{"id":3859,"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-mechoui\/"},"modified":"2026-07-21T22:15:35","modified_gmt":"2026-07-21T22:15:35","slug":"alzirski-mechoui","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-mechoui\/","title":{"rendered":"Al\u017eirski mechoui"},"content":{"rendered":"\n<style>\n#recipe-sr-mechoui{\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-t,#recipe-sr-mechoui .gj-rail-stop b,#recipe-sr-mechoui .gj-close .gj-serif{color:#000}#recipe-sr-mechoui .gj-rail-stop span,#recipe-sr-mechoui .gj-rail-sum,#recipe-sr-mechoui .gj-close p{color:#222}#recipe-sr-mechoui .gj-rail-sum{border-top-color:#ccc}#recipe-sr-mechoui .gj-rail-track::before{background:#999}#recipe-sr-mechoui .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-mechoui .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-mechoui .gj-ing-group,#recipe-sr-mechoui .gj-steps>li,#recipe-sr-mechoui .gj-rail,#recipe-sr-mechoui .gj-close,#recipe-sr-mechoui .gj-nutri-row,#recipe-sr-mechoui .gj-fact{break-inside:avoid}#recipe-sr-mechoui .gj-sec h2,#recipe-sr-mechoui .gj-stage{break-after:avoid}#recipe-sr-mechoui .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-mechoui\" 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>Mechoui od jagnjetine<\/b> sa sporim pe\u010denjem <span class=\"gj-serif\">i kimom<\/span><\/h2>\n<p class=\"gj-sub\">Veliki komad jagnje\u0107eg ple\u0107ka pe\u010den polako sa kimom, korijanderom i belim lukom, zatim otkriven na jakoj temperaturi radi tamne, hrskave spolja\u0161njosti.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Mesna glavna jela<\/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>3 sata 55 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 porcija<\/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\">25 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\">3 sata<\/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 500 kcal<\/span><\/div>\n<\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Mechoui-3.webp\" alt=\"Veliki mesingani poslu\u017eavnik sa sporo pe\u010denom jagnjetinom, tamno rumenim komadima, kostima i hlebom na rusti\u010dnom stolu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje mechoui u velikim komadima sa hrskavim rubovima i svetlom, vlaknastom sredinom, uz hleb i \u010dinijicu kima.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Mechoui recept: ku\u0107na rerna umesto ra\u017enja<\/h2><\/div>\n<div class=\"gj-intro\"><p>Mechoui recept u svom sve\u010danom obliku vezuje se za celo jagnje pe\u010deno polako na ra\u017enju ili iznad kontrolisane \u017eeravice. Takva priprema pripada velikim okupljanjima i prostoru koji ve\u0107ina ku\u0107nih kuhinja nema. Ova verzija zadr\u017eava glavnu ideju \u2014 vrlo meko meso, duboko rumenu spolja\u0161njost i umereno za\u010dinjavanje \u2014 ali koristi veliko jagnje\u0107e ple\u0107ke sa kostima u rerni. Ple\u0107ka sadr\u017ei dovoljno vezivnog tkiva i masno\u0107e da podnese dugo pe\u010denje, a kost \u0161titi unutra\u0161nje delove od isu\u0161ivanja.<\/p><p class=\"gj-pull\">Kod mechouija meko\u0107a nastaje pre rumene kore: prvo se kolagen polako topi, tek zatim povr\u0161ina dobija jaku toplotu.<\/p><p>Za\u010dini ne treba da sakriju ukus jagnjetine. Kim, mleveni korijander, crni biber, beli luk i malo paprike prave tanak sloj na povr\u0161ini. Pre\u010di\u0161\u0107eni maslac ili smen poma\u017ee rumenjenju i daje puniju aromu, dok maslinovo ulje raznosi za\u010dine po neravnoj povr\u0161ini. Limunov sok dodaje blagu kiselost, ali koli\u010dina ostaje mala da meso ne dobije ukus marinade. So se nanosi najmanje trideset minuta pre pe\u010denja, pa prodire dublje od za\u010dinske paste.<\/p><p>Prva faza odvija se poklopljeno na 160 \u00b0C. Voda u plehu stvara vla\u017enu sredinu, ali meso ne sme da pliva. Para usporava isu\u0161ivanje povr\u0161ine dok kolagen prelazi u \u017eelatin. Posle dva i po sata ple\u0107ka se proverava vilju\u0161kom. Mechoui nije pe\u010denje koje se se\u010de ru\u017ei\u010dasto na tanke kri\u0161ke; cilj je temperatura od oko 88\u201392 \u00b0C u najdebljem delu, kada se mi\u0161i\u0107na vlakna lako razdvajaju, a lopatica kosti mo\u017ee da se pomeri bez velikog otpora.<\/p><p>Druga faza daje boju koju poklopljeno pe\u010denje ne mo\u017ee da napravi. Ple\u0107ka se prema\u017ee masno\u0107om i sokovima iz pleha, rerna podigne na 230 \u00b0C, a meso vrati bez poklopca. Za dvadesetak minuta povr\u0161ina postaje tamnozlatna, sa mestimi\u010dno hrskavim rubovima. Sokovi u plehu mogu da zagore ako ih ima premalo, pa se po potrebi dodaje nekoliko ka\u0161ika vode. Meso se ne ostavlja bez nadzora u ovoj fazi, po\u0161to se boja menja brzo.<\/p><p>Odmor od najmanje dvadeset pet minuta va\u017ean je iako se mechoui ne slu\u017ei kao ru\u017ei\u010dasto pe\u010denje. \u017delatin i sokovi se tokom odmora raspore\u0111uju, pa komadi ostaju puni umesto vodenasti. Meso se mo\u017ee iskidati u velike nepravilne komade ili ise\u0107i oko kosti, kao na zajedni\u010dkom poslu\u017eavniku. Uz njega se \u010desto nude hleb, kim pome\u0161an sa solju, pe\u010dene paprike ili jednostavna salata. Ovaj recept ne uvodi te\u017eak sos; sokovi iz pleha se proced\u0435 i slu\u017ee u maloj koli\u010dini preko mesa.<\/p><p>Veliki komad jagnjetine treba da ima ujedna\u010den sloj masno\u0107e, ali se veoma debeli d\u017eepovi mogu skratiti na oko jedan centimetar. Potpuno uklanjanje masno\u0107e ostavlja suvu povr\u0161inu i li\u0161ava pleh sokova potrebnih za premazivanje. Sirovo meso dr\u017ei se odvojeno od hleba i gotovih priloga; daska, no\u017e i ruke peru se pre pripreme salate ili serviranja. Za\u010dinska pasta nanosi se na hladno meso, a ple\u0107ka ne ostaje na sobnoj temperaturi du\u017ee nego \u0161to je potrebno za zagrevanje rerne i pripremu pleha. Termometar se uvodi u najdeblji mi\u0161i\u0107, bez dodirivanja kosti. Ako pokazuje ni\u017eu temperaturu blizu zgloba, pe\u010denje se nastavlja poklopljeno. Ovakva provera daje pouzdaniju meko\u0107u od oslanjanja samo na boju spolja.<\/p><p>Sokovi iz pleha odvajaju se od vi\u0161ka masno\u0107e posle odmora. Njihov slani, \u017eelatinozni deo dovoljan je za prelivanje; masni sloj mo\u017ee da se sa\u010duva za pe\u010deni krompir ili povr\u0107e.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Sporo pe\u010denje u dve temperature<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Ple\u0107ka se soli i obla\u017ee pastom od maslaca, ulja, belog luka i za\u010dina.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:30<\/b><span>Meso ulazi poklopljeno u rernu na 160 \u00b0C sa tankim slojem vode u plehu.<\/span><\/div><div class=\"gj-rail-stop\"><b>3:00<\/b><span>Kada centar dostigne 88\u201392 \u00b0C, poklopac se skida i temperatura podi\u017ee.<\/span><\/div><div class=\"gj-rail-stop\"><b>3:25<\/b><span>Tamno rumena ple\u0107ka odmara najmanje 25 minuta pre se\u010denja i kidanja.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Ku\u0107ni mechoui priprema se od jagnje\u0107eg ple\u0107ka sa kostima. Meso se soli, zatim prema\u017ee pastom od pre\u010di\u0161\u0107enog maslaca, maslinovog ulja, belog luka, kima, korijandera, paprike, bibera i limuna. Pe\u010de se poklopljeno na 160 \u00b0C sa malo vode dok centar ne dostigne 88\u201392 \u00b0C i vlakna ne po\u010dnu lako da se razdvajaju. Zatim se otkriva, premazuje sokovima i rumeni na 230 \u00b0C. Posle najmanje dvadeset pet minuta odmora meso se re\u017ee ili kida u velike komade. Recept daje osam porcija, uz hleb, kim sa solju i jednostavne salate.<\/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 jagnjetinu<\/h3><ul><li><b>2,5 kg jagnje\u0107eg ple\u0107ka sa kostima<\/b> \u2014 <em>jedan veliki komad<\/em><\/li><li><b>15 g fine soli<\/b> \u2014 <em>naneti najmanje 30 minuta ranije<\/em><\/li><li><b>30 g pre\u010di\u0161\u0107enog maslaca ili smena<\/b> \u2014 <em>omek\u0161anog<\/em><\/li><li><b>30 ml maslinovog ulja<\/b> \u2014 <em>za za\u010dinsku pastu<\/em><\/li><li><b>6 \u010denova belog luka<\/b> \u2014 <em>sitno izgnje\u010denih<\/em><\/li><li><b>5 g mlevenog kima<\/b> \u2014 <em>oko 2 ka\u0161i\u010dice<\/em><\/li><li><b>5 g mlevenog korijandera<\/b> \u2014 <em>oko 2 ka\u0161i\u010dice<\/em><\/li><li><b>2 g slatke paprike<\/b> \u2014 <em>ravna ka\u0161i\u010dica<\/em><\/li><li><b>2 g crnog bibera<\/b> \u2014 <em>sve\u017ee mlevenog<\/em><\/li><li><b>30 ml limunovog soka<\/b> \u2014 <em>za blagu kiselost<\/em><\/li><li><b>250 ml vode<\/b> \u2014 <em>za pleh tokom sporog pe\u010denja<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za serviranje<\/h3><ul><li><b>2 g mlevenog kima<\/b> \u2014 <em>pome\u0161ati sa prstohvatom soli iz ukupne mere<\/em><\/li><li><b>1 okrugli al\u017eirski hleb, oko 300 g<\/b> \u2014 <em>ise\u010den ili polomljen uz meso<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei mleko ako se koristi maslac ili smen i gluten iz hleba za serviranje. Maslac mo\u017ee da se zameni dodatnim maslinovim uljem, a hleb bezglutenskom lepinjom.<\/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\">Priprema i sporo pe\u010denje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Posolite meso<\/p><p class=\"gj-step-x\">Ple\u0107ku osu\u0161ite papirnim ubrusom i utrljajte so sa svih strana. Ostavite 30 minuta na hladnom mestu, zatim vratite na sobnu temperaturu dok se rerna zagreva.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite za\u010dinsku pastu<\/p><p class=\"gj-step-x\">Pome\u0161ajte maslac, ulje, beli luk, 5 g kima, korijander, papriku, biber i limunov sok. Utrljajte preko cele ple\u0107ke i u prirodne useke.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pecite poklopljeno<\/p><p class=\"gj-step-x\">Stavite na re\u0161etku u dubokom plehu, sipajte 250 ml vode ispod mesa, \u010dvrsto pokrijte i pecite na 160 \u00b0C oko 2 sata 35 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Proverite meko\u0107u<\/p><p class=\"gj-step-x\">Skinite poklopac pa\u017eljivo zbog pare. Centar treba da bude 88\u201392 \u00b0C, a vilju\u0161ka da razdvaja vlakna bez jakog otpora. Ako nije, vratite poklopljeno jo\u0161 20\u201330 minuta.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Rumenjenje i odmor<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Poja\u010dajte temperaturu<\/p><p class=\"gj-step-x\">Podignite rernu na 230 \u00b0C. Prema\u017eite ple\u0107ku sokovima iz pleha; ako je pleh suv, dodajte 60 ml vode.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zarumeni povr\u0161inu<\/p><p class=\"gj-step-x\">Pecite otkriveno 18\u201325 minuta, uz jedno dodatno premazivanje, dok ko\u017ea i masni rubovi ne postanu tamnozlatni i hrskavi.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite meso<\/p><p class=\"gj-step-x\">Prenesite na dasku, labavo pokrijte folijom i odmorite najmanje 25 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Isecite i poslu\u017eite<\/p><p class=\"gj-step-x\">Odvojite velike komade uz kost, prelijte sa malo procedenih sokova i poslu\u017eite sa hlebom i preostalim kimom pome\u0161anim sa malo soli.<\/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>Mechoui se iznosi na velikom zagrejanom poslu\u017eavniku, u krupnim komadima oko kosti. Uz meso idu okrugli hleb, kim sa solju, salata od paradajza i luka ili pe\u010dena paprika. Te\u0161ki, gusti sosovi nisu potrebni; dovoljna je mala koli\u010dina procedenog soka iz pleha.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Meso treba ohladiti u roku od dva sata i \u010duvati u fri\u017eideru do tri dana. Komadi se podgrevaju poklopljeni sa nekoliko ka\u0161ika soka na 160 \u00b0C dok centar ne dostigne 74 \u00b0C. Zamrznuto meso ostaje dobro do dva meseca, najbolje u porcijama sa malo soka.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri prakti\u010dne izmene su: ple\u0107ka mo\u017ee da se zameni jagnje\u0107im butom uz kra\u0107e pe\u010denje; maslac dodatnim maslinovim uljem; deo kima semenom korijandera grubo usitnjenim u avanu; zavr\u0161no rumenjenje mo\u017ee da se uradi pod grilom 5\u20138 minuta uz stalno pra\u0107enje.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Meso se su\u0161i pre nano\u0161enja paste. Voda ostaje ispod re\u0161etke i ne ispira za\u010dine. Zavr\u0161na temperatura za ovu meku, raskidivu teksturu vi\u0161a je od minimalne bezbedne temperature za celo par\u010de jagnjetine.<\/p><h3>Potrebna oprema<\/h3><p>Dubok pleh sa re\u0161etkom i \u010dvrstim poklopcem ili folijom najvi\u0161e uti\u010de na rezultat. Potrebni su jo\u0161 avan ili presa za beli luk, \u010detkica, termometar sa sondom, velika daska i o\u0161tar no\u017e.<\/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 500 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 43 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 35 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 650 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 porcija. <b>Klju\u010dni alergeni:<\/b> mleko, 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\">Mechoui se zavr\u0161ava tek posle odmora, kada se tamna kora odvaja od mekanih slojeva bez gubitka soka.<\/p><p>Ku\u0107na rerna ne opona\u0161a ceo ra\u017eanj, ali mo\u017ee da ponovi odnos mekog mesa i sna\u017eno rumene povr\u0161ine. Niska temperatura prvo rastvara vezivno tkivo, visoka toplota zatim boji spolja\u0161njost, a odmor \u010duva sve \u0161to se razvilo tokom pe\u010denja.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-mechoui\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Mechoui od jagnjetine sa sporim pe\u010denjem i kimom\",\n  \"description\": \"Ku\u0107na verzija al\u017eirskog mechouija koristi veliki komad jagnje\u0107eg ple\u0107ka, umerene za\u010dine, dugo pe\u010denje na niskoj temperaturi i sna\u017eno zavr\u0161no rumenjenje.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Mechoui-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Mechoui-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Mechoui-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\": \"Mesna glavna jela\",\n  \"cookingMethod\": \"Sporo pe\u010denje i zavr\u0161no rumenjenje\",\n  \"keywords\": \"mechoui recept, sporo pe\u010dena jagnjetina, al\u017eirski mechoui u rerni, jagnje\u0107e ple\u0107ke sa kimom\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT3H\",\n  \"totalTime\": \"PT3H55M\",\n  \"recipeYield\": \"8 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"500 kcal\",\n    \"carbohydrateContent\": \"2 g\",\n    \"proteinContent\": \"43 g\",\n    \"fatContent\": \"35 g\",\n    \"fiberContent\": \"1 g\",\n    \"sodiumContent\": \"650 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"2,5 kg jagnje\u0107eg ple\u0107ka sa kostima\",\n    \"15 g fine soli\",\n    \"30 g pre\u010di\u0161\u0107enog maslaca ili smena\",\n    \"30 ml maslinovog ulja\",\n    \"6 \u010denova belog luka\",\n    \"5 g mlevenog kima\",\n    \"5 g mlevenog korijandera\",\n    \"2 g slatke paprike\",\n    \"2 g crnog bibera\",\n    \"30 ml limunovog soka\",\n    \"250 ml vode\",\n    \"2 g mlevenog kima\",\n    \"1 okrugli al\u017eirski hleb, oko 300 g\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Priprema i sporo pe\u010denje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Posolite meso\",\n          \"text\": \"Ple\u0107ku osu\u0161ite papirnim ubrusom i utrljajte so sa svih strana. 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