{"id":3858,"date":"2026-07-21T22:15:35","date_gmt":"2026-07-21T22:15:35","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/kabilska-mchawcha\/"},"modified":"2026-07-21T22:15:35","modified_gmt":"2026-07-21T22:15:35","slug":"kabilska-mchawcha","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/kabilska-mchawcha\/","title":{"rendered":"Kabilska mchawcha"},"content":{"rendered":"\n<style>\n#recipe-sr-mchawcha-kabyle-tahboult{\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-rail-stop b,#recipe-sr-mchawcha-kabyle-tahboult .gj-close .gj-serif{color:#000}#recipe-sr-mchawcha-kabyle-tahboult .gj-rail-stop span,#recipe-sr-mchawcha-kabyle-tahboult .gj-rail-sum,#recipe-sr-mchawcha-kabyle-tahboult .gj-close p{color:#222}#recipe-sr-mchawcha-kabyle-tahboult .gj-rail-sum{border-top-color:#ccc}#recipe-sr-mchawcha-kabyle-tahboult .gj-rail-track::before{background:#999}#recipe-sr-mchawcha-kabyle-tahboult .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-mchawcha-kabyle-tahboult .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-mchawcha-kabyle-tahboult .gj-ing-group,#recipe-sr-mchawcha-kabyle-tahboult .gj-steps>li,#recipe-sr-mchawcha-kabyle-tahboult .gj-rail,#recipe-sr-mchawcha-kabyle-tahboult .gj-close,#recipe-sr-mchawcha-kabyle-tahboult .gj-nutri-row,#recipe-sr-mchawcha-kabyle-tahboult .gj-fact{break-inside:avoid}#recipe-sr-mchawcha-kabyle-tahboult .gj-sec h2,#recipe-sr-mchawcha-kabyle-tahboult .gj-stage{break-after:avoid}#recipe-sr-mchawcha-kabyle-tahboult .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-mchawcha-kabyle-tahboult\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Kabilska kuhinja Al\u017eira <i>\u00b7<\/i> Nacionalna kuhinja <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Mchawcha sa jajima<\/b> i bra\u0161nom <span class=\"gj-serif\">prelivena medom<\/span><\/h2>\n<p class=\"gj-sub\">Debela poga\u010da od umu\u0107enih jaja i male koli\u010dine bra\u0161na, pe\u010dena polako u tiganju i poslu\u017eena u trouglovima sa toplim medom.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Jela od jaja<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Al\u017eirska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Lako<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>35 min<\/b><\/span><\/p>\n<div class=\"gj-facts-grid\">\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">8 komada<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">10 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 235 kcal<\/span><\/div>\n<\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Mchawcha-Kabyle-Tahboult-3.webp\" alt=\"Okrugla mchawcha ise\u010dena na trouglove i prelivena medom na \u0161arenom kerami\u010dkom poslu\u017eavniku uz \u010daj\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje zlatnu poga\u010du od jaja na desnoj strani stola, sa odvojenim trouglom, \u010dajem od nane i \u010dinijicom meda.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Mchawcha recept: mnogo jaja, malo bra\u0161na i niska vatra<\/h2><\/div>\n<div class=\"gj-intro\"><p>Mchawcha recept, poznat i pod nazivom tahboult n\u2019tmelaline u kabilskom kulinarskom krugu, pravi se od velikog broja jaja, male koli\u010dine bra\u0161na ili finog griza i pra\u0161ka za pecivo. Dobijena masa pe\u010de se kao vrlo debela poga\u010da, zatim se se\u010de na trouglove i preliva medom. Jelo stoji izme\u0111u kola\u010da, omleta i doru\u010dka: strukturu nose jaja, bra\u0161no je samo u\u010dvr\u0161\u0107uje, a med daje zavr\u0161nu slatko\u0107u. U razli\u010ditim doma\u0107instvima odnos sastojaka se menja, ali visina, zlatna povr\u0161ina i meka sredina ostaju glavne odlike.<\/p><p class=\"gj-pull\">Mchawcha se ne podi\u017ee jakom vatrom; visinu dobija iz jaja, poklopca i strpljivog pe\u010denja do samog centra.<\/p><p>Jaja se mute samo dok se belanca i \u017eumanca potpuno ne pove\u017eu i masa postane blago penasta. Nije potrebno praviti stabilnu penu kao za biskvit, po\u0161to bi velika koli\u010dina vazduha dovela do naglog rasta i kasnijeg spu\u0161tanja. Bra\u0161no i pra\u0161ak za pecivo prosejavaju se direktno preko jaja, a zatim ume\u0161aju kratkim pokretima. Preterano me\u0161anje razvija gluten i daje gumenu sredinu. Ulje u masi omek\u0161ava presek, dok tanki sloj maslaca u tiganju daje ukus i poma\u017ee rumenjenju.<\/p><p>Najve\u0107a gre\u0161ka je previsoka temperatura. Donja strana tada brzo potamni, a centar ostane te\u010dan. Tiganj sa debelim dnom zagreva se kratko, zatim se vatra smanjuje na najni\u017eu stabilnu ja\u010dinu. Poklopac zadr\u017eava toplotu iznad mase, pa se vrh postepeno ste\u017ee. Kada ivice postanu \u010dvrste, a sredina samo blago podrhtava, poga\u010da se okre\u0107e uz pomo\u0107 velikog tanjira. Druga strana tra\u017ei kra\u0107e pe\u010denje, jer je unutra\u0161njost ve\u0107 skoro gotova.<\/p><p>Bezbedna i prijatna tekstura posti\u017ee se kada centar dostigne najmanje 72 \u00b0C i na \u010da\u010dkalici ne ostane sirova masa. Poga\u010da ne treba da bude suva: posle skidanja sa vatre toplota nastavlja da se kre\u0107e ka sredini. Pet minuta odmora dovoljan je da se struktura stabilizuje pre se\u010denja. Na preseku se vide sitne, ujedna\u010dene pore i jasno \u017euta boja jaja. Povr\u0161ina je tamnozlatna, ali bez crnih ta\u010daka od pregrejanog maslaca.<\/p><p>Med se zagreva samo dok ne postane lako te\u010dan, zatim se me\u0161a sa vodicom pomorand\u017einog cveta. Deo se nanosi na toplu poga\u010du, a ostatak se slu\u017ei sa strane. Tako svaki komad zadr\u017eava oblik, dok med prodire samo u gornji sloj. Mchawcha se naj\u010de\u0161\u0107e jede topla ili mlaka. Uz \u010daj od nane dobija jednostavan zavr\u0161etak, a bez meda mo\u017ee da prati slani doru\u010dak. Ovaj recept zadr\u017eava klasi\u010dni slatki pravac i ne dodaje ora\u0161aste plodove, \u0161to odgovara \u010distom izgledu poga\u010de na fotografijama.<\/p><p>Mchawcha se u doma\u0107instvima mo\u017ee praviti od bra\u0161na, vrlo finog griza ili njihove me\u0161avine, a koli\u010dina meda zavisi od toga da li se slu\u017ei kao desert ili hranljiv jutarnji obrok. Ovde je bra\u0161no izabrano radi ujedna\u010denog preseka i lak\u0161eg okretanja u tiganju. Med ostaje odvojen od mase, pa toplota ne mo\u017ee da ga potamni i stvori gorke zone. Tiganj se bira prema koli\u010dini jaja: u premalom sudu centar ostaje dubok i spor, dok u prevelikom poga\u010da gubi visinu. Pre\u010dnik od 26 cm daje sloj koji se mo\u017ee potpuno ispe\u0107i bez suve ivice. No\u017e se bri\u0161e izme\u0111u rezova, po\u0161to topao med lako povla\u010di mrvice preko zlatne povr\u0161ine i kvari uredne trouglove.<\/p><p>Povr\u0161ina se medom premazuje \u010detkicom ili ka\u0161ikom tek posle se\u010denja. Tako preliv ulazi uz rezove, a svaki trougao dobija sli\u010dnu koli\u010dinu bez natapanja donje kore.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Brza masa, spora toplota<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Jaja se povezuju sa uljem, zatim sa prosejanim bra\u0161nom i pra\u0161kom za pecivo.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:08<\/b><span>Masa odlazi u tiganj sa tankim slojem maslaca i odmah se poklapa.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:20<\/b><span>Kada se ivice u\u010dvrste, poga\u010da se okre\u0107e i kratko pe\u010de sa druge strane.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:30<\/b><span>Posle odmora se\u010de se na trouglove i preliva toplim medom sa cvetom pomorand\u017ee.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Mchawcha se priprema od osam jaja, malo bra\u0161na, pra\u0161ka za pecivo, ulja i soli. Masa se kratko me\u0161a, sipa u podmazan duboki tiganj i pe\u010de poklopljena na vrlo slaboj vatri. Kada se ivice u\u010dvrste, poga\u010da se okre\u0107e pomo\u0107u tanjira i dovr\u0161ava sa druge strane. Centar treba da dostigne najmanje 72 \u00b0C i da ostane mekan, bez sirovog traga. Posle pet minuta odmora mchawcha se se\u010de na osam trouglova. Topli med sa vodicom pomorand\u017einog cveta preliva se neposredno pre serviranja, pa povr\u0161ina dobija sjaj dok sredina zadr\u017eava laganu, jajastu strukturu.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za poga\u010du od jaja<\/h3><ul><li><b>8 velikih jaja<\/b> \u2014 <em>sobne temperature<\/em><\/li><li><b>100 g p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>prosejanog<\/em><\/li><li><b>12 g pra\u0161ka za pecivo<\/b> \u2014 <em>ravnomerno ume\u0161anog u bra\u0161no<\/em><\/li><li><b>2 g fine soli<\/b> \u2014 <em>mali prstohvat<\/em><\/li><li><b>60 ml neutralnog ulja<\/b> \u2014 <em>u masu<\/em><\/li><li><b>10 g maslaca<\/b> \u2014 <em>za tiganj<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za zavr\u0161ni preliv<\/h3><ul><li><b>120 g meda<\/b> \u2014 <em>blago zagrejanog<\/em><\/li><li><b>15 ml vodice pomorand\u017einog cveta<\/b> \u2014 <em>ume\u0161ati u med van vatre<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei jaja, gluten i mleko. Maslac mo\u017ee da se zameni uljem. Za verziju bez glutena p\u0161eni\u010dno bra\u0161no mo\u017ee da se zameni finim pirin\u010danim bra\u0161nom, uz provereno bezglutenski pra\u0161ak za pecivo.<\/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<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite tiganj<\/p><p class=\"gj-step-x\">Tiganj pre\u010dnika 26 cm sa debelim dnom prema\u017eite maslacem. Zagrejte ga 2 minuta na srednjoj vatri, zatim smanjite na najni\u017eu.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Umutite jaja<\/p><p class=\"gj-step-x\">Jaja i so mutite 2 minuta, samo dok masa ne postane jednoli\u010dna i blago penasta. Ume\u0161ajte ulje.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte suve sastojke<\/p><p class=\"gj-step-x\">Bra\u0161no i pra\u0161ak za pecivo prosejte preko jaja. Ume\u0161ajte kratko \u017eicom, bez dugog mu\u0107enja, dok ne nestanu suvi d\u017eepovi.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pe\u010denje i med<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pecite poklopljeno<\/p><p class=\"gj-step-x\">Sipajte masu u tiganj, odmah poklopite i pecite 10\u201312 minuta na slaboj vatri. Ivica treba da bude \u010dvrsta, a centar da samo blago podrhtava.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Okrenite poga\u010du<\/p><p class=\"gj-step-x\">Skliznite mchawchu na veliki tanjir, poklopite tiganjem i pa\u017eljivo okrenite. Pecite drugu stranu 6\u20138 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Proverite centar<\/p><p class=\"gj-step-x\">Centar treba da dostigne najmanje 72 \u00b0C, a \u010da\u010dkalica da iza\u0111e bez sirove mase. Skinite sa vatre i odmorite 5 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte med<\/p><p class=\"gj-step-x\">Med zagrejte samo do te\u010dne faze, sklonite sa vatre i ume\u0161ajte vodicu pomorand\u017einog cveta. Prelijte polovinu preko ise\u010dene poga\u010de, a ostatak poslu\u017eite sa strane.<\/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>Mchawcha se slu\u017ei mlaka, ise\u010dena na \u0161iroke trouglove, uz \u010daj od nane ili mleko. Med se dodaje neposredno pre izno\u0161enja, kako povr\u0161ina ne bi postala lepljiva tokom stajanja. Za manje sladak obrok dovoljan je tanak premaz meda.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Zbog visokog udela jaja, ostatke treba ohladiti u roku od dva sata i \u010duvati u fri\u017eideru do tri dana. Komadi se podgrevaju poklopljeni u rerni na 160 \u00b0C do unutra\u0161njih 74 \u00b0C ili se jedu hladni. Zamrzavanje nije preporu\u010dljivo, po\u0161to sredina postaje sun\u0111erasta.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri mogu\u0107e izmene su: bra\u0161no mo\u017ee da se zameni vrlo finim grizom; korica limuna mo\u017ee da u\u0111e u masu; med mo\u017ee da se razredi ka\u0161ikom limunovog soka; poga\u010da mo\u017ee da se pe\u010de u rerni na 180 \u00b0C oko 18\u201322 minuta u tiganju pogodnom za rernu.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Jaja se ne pretvaraju u gustu penu. Poklopac ostaje zatvoren prvih deset minuta. Okretanje se radi tek kada se ivica potpuno odvoji od tiganja i sredina vi\u0161e nije te\u010dna.<\/p><h3>Potrebna oprema<\/h3><p>Duboki tiganj od 26 cm sa poklopcem najvi\u0161e uti\u010de na ravnomernost. Potrebni su jo\u0161 velika \u010dinija, \u017eica, sito, veliki ravan tanjir, silikonska 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 235 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 280 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 od 8 komada. <b>Klju\u010dni alergeni:<\/b> jaja, 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\">Kada je vatra dovoljno blaga, jaja daju visinu bez suve ivice, a med ostaje samo zavr\u0161ni sloj.<\/p><p>Mchawcha je kratka priprema sa jednom zahtevnom ta\u010dkom: centar mora da se ispe\u010de pre nego \u0161to donja strana potamni. Poklopac, te\u017eak tiganj i niska toplota re\u0161avaju taj odnos, dok pet minuta odmora \u010duva uredan presek.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-mchawcha-kabyle-tahboult\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Mchawcha sa jajima i bra\u0161nom prelivena medom\",\n  \"description\": \"Kabilska mchawcha je debela poga\u010da od jaja sa malo bra\u0161na, sporo pe\u010dena u tiganju do zlatne boje i zavr\u0161ena toplim medom sa cvetom pomorand\u017ee.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Mchawcha-Kabyle-Tahboult-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Mchawcha-Kabyle-Tahboult-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Mchawcha-Kabyle-Tahboult-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\": \"Jela od jaja\",\n  \"cookingMethod\": \"Pe\u010denje u poklopljenom tiganju\",\n  \"keywords\": \"mchawcha recept, kabyle tahboult, kabilska poga\u010da od jaja, mchawcha sa medom\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT35M\",\n  \"recipeYield\": \"8 komada\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"235 kcal\",\n    \"carbohydrateContent\": \"28 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"10 g\",\n    \"fiberContent\": \"0 g\",\n    \"sodiumContent\": \"280 mg\",\n    \"servingSize\": \"1 od 8 komada\"\n  },\n  \"recipeIngredient\": [\n    \"8 velikih jaja\",\n    \"100 g p\u0161eni\u010dnog bra\u0161na\",\n    \"12 g pra\u0161ka za pecivo\",\n    \"2 g fine soli\",\n    \"60 ml neutralnog ulja\",\n    \"10 g maslaca\",\n    \"120 g meda\",\n    \"15 ml vodice pomorand\u017einog cveta\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Masa\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite tiganj\",\n          \"text\": \"Tiganj pre\u010dnika 26 cm sa debelim dnom prema\u017eite maslacem. 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