{"id":3857,"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-matlouh\/"},"modified":"2026-07-21T22:15:35","modified_gmt":"2026-07-21T22:15:35","slug":"alzirski-matlouh","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-matlouh\/","title":{"rendered":"Al\u017eirski matlouh"},"content":{"rendered":"\n<style>\n#recipe-sr-matloue-matlouh{\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  content-visibility:auto;contain-intrinsic-size:4300px;line-height:1.65;font-size:16px;\n}\n#recipe-sr-matloue-matlouh *,#recipe-sr-matloue-matlouh *::before,#recipe-sr-matloue-matlouh *::after{box-sizing:border-box;margin:0;padding:0}\n#recipe-sr-matloue-matlouh .gj-serif{font-family:Georgia,'Times New Roman',serif;font-style:italic;font-weight:400}\n#recipe-sr-matloue-matlouh a{color:var(--gj-amber-2)}\n#recipe-sr-matloue-matlouh .gj-eyebrow{display:flex;align-items:center;gap:12px;font-size:11px;font-weight:600;letter-spacing:.22em;text-transform:uppercase;color:var(--gj-slate);margin-bottom:16px}\n#recipe-sr-matloue-matlouh .gj-eyebrow i{font-style:normal;color:var(--gj-amber)}\n#recipe-sr-matloue-matlouh .gj-h1{font-size:clamp(32px,4.6vw,48px);font-weight:300;line-height:1.08;letter-spacing:-.015em;margin-bottom:16px}\n#recipe-sr-matloue-matlouh .gj-h1 b{font-weight:600}\n#recipe-sr-matloue-matlouh .gj-h1 .gj-serif{color:var(--gj-amber);letter-spacing:0;font-size:.92em}\n#recipe-sr-matloue-matlouh .gj-sub{font-size:17px;color:var(--gj-ink-2);margin-bottom:26px}\n#recipe-sr-matloue-matlouh .gj-facts{margin-bottom:36px}\n#recipe-sr-matloue-matlouh .gj-facts-top{display:flex;flex-wrap:wrap;justify-content:center;align-items:center;gap:6px 14px;padding:0 0 20px;font-size:14.5px}\n#recipe-sr-matloue-matlouh .gj-facts-top span{white-space:nowrap}#recipe-sr-matloue-matlouh .gj-facts-top i{font-style:normal;color:var(--gj-ink-2)}\n#recipe-sr-matloue-matlouh .gj-facts-top b{font-weight:600;color:var(--gj-ink)}#recipe-sr-matloue-matlouh .gj-facts-top .gj-sep{color:var(--gj-line-2)}\n#recipe-sr-matloue-matlouh .gj-facts-grid{display:grid;grid-template-columns:repeat(2,1fr);gap:14px}\n#recipe-sr-matloue-matlouh .gj-fact{background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);padding:20px 12px;display:flex;flex-direction:column;align-items:center;gap:7px;text-align:center}\n#recipe-sr-matloue-matlouh .gj-fact-ic{color:var(--gj-slate);line-height:0}#recipe-sr-matloue-matlouh .gj-fact-ic svg{width:26px;height:26px;display:block}\n#recipe-sr-matloue-matlouh .gj-fact-l{font-size:14px;font-weight:600;color:var(--gj-ink)}#recipe-sr-matloue-matlouh .gj-fact-v{font-size:14px;color:var(--gj-ink-2)}\n#recipe-sr-matloue-matlouh .gj-hero{border-radius:var(--gj-r);overflow:hidden;margin-bottom:8px;background:var(--gj-amber-soft)}\n#recipe-sr-matloue-matlouh .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-sr-matloue-matlouh .gj-cap{font-size:12.5px;color:var(--gj-ink-2);margin-bottom:46px}\n#recipe-sr-matloue-matlouh .gj-sec{display:flex;align-items:baseline;gap:12px;margin:0 0 20px}\n#recipe-sr-matloue-matlouh .gj-sec .gj-serif{color:var(--gj-amber);font-size:16px;min-width:28px}\n#recipe-sr-matloue-matlouh .gj-sec h2{font-size:clamp(20px,2.4vw,24px);font-weight:600;letter-spacing:-.01em;line-height:1.2}\n#recipe-sr-matloue-matlouh .gj-sec::after{content:\"\";flex:1;height:1px;background:var(--gj-line-2);align-self:center}\n#recipe-sr-matloue-matlouh .gj-intro{margin-bottom:46px}#recipe-sr-matloue-matlouh .gj-intro p{margin-bottom:16px;font-size:15.5px;color:#2C2E30}\n#recipe-sr-matloue-matlouh .gj-intro p:last-child{margin-bottom:0}#recipe-sr-matloue-matlouh .gj-intro p:first-of-type::first-letter{font-family:Georgia,serif;font-style:italic;font-size:56px;line-height:.82;color:var(--gj-amber);float:left;padding:5px 11px 0 0}\n#recipe-sr-matloue-matlouh .gj-pull{border-left:2px solid var(--gj-amber);padding:4px 0 4px 22px;margin:24px 0;font-family:Georgia,serif;font-style:italic;font-size:19px;line-height:1.5;color:var(--gj-slate)}\n#recipe-sr-matloue-matlouh .gj-rail{background:var(--gj-slate-deep);color:#EDEAE2;border-radius:var(--gj-r);padding:26px 30px 28px;margin-bottom:46px}\n#recipe-sr-matloue-matlouh .gj-rail-t{font-size:11px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;color:#C9A55C;margin-bottom:20px}\n#recipe-sr-matloue-matlouh .gj-rail-track{display:grid;grid-template-columns:repeat(4,1fr);position:relative;gap:12px}\n#recipe-sr-matloue-matlouh .gj-rail-track::before{content:\"\";position:absolute;top:5px;left:6px;right:6px;height:1px;background:rgba(255,255,255,.22)}\n#recipe-sr-matloue-matlouh .gj-rail-stop{position:relative;padding-top:20px}#recipe-sr-matloue-matlouh .gj-rail-stop::before{content:\"\";position:absolute;top:0;left:2px;width:11px;height:11px;border-radius:50%;background:var(--gj-slate-deep);border:2px solid #C9A55C}\n#recipe-sr-matloue-matlouh .gj-rail-stop b{display:block;font-family:Georgia,serif;font-style:italic;font-weight:400;color:#C9A55C;font-size:15.5px;margin-bottom:2px}\n#recipe-sr-matloue-matlouh .gj-rail-stop span{font-size:13px;color:#C5C1B6;line-height:1.5;display:block}\n#recipe-sr-matloue-matlouh .gj-rail-sum{margin-top:22px;padding-top:18px;border-top:1px solid rgba(255,255,255,.14);font-size:14px;color:#C5C1B6;line-height:1.65}\n#recipe-sr-matloue-matlouh .gj-rail-sum b{color:#EDEAE2;font-weight:600}\n#recipe-sr-matloue-matlouh .gj-ing-wrap{margin-bottom:46px}#recipe-sr-matloue-matlouh .gj-ing-grid{display:grid;grid-template-columns:1fr;gap:18px}\n#recipe-sr-matloue-matlouh .gj-ing-col{display:grid;gap:18px;align-content:start}#recipe-sr-matloue-matlouh .gj-ing-group{background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);padding:22px 24px 14px}\n#recipe-sr-matloue-matlouh .gj-ing-group h3{font-family:Georgia,serif;font-style:italic;font-weight:400;font-size:16px;color:var(--gj-slate);margin-bottom:10px}\n#recipe-sr-matloue-matlouh .gj-ing-group ul{list-style:none}#recipe-sr-matloue-matlouh .gj-ing-group li{padding:8px 0;border-top:1px solid var(--gj-line);font-size:14.5px;line-height:1.5}\n#recipe-sr-matloue-matlouh .gj-ing-group li b{font-weight:600}#recipe-sr-matloue-matlouh .gj-ing-group li em{font-style:normal;color:var(--gj-ink-2);font-size:13.5px}\n#recipe-sr-matloue-matlouh .gj-ing-note{padding:18px 22px;border-radius:12px;background:var(--gj-amber-soft);font-size:13.5px;line-height:1.6;color:#54431F}\n#recipe-sr-matloue-matlouh .gj-ing-note b{font-weight:600}\n#recipe-sr-matloue-matlouh .gj-steps-wrap{margin-bottom:46px;counter-reset:gj-n}#recipe-sr-matloue-matlouh .gj-stage{font-size:11.5px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;color:var(--gj-amber-2);margin:26px 0 14px;display:flex;align-items:center;gap:12px}\n#recipe-sr-matloue-matlouh .gj-stage:first-of-type{margin-top:0}#recipe-sr-matloue-matlouh .gj-stage::after{content:\"\";flex:1;height:1px;background:var(--gj-line)}\n#recipe-sr-matloue-matlouh .gj-steps{list-style:none}#recipe-sr-matloue-matlouh .gj-steps>li{counter-increment:gj-n;display:grid;grid-template-columns:34px 1fr;gap:0 16px;align-items:baseline;border-top:1px solid var(--gj-line);padding:13px 0 4px}\n#recipe-sr-matloue-matlouh .gj-steps>li::before{content:counter(gj-n);font-family:Georgia,serif;font-style:italic;font-size:19px;color:var(--gj-amber);line-height:1}\n#recipe-sr-matloue-matlouh .gj-step-t{font-weight:600;font-size:15.5px;margin-bottom:2px}#recipe-sr-matloue-matlouh .gj-step-x{font-size:14.5px;color:#3A3D3F}\n#recipe-sr-matloue-matlouh .gj-step-x .gj-cue{color:var(--gj-amber-2);font-weight:500}\n#recipe-sr-matloue-matlouh .gj-prose{margin-bottom:46px}#recipe-sr-matloue-matlouh .gj-prose h3{font-size:15px;font-weight:600;margin:20px 0 6px;color:var(--gj-slate);display:flex;align-items:center;gap:10px}\n#recipe-sr-matloue-matlouh .gj-prose h3::before{content:\"\";width:16px;height:1px;background:var(--gj-amber)}#recipe-sr-matloue-matlouh .gj-prose h3:first-of-type{margin-top:0}\n#recipe-sr-matloue-matlouh .gj-prose p{font-size:14.5px;color:#2C2E30}#recipe-sr-matloue-matlouh .gj-prose ul{margin:4px 0 0 22px;color:#2C2E30;font-size:14.5px}\n#recipe-sr-matloue-matlouh .gj-prose li{margin:0 0 7px}\n#recipe-sr-matloue-matlouh .gj-nutri{margin-bottom:46px}#recipe-sr-matloue-matlouh .gj-nutri-row{display:grid;grid-template-columns:repeat(3,1fr);background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);overflow:hidden}\n#recipe-sr-matloue-matlouh .gj-nutri-row div{padding:14px 18px;border-bottom:1px solid var(--gj-line)}#recipe-sr-matloue-matlouh .gj-nutri-row dt{font-size:10px;font-weight:600;letter-spacing:.16em;text-transform:uppercase;color:var(--gj-ink-2);margin-bottom:2px}\n#recipe-sr-matloue-matlouh .gj-nutri-row dd{font-size:16px;font-weight:600;font-variant-numeric:tabular-nums}#recipe-sr-matloue-matlouh .gj-nutri-cap{font-size:12.5px;color:var(--gj-ink-2);margin-top:10px}\n#recipe-sr-matloue-matlouh .gj-nutri-cap b{font-weight:600;color:var(--gj-ink)}\n#recipe-sr-matloue-matlouh .gj-close{background:var(--gj-slate);color:#EDEAE2;border-radius:var(--gj-r);padding:30px;display:grid;gap:8px}\n#recipe-sr-matloue-matlouh .gj-close .gj-serif{color:#C9A55C;font-size:19px;line-height:1.45}#recipe-sr-matloue-matlouh .gj-close p{font-size:14px;color:#C5C1B6}\n@media (min-width:760px){#recipe-sr-matloue-matlouh .gj-ing-grid{grid-template-columns:1.15fr 1fr;align-items:start}#recipe-sr-matloue-matlouh .gj-nutri-row{grid-template-columns:repeat(6,1fr)}#recipe-sr-matloue-matlouh .gj-nutri-row div{border-bottom:none;border-right:1px solid var(--gj-line)}#recipe-sr-matloue-matlouh .gj-nutri-row div:last-child{border-right:none}#recipe-sr-matloue-matlouh .gj-facts-grid{grid-template-columns:repeat(4,1fr)}}\n@media (min-width:960px){#recipe-sr-matloue-matlouh{padding:64px 32px 72px}#recipe-sr-matloue-matlouh .gj-intro{columns:2;column-gap:56px}#recipe-sr-matloue-matlouh .gj-intro>p{break-inside:avoid;margin-bottom:16px}#recipe-sr-matloue-matlouh .gj-pull{break-inside:avoid}#recipe-sr-matloue-matlouh .gj-prose{columns:2;column-gap:56px}#recipe-sr-matloue-matlouh .gj-prose .gj-sec{column-span:all}#recipe-sr-matloue-matlouh .gj-prose h3{break-after:avoid}#recipe-sr-matloue-matlouh .gj-prose p,#recipe-sr-matloue-matlouh .gj-prose ul{break-inside:avoid;margin-bottom:14px}}\n@media (max-width:600px){#recipe-sr-matloue-matlouh .gj-rail-track{grid-template-columns:1fr;gap:16px}#recipe-sr-matloue-matlouh .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}#recipe-sr-matloue-matlouh .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}}\n@media print{#recipe-sr-matloue-matlouh{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}#recipe-sr-matloue-matlouh .gj-hero,#recipe-sr-matloue-matlouh .gj-cap,#recipe-sr-matloue-matlouh .gj-eyebrow i{display:none}#recipe-sr-matloue-matlouh .gj-eyebrow{color:#000}#recipe-sr-matloue-matlouh .gj-h1{font-size:22pt;margin-bottom:10px}#recipe-sr-matloue-matlouh .gj-h1 .gj-serif,#recipe-sr-matloue-matlouh .gj-sec .gj-serif,#recipe-sr-matloue-matlouh .gj-steps>li::before,#recipe-sr-matloue-matlouh .gj-intro p:first-of-type::first-letter{color:#000}#recipe-sr-matloue-matlouh .gj-sec::after,#recipe-sr-matloue-matlouh .gj-stage::after,#recipe-sr-matloue-matlouh .gj-prose h3::before{background:#999}#recipe-sr-matloue-matlouh .gj-stage,#recipe-sr-matloue-matlouh .gj-step-x .gj-cue{color:#000}#recipe-sr-matloue-matlouh .gj-pull{border-left-color:#000;color:#000}#recipe-sr-matloue-matlouh .gj-rail,#recipe-sr-matloue-matlouh .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-sr-matloue-matlouh .gj-rail-t,#recipe-sr-matloue-matlouh .gj-rail-stop b,#recipe-sr-matloue-matlouh .gj-close .gj-serif{color:#000}#recipe-sr-matloue-matlouh .gj-rail-stop span,#recipe-sr-matloue-matlouh .gj-rail-sum,#recipe-sr-matloue-matlouh .gj-close p{color:#222}#recipe-sr-matloue-matlouh .gj-rail-sum{border-top-color:#ccc}#recipe-sr-matloue-matlouh .gj-rail-track::before{background:#999}#recipe-sr-matloue-matlouh .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-matloue-matlouh .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-matloue-matlouh .gj-ing-group,#recipe-sr-matloue-matlouh .gj-steps>li,#recipe-sr-matloue-matlouh .gj-rail,#recipe-sr-matloue-matlouh .gj-close,#recipe-sr-matloue-matlouh .gj-nutri-row,#recipe-sr-matloue-matlouh .gj-fact{break-inside:avoid}#recipe-sr-matloue-matlouh .gj-sec h2,#recipe-sr-matloue-matlouh .gj-stage{break-after:avoid}#recipe-sr-matloue-matlouh .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-matloue-matlouh\" 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>Matlouh od griza<\/b> sa vazdu\u0161astom sredinom <span class=\"gj-serif\">i pe\u010denom korom<\/span><\/h2>\n<p class=\"gj-sub\">Debela kvasna lepinja od finog griza, sa rumenom povr\u0161inom i velikim nepravilnim porama koje ostaju meke posle pe\u010denja na tiganju.<\/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>Srednje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>2 sata 20 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\">10 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\">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\">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 245 kcal<\/span><\/div>\n<\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Matloue-Matlouh-1.webp\" alt=\"Veliki okrugli matlouh sa rumenom korom i ise\u010denim komadom koji otkriva vazdu\u0161astu sredinu na drvenom stolu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar ostavlja prostor na drvenom stolu i prikazuje debelu poga\u010du sa velikim porama, uz \u010diniju \u010dorbe i maslinovo ulje.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Matlouh recept: meko testo i velika unutra\u0161nja sa\u0107a<\/h2><\/div>\n<div class=\"gj-intro\"><p>Matlouh recept opisuje kvasnu poga\u010du od griza koja se pe\u010de na tiganju ili tradicionalnoj ravnoj plo\u010di. Na prvi pogled li\u010di na kesru, ali se dve poga\u010de pona\u0161aju sasvim druga\u010dije. Matlouh sadr\u017ei kvasac, ima vi\u0161e vode i tra\u017ei razvijeno, elasti\u010dno testo. Tokom dizanja nastaju veliki mehuri, pa presek izgleda kao nepravilno sa\u0107e. Povr\u0161ina dobija sitne rumene ta\u010dke i \u0161ire pe\u010dene zone, dok unutra\u0161njost ostaje meka i sposobna da upije \u010dorbu, maslinovo ulje ili sos bez trenutnog raspadanja.<\/p><p class=\"gj-pull\">Matlouh raste u \u010diniji, ali njegov pravi volumen vidi se tek kada se na tiganju otvore velike, nepravilne pore.<\/p><p>Fini griz daje \u017eutu boju, blag ukus p\u0161enice i karakteristi\u010dnu sitnu hrapavost kore. Mala koli\u010dina belog bra\u0161na poma\u017ee mre\u017ei glutena da zadr\u017ei gasove, \u0161to je korisno u ku\u0107nim uslovima gde griz mo\u017ee da bude razli\u010dite ja\u010dine. Testo je znatno mek\u0161e nego za kesru i u po\u010detku se lepi. Umesto dodavanja bra\u0161na, ruke se kvase ili blago naulje. Dugo me\u0161enje, ru\u010dno ili mikserom, pretvara grubu masu u glatko testo koje mo\u017ee da se rastegne u tanak film pre pucanja.<\/p><p>Prvo dizanje zavr\u0161ava se kada se zapremina udvostru\u010di i povr\u0161ina postane blago kupolasta. Posle toga testo se ne\u017eno izduvava, bez agresivnog pritiskanja svih mehura. Oblikovani disk prenosi se na sloj griza, koji spre\u010dava lepljenje i daje suvu povr\u0161inu pogodnu za tiganj. Drugo dizanje traje dok disk ne postane vidno naduven. Predugo \u010dekanje slabi strukturu i ote\u017eava preno\u0161enje; nedovoljno narastao matlouh ostaje zbijen i te\u0161ko se otvara u sredini.<\/p><p>Pe\u010denje zahteva srednju do umereno nisku temperaturu. Jaka vatra pravi tamne pege dok sredina ostaje sirova, naro\u010dito kod poga\u010de deblje od tri centimetra. Poklopac u prvom delu zadr\u017eava paru i poma\u017ee rastu. Kada se donja strana u\u010dvrsti, poga\u010da se okre\u0107e \u0161irokom lopaticom ili uz pomo\u0107 ravnog tanjira. Bo\u010dne ivice mogu kratko da se prislone uz tiganj kako bi nestala bleda, sirova linija. Gotov hleb je lagan za svoju veli\u010dinu i vra\u0107a se nakon blagog pritiska.<\/p><p>Matlouh se ne se\u010de odmah. Deset do petnaest minuta odmora pod krpom raspore\u0111uje paru i spre\u010dava da se vru\u0107a sredina slepi pod no\u017eem. Kada se otvori, unutra\u0161njost treba da poka\u017ee velike i male pore, bez vla\u017enih tragova testa. Ova verzija koristi neutralno ulje u maloj koli\u010dini, dovoljno da sredina ostane savitljiva, ali ne masna. Poslu\u017eena uz hariru ili jelo od leblebije, poga\u010da radi kao jestiva ka\u0161ika: \u010dvrsta kora dr\u017ei komad, a porozna sredina zadr\u017eava te\u010dnost.<\/p><p>Preno\u0161enje mekanog diska na tiganj mo\u017ee da poni\u0161ti dobro dizanje ako se poga\u010da savije ili naglo spusti. Papir sa grizom slu\u017ei kao privremena podloga: disk se zajedno sa papirom pribli\u017ei tiganju, zatim pa\u017eljivo sklizne na povr\u0161inu. Ako se koristi vrlo te\u017eak liveni tiganj, temperatura se smanjuje minut pre prenosa, po\u0161to metal nastavlja da emituje sna\u017enu toplotu. Mehuri koji se pojave na gornjoj strani ne bu\u0161e se. Oni pokazuju da para i gas \u0161ire mre\u017eu testa. Posle okretanja poklopac vi\u0161e nije obavezan; druga strana dobija boju dok se vi\u0161ak pare osloba\u0111a. Hleb se ne pritiska lopaticom, jer taj potez zatvara pore koje su nastale tokom dva dizanja i ostavlja zbijen trag u sredini.<\/p><p>Dve manje poga\u010de lak\u0161e se okre\u0107u, ali jedna velika daje izra\u017eeniji kontrast izme\u0111u kore i vazdu\u0161aste sredine. Izbor veli\u010dine zato menja vreme pe\u010denja, ne samo izgled.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Dva dizanja i mirno pe\u010denje<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Griz, bra\u0161no, kvasac i voda spajaju se u vrlo meko testo.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:20<\/b><span>Posle dugog me\u0161enja testo je glatko, rastegljivo i spremno za prvo dizanje.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:20<\/b><span>Narasla masa se oblikuje u disk i ostavlja na grizu do vidnog naduvavanja.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:55<\/b><span>Poga\u010da se pe\u010de poklopljena, okre\u0107e i dovr\u0161ava do elasti\u010dne, potpuno skuvane sredine.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Matlouh se pravi od finog griza, manje koli\u010dine p\u0161eni\u010dnog bra\u0161na, kvasca, vode, soli, \u0161e\u0107era i ulja. Vrlo meko testo mesi se dok ne postane rastegljivo, zatim raste do dvostruke zapremine. Oblikuje se u debeli disk na sloju griza i ponovo ostavlja da naraste. Pe\u010de se u suvom te\u0161kom tiganju, prvo poklopljeno da para podstakne otvaranje sredine, zatim sa druge strane do rumene kore. Bo\u010dne ivice kratko se dopeku. Odmor pod krpom smiruje paru i \u010duva velike pore. Recept daje jednu veliku poga\u010du koja se deli na deset komada i slu\u017ei uz supe, \u010dorbe i jela sa sosom.<\/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>450 g finog p\u0161eni\u010dnog griza<\/b> \u2014 <em>plus 20 g za posipanje<\/em><\/li><li><b>100 g p\u0161eni\u010dnog bra\u0161na tip 500<\/b> \u2014 <em>poma\u017ee zadr\u017eavanju gasova<\/em><\/li><li><b>7 g suvog kvasca<\/b> \u2014 <em>jedna kesica<\/em><\/li><li><b>10 g \u0161e\u0107era<\/b> \u2014 <em>za po\u010detak fermentacije<\/em><\/li><li><b>9 g fine soli<\/b> \u2014 <em>dodati odvojeno od kvasca<\/em><\/li><li><b>360 ml mlake vode<\/b> \u2014 <em>oko 28\u201330 \u00b0C<\/em><\/li><li><b>30 ml neutralnog ulja<\/b> \u2014 <em>u testo i tanko za ruke<\/em><\/li><li><b>20 g dodatnog griza<\/b> \u2014 <em>za podlogu pri oblikovanju<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei gluten iz griza i p\u0161eni\u010dnog bra\u0161na. Neutralno ulje mo\u017ee da se zameni maslinovim, a beli deo bra\u0161na sa do 100 g jakog integralnog bra\u0161na uz malo vi\u0161e vode.<\/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\">Spojite sastojke<\/p><p class=\"gj-step-x\">Pome\u0161ajte griz, bra\u0161no, kvasac i \u0161e\u0107er. Dodajte so, zatim 330 ml vode i ulje. Me\u0161ajte dok ne nastane vrlo meka, lepljiva masa.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mesite do elasti\u010dnosti<\/p><p class=\"gj-step-x\">Mesite 12\u201315 minuta ru\u010dno uz kva\u0161enje ruku ili 9\u201310 minuta mikserom. Dodajte ostatak vode po malo; testo treba da se rastegne tanko pre pucanja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pustite da naraste<\/p><p class=\"gj-step-x\">Pokrijte i ostavite 60\u201375 minuta, dok se zapremina ne udvostru\u010di i po povr\u0161ini ne postanu vidljivi mehuri.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Oblikovanje i tiganj<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Oblikujte disk<\/p><p class=\"gj-step-x\">Na papiru posutom dodatnim grizom ne\u017eno razvucite testo u krug pre\u010dnika 28 cm, bez istiskivanja svih mehura.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Drugo dizanje<\/p><p class=\"gj-step-x\">Pokrijte i ostavite 30\u201340 minuta, dok disk ne postane vidno lagan i naduven.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispecite prvu stranu<\/p><p class=\"gj-step-x\">Te\u017eak tiganj zagrejte na srednjoj vatri. Prenesite disk, poklopite i pecite 8\u201310 minuta, dok se dno ne zarumeni i gornja strana delimi\u010dno u\u010dvrsti.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Okrenite i dovr\u0161ite<\/p><p class=\"gj-step-x\">Okrenite \u0161irokom lopaticom ili tanjirom i pecite jo\u0161 7\u20139 minuta. Po potrebi prislonite ivice uz tiganj. Centar treba da dostigne najmanje 94 \u00b0C. Odmorite 15 minuta pod krpom.<\/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>Matlouh se lomi ili se\u010de na \u0161iroke trouglove i slu\u017ei uz hariru, \u010dorbu od so\u010diva, jela sa leblebijama, maslinovo ulje ili sve\u017ei sir. Otvorena sredina pogodna je za umakanje, pa se komadi ne seku pretanko.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Poga\u010da ostaje dobra jedan dan na sobnoj temperaturi u dobro zatvorenoj kesi. Slede\u0107eg dana zagreva se 5 minuta na 180 \u00b0C ili kratko na tiganju. Komadi mogu da se zamrznu do dva meseca i podgreju direktno iz zamrziva\u010da u rerni.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri izmene koje \u010duvaju strukturu su: do 100 g griza mo\u017ee da se zameni integralnim bra\u0161nom; maslinovo ulje daje izra\u017eeniju aromu; ka\u0161i\u010dica crnog kima mo\u017ee da u\u0111e u testo; masa mo\u017ee da se podeli na dve manje poga\u010de koje se peku kra\u0107e.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Lepljivost se re\u0161ava vodom ili uljem na rukama, ne dodatnim bra\u0161nom. Poklopac se koristi samo u prvom delu pe\u010denja. Hleb je gotov kada je lagan, elasti\u010dan i nema vla\u017enu liniju u preseku.<\/p><h3>Potrebna oprema<\/h3><p>Mikser sa kukom olak\u0161ava razvoj vrlo mekog testa, ali nije obavezan. Potrebni su jo\u0161 velika \u010dinija, papir za pe\u010denje, te\u017eak tiganj sa poklopcem, \u0161iroka lopatica i termometar sa sondom.<\/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 245 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 47 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 310 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 od 10 komada. <b>Klju\u010dni alergeni:<\/b> gluten. 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\">U dobro pe\u010denom matlouhu kora nosi te\u017einu, a sredina ostaje dovoljno otvorena da primi svaku ka\u0161iku \u010dorbe.<\/p><p>Razlika izme\u0111u zbijene poga\u010de i vazdu\u0161astog matlouha nastaje u hidrataciji, dugom me\u0161enju i blagoj temperaturi tiganja. Kada testo razvije elasti\u010dnost i oba dizanja zavr\u0161e u pravom trenutku, velike pore ostaju stabilne i posle hla\u0111enja.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-matloue-matlouh\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Matlouh od griza sa vazdu\u0161astom sredinom i pe\u010denom korom\",\n  \"description\": \"Kvasna al\u017eirska lepinja od finog griza mesi se do elasti\u010dnosti, dugo di\u017ee i pe\u010de na te\u0161kom tiganju, gde dobija rumenu koru i velike pore.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Matloue-Matlouh-3.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Matloue-Matlouh-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Matloue-Matlouh-1.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\": \"Dizanje i pe\u010denje na tiganju\",\n  \"keywords\": \"matlouh recept, al\u017eirska lepinja od griza, vazdu\u0161asti matlouh, kvasni hleb na tiganju\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT2H20M\",\n  \"recipeYield\": \"10 komada\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"245 kcal\",\n    \"carbohydrateContent\": \"47 g\",\n    \"proteinContent\": \"7 g\",\n    \"fatContent\": \"4 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"310 mg\",\n    \"servingSize\": \"1 od 10 komada\"\n  },\n  \"recipeIngredient\": [\n    \"450 g finog p\u0161eni\u010dnog griza\",\n    \"100 g p\u0161eni\u010dnog bra\u0161na tip 500\",\n    \"7 g suvog kvasca\",\n    \"10 g \u0161e\u0107era\",\n    \"9 g fine soli\",\n    \"360 ml mlake vode\",\n    \"30 ml neutralnog ulja\",\n    \"20 g dodatnog griza\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo i prvo dizanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Spojite sastojke\",\n          \"text\": \"Pome\u0161ajte griz, bra\u0161no, kvasac i \u0161e\u0107er. Dodajte so, zatim 330 ml vode i ulje. Me\u0161ajte dok ne nastane vrlo meka, lepljiva masa.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Mesite do elasti\u010dnosti\",\n          \"text\": \"Mesite 12\u201315 minuta ru\u010dno uz kva\u0161enje ruku ili 9\u201310 minuta mikserom. Dodajte ostatak vode po malo; testo treba da se rastegne tanko pre pucanja.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pustite da naraste\",\n          \"text\": \"Pokrijte i ostavite 60\u201375 minuta, dok se zapremina ne udvostru\u010di i po povr\u0161ini ne postanu vidljivi mehuri.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Oblikovanje i tiganj\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Oblikujte disk\",\n          \"text\": \"Na papiru posutom dodatnim grizom ne\u017eno razvucite testo u krug pre\u010dnika 28 cm, bez istiskivanja svih mehura.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Drugo dizanje\",\n          \"text\": \"Pokrijte i ostavite 30\u201340 minuta, dok disk ne postane vidno lagan i naduven.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ispecite prvu stranu\",\n          \"text\": \"Te\u017eak tiganj zagrejte na srednjoj vatri. Prenesite disk, poklopite i pecite 8\u201310 minuta, dok se dno ne zarumeni i gornja strana delimi\u010dno u\u010dvrsti.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Okrenite i dovr\u0161ite\",\n          \"text\": \"Okrenite \u0161irokom lopaticom ili tanjirom i pecite jo\u0161 7\u20139 minuta. Po potrebi prislonite ivice uz tiganj. Centar treba da dostigne najmanje 94 \u00b0C. Odmorite 15 minuta pod krpom.\"\n        }\n      ]\n    }\n  ]\n}\n<\/script>\n<script id=\"recipe-meta-sync-sr-matloue-matlouh\">\n(function(){\n  var schemaId='recipe-schema-sr-matloue-matlouh';\n  var el=document.getElementById(schemaId);\n  if(!el) return;\n  var q=function(s){return document.querySelector(s);};\n  var value=function(node){return node ? (node.content || node.getAttribute('datetime') || '') : '';};\n  var utc=function(raw){\n    if(!raw) return '';\n    if(\/Z$|[+-]d{2}:d{2}$\/.test(raw)) return raw;\n    return raw.replace(' ','T')+'Z';\n  };\n  var apply=function(data,pub,mod,pageUrl){\n    if(pub) data.datePublished=pub;\n    if(mod) data.dateModified=mod;\n    if(pageUrl){\n      pageUrl=pageUrl.split('#')[0].split('?')[0];\n      data.url=pageUrl;\n      data.mainEntityOfPage=pageUrl;\n      data['@id']=pageUrl+'#recipe';\n    }\n    if(!data.inLanguage){\n      var recipeArticle=q('article[lang]');\n      var language=(recipeArticle && recipeArticle.lang) || document.documentElement.lang || '';\n      if(language) data.inLanguage=language;\n    }\n    el.textContent=JSON.stringify(data);\n  };\n  try{\n    var data=JSON.parse(el.textContent);\n    var pub=value(q('meta[property=\"article:published_time\"]'));\n    var mod=value(q('meta[property=\"article:modified_time\"]')) || value(q('meta[property=\"og:updated_time\"]'));\n\n    if(!pub || !mod){\n      document.querySelectorAll('script[type=\"application\/ld+json\"]').forEach(function(script){\n        if(script===el) return;\n        try{\n          var parsed=JSON.parse(script.textContent);\n          var nodes=Array.isArray(parsed) ? parsed : (Array.isArray(parsed['@graph']) ? parsed['@graph'] : [parsed]);\n          nodes.forEach(function(node){\n            if(!node || typeof node!=='object') return;\n            var types=Array.isArray(node['@type']) ? node['@type'] : [node['@type']];\n            var isArticle=types.some(function(type){return typeof type==='string' && \/Article|BlogPosting|NewsArticle\/.test(type);});\n            if(!isArticle) return;\n            if(!pub && node.datePublished) pub=node.datePublished;\n            if(!mod && node.dateModified) mod=node.dateModified;\n          });\n        }catch(ignore){}\n      });\n    }\n\n    if(!pub) pub=value(q('time.published[datetime],time.entry-date.published[datetime],time[itemprop=\"datePublished\"][datetime]'));\n    if(!mod) mod=value(q('time.updated-date[datetime],time.updated[datetime],time.entry-date.updated[datetime],time[itemprop=\"dateModified\"][datetime]'));\n\n    var canonical=q('link[rel=\"canonical\"]');\n    var pageUrl=canonical && canonical.href ? canonical.href : window.location.href;\n    var apiLinks=document.querySelectorAll('link[rel=\"alternate\"][type=\"application\/json\"]');\n    var api=null;\n    Array.prototype.some.call(apiLinks,function(node){\n      if(node.href && node.href.indexOf('\/wp-json\/wp\/v2\/')!==-1 && node.href.indexOf('\/oembed\/')===-1){\n        api=node;\n        return true;\n      }\n      return false;\n    });\n\n    if(!pub && api && window.fetch){\n      fetch(api.href,{credentials:'same-origin'})\n        .then(function(response){if(!response.ok) throw new Error('REST'); return response.json();})\n        .then(function(post){\n          pub=utc(post.date_gmt || post.date);\n          if(!mod) mod=utc(post.modified_gmt || post.modified);\n          if(post.link) pageUrl=post.link;\n          apply(data,pub,mod,pageUrl);\n        })\n        .catch(function(){apply(data,pub,mod,pageUrl);});\n    }else{\n      apply(data,pub,mod,pageUrl);\n    }\n  }catch(ignore){}\n})();\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Kvasna al\u017eirska lepinja od finog griza mesi se do elasti\u010dnosti, dugo di\u017ee i pe\u010de na te\u0161kom tiganju, gde dobija rumenu koru i velike pore.<\/p>\n","protected":false},"featured_media":3835,"parent":3757,"menu_order":0,"template":"","tags":[],"tsh_dish_type":[84,97],"tsh_national_cuisine":[83],"class_list":["post-3857","tsh_food","type-tsh_food","status-publish","has-post-thumbnail","tsh_dish_type-hleb-i-slana-peciva","tsh_dish_type-lepinje-i-pljosnati-hlebovi","tsh_national_cuisine-alzir"],"_links":{"self":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food\/3857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food"}],"about":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/types\/tsh_food"}],"up":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food\/3757"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/media\/3835"}],"wp:attachment":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/media?parent=3857"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tags?post=3857"},{"taxonomy":"tsh_dish_type","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_dish_type?post=3857"},{"taxonomy":"tsh_national_cuisine","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_national_cuisine?post=3857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}