom. Te\u017eak tiganj ili plo\u010da zadr\u017eava toplotu i daje karakteristi\u010dne nepravilne tamne pege, dok se unutra\u0161njost kuva parom koju testo samo stvara.<\/p><p>Najva\u017enija radnja odvija se pre dodavanja vode. Maslinovo ulje utrljava se u griz dok svako zrno ne postane ravnomerno oblo\u017eeno. Taj sloj ograni\u010dava naglo vezivanje glutena i daje rastresitu, krupi\u010dastu sredinu umesto elasti\u010dne strukture p\u0161eni\u010dnog hleba. Voda se zatim dodaje postepeno. Griz razli\u010ditih proizvo\u0111a\u010da ne upija istu koli\u010dinu, pa testo treba da bude podatno i kompaktno, bez lepljenja za dlanove. Petnaest minuta odmora nije prazno \u010dekanje: za to vreme zrna upijaju vlagu i masa prestaje da puca pri oblikovanju.<\/p><p>Debljina od oko dva centimetra pravi ravnote\u017eu izme\u0111u zape\u010dene kore i kuvane sredine. Pretanak disk brzo se isu\u0161i, dok predebeo ostaje sirov u centru pre nego \u0161to povr\u0161ina potamni. Tiganj treba zagrejati na srednje jakoj vatri, a zatim smanjiti temperaturu \u010dim poga\u010da legne na metal. Sitne rupice vilju\u0161kom osloba\u0111aju paru i spre\u010davaju veliko naduvavanje. Poga\u010da se okre\u0107e tek kada donja strana o\u010dvrsne i mo\u017ee da se podigne bez savijanja; zatim se druga strana pe\u010de ne\u0161to kra\u0107e, uz povremeno okretanje radi ravnomerne boje.<\/p><p>Crni kim u ovoj meri daje blagu zemljanu aromu i crne ta\u010dke koje se vide na kori, ali ne preuzima ukus griza. Gotova kesra treba da zvu\u010di prigu\u0161eno \u0161uplje kada se kucne po ivici, a presek mora biti potpuno skuvan, bez lepljive linije. Kratak odmor pod \u010distom krpom smiruje koru i \u010duva toplotu. Poslu\u017eena topla, ima izra\u017eenu zrnastu koru i blago puterastu aromu maslinovog ulja; kada se ohladi, postaje \u010dvr\u0161\u0107a i pogodna za umakanje u jela sa dosta sosa.<\/p><p>Koli\u010dina vode u receptu ostaje raspon, ne tvrda naredba, po\u0161to srednji griz iz razli\u010ditih mlinova mo\u017ee da tra\u017ei druga\u010diju hidrataciju. Voda treba da bude mlaka, ne vrela: previsoka temperatura spolja \u017eelatinizira skrob i pravi grudvice koje se kasnije vide u preseku. Ako testo posle odmora puca pri poravnavanju, dodaje se jedna ka\u0161ika vode i masa samo ponovo sabije. Ako je lepljivo, ne dodaje se griz odmah; jo\u0161 pet minuta odmora \u010desto re\u0161ava vi\u0161ak povr\u0161inske vlage. Pe\u010dena poga\u010da prenosi se na drvenu dasku ili re\u0161etku pre umotavanja, kako para ne bi navla\u017eila donju stranu. Takva kontrola daje koru koja ostaje \u010dvrsta, ali ne tvrda, i sredinu koja mo\u017ee da primi sos bez pretvaranja u ka\u0161u.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Od griza do rumene poga\u010de<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Griz, so, crni kim i ulje utrljavaju se dok masa ne podse\u0107a na vla\u017ean pesak.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:08<\/b><span>Mlaka voda ulazi postepeno; testo se skuplja bez dugog me\u0161enja.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:25<\/b><span>Posle odmora oblikuje se disk debljine oko 2 cm i izbocka vilju\u0161kom.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:35<\/b><span>Poga\u010da se pe\u010de sa obe strane do tamnozlatnih pega, pa odmara pod krpom.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Kesra se pravi od srednjeg p\u0161eni\u010dnog griza, maslinovog ulja, soli, crnog kima i mlake vode. Masno\u0107a se prvo temeljno utrljava u griz, a voda se dodaje tek toliko da nastane kompaktno testo. Posle petnaest minuta odmora oblikuje se okrugla poga\u010da debljine oko dva centimetra, izbocka i pe\u010de na suvom tiganju sa debelim dnom. Srednje jaka toplota daje rumene pege bez sagorevanja spolja, dok povremeno okretanje omogu\u0107ava da se centar potpuno skuva. Kesra se hladi kratko pod krpom i lomi na osam komada. Najbolja je topla, uz \u010dorbu, maslinovo ulje, sir ili jelo sa paradajzom.<\/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\"><div class=\"gj-ing-group\"><h3>Za poga\u010du<\/h3><ul><li><b>500 g srednjeg p\u0161eni\u010dnog griza<\/b> \u2014 <em>srednje zrno daje jasnu teksturu i stabilan disk<\/em><\/li><li><b>9 g fine soli<\/b> \u2014 <em>ravnomerno raspore\u0111ena kroz suvu me\u0161avinu<\/em><\/li><li><b>2 g semena crnog kima<\/b> \u2014 <em>blaga aroma i vidljive crne ta\u010dke<\/em><\/li><li><b>70 ml maslinovog ulja<\/b> \u2014 <em>utrljava se u griz pre vode<\/em><\/li><li><b>300 ml mlake vode<\/b> \u2014 <em>dodati u dve faze radi ravnomerne hidratacije<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei gluten iz p\u0161eni\u010dnog griza. Crni kim mo\u017ee da se izostavi bez promene strukture. Maslinovo ulje mo\u017ee da se zameni neutralnim uljem, ali \u0107e aroma biti bla\u017ea.<\/div><\/div><\/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><p class=\"gj-stage\">Me\u0161anje i odmor<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Oblo\u017eite griz uljem<\/p><p class=\"gj-step-x\">Pome\u0161ajte griz, so i crni kim, dodajte maslinovo ulje i trljajte izme\u0111u dlanova 3\u20134 minuta, dok svako zrno ne bude sjajno i masa ne podse\u0107a na vla\u017ean pesak.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte vodu<\/p><p class=\"gj-step-x\">Sipajte 260 ml mlake vode, kratko skupite testo, pa posle dva minuta dodajte preostalih 40 ml po ka\u0161iku. Masa treba da bude kompaktna i podatna, bez lepljenja za \u0161ake.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite testo<\/p><p class=\"gj-step-x\">Pokrijte i ostavite 15 minuta. Griz \u0107e upiti vodu, a povr\u0161inske pukotine \u0107e se znatno smanjiti.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Oblikovanje i pe\u010denje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Oblikujte disk<\/p><p class=\"gj-step-x\">Na papiru za pe\u010denje pritisnite testo u krug pre\u010dnika 26\u201328 cm i debljine oko 2 cm. Poravnajte ivice i izbockajte povr\u0161inu vilju\u0161kom.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zagrejte tiganj<\/p><p class=\"gj-step-x\">Te\u017eak tiganj pre\u010dnika najmanje 28 cm zagrevajte 5 minuta na srednje jakoj vatri, zatim smanjite na srednju.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispecite prvu stranu<\/p><p class=\"gj-step-x\">Prenesite poga\u010du u suv tiganj i pecite 9\u201311 minuta. Okrenite je kada se dno u\u010dvrsti i dobije \u0161iroke tamnozlatne pege.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dovr\u0161ite i odmorite<\/p><p class=\"gj-step-x\">Pecite drugu stranu 7\u20139 minuta, uz jo\u0161 jedno kratko okretanje ako je potrebno. Presek mora biti suv i skuvan. Umotajte u krpu i odmorite 10 minuta pre lomljenja.<\/p><\/div><\/li><\/ol><\/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><h3>Serviranje<\/h3><p>Kesra se iznosi topla ili na sobnoj temperaturi, polomljena na trouglaste komade. Prati hariru, \u010dorbe od leblebije, povr\u0107e u paradajzu, pe\u010dene paprike, masline i mladi sir. Za jednostavan doru\u010dak uz nju se slu\u017ee maslinovo ulje i malo meda, ali se slatki i slani dodaci dr\u017ee odvojeno kako bi svaki komad zadr\u017eao \u010distu aromu griza.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Potpuno ohla\u0111ena poga\u010da \u010duva se u dobro zatvorenoj posudi na sobnoj temperaturi do dva dana. U fri\u017eideru se br\u017ee isu\u0161uje. Komadi mogu da se zamrznu do dva meseca, razdvojeni papirom. Podgrevaju se 5\u20137 minuta u rerni na 180 \u00b0C ili po minut sa svake strane na suvom tiganju.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri proverene izmene ostaju tehni\u010dki stabilne: tre\u0107ina griza mo\u017ee da se zameni je\u010dmenim grizom; maslinovo ulje mo\u017ee da ustupi mesto blagom ulju od suncokreta; crni kim mo\u017ee da se zameni susamom; za tanju i hrskaviju kesru testo se deli na dva diska i svaka poga\u010da pe\u010de 5\u20137 minuta po strani.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Ulje mora da se utrljava pre vode, jer naknadno dodata masno\u0107a ostavlja masne d\u017eepove. Temperatura tiganja je dobra kada kap vode zatreperi i nestane za dve do tri sekunde, bez trenutnog isparavanja. Poga\u010da se ne okre\u0107e prerano: \u010dvrsto dno je ono \u0161to spre\u010dava pucanje pri podizanju.<\/p><h3>Potrebna oprema<\/h3><p>Najvi\u0161e uti\u010de te\u017eak tiganj od livenog gvo\u017e\u0111a ili \u010delika pre\u010dnika 28\u201330 cm, po\u0161to ravnomerno zadr\u017eava toplotu. Potrebni su jo\u0161 velika \u010dinija, vaga, vilju\u0161ka, papir za pe\u010denje i \u0161iroka lopatica ili ravna daska za bezbedno okretanje.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n<dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 305 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 46 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 390 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 od 8 komada. <b>Klju\u010dni alergeni:<\/b> gluten (p\u0161enica). Vrednosti su okvirna procena na osnovu standardnih tablica; stvarni rezultat zavisi od marki, obrade, upijanja masno\u0107e i podele porcija.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Kada se kora zarumeni, kesra vi\u0161e ne tra\u017ei no\u017e \u2014 samo ruke i jelo u koje \u0107e se umo\u010diti.<\/p><p>Ovaj oblik hleba pokazuje koliko griz, voda i kontrolisana toplota mogu da daju izra\u017een rezultat bez kvasca i rerne. Pravilno oblo\u017eena zrna ostaju rastresita, odmor spre\u010dava pucanje, a te\u017eak tiganj stvara koru koja dr\u017ei meku sredinu.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-kesra\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kesra od griza pe\u010dena na tiganju sa maslinovim uljem\",\n  \"description\": \"Al\u017eirska poga\u010da od griza, maslinovog ulja i crnog kima mesi se bez kvasca, kratko odmara i pe\u010de na te\u0161kom tiganju do \u010dvrste, rumene kore.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Kesra-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Kesra-3.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Kesra-2.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\": \"Lepinje i pljosnati hlebovi\",\n  \"cookingMethod\": \"Pe\u010denje na tiganju\",\n  \"keywords\": \"kesra recept, al\u017eirski hleb od griza, poga\u010da bez kvasca, kesra na tiganju\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT1H5M\",\n  \"recipeYield\": \"8 komada\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"305 kcal\",\n    \"carbohydrateContent\": \"46 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"10 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"390 mg\",\n    \"servingSize\": \"1 od 8 komada\"\n  },\n  \"recipeIngredient\": [\n    \"500 g srednjeg p\u0161eni\u010dnog griza\",\n    \"9 g fine soli\",\n    \"2 g semena crnog kima\",\n    \"70 ml maslinovog ulja\",\n    \"300 ml mlake vode\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Me\u0161anje i odmor\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Oblo\u017eite griz uljem\",\n          \"text\": \"Pome\u0161ajte griz, so i crni kim, dodajte maslinovo ulje i trljajte izme\u0111u dlanova 3\u20134 minuta, dok svako zrno ne bude sjajno i masa ne podse\u0107a na vla\u017ean pesak.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dodajte vodu\",\n          \"text\": \"Sipajte 260 ml mlake vode, kratko skupite testo, pa posle dva minuta dodajte preostalih 40 ml po ka\u0161iku. 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