{"id":3856,"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-makrout-el-louz\/"},"modified":"2026-07-21T22:15:35","modified_gmt":"2026-07-21T22:15:35","slug":"alzirski-makrout-el-louz","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-makrout-el-louz\/","title":{"rendered":"Al\u017eirski makrout el louz"},"content":{"rendered":"\n<style>\n#recipe-sr-makrout-el-louz{\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-serif{color:#000}#recipe-sr-makrout-el-louz .gj-rail-stop span,#recipe-sr-makrout-el-louz .gj-rail-sum,#recipe-sr-makrout-el-louz .gj-close p{color:#222}#recipe-sr-makrout-el-louz .gj-rail-sum{border-top-color:#ccc}#recipe-sr-makrout-el-louz .gj-rail-track::before{background:#999}#recipe-sr-makrout-el-louz .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-makrout-el-louz .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-makrout-el-louz .gj-ing-group,#recipe-sr-makrout-el-louz .gj-steps>li,#recipe-sr-makrout-el-louz .gj-rail,#recipe-sr-makrout-el-louz .gj-close,#recipe-sr-makrout-el-louz .gj-nutri-row,#recipe-sr-makrout-el-louz .gj-fact{break-inside:avoid}#recipe-sr-makrout-el-louz .gj-sec h2,#recipe-sr-makrout-el-louz .gj-stage{break-after:avoid}#recipe-sr-makrout-el-louz .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-makrout-el-louz\" 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>Makrout el louz<\/b> od badema sa limunom <span class=\"gj-serif\">i \u0161e\u0107erom u prahu<\/span><\/h2>\n<p class=\"gj-sub\">Meki rombovi od mlevenih badema, jaja i limunove kore, pe\u010deni bez rumenjenja, navla\u017eeni cvetnim sirupom i oblo\u017eeni belim \u0161e\u0107erom.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Kola\u010di i slatka peciva<\/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 40 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\">45 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\">15 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 250 kcal<\/span><\/div>\n<\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Makrout-el-Louz-3.webp\" alt=\"Beli rombovi makrout el louz u papirnim korpicama, sa prese\u010denim komadom koji pokazuje sitnu bademastu sredinu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje rombaste bademaste kola\u010de pod debelim slojem \u0161e\u0107era u prahu, uz \u010daj i nekoliko celih badema.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Makrout el louz recept: bademasto testo bez bra\u0161na<\/h2><\/div>\n<div class=\"gj-intro\"><p>Makrout el louz recept pravi se gotovo u potpunosti od mlevenih badema, \u0161e\u0107era i jaja. Za razliku od makroudha od griza i urmi, ovaj al\u017eirski kola\u010d nije pr\u017een, nema punjenje i zavr\u0161ava se potpuno belim omota\u010dem od \u0161e\u0107era u prahu. Rombasti oblik povezuje dve poslastice samo imenom i geometrijom. Ispod belog sloja nalazi se svetla, meka bademasta sredina sa limunovom korom i blagim mirisom vodice pomorand\u017einog cveta. Kola\u010di se \u010desto sla\u017eu u papirne korpice, \u0161to \u010duva \u0161e\u0107er i olak\u0161ava serviranje uz \u010daj ili kafu.<\/p><p class=\"gj-pull\">Beli omota\u010d nije zamena za dobro testo; ispod \u0161e\u0107era romb mora da ostane mekan, svetao i \u010distog ukusa badema.<\/p><p>Mleveni bademi moraju da budu fini, ali ne pretvoreni u masnu pastu. Kratki rad procesora u pulsovima daje ravnomernu teksturu, a ve\u0107 mleveni bademi dodatno se prosejavaju kako bi se uklonile velike grudvice. \u0160e\u0107er se ume\u0161a pre jaja, pa suva zrna ostaju razdvojena. Jaja se dodaju postepeno, po\u0161to veli\u010dina jaja i vla\u017enost badema menjaju potrebnu koli\u010dinu. Dobijena masa treba da bude meka, ali dovoljno stabilna da se valjak ise\u010de bez razlivanja.<\/p><p>Limunova kora nije dekorativan dodatak. Njena sve\u017eina preseca masno\u0107u badema i visok udeo \u0161e\u0107era, pa svaki zalogaj ostaje jasan. Kora se skida samo sa \u017eutog dela opranog limuna; beli sloj ispod daje gor\u010dinu. Testo se ne mesi dugo. Dovoljno je da se sastojci pove\u017eu, zatim se masa odmara desetak minuta kako bi bademi upili vlagu. Radna povr\u0161ina se vrlo blago posipa \u0161e\u0107erom u prahu, ne bra\u0161nom, \u010dime recept ostaje bez p\u0161eni\u010dnih sastojaka.<\/p><p>Pe\u010denje je kratko i blago. Kola\u010di treba da zadr\u017ee svetlu boju, sa tek u\u010dvr\u0161\u0107enim dnom i povr\u0161inom koja vi\u0161e nije lepljiva. Jako rumenjenje stvara suvu ivicu i menja ne\u017enu aromu badema. Posle rerne komadi se hlade dok ne postanu dovoljno \u010dvrsti za kratko potapanje u sirup. Sirup nije namenjen dubokom natapanju; on samo navla\u017ei povr\u0161inu kako bi se \u0161e\u0107er u prahu ravnomerno uhvatio. Predug boravak u te\u010dnosti rastvara ivice i pravi gnjecav sloj ispod \u0161e\u0107era.<\/p><p>Dvostruko oblaganje daje suv, pun beli omota\u010d. Prvi sloj upija preostalu povr\u0161insku vlagu i mo\u017ee da postane mestimi\u010dno providan. Posle deset minuta drugi sloj zatvara romb i stvara ujedna\u010denu zavr\u0161nicu. Jedan prese\u010deni komad treba da poka\u017ee sitnu, blago zrnastu bademastu sredinu bez \u0161upljina. Kola\u010di se ne zatvaraju u kutiju dok se \u0161e\u0107er sasvim ne osu\u0161i. Tada ostaju meki nekoliko dana, a miris limuna i cveta pomorand\u017ee postaje zaokru\u017eeniji posle prve no\u0107i.<\/p><p>Ta\u010dna koli\u010dina jaja procenjuje se prema pona\u0161anju mase, ne samo prema broju komada. Veli\u010dina jaja menja masu, pa se koristi ta\u010dno 150 g umu\u0107enih jaja. Poslednjih 30 g dodaje se ka\u0161ikom. Ako je masa previ\u0161e suva, raspada\u0107e se na uglovima; ako je previ\u0161e vla\u017ena, rombovi \u0107e se spljo\u0161titi u rerni. Oblikovani komadi mogu kratko da odstoje na plehu dok se rerna zagreva, ali ne du\u017ee od dvadeset minuta. \u0160e\u0107er u prahu mora biti potpuno suv i bez grudvica, pa se prosejava pre oba oblaganja. Papirne korpice stavljaju se tek kada omota\u010d vi\u0161e ne ostavlja trag na prstu. Tako bela povr\u0161ina ostaje \u010dista, a bademasta sredina ne gubi vlagu kroz otvorene ivice.<\/p><p>Izmerena koli\u010dina jajeta ulazi u dve faze, pa masa dobija vlagu postepeno bez neiskori\u0161\u0107enog ostatka i bez naglog razre\u0111ivanja.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Od bademaste mase do belog romba<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Bademi, \u0161e\u0107er i limunova kora me\u0161aju se pre postepenog dodavanja jaja.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:20<\/b><span>Masa odmara, zatim se oblikuje u valjke i se\u010de na jednake rombove.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:40<\/b><span>Komadi se kratko peku na 160 \u00b0C, samo dok se povr\u0161ina u\u010dvrsti.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:05<\/b><span>Ohla\u0111eni rombovi kratko ulaze u sirup i dobijaju dva sloja \u0161e\u0107era u prahu.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Makrout el louz koristi fino mlevene bademe umesto bra\u0161na. Bademi se me\u0161aju sa \u0161e\u0107erom i limunovom korom, a jaja ulaze postepeno dok masa ne postane oblikljiva. Posle kratkog odmora prave se valjci i seku rombovi. Kola\u010di se peku oko petnaest minuta na 160 \u00b0C, bez ja\u010deg rumenjenja. Ohla\u0111eni komadi kratko se potapaju u lagan sirup sa vodicom pomorand\u017einog cveta, cede i dvaput obla\u017eu \u0161e\u0107erom u prahu. Recept daje dvadeset \u010detiri svetla, meka kola\u010da sa sitnom bademastom sredinom, limunovom sve\u017einom i potpuno suvim belim omota\u010dem.<\/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 bademasto testo<\/h3><ul><li><b>500 g fino mlevenih blan\u0161iranih badema<\/b> \u2014 <em>bez krupnih komada<\/em><\/li><li><b>220 g kristal \u0161e\u0107era<\/b> \u2014 <em>ravnomerno ume\u0161an u bademe<\/em><\/li><li><b>sitno rendana kora 2 limuna<\/b> \u2014 <em>samo \u017euti deo<\/em><\/li><li><b>150 g umu\u0107enih jaja, oko 3 velika<\/b> \u2014 <em>izmeriti bez ljuske i dodati u dve faze<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za sirup i omota\u010d<\/h3><ul><li><b>250 g kristal \u0161e\u0107era<\/b> \u2014 <em>za lagan sirup<\/em><\/li><li><b>250 ml vode<\/b> \u2014 <em>prokuvati sa \u0161e\u0107erom<\/em><\/li><li><b>10 ml limunovog soka<\/b> \u2014 <em>spre\u010dava kristalisanje<\/em><\/li><li><b>30 ml vodice pomorand\u017einog cveta<\/b> \u2014 <em>dodaje se van vatre<\/em><\/li><li><b>300 g \u0161e\u0107era u prahu<\/b> \u2014 <em>za dva sloja<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei bademe i jaja. Recept nema p\u0161eni\u010dno bra\u0161no, ali za strogo bezglutensku pripremu svi pakovani sastojci i radna povr\u0161ina moraju da budu bez tragova glutena.<\/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\">Masa i oblikovanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pome\u0161ajte bademe i \u0161e\u0107er<\/p><p class=\"gj-step-x\">U \u010diniji sjedinite mlevene bademe, 220 g \u0161e\u0107era i limunovu koru. Razbijte sve grudvice prstima.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte jaja postepeno<\/p><p class=\"gj-step-x\">Umutite i izmerite 150 g jaja. Dodajte 120 g, prome\u0161ajte, pa preostalih 30 g sipajte po ka\u0161iku dok masa ne postane ravnomerno oblikljiva.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite masu<\/p><p class=\"gj-step-x\">Pokrijte i ostavite 10 minuta. Ako je masa i dalje vrlo lepljiva, ume\u0161ajte 1\u20132 ka\u0161ike dodatnih mlevenih badema, ne bra\u0161no.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Isecite rombove<\/p><p class=\"gj-step-x\">Podelite na tri valjka \u0161iroka oko 4 cm. Blago spljo\u0161tite vrh i secite ukoso na rombove duge 4\u20135 cm.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pe\u010denje i \u0161e\u0107erni omota\u010d<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Ispecite svetlo<\/p><p class=\"gj-step-x\">Pore\u0111ajte na pleh sa papirom i pecite na 160 \u00b0C 12\u201315 minuta. Dno treba tek da dobije be\u017e ton, a vrh da ostane svetao.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte sirup<\/p><p class=\"gj-step-x\">\u0160e\u0107er, vodu i limunov sok kuvajte 5 minuta od po\u010detka klju\u010danja. Sklonite sa vatre, dodajte vodicu pomorand\u017einog cveta i potpuno ohladite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Navla\u017eite povr\u0161inu<\/p><p class=\"gj-step-x\">Ohla\u0111ene kola\u010de kratko, 2\u20133 sekunde po strani, umo\u010dite u sirup. Ostavite na re\u0161etki 5 minuta da vi\u0161ak iscuri.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Oblo\u017eite dvaput<\/p><p class=\"gj-step-x\">Uvaljajte svaki romb u \u0161e\u0107er u prahu, odmorite 10 minuta, pa ponovite. Su\u0161ite nepokriveno najmanje 30 minuta pre slaganja u korpice.<\/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>Makrout el louz se slu\u017ei u pojedina\u010dnim papirnim korpicama uz \u010daj od nane, crnu kafu ili kafu sa mlekom. Kola\u010d se iznosi na sobnoj temperaturi, kada je bademasta sredina najmek\u0161a, a \u0161e\u0107erni omota\u010d suv.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Kola\u010di stoje u zatvorenoj kutiji na hladnom mestu pet do sedam dana. Papir izme\u0111u slojeva spre\u010dava lepljenje. Ne podgrevaju se, jer toplota topi \u0161e\u0107erni omota\u010d. Mogu da se zamrznu bez omota\u010da do mesec dana, pa posle odmrzavanja navla\u017ee sirupom i oblo\u017ee.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri mogu\u0107e izmene su: deo limunove kore mo\u017ee da se zameni korom pomorand\u017ee; vodica pomorand\u017einog cveta mo\u017ee da ustupi mesto ru\u017einoj vodici; mali deo badema mo\u017ee da se zameni le\u0161nikom; vanila mo\u017ee da se doda u masu bez promene strukture.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Jaja se ne sipaju odjednom. Rombovi se vade iz rerne pre ja\u010deg rumenjenja. Sirup mora biti hladan kada se hladni kola\u010di kratko uma\u010du, kako povr\u0161ina ne bi omek\u0161ala vi\u0161e nego \u0161to je potrebno.<\/p><h3>Potrebna oprema<\/h3><p>Potrebni su digitalna vaga, fina rendalica, velika \u010dinija, pleh, papir za pe\u010denje, mala \u0161erpa za sirup, re\u0161etka i \u0161iroke posude za \u0161e\u0107er u prahu.<\/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 250 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 32 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 20 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 komad. <b>Klju\u010dni alergeni:<\/b> bademi, jaja. 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\">Najbolji romb ostaje svetao i mekan, dok se \u0161e\u0107er na povr\u0161ini su\u0161i u \u010dist, tanak omota\u010d.<\/p><p>Makrout el louz se oslanja na precizno doziranje jaja i kratko pe\u010denje. Kada masa zadr\u017ei oblik, sirup samo navla\u017ei povr\u0161inu, a dva sloja \u0161e\u0107era potpuno se osu\u0161e, badem ostaje jasan i tekstura ne postaje te\u0161ka.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-makrout-el-louz\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Makrout el louz od badema sa limunom i \u0161e\u0107erom u prahu\",\n  \"description\": \"Al\u017eirski bademasti rombovi bez bra\u0161na peku se vrlo svetlo, kratko navla\u017ee mirisnim sirupom i dvaput obla\u017eu finim \u0161e\u0107erom u prahu.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Makrout-el-Louz-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Makrout-el-Louz-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Makrout-el-Louz-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\": \"Kola\u010di i slatka peciva\",\n  \"cookingMethod\": \"Blago pe\u010denje i oblaganje \u0161e\u0107erom\",\n  \"keywords\": \"makrout el louz recept, al\u017eirski bademasti kola\u010di, kola\u010di bez bra\u0161na sa bademom, rombovi u \u0161e\u0107eru u prahu\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT15M\",\n  \"totalTime\": \"PT1H40M\",\n  \"recipeYield\": \"24 komada\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"250 kcal\",\n    \"carbohydrateContent\": \"32 g\",\n    \"proteinContent\": \"6 g\",\n    \"fatContent\": \"13 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"20 mg\",\n    \"servingSize\": \"1 komad\"\n  },\n  \"recipeIngredient\": [\n    \"500 g fino mlevenih blan\u0161iranih badema\",\n    \"220 g kristal \u0161e\u0107era\",\n    \"sitno rendana kora 2 limuna\",\n    \"150 g umu\u0107enih jaja, oko 3 velika\",\n    \"250 g kristal \u0161e\u0107era\",\n    \"250 ml vode\",\n    \"10 ml limunovog soka\",\n    \"30 ml vodice pomorand\u017einog cveta\",\n    \"300 g \u0161e\u0107era u prahu\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Masa i oblikovanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pome\u0161ajte bademe i \u0161e\u0107er\",\n          \"text\": \"U \u010diniji sjedinite mlevene bademe, 220 g \u0161e\u0107era i limunovu koru. 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