{"id":3855,"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-makroudh\/"},"modified":"2026-07-21T22:15:35","modified_gmt":"2026-07-21T22:15:35","slug":"alzirski-makroudh","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-makroudh\/","title":{"rendered":"Al\u017eirski makroudh"},"content":{"rendered":"\n<style>\n#recipe-sr-makroudh-makrout{\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::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-makroudh-makrout\" 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>Makroudh od griza<\/b> sa pastom od urmi <span class=\"gj-serif\">i mednim prelivom<\/span><\/h2>\n<p class=\"gj-sub\">Rombovi od griza oblo\u017eenog maslacem, sa punjenjem od urmi i cimeta, pr\u017eeni na kontrolisanoj temperaturi i zavr\u0161eni toplim medom.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Pr\u017eeni deserti<\/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>1 sat 50 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\">24 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\">50 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 230 kcal<\/span><\/div>\n<\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Makroudh-Makrout-3.webp\" alt=\"Tanjir zlatnih makroudh rombova sa mednim sjajem i prese\u010denim komadima koji otkrivaju tamno punjenje od urmi\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroka fotografija prikazuje reljefne rombove od griza, dva prese\u010dena komada sa pastom od urmi i \u010daj u staklenoj \u010da\u0161i.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Makroudh recept: prhko testo, punjenje i temperatura ulja<\/h2><\/div>\n<div class=\"gj-intro\"><p>Makroudh recept pripada \u0161irokoj porodici severnoafri\u010dkih kola\u010da od griza punjenih urmama. Nazivi makroudh, makrout i srodni oblici koriste se u Al\u017eiru i susednim zemljama, uz razlike u veli\u010dini, obliku, pe\u010denju ili pr\u017eenju. Prepoznatljiv komad je romb sa utisnutom \u0161arom, zlatnom korom i tamnom jezgrom od urmi. U ovoj verziji komadi se pr\u017ee, pa odmah kratko potapaju u zagrejan med razre\u0111en vodicom pomorand\u017einog cveta. Spolja\u0161nji sloj ostaje \u010dvrst, a unutra\u0161njost prhka i zrnasta.<\/p><p class=\"gj-pull\">Makroudh ne sme da pliva u ulju bez kontrole; svaki romb tra\u017ei istu temperaturu i isti kratki boravak u medu.<\/p><p>Griz se ne mesi kao hlebno testo. Rastopljeni pre\u010di\u0161\u0107eni maslac utrljava se u zrna i ostavlja da ih ravnomerno oblo\u017ei. Tek nakon odmora dodaju se vodica pomorand\u017einog cveta i mala koli\u010dina vode, bez sna\u017enog gnje\u010denja. Previ\u0161e rada razvija gluten i daje tvrde kola\u010de koji se skupljaju u ulju. Premalo te\u010dnosti dovodi do pucanja du\u017e punjenja. Dobro testo mo\u017ee da se sabije u valjak bez krunjenja, ali se pod prstima i dalje ose\u0107a struktura griza.<\/p><p>Urme treba pretvoriti u glatku, savitljivu pastu. Meke urme mogu da se samelju direktno, dok suvlje kratko omek\u0161avaju na pari. Cimet daje toplu aromu, a mala koli\u010dina maslaca spre\u010dava lepljenje. Punjenje se oblikuje u tanke valjke jednake du\u017eine kao testo. Kada se griz masa zatvori oko njih, spoj mora da ostane na donjoj strani. Povr\u0161ina se pritiska kalupom ili vilju\u0161kom, zatim se valjak se\u010de ukoso kako bi svaki komad imao jednaku koli\u010dinu testa i urmi.<\/p><p>Temperatura ulja odre\u0111uje zavr\u0161nu teksturu. Na manje od 165 \u00b0C kola\u010di upijaju mnogo masno\u0107e i postaju te\u0161ki; iznad 175 \u00b0C tamne pre nego \u0161to se sloj uz punjenje skuva. Stabilnih 170 \u00b0C daje mirno, ravnomerno pr\u017eenje od pet do \u0161est minuta po turi. Posuda ne sme da bude prepunjena, jer veliki pad temperature pove\u0107ava upijanje. Posle va\u0111enja komadi kratko odlaze na re\u0161etku, ne na debeli sloj papira koji zadr\u017eava paru uz donju koru.<\/p><p>Med se zagreva samo do te\u010dne, tople faze. Jako klju\u010danje menja aromu i stvara lepljiv, tvrd sloj kada se ohladi. Topli makroudh ostaje u medu oko minut, dovoljno da povr\u0161ina zasija i upije tanak sloj, dok romb zadr\u017eava reljef. Posle ce\u0111enja kola\u010di se potpuno hlade pre slaganja. Ukus se smiruje tokom nekoliko sati: griz preuzima miris cveta pomorand\u017ee, pasta od urmi ostaje mekana, a med povezuje dve teksture bez pretvaranja kola\u010da u sirupastu masu.<\/p><p>Pukotine se naj\u010de\u0161\u0107e pojavljuju na spoju testa i punjenja. Valjak urmi zato treba da bude ne\u0161to u\u017ei od griz omota\u010da, bez suvih vrhova koji probijaju povr\u0161inu. Ako se ivica romba otvori pre pr\u017eenja, navla\u017ei se jednim dodirom vode i pritisne, ali se ceo komad ne kvasi. Jednaka veli\u010dina nije samo estetska stvar: veliki i mali rombovi u istoj turi ne zavr\u0161avaju pr\u017eenje u istom trenutku. Odse\u010deni krajevi valjaka mogu da se ponovo spoje u jedan mali komad, ali se ne dodaju u sredinu ve\u0107 oblikovanog romba. Posle meda svaki kola\u010d mora da se cedi zasebno. Slaganje toplih, jo\u0161 vla\u017enih komada stvara paru i bri\u0161e reljef, dok hla\u0111enje u jednom sloju ostavlja jasnu \u0161aru i urednu koru.<\/p><p>Kada se radi u toploj kuhinji, ise\u010deni rombovi mogu da sa\u010dekaju u fri\u017eideru deset minuta pre pr\u017eenja. Kratko hla\u0111enje u\u010dvr\u0161\u0107uje maslac i \u010duva o\u0161tre uglove pri ulasku u ulje.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Oblaganje, punjenje, pr\u017eenje<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Griz se obla\u017ee rastopljenim maslacem i ostavlja da odstoji trideset minuta.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:35<\/b><span>Urme se pretvaraju u glatke valjke, a testo spaja sa vodom bez dugog me\u0161enja.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:00<\/b><span>Napunjeni valjci se \u0161araju i seku ukoso na jednake rombove.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:20<\/b><span>Komadi se pr\u017ee na 170 \u00b0C i kao topli potapaju u medni sirup.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Makroudh se pravi od srednjeg griza oblo\u017eenog pre\u010di\u0161\u0107enim maslacem, sa pastom od urmi, cimeta i vodice pomorand\u017einog cveta. Testo odmara pre dodavanja vode, pa ostaje prhko umesto elasti\u010dno. Punjenje se zatvara u duga\u010dke valjke, povr\u0161ina se utiskuje, a komadi se seku u rombove. Pr\u017ee se u manjim turama na 170 \u00b0C do ravnomerne zlatne boje. Topli kola\u010di kratko se potapaju u zagrejan med sa mirisnom vodicom, zatim cede na re\u0161etki. Recept daje dvadeset \u010detiri komada sa \u010dvrstom spolja\u0161njom korom, zrnastim slojem griza i mekom tamnom sredinom od urmi.<\/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 od griza<\/h3><ul><li><b>500 g srednjeg p\u0161eni\u010dnog griza<\/b> \u2014 <em>ne koristiti fini griz nalik bra\u0161nu<\/em><\/li><li><b>150 g pre\u010di\u0161\u0107enog maslaca<\/b> \u2014 <em>rastopljenog i prohla\u0111enog<\/em><\/li><li><b>2 g fine soli<\/b> \u2014 <em>mali prstohvat<\/em><\/li><li><b>30 ml vodice pomorand\u017einog cveta<\/b> \u2014 <em>za aromu i deo hidratacije<\/em><\/li><li><b>130 ml mlake vode<\/b> \u2014 <em>dodavati postepeno<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za punjenje, pr\u017eenje i preliv<\/h3><ul><li><b>350 g urmi bez ko\u0161tica<\/b> \u2014 <em>meke urme ili pasta od urmi<\/em><\/li><li><b>15 g maslaca<\/b> \u2014 <em>za glatko punjenje<\/em><\/li><li><b>2 g mlevenog cimeta<\/b> \u2014 <em>ravna ka\u0161i\u010dica<\/em><\/li><li><b>15 ml vodice pomorand\u017einog cveta<\/b> \u2014 <em>u pastu od urmi<\/em><\/li><li><b>1,5 l neutralnog ulja<\/b> \u2014 <em>za duboko pr\u017eenje; procenjena apsorpcija oko 100 ml<\/em><\/li><li><b>300 g meda<\/b> \u2014 <em>zagrejan, ne prokuvan<\/em><\/li><li><b>15 ml vodice pomorand\u017einog cveta<\/b> \u2014 <em>ume\u0161ati u med<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei gluten i mle\u010dne sastojke. Pre\u010di\u0161\u0107eni maslac mo\u017ee da se zameni \u010dvrstim biljnim margarinom pogodnim za pe\u010denje, a med gustim \u0161e\u0107ernim sirupom ako je potrebna verzija bez meda.<\/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 punjenje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Oblo\u017eite griz maslacem<\/p><p class=\"gj-step-x\">Pome\u0161ajte griz i so, prelijte pre\u010di\u0161\u0107enim maslacem i trljajte 4\u20135 minuta. Pokrijte i ostavite 30 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite pastu od urmi<\/p><p class=\"gj-step-x\">Urme sameljite sa 15 g maslaca, cimetom i 15 ml vodice pomorand\u017einog cveta. Podelite na tri jednaka tanka valjka.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Hidrirajte testo<\/p><p class=\"gj-step-x\">U griz dodajte 30 ml vodice pomorand\u017einog cveta i 100 ml vode. Lagano skupite testo bez me\u0161enja, odmorite dva minuta, zatim ume\u0161ajte preostalih 30 ml vode.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napunite valjke<\/p><p class=\"gj-step-x\">Podelite testo na tri dela. Svaki oblikujte u \u017eleb, polo\u017eite valjak urmi, zatvorite i okrenite spoj nadole. Poravnajte na \u0161irinu oko 4 cm.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Se\u010denje, pr\u017eenje i med<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Utisnite i isecite<\/p><p class=\"gj-step-x\">Povr\u0161inu utisnite kalupom ili vilju\u0161kom, pa secite ukoso na rombove \u0161iroke oko 4 cm. Ostavite 10 minuta da se povr\u0161ina prosu\u0161i.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zagrejte ulje<\/p><p class=\"gj-step-x\">U dubokoj \u0161erpi zagrejte ulje na 170 \u00b0C. Re\u0161etku postavite iznad pleha za ce\u0111enje.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pr\u017eite u turama<\/p><p class=\"gj-step-x\">Pr\u017eite po 5\u20136 komada 5\u20136 minuta, uz jedno okretanje, dok ne postanu ravnomerno zlatni. Temperatura treba da ostane izme\u0111u 168 i 172 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Potopite u med<\/p><p class=\"gj-step-x\">Med zagrejte na 50\u201360 \u00b0C i ume\u0161ajte vodicu pomorand\u017einog cveta. Tople rombove dr\u017eite u medu 45\u201360 sekundi, ocedite na re\u0161etki i potpuno ohladite.<\/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>Makroudh se slu\u017ei potpuno ohla\u0111en uz nezasla\u0111en ili blago zasla\u0111en \u010daj od nane, kafu ili \u010da\u0161u mleka. Jedan ili dva komada dovoljna su kao mala poslastica. Reljefna strana ostaje okrenuta nagore, a dodatni med se ne sipa preko ve\u0107 oce\u0111enih kola\u010da.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Kola\u010di se \u010duvaju u dobro zatvorenoj metalnoj kutiji do sedam dana, sa papirom izme\u0111u slojeva. Fri\u017eider stvrdnjava maslac i nije potreban. Mogu da se zamrznu pre potapanja u med do dva meseca; odmrzavaju se, kratko zagreju u rerni i tek tada preliju toplim medom.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri izvedive izmene su: pr\u017eenje se mo\u017ee zameniti pe\u010denjem na 190 \u00b0C oko 22 minuta; deo cimeta mo\u017ee da se zameni koricom pomorand\u017ee; pasta od urmi mo\u017ee da primi ka\u0161iku pr\u017eenog susama; medni preliv mo\u017ee da bude gust \u0161e\u0107erni sirup sa limunom.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Testo se ne gnje\u010di posle dodavanja vode. Ulje se kontroli\u0161e termometrom izme\u0111u svake ture. Med ostaje topao i te\u010dan, ali ne klju\u010da, kako bi reljef i prhka kora ostali jasni.<\/p><h3>Potrebna oprema<\/h3><p>Potrebni su velika \u010dinija, mlin ili procesor za urme, kalup za makroudh ili vilju\u0161ka, duboka \u0161erpa, termometar za ulje, \u0161upljikava ka\u0161ika i re\u0161etka za ce\u0111enje.<\/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 230 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 35 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 50 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 komad. <b>Klju\u010dni alergeni:<\/b> gluten, mleko. 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\">Pravi trenutak izme\u0111u ulja i meda daje rombu \u010dvrstu koru, mekanu urmu i \u010dist reljef.<\/p><p>Makroudh tra\u017ei uredan redosled rada: griz se prvo obla\u017ee masno\u0107om, punjenje ostaje savitljivo, ulje dr\u017ei stabilnu temperaturu, a med ostaje samo topao. Kada su te ta\u010dke pod kontrolom, svaki komad ima isti presek i jednaku teksturu.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-makroudh-makrout\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Makroudh od griza sa pastom od urmi i mednim prelivom\",\n  \"description\": \"Rombovi od masnog griz testa pune se aromati\u010dnom pastom od urmi, pr\u017ee do zlatne boje i kratko potapaju u topao med sa vodicom cveta pomorand\u017ee.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Makroudh-Makrout-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Makroudh-Makrout-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Makroudh-Makrout-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\": \"Pr\u017eeni deserti\",\n  \"cookingMethod\": \"Pr\u017eenje i potapanje u sirup\",\n  \"keywords\": \"makroudh recept, makrout sa urmama, pr\u017eeni kola\u010di od griza, medni sirup za makroudh\",\n  \"prepTime\": \"PT50M\",\n  \"cookTime\": \"PT30M\",\n  \"totalTime\": \"PT1H50M\",\n  \"recipeYield\": \"24 komada\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"230 kcal\",\n    \"carbohydrateContent\": \"35 g\",\n    \"proteinContent\": \"3 g\",\n    \"fatContent\": \"9 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"50 mg\",\n    \"servingSize\": \"1 komad\"\n  },\n  \"recipeIngredient\": [\n    \"500 g srednjeg p\u0161eni\u010dnog griza\",\n    \"150 g pre\u010di\u0161\u0107enog maslaca\",\n    \"2 g fine soli\",\n    \"30 ml vodice pomorand\u017einog cveta\",\n    \"130 ml mlake vode\",\n    \"350 g urmi bez ko\u0161tica\",\n    \"15 g maslaca\",\n    \"2 g mlevenog cimeta\",\n    \"15 ml vodice pomorand\u017einog cveta\",\n    \"1,5 l neutralnog ulja\",\n    \"300 g meda\",\n    \"15 ml vodice pomorand\u017einog cveta\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo i punjenje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Oblo\u017eite griz maslacem\",\n          \"text\": \"Pome\u0161ajte griz i so, prelijte pre\u010di\u0161\u0107enim maslacem i trljajte 4\u20135 minuta. 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