{"id":3854,"date":"2026-07-21T22:15:35","date_gmt":"2026-07-21T22:15:35","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-khobz-el-dar\/"},"modified":"2026-07-21T22:15:35","modified_gmt":"2026-07-21T22:15:35","slug":"alzirski-khobz-el-dar","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-khobz-el-dar\/","title":{"rendered":"Al\u017eirski khobz el-d\u00e2r"},"content":{"rendered":"\n<style>\n#recipe-sr-khobz-el-dar{\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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h3{break-after:avoid}#recipe-sr-khobz-el-dar .gj-prose p,#recipe-sr-khobz-el-dar .gj-prose ul{break-inside:avoid;margin-bottom:14px}}\n@media (max-width:600px){#recipe-sr-khobz-el-dar .gj-rail-track{grid-template-columns:1fr;gap:16px}#recipe-sr-khobz-el-dar .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}#recipe-sr-khobz-el-dar .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}}\n@media print{#recipe-sr-khobz-el-dar{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}#recipe-sr-khobz-el-dar .gj-hero,#recipe-sr-khobz-el-dar .gj-cap,#recipe-sr-khobz-el-dar .gj-eyebrow i{display:none}#recipe-sr-khobz-el-dar .gj-eyebrow{color:#000}#recipe-sr-khobz-el-dar .gj-h1{font-size:22pt;margin-bottom:10px}#recipe-sr-khobz-el-dar .gj-h1 .gj-serif,#recipe-sr-khobz-el-dar .gj-sec .gj-serif,#recipe-sr-khobz-el-dar .gj-steps>li::before,#recipe-sr-khobz-el-dar .gj-intro p:first-of-type::first-letter{color:#000}#recipe-sr-khobz-el-dar .gj-sec::after,#recipe-sr-khobz-el-dar .gj-stage::after,#recipe-sr-khobz-el-dar .gj-prose h3::before{background:#999}#recipe-sr-khobz-el-dar .gj-stage,#recipe-sr-khobz-el-dar .gj-step-x .gj-cue{color:#000}#recipe-sr-khobz-el-dar .gj-pull{border-left-color:#000;color:#000}#recipe-sr-khobz-el-dar .gj-rail,#recipe-sr-khobz-el-dar .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-sr-khobz-el-dar .gj-rail-t,#recipe-sr-khobz-el-dar .gj-rail-stop b,#recipe-sr-khobz-el-dar .gj-close .gj-serif{color:#000}#recipe-sr-khobz-el-dar .gj-rail-stop span,#recipe-sr-khobz-el-dar .gj-rail-sum,#recipe-sr-khobz-el-dar .gj-close p{color:#222}#recipe-sr-khobz-el-dar .gj-rail-sum{border-top-color:#ccc}#recipe-sr-khobz-el-dar .gj-rail-track::before{background:#999}#recipe-sr-khobz-el-dar .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-khobz-el-dar .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-khobz-el-dar .gj-ing-group,#recipe-sr-khobz-el-dar .gj-steps>li,#recipe-sr-khobz-el-dar .gj-rail,#recipe-sr-khobz-el-dar .gj-close,#recipe-sr-khobz-el-dar .gj-nutri-row,#recipe-sr-khobz-el-dar .gj-fact{break-inside:avoid}#recipe-sr-khobz-el-dar .gj-sec h2,#recipe-sr-khobz-el-dar .gj-stage{break-after:avoid}#recipe-sr-khobz-el-dar .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-khobz-el-dar\" 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>Khobz el-d\u00e2r<\/b> od griza i bra\u0161na <span class=\"gj-serif\">sa susamom i crnim kimom<\/span><\/h2>\n<p class=\"gj-sub\">Okrugli ku\u0107ni hleb sa finim grizom, mlekom i jajetom, dugim dizanjem i sjajnom korom pro\u0161aranom susamom i crnim kimom.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>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>Srednje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>2 sata 30 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\">12 kri\u0161ki<\/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\">30 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\">30 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 275 kcal<\/span><\/div>\n<\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Khobz-el-Dar-2.webp\" alt=\"Sjajni okrugli khobz el-d\u00e2r sa susamom, crnim kimom i odse\u010denom kri\u0161kom na kerami\u010dkom tanjiru\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">Pe\u010dena vekna ima zlatnu, jajetom premazanu koru sa zrakastim rezovima i svetlu mekanu sredinu vidljivu na odvojenoj kri\u0161ki.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Khobz el-d\u00e2r recept: meka sredina i sjajna kora<\/h2><\/div>\n<div class=\"gj-intro\"><p>Khobz el-d\u00e2r recept odnosi se na \u201ehleb ku\u0107e\u201c, okrugli kvasni hleb koji se u al\u017eirskim doma\u0107instvima priprema od finog griza, p\u0161eni\u010dnog bra\u0161na ili njihove me\u0161avine. Za razliku od kesre, koja mo\u017ee da bude bez kvasca i pe\u010de se na plo\u010di, ovaj hleb raste, pe\u010de se u rerni i dobija meku, elasti\u010dnu sredinu. Povr\u0161ina se \u010desto prema\u017ee jajetom, zase\u010de u zrakaste \u0161are i pospe susamom, crnim kimom ili anisom. Takav izgled nije samo ukras: plitki rezovi usmeravaju \u0161irenje testa i spre\u010davaju da kora pukne na nasumi\u010dnom mestu.<\/p><p class=\"gj-pull\">Sjajna kora privla\u010di pogled, ali dobar khobz el-d\u00e2r prepoznaje se po sredini koja se vra\u0107a pod blagim pritiskom.<\/p><p>Hleb prati \u010dorbe, jela sa sosom, salate od pe\u010dene paprike i porodi\u010dne obroke tokom cele godine. Blaga slatko\u0107a mleka i male koli\u010dine \u0161e\u0107era ne pretvara ga u slatko pecivo; njihova uloga je da podstaknu kvasac, zaokru\u017ee ukus griza i pomognu rumenjenju. Jaje u testu daje boju i finiju strukturu, dok ulje odr\u017eava sredinu mekom kada se hleb potpuno ohladi. Zavr\u0161ni premaz od jajeta stvara glatku povr\u0161inu kakva se vidi na klasi\u010dnim okruglim veknama iz ku\u0107ne rerne.<\/p><p>Testo je mek\u0161e nego za standardni beli hleb. Fini griz upija vodu sporije od bra\u0161na, pa se te\u010dnost ne sipa odjednom. Prvo me\u0161anje povezuje sastojke u lepljivu masu, a desetominutni odmor dopu\u0161ta grizu da nabubri. Tek zatim sledi me\u0161enje, kada testo postaje glatko i rastegljivo. Dodavanje bra\u0161na samo radi lak\u0161eg rukovanja napravilo bi te\u017eak hleb. Blago nauljene ruke i struga\u010d za testo re\u0161avaju lepljivost bez naru\u0161avanja odnosa te\u010dnosti i suvih sastojaka.<\/p><p>Prvo dizanje traje dok se zapremina ne udvostru\u010di, a ne unapred odre\u0111en broj minuta. U toploj kuhinji to mo\u017ee biti sat, u hladnijoj znatno du\u017ee. Posle oblikovanja testa u zategnutu kuglu, druga fermentacija je kra\u0107a i zavr\u0161ava se kada pritisak prsta ostavi udubljenje koje se polako vra\u0107a. Previ\u0161e narastao hleb splasne posle premazivanja, dok nedovoljno narastao puca po obodu i ostaje zbijen. Zato se vizuelni i taktilni znaci prate pa\u017eljivije od sata.<\/p><p>Rerna mora biti potpuno zagrejana na 200 \u00b0C pre nego \u0161to hleb u\u0111e. Jaka po\u010detna toplota podi\u017ee veknu, a zatim se temperatura po potrebi smanjuje ako semenke tamne br\u017ee od kore. Gotov hleb ima duboku zlatnu boju, unutra\u0161nju temperaturu oko 94\u201396 \u00b0C i jasan \u0161upalj zvuk pri kucanju po dnu. Hla\u0111enje na re\u0161etki najmanje \u010detrdeset minuta zavr\u0161ava pe\u010denje sredine; prerano se\u010denje sabija mekanu mrvicu i ostavlja lepljivu liniju uz no\u017e.<\/p><p>Odnos griza i bra\u0161na u ovom testu namerno je skoro izjedna\u010den. Ve\u0107i udeo griza dao bi izra\u017eeniju \u017eutu boju i \u010dvr\u0161\u0107u mrvicu, ali bi zahtevao du\u017ee me\u0161enje i vi\u0161e te\u010dnosti. Ve\u0107i udeo belog bra\u0161na pribli\u017eio bi rezultat obi\u010dnom mle\u010dnom hlebu i ubla\u017eio prepoznatljivu strukturu. Posle prvog dizanja testo se ne premesuje dugo. Nekoliko blagih preklopa izbacuje najve\u0107e d\u017eepove gasa, dok manji ostaju i \u0161ire se u rerni. Zategnuta povr\u0161ina pri oblikovanju poma\u017ee vekni da raste nagore umesto da se razlije. Pleh ne mora da bude zagrejan, ali rerna mora: hladan po\u010detak produ\u017eava su\u0161enje kore i smanjuje zavr\u0161ni volumen. Kada se po\u0161tuje taj sled, kri\u0161ka ostaje meka i narednog jutra, bez gumenog sloja uz dno.<\/p><p>Uredan rez najlak\u0161e se dobija nazubljenim no\u017eem tek kada se vekna ohladi. Mrvice tada ostaju sitne, semenke se ne skidaju sa kore, a kri\u0161ka mo\u017ee da se savije bez pucanja po sredini.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Fermentacija ku\u0107nog hleba<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Fini griz, bra\u0161no, kvasac i te\u010dnosti spajaju se u meko, lepljivo testo.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:20<\/b><span>Posle odmora testo se mesi do glatke povr\u0161ine i elasti\u010dnog rastezanja.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:25<\/b><span>Udvojeno testo se oblikuje u zategnut okrugli hleb i ostavlja da ponovo naraste.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:00<\/b><span>Vekna se premazuje jajetom, zaseca, posipa semenkama i pe\u010de do 94\u201396 \u00b0C.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Khobz el-d\u00e2r kombinuje fini griz i p\u0161eni\u010dno bra\u0161no sa mlekom, vodom, kvascem, jajetom i uljem. Meko testo kratko odmara pre me\u0161enja, zatim raste do dvostruke zapremine. Oblikuje se u okruglu veknu, ponovo fermenti\u0161e i pre pe\u010denja prema\u017ee jajetom. Plitki zrakasti rezovi i me\u0161avina susama sa crnim kimom daju prepoznatljivu koru. Hleb se pe\u010de na 200 \u00b0C dok ne dobije duboku zlatnu boju i unutra\u0161nju temperaturu 94\u201396 \u00b0C. Najmanje \u010detrdeset minuta hla\u0111enja na re\u0161etki \u010duva vazdu\u0161astu, meku sredinu. Jedna vekna daje oko dvanaest kri\u0161ki za supe, jela sa sosom ili \u010daj.<\/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 testo<\/h3><ul><li><b>350 g finog p\u0161eni\u010dnog griza<\/b> \u2014 <em>sitna granulacija se ravnomerno hidrira<\/em><\/li><li><b>300 g p\u0161eni\u010dnog bra\u0161na tip 500<\/b> \u2014 <em>za elasti\u010dnost i stabilan rast<\/em><\/li><li><b>7 g suvog kvasca<\/b> \u2014 <em>jedna standardna kesica<\/em><\/li><li><b>15 g \u0161e\u0107era<\/b> \u2014 <em>hrani kvasac i poma\u017ee boji kore<\/em><\/li><li><b>9 g fine soli<\/b> \u2014 <em>ne stavljati direktno na kvasac<\/em><\/li><li><b>250 ml mlakog mleka<\/b> \u2014 <em>oko 30 \u00b0C<\/em><\/li><li><b>100 ml mlake vode<\/b> \u2014 <em>ume\u0161ati sa mlekom<\/em><\/li><li><b>1 jaje<\/b> \u2014 <em>sobne temperature<\/em><\/li><li><b>60 ml neutralnog ulja<\/b> \u2014 <em>plus tanki sloj za \u010diniju<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za povr\u0161inu<\/h3><ul><li><b>1 jaje<\/b> \u2014 <em>dobro umu\u0107eno za sjajnu koru<\/em><\/li><li><b>15 g susama<\/b> \u2014 <em>ravnomerno preko premaza<\/em><\/li><li><b>5 g semena crnog kima<\/b> \u2014 <em>za aromu i kontrast<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei gluten, mleko, jaja i susam. Mleko mo\u017ee da se zameni nezasla\u0111enim napitkom od soje ili istom koli\u010dinom vode; susam i crni kim mogu da se izostave.<\/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\">Testo i prvo dizanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pove\u017eite suve sastojke<\/p><p class=\"gj-step-x\">U velikoj \u010diniji pome\u0161ajte griz, bra\u0161no, kvasac i \u0161e\u0107er. So ume\u0161ajte na drugoj strani \u010dinije da ne le\u017ei direktno na kvascu.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte te\u010dnosti<\/p><p class=\"gj-step-x\">Umutite mleko, svih 100 ml vode, jedno jaje i ulje. Sipajte u suvu me\u0161avinu i me\u0161ajte dok ne ostanu suvi d\u017eepovi.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite i mesite<\/p><p class=\"gj-step-x\">Pokrijte 10 minuta, zatim mesite 8\u201310 minuta blago nauljenim rukama. Testo treba da bude meko, glatko i rastegljivo, ali da zadr\u017eava oblik.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pustite da naraste<\/p><p class=\"gj-step-x\">Stavite u nauljenu \u010diniju, pokrijte i ostavite 60\u201375 minuta, dok se zapremina ne udvostru\u010di.<\/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 veknu<\/p><p class=\"gj-step-x\">Istisnite velike mehurove, zategnite testo u okruglu veknu i stavite na pleh oblo\u017een papirom. Blago spljo\u0161tite na 4\u20135 cm debljine.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Drugo dizanje<\/p><p class=\"gj-step-x\">Pokrijte i ostavite 35\u201345 minuta. Pritisak prsta treba da se vra\u0107a polako, bez potpunog nestajanja udubljenja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Prema\u017eite i zasecite<\/p><p class=\"gj-step-x\">Zagrejte rernu na 200 \u00b0C. Prema\u017eite umu\u0107enim jajetom, plitko zasecite zrakaste linije i pospite susamom i crnim kimom.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispecite i ohladite<\/p><p class=\"gj-step-x\">Pecite 27\u201332 minuta, dok kora ne postane duboko zlatna, a centar dostigne 94\u201396 \u00b0C. Ohladite na re\u0161etki najmanje 40 minuta.<\/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>Khobz el-d\u00e2r se se\u010de na debele kri\u0161ke i slu\u017ei uz hariru, chorbu, jela od leblebije, pe\u010deno meso ili salate sa paprikom. Blaga mle\u010dna aroma dobro prati maslinovo ulje, mladi sir i \u010daj. Hleb treba izneti tek kada se sredina ohladi dovoljno da rez ostane \u010dist.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Ohla\u0111en hleb \u010duva se u platnenoj kesi unutar kutije do dva dana. Za du\u017ee \u010duvanje kri\u0161ke se zamrzavaju do dva meseca. Odmrznuta kri\u0161ka se greje 5 minuta na 180 \u00b0C ili kratko prepe\u010de. Fri\u017eider nije dobar izbor, po\u0161to ubrzava starenje skroba i isu\u0161ivanje.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri stabilne varijante su: polovina mleka mo\u017ee da se zameni vodom; do 100 g belog bra\u0161na mo\u017ee da se zameni integralnim; u testo mo\u017ee da u\u0111e 1 ka\u0161i\u010dica anisa; povr\u0161ina mo\u017ee da se pospe samo susamom kada crni kim nije dostupan.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Meko testo ne treba zatrpavati dodatnim bra\u0161nom. Griz dobija vreme za hidrataciju pre ozbiljnog me\u0161enja. Premaz se nanosi ne\u017enom \u010detkicom kako narasla vekna ne bi splasnula, a rezovi ne idu dublje od 5 mm.<\/p><h3>Potrebna oprema<\/h3><p>Velika \u010dinija, digitalna vaga, struga\u010d za testo, pleh, papir za pe\u010denje, \u010detkica i re\u0161etka dovoljni su za dobar rezultat. Termometar sa sondom poma\u017ee da se potvrdi pe\u010dena sredina bez predugog zadr\u017eavanja u rerni.<\/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 275 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 48 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 320 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 od 12 kri\u0161ki. <b>Klju\u010dni alergeni:<\/b> gluten, mleko, jaja, susam. 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\">Hleb je zavr\u0161en tek kada se para smiri i mekana sredina mo\u017ee da se ise\u010de bez sabijanja.<\/p><p>Khobz el-d\u00e2r tra\u017ei strpljenje vi\u0161e nego slo\u017eenu opremu. Dovoljna hidratacija, dva pravilno zavr\u0161ena dizanja i potpuno zagrejana rerna stvaraju veknu \u010dija sjajna kora \u010duva elasti\u010dnu, blago mle\u010dnu sredinu.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-khobz-el-dar\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Khobz el-d\u00e2r od griza i bra\u0161na sa susamom i crnim kimom\",\n  \"description\": \"Mekani al\u017eirski ku\u0107ni hleb od griza i p\u0161eni\u010dnog bra\u0161na dobija sjajnu koru od jajeta, \u0161are no\u017eem i sloj susama sa crnim kimom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Khobz-el-Dar-3.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Khobz-el-Dar-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Khobz-el-Dar-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\": \"Hlebovi\",\n  \"cookingMethod\": \"Pe\u010denje u rerni\",\n  \"keywords\": \"khobz el-d\u00e2r recept, al\u017eirski ku\u0107ni hleb, hleb od griza i bra\u0161na, hleb sa susamom i crnim kimom\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT30M\",\n  \"totalTime\": \"PT2H30M\",\n  \"recipeYield\": \"12 kri\u0161ki\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"275 kcal\",\n    \"carbohydrateContent\": \"48 g\",\n    \"proteinContent\": \"9 g\",\n    \"fatContent\": \"6 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"320 mg\",\n    \"servingSize\": \"1 od 12 kri\u0161ki\"\n  },\n  \"recipeIngredient\": [\n    \"350 g finog p\u0161eni\u010dnog griza\",\n    \"300 g p\u0161eni\u010dnog bra\u0161na tip 500\",\n    \"7 g suvog kvasca\",\n    \"15 g \u0161e\u0107era\",\n    \"9 g fine soli\",\n    \"250 ml mlakog mleka\",\n    \"100 ml mlake vode\",\n    \"1 jaje\",\n    \"60 ml neutralnog ulja\",\n    \"1 jaje\",\n    \"15 g susama\",\n    \"5 g semena crnog kima\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo i prvo dizanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pove\u017eite suve sastojke\",\n          \"text\": \"U velikoj \u010diniji pome\u0161ajte griz, bra\u0161no, kvasac i \u0161e\u0107er. 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