{"id":3860,"date":"2026-07-21T22:15:35","date_gmt":"2026-07-21T22:15:35","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-harira\/"},"modified":"2026-07-21T22:15:35","modified_gmt":"2026-07-21T22:15:35","slug":"alzirska-harira","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-harira\/","title":{"rendered":"Al\u017eirska harira"},"content":{"rendered":"\n<style>\n#recipe-sr-harira-algerian-style-soup-with-egg-flour{\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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#999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-rail-t,#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-rail-stop b,#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-close .gj-serif{color:#000}#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-rail-stop span,#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-rail-sum,#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-close p{color:#222}#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-rail-sum{border-top-color:#ccc}#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-rail-track::before{background:#999}#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-ing-group,#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-steps>li,#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-rail,#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-close,#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-nutri-row,#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-fact{break-inside:avoid}#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-sec h2,#recipe-sr-harira-algerian-style-soup-with-egg-flour .gj-stage{break-after:avoid}#recipe-sr-harira-algerian-style-soup-with-egg-flour .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-harira-algerian-style-soup-with-egg-flour\" 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>Harira sa jagnjetinom<\/b> i leblebijama <span class=\"gj-serif\">zgu\u0161njena jajetom i bra\u0161nom<\/span><\/h2>\n<p class=\"gj-sub\">Gusta paradajz \u010dorba sa mekom jagnjetinom, leblebijama, so\u010divom, krompirom i \u0161argarepom, zavr\u0161ena glatkom me\u0161avinom bra\u0161na i tankim nitima jajeta.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Mesne supe i \u010dorbe<\/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<\/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\">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\">1 sat 30 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 390 kcal<\/span><\/div>\n<\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Harira-Algerian-Style-Soup-with-Egg-Flour-3.webp\" alt=\"\u0160arena kerami\u010dka \u010dinija guste harire sa jagnjetinom, leblebijama, krompirom, \u0161argarepom i seckanim biljem uz hleb i limun\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje crveno-narand\u017eastu hariru sa jasnim komadima mesa i povr\u0107a, uz korpu hleba, limun i ka\u0161iku.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Al\u017eirska harira recept: slojevito kuvanje i glatko zgu\u0161njavanje<\/h2><\/div>\n<div class=\"gj-intro\"><p>Al\u017eirska harira recept predstavlja jednu od mnogih magrebskih verzija guste supe od paradajza, mahunarki, za\u010dina i sve\u017eeg bilja. Harira se kuva u Al\u017eiru i Maroku, a porodi\u010dni recepti se razlikuju po mesu, vrstama mahunarki, testenini, pirin\u010du, povr\u0107u i na\u010dinu zavr\u0161nog zgu\u0161njavanja. Ova verzija prati ulazni opis sa jajetom i bra\u0161nom, a fotografije usmeravaju izbor ka jagnjetini, leblebijama, krompiru i \u0161argarepi. Rezultat je puna \u010dorba koja mo\u017ee da otvori ve\u0107i obrok ili da bude samostalno ve\u010dernje jelo uz hleb i limun.<\/p><p class=\"gj-pull\">Harira dobija telo u dva koraka: so\u010divo i povr\u0107e grade osnovu, a bra\u0161no i jaje vezuju poslednji sloj bez grudvica.<\/p><p>Prvi sloj ukusa nastaje u loncu pre dodavanja vode. Jagnje\u0107e ple\u0107ke se su\u0161i i kratko rumeni na ulju, zatim se dodaju luk, celer, \u0161argarepa i za\u010dini. Paradajz pasta se pr\u017ei minut dok ne potamni, \u010dime se smanjuje sirova kiselost. Drobljeni paradajz i voda otvaraju dugi deo kuvanja. Meso mora da kr\u010dka mirno, jer jako vrenje ste\u017ee vlakna i razbija povr\u0107e pre nego \u0161to ple\u0107ka omek\u0161a.<\/p><p>Leblebije u receptu su ve\u0107 kuvane, dok se so\u010divo dodaje suvo. Takav raspored omogu\u0107ava da obe mahunarke zavr\u0161e u isto vreme. Krompir ulazi kasnije da zadr\u017ei jasne kocke, a deo \u0161argarepe ostaje vidljiv. Sve\u017ee stabljike korijandera i per\u0161una kuvaju se u osnovi, dok listovi ostaju za zavr\u0161etak. \u0110umbir, kurkuma, biber i vrlo malo cimeta grade toplu aromu bez stvaranja dominantno slatkog mirisa.<\/p><p>Bra\u0161no se razmu\u0107uje hladnom vodom u potpuno glatku suspenziju. Pre sipanja u lonac, u nju se ume\u0161a kutla\u010da vrele supe, pa se temperatura izjedna\u010dava i smanjuje mogu\u0107nost grudvica. Me\u0161avina ulazi u tankom mlazu uz stalno me\u0161anje. Posle toga supa mora da kr\u010dka najmanje deset minuta kako bi nestao ukus sirovog bra\u0161na. Gustina treba da bude izme\u0111u supe i variva: te\u010dnost obla\u017ee ka\u0161iku, ali i dalje mo\u017ee slobodno da se sipa.<\/p><p>Jaje se na kraju umuti sa limunovim sokom, temperira sa nekoliko ka\u0161ika vrele harire i uliva polako. Blago me\u0161anje pravi fine niti i dodatno zaokru\u017euje te\u010dnost. Posle dva minuta tihog kr\u010dkanja jaje je potpuno termi\u010dki obra\u0111eno. Sve\u017ee bilje i limun dodaju se van jake vatre. Harira se odmara deset minuta pre serviranja, kada bra\u0161no i mahunarke stabilizuju gustinu. Sutradan postaje znatno gu\u0161\u0107a, pa se pri podgrevanju razre\u0111uje vodom ili blagim bujonom.<\/p><p>Ravnote\u017ea kiselosti proverava se tek na kraju. Paradajz tokom dugog kuvanja gubi sirovu o\u0161trinu, a bra\u0161no i jaje dodatno ubla\u017eavaju ukus, pa prerano dodavanje velike koli\u010dine limuna mo\u017ee da ostavi supu o\u0161trom. Limun u jajetu dovoljan je za prvi zavr\u0161etak; dodatne kri\u0161ke stoje na stolu. Ako se harira tokom odmora zgusne vi\u0161e nego \u0161to je planirano, razre\u0111uje se vrelom vodom u malim koli\u010dinama i ponovo kratko zagreva. Kuvane leblebije se ispiraju samo ako dolaze iz konzerve sa gustom slanom te\u010dno\u0161\u0107u. Meso i kuvani ostaci ne ostavljaju se na sobnoj temperaturi du\u017ee od dva sata. Veliki lonac se za hla\u0111enje deli u pli\u0107e posude, \u010dime supa br\u017ee prolazi kroz temperaturni opseg u kojem se mikroorganizmi najbr\u017ee razmno\u017eavaju.<\/p><p>Ako se koristi slan kupovni bujon, po\u010detna koli\u010dina soli smanjuje se najmanje za polovinu. Zavr\u0161na proba dolazi posle bra\u0161na, jajeta i desetominutnog odmora, kada je prava gustina ve\u0107 vidljiva. Sve\u017ee bilje tada ostaje zeleno i mirisno.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Lonac u \u010detiri faze<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Jagnjetina se rumeni, a luk, celer, \u0161argarepa i za\u010dini grade osnovu.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:20<\/b><span>Paradajz, voda, so\u010divo i stabljike bilja ulaze u mirno kr\u010dkanje.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:05<\/b><span>Leblebije i krompir se kuvaju dok meso ne omek\u0161a i kocke ostanu cele.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:25<\/b><span>Bra\u0161no zgu\u0161njava supu, zatim temperirano jaje i limun zavr\u0161avaju teksturu.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Al\u017eirska harira po\u010dinje rumenjenjem jagnje\u0107eg ple\u0107ka, luka, celera i \u0161argarepe. Paradajz, za\u010dini, so\u010divo i voda zatim kr\u010dkaju dok meso ne omek\u0161a. Kuvane leblebije i krompir dodaju se kasnije kako bi zadr\u017eali oblik. Glatka me\u0161avina bra\u0161na i hladne vode temperira se supom, uliva polako i kuva deset minuta. Umu\u0107ena jaja sa limunom temperiraju se na isti na\u010din i sipaju u tankom mlazu, stvaraju\u0107i fine niti. Sve\u017e korijander i per\u0161un ulaze na kraju. Recept daje osam porcija guste, crveno-narand\u017easte \u010dorbe sa jasnim komadima mesa, mahunarki i povr\u0107a.<\/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 osnovu supe<\/h3><ul><li><b>600 g jagnje\u0107eg ple\u0107ka bez kosti<\/b> \u2014 <em>ise\u010denog na kocke od 3 cm<\/em><\/li><li><b>30 ml maslinovog ulja<\/b> \u2014 <em>za rumenjenje<\/em><\/li><li><b>200 g crnog luka<\/b> \u2014 <em>sitno seckanog<\/em><\/li><li><b>100 g celera<\/b> \u2014 <em>sitno seckanog<\/em><\/li><li><b>150 g \u0161argarepe<\/b> \u2014 <em>kocke od 1 cm<\/em><\/li><li><b>3 \u010dena belog luka<\/b> \u2014 <em>sitno seckana<\/em><\/li><li><b>30 g paradajz paste<\/b> \u2014 <em>kratko propr\u017eene<\/em><\/li><li><b>800 g drobljenog paradajza<\/b> \u2014 <em>bez dodatog \u0161e\u0107era<\/em><\/li><li><b>120 g zelenog ili braon so\u010diva<\/b> \u2014 <em>ispranog<\/em><\/li><li><b>400 g kuvanih leblebija<\/b> \u2014 <em>oce\u0111enih<\/em><\/li><li><b>300 g krompira<\/b> \u2014 <em>kocke od 2 cm<\/em><\/li><li><b>2,25 l vode ili blagog bujona<\/b> \u2014 <em>bez mnogo soli<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za za\u010dine i zavr\u0161etak<\/h3><ul><li><b>4 g mlevenog \u0111umbira<\/b> \u2014 <em>oko 2 ka\u0161i\u010dice<\/em><\/li><li><b>3 g kurkume<\/b> \u2014 <em>oko 1 ka\u0161i\u010dica<\/em><\/li><li><b>1 g mlevenog cimeta<\/b> \u2014 <em>mali prstohvat<\/em><\/li><li><b>2 g crnog bibera<\/b> \u2014 <em>sve\u017ee mlevenog<\/em><\/li><li><b>12 g fine soli<\/b> \u2014 <em>doterati prema bujonu<\/em><\/li><li><b>30 g sve\u017eeg korijandera<\/b> \u2014 <em>stabljike za kuvanje, list za kraj<\/em><\/li><li><b>20 g per\u0161una<\/b> \u2014 <em>stabljike za kuvanje, list za kraj<\/em><\/li><li><b>60 g p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>za zgu\u0161njavanje<\/em><\/li><li><b>250 ml hladne vode<\/b> \u2014 <em>za razmu\u0107ivanje bra\u0161na<\/em><\/li><li><b>2 jajeta<\/b> \u2014 <em>za zavr\u0161no vezivanje<\/em><\/li><li><b>30 ml limunovog soka<\/b> \u2014 <em>uz jaja i za serviranje<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei gluten, jaja i celer. Bra\u0161no mo\u017ee da se zameni sa 35 g kukuruznog skroba razmu\u0107enog u vodi. Za verziju bez jaja zavr\u0161etak se izostavlja, a supa se kuva jo\u0161 pet minuta.<\/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\">Osnova i kr\u010dkanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zarumeni jagnjetinu<\/p><p class=\"gj-step-x\">Meso osu\u0161ite, posolite delom ukupne soli i rumenite na ulju u dve ture 6\u20138 minuta. Izvadite na tanjir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte povr\u0107e<\/p><p class=\"gj-step-x\">U isti lonac dodajte luk, celer i \u0161argarepu. Kuvajte 7 minuta, zatim dodajte beli luk, \u0111umbir, kurkumu, cimet i biber na 30 sekundi.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte paradajz<\/p><p class=\"gj-step-x\">Ume\u0161ajte paradajz pastu i pr\u017eite minut. Vratite meso, dodajte drobljeni paradajz, so\u010divo, stabljike bilja i 2,25 l vode.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kr\u010dkajte mirno<\/p><p class=\"gj-step-x\">Dovedite do klju\u010danja, smanjite vatru i kuvajte polupoklopljeno 50 minuta. Povr\u0161ina treba blago da podrhtava.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Povr\u0107e i zavr\u0161no vezivanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Dodajte leblebije i krompir<\/p><p class=\"gj-step-x\">Ubacite leblebije i krompir, pa kuvajte jo\u0161 25\u201330 minuta, dok je meso meko, so\u010divo raskuvano, a krompir dr\u017ei oblik.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zgusnite bra\u0161nom<\/p><p class=\"gj-step-x\">Umutite bra\u0161no sa hladnom vodom bez grudvica. Dodajte kutla\u010du vrele supe, zatim ulijte u lonac u tankom mlazu uz stalno me\u0161anje. Kr\u010dkajte 10 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte jaja<\/p><p class=\"gj-step-x\">Umutite jaja sa limunovim sokom, temperirajte sa dve kutla\u010de supe, pa polako ulijte uz blago me\u0161anje. Kr\u010dkajte 2 minuta, dok se ne pojave fine niti jajeta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zavr\u0161ite biljem<\/p><p class=\"gj-step-x\">Uklonite stabljike, ume\u0161ajte seckane listove korijandera i per\u0161una, doterajte so i odmorite 10 minuta pre serviranja.<\/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>Harira se slu\u017ei vrlo topla u dubokim \u010dinijama, uz kri\u0161ke limuna i hleb. Dodatni korijander stavlja se u maloj koli\u010dini. Jedna \u010dinija mo\u017ee da bude uvodno jelo, dok ve\u0107a porcija sa hlebom \u010dini potpun obrok.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Supa se hladi brzo u plitkim posudama i \u010duva u fri\u017eideru do tri dana. Podgreva se uz malo vode do najmanje 74 \u00b0C. Za zamrzavanje do dva meseca najbolji je osnovni lonac pre bra\u0161na i jajeta; posle odmrzavanja zgu\u0161njavanje i jaje dodaju se sve\u017ei.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri pouzdane izmene su: govedina mo\u017ee da zameni jagnjetinu; vermi\u010deli mogu da zamene krompir; kukuruzni skrob mo\u017ee da zameni bra\u0161no; jaje mo\u017ee da se izostavi kada se \u017eeli \u010distija paradajz tekstura.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Bra\u0161no se uvek razmu\u0107uje hladnom te\u010dno\u0161\u0107u i temperira. Jaje se uliva na tihoj vatri, ne u sna\u017enom klju\u010danju. So se doteruje tek kada se supa zgusne, jer se slanost tada ose\u0107a ja\u010de.<\/p><h3>Potrebna oprema<\/h3><p>Potreban je lonac od najmanje 6 litara sa debljim dnom, velika \u017eica za bra\u0161no, kutla\u010da, daska, o\u0161tar no\u017e i termometar za proveru podgrevanja ostataka.<\/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 390 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 38 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 26 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 760 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 porcija. <b>Klju\u010dni alergeni:<\/b> gluten, jaja, celer. 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\">Harira je spremna kada ka\u0161ika prolazi kroz gustu te\u010dnost, a svaki komad mesa i povr\u0107a i dalje zadr\u017eava svoj oblik.<\/p><p>Ova verzija gradi gustinu postepeno, umesto jednim te\u0161kim dodatkom. So\u010divo omek\u0161ava osnovu, bra\u0161no je vezuje, a temperirano jaje daje zavr\u0161nu puno\u0107u. 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