{"id":3861,"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-kalb-el-louz\/"},"modified":"2026-07-21T22:15:35","modified_gmt":"2026-07-21T22:15:35","slug":"alzirski-kalb-el-louz","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-kalb-el-louz\/","title":{"rendered":"Al\u017eirski kalb el louz"},"content":{"rendered":"\n<style>\n#recipe-sr-kalb-el-louz-chamia{\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-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}#recipe-sr-kalb-el-louz-chamia .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}}\n@media print{#recipe-sr-kalb-el-louz-chamia{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}#recipe-sr-kalb-el-louz-chamia .gj-hero,#recipe-sr-kalb-el-louz-chamia .gj-cap,#recipe-sr-kalb-el-louz-chamia .gj-eyebrow i{display:none}#recipe-sr-kalb-el-louz-chamia .gj-eyebrow{color:#000}#recipe-sr-kalb-el-louz-chamia .gj-h1{font-size:22pt;margin-bottom:10px}#recipe-sr-kalb-el-louz-chamia .gj-h1 .gj-serif,#recipe-sr-kalb-el-louz-chamia .gj-sec .gj-serif,#recipe-sr-kalb-el-louz-chamia .gj-steps>li::before,#recipe-sr-kalb-el-louz-chamia .gj-intro p:first-of-type::first-letter{color:#000}#recipe-sr-kalb-el-louz-chamia .gj-sec::after,#recipe-sr-kalb-el-louz-chamia .gj-stage::after,#recipe-sr-kalb-el-louz-chamia .gj-prose h3::before{background:#999}#recipe-sr-kalb-el-louz-chamia .gj-stage,#recipe-sr-kalb-el-louz-chamia .gj-step-x .gj-cue{color:#000}#recipe-sr-kalb-el-louz-chamia .gj-pull{border-left-color:#000;color:#000}#recipe-sr-kalb-el-louz-chamia .gj-rail,#recipe-sr-kalb-el-louz-chamia .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-sr-kalb-el-louz-chamia .gj-rail-t,#recipe-sr-kalb-el-louz-chamia .gj-rail-stop b,#recipe-sr-kalb-el-louz-chamia .gj-close .gj-serif{color:#000}#recipe-sr-kalb-el-louz-chamia .gj-rail-stop span,#recipe-sr-kalb-el-louz-chamia .gj-rail-sum,#recipe-sr-kalb-el-louz-chamia .gj-close p{color:#222}#recipe-sr-kalb-el-louz-chamia .gj-rail-sum{border-top-color:#ccc}#recipe-sr-kalb-el-louz-chamia .gj-rail-track::before{background:#999}#recipe-sr-kalb-el-louz-chamia .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-kalb-el-louz-chamia .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-kalb-el-louz-chamia .gj-ing-group,#recipe-sr-kalb-el-louz-chamia .gj-steps>li,#recipe-sr-kalb-el-louz-chamia .gj-rail,#recipe-sr-kalb-el-louz-chamia .gj-close,#recipe-sr-kalb-el-louz-chamia .gj-nutri-row,#recipe-sr-kalb-el-louz-chamia .gj-fact{break-inside:avoid}#recipe-sr-kalb-el-louz-chamia .gj-sec h2,#recipe-sr-kalb-el-louz-chamia .gj-stage{break-after:avoid}#recipe-sr-kalb-el-louz-chamia .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-kalb-el-louz-chamia\" 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>Kalb el louz od krupnog griza<\/b> sa bademima <span class=\"gj-serif\">i vodicom cveta pomorand\u017ee<\/span><\/h2>\n<p class=\"gj-sub\">Krupni griz sa maslacem, srednji sloj badema i cimeta, duboko zlatna kora i obilje lakog sirupa mirisanog vodicom pomorand\u017einog cveta.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Kola\u010di i slatka peciva<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Al\u017eirska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>5 sati 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\">20 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\">35 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\">45 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"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 380 kcal<\/span><\/div>\n<\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Kalb-el-Louz-Chamia-3.webp\" alt=\"Veliki metalni pleh kalb el louza ise\u010denog na pravougaonike sa celim bademima i dva izdvojena komada sa srednjim filom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje ravnomerno zlatan kola\u010d u plehu, ceo badem na svakom komadu i dva preseka sa tankim bademastim slojem.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Kalb el louz recept: krupni griz, bademasti sloj i sirup<\/h2><\/div>\n<div class=\"gj-intro\"><p>Kalb el louz recept, poznat i kao chamia u delu Al\u017eira, pravi se od krupnog griza, \u0161e\u0107era, maslaca ili smena i sirupa sa vodicom pomorand\u017einog cveta. Naziv se \u010desto prevodi kao \u201esrce badema\u201c, a badem se pojavljuje kao sredi\u0161nji sloj, kao ukras na svakom komadu ili u oba oblika. Ova verzija prati izgled sa fotografija: pravougaoni komadi imaju tanak bademasti sloj kroz sredinu i po jedan ceo badem na povr\u0161ini. Kola\u010d se pe\u010de u velikom metalnom plehu i natapa dok je jo\u0161 vru\u0107.<\/p><p class=\"gj-pull\">Sirup ne popravlja lo\u0161e pe\u010den griz; zlatna kora mora da nastane pre nego \u0161to prva kutla\u010da dotakne pleh.<\/p><p>Krupni griz je osnovni uslov za dobru teksturu. Fini griz upija te\u010dnost prebrzo i pravi zbijenu, pastoznu sredinu. Zrna se prvo me\u0161aju sa \u0161e\u0107erom i solju, zatim obla\u017eu rastopljenim maslacem. Masa se ne muti niti sna\u017eno gnje\u010di. Dodavanje vode i vodice pomorand\u017einog cveta samo je toliko da griz postane ravnomerno vla\u017ean. Dugi odmor pre pe\u010denja dopu\u0161ta zrnu da nabubri bez razvijanja glutena, pa pe\u010deni sloj ostaje zrnast i ne\u017ean.<\/p><p>Bademasti sloj pravi se od krupnije mlevenih pr\u017eenih badema, malo \u0161e\u0107era, cimeta i vodice pomorand\u017einog cveta. Ne treba da bude debeo kao punjenje u piti. Tanak sloj u sredini daje ukus i jasnu liniju na preseku, ali dve polovine griza i dalje moraju da se spoje. Donji sloj se pritiska ravnomerno, bademi raspore\u0111uju bez praznina, a gornji sloj pola\u017ee u manjim komadima kako se fil ne bi pomerio.<\/p><p>Povr\u0161ina se pre pe\u010denja se\u010de do dna u pravougaonike. Ovi rezovi vode sirup i olak\u0161avaju kasnije va\u0111enje, po\u0161to natopljen kola\u010d nije pogodan za sna\u017eno se\u010denje. U svaki pravougaonik utiskuje se ceo badem. Pe\u010denje na 190 \u00b0C traje dok vrh ne postane duboko zlatan, naro\u010dito uz ivice. Bleda povr\u0161ina zna\u010di da griz nije razvio dovoljno pe\u010dene arome i da \u0107e kola\u010d posle sirupa biti jednostavno sladak, bez kontrasta.<\/p><p>Sirup se kuva odvojeno i ostavlja topao. Vru\u0107 kola\u010d prima ga u nekoliko navrata: prva koli\u010dina \u0161u\u0161ti i brzo nestaje, slede\u0107e se upijaju sporije. Pleh se ne preplavljuje odjednom, jer gornji sloj mo\u017ee da se odvoji. Posle natapanja kalb el louz mora da odstoji najmanje dva sata, a jo\u0161 bolji presek dobija posle no\u0107i. Gotov komad je so\u010dan i sjajan, ali ne pliva u te\u010dnosti. Zrna griza ostaju vidljiva, bademasta sredina \u010dista, a ceo badem na vrhu \u010dvrsto na mestu.<\/p><p>Koli\u010dina sirupa koju \u0107e griz primati zavisi od krupno\u0107e, \u0161irine pleha i zavr\u0161ne boje kore. Cela mera dodaje se u etapama, uz pauzu kada povr\u0161ina ostane prekrivena te\u010dno\u0161\u0107u. Pleh se mo\u017ee blago nagnuti da se proveri da li sirup stoji na dnu ili ga kola\u010d povla\u010di u zrna. Posle prvog sata odmora rezovi se samo ne\u017eno obnove, bez va\u0111enja komada. Prerano podizanje lomi vru\u0107e slojeve i razdvaja bademasti fil. Kada kola\u010d preno\u0107i, \u0161e\u0107er i maslac se ravnomernije rasporede, pa je presek uredniji, a povr\u0161ina manje lepljiva. Serviranje na sobnoj temperaturi vra\u0107a meko\u0107u maslacu i otvara miris vodice pomorand\u017einog cveta koji je u hladnom kola\u010du znatno ti\u0161i.<\/p><p>Metalni pleh sa svetlom unutra\u0161njo\u0161\u0107u olak\u0161ava pra\u0107enje boje ivica. Vrlo taman pleh mo\u017ee da prepe\u010de dno pre vrha, pa se tada postavlja jednu pre\u010dku vi\u0161e u rerni.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Odmor griza, pe\u010denje, upijanje<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Griz se obla\u017ee maslacem, navla\u017ei i ostavlja dva sata da ravnomerno nabubri.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:20<\/b><span>Donji sloj, bademasti fil i gornji sloj sla\u017eu se u pleh i seku na komade.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:35<\/b><span>Kola\u010d se pe\u010de do duboke zlatne boje, dok se odvojeno kuva mirisni sirup.<\/span><\/div><div class=\"gj-rail-stop\"><b>3:20<\/b><span>Vru\u0107 kola\u010d prima sirup u nekoliko navrata i odmara najmanje dva sata.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Kalb el louz se pravi od krupnog griza oblo\u017eenog rastopljenim maslacem i navla\u017eenog vodom sa cvetom pomorand\u017ee. Posle dvosatnog odmora polovina mase utiskuje se u pleh, prekriva tankim filom od pr\u017eenih badema i cimeta, pa zatvara ostatkom griza. Povr\u0161ina se se\u010de na dvadeset pravougaonika i svaki dobija ceo badem. Kola\u010d se pe\u010de na 190 \u00b0C do duboke zlatne boje. Vru\u0107 prima topao \u0161e\u0107erni sirup u nekoliko navrata i odmara najmanje dva sata. Gotov komad je so\u010dan, zrnast i stabilan, sa jasnom bademastom linijom kroz sredinu.<\/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 griz slojeve<\/h3><ul><li><b>700 g krupnog p\u0161eni\u010dnog griza<\/b> \u2014 <em>fini griz nije pogodna zamena<\/em><\/li><li><b>350 g kristal \u0161e\u0107era<\/b> \u2014 <em>ravnomerno ume\u0161an<\/em><\/li><li><b>3 g fine soli<\/b> \u2014 <em>mali prstohvat<\/em><\/li><li><b>175 g maslaca ili smena<\/b> \u2014 <em>rastopljenog<\/em><\/li><li><b>80 ml vodice pomorand\u017einog cveta<\/b> \u2014 <em>za hidrataciju<\/em><\/li><li><b>80 ml vode<\/b> \u2014 <em>dodati sa mirisnom vodicom<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za bademasti sloj i sirup<\/h3><ul><li><b>200 g pr\u017eenih badema<\/b> \u2014 <em>krupnije mlevenih<\/em><\/li><li><b>50 g kristal \u0161e\u0107era<\/b> \u2014 <em>za fil<\/em><\/li><li><b>2 g mlevenog cimeta<\/b> \u2014 <em>u bademasti sloj<\/em><\/li><li><b>20 ml vodice pomorand\u017einog cveta<\/b> \u2014 <em>u fil<\/em><\/li><li><b>20 celih badema, oko 30 g<\/b> \u2014 <em>po jedan za svaki komad<\/em><\/li><li><b>600 g kristal \u0161e\u0107era<\/b> \u2014 <em>za sirup<\/em><\/li><li><b>1,2 l vode<\/b> \u2014 <em>za lak\u0161i sirup<\/em><\/li><li><b>20 ml limunovog soka<\/b> \u2014 <em>protiv kristalisanja<\/em><\/li><li><b>30 ml vodice pomorand\u017einog cveta<\/b> \u2014 <em>dodati posle kuvanja<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei gluten, mleko i bademe. Maslac mo\u017ee da se zameni biljnom masno\u0107om pogodnom za pe\u010denje, ali krupni p\u0161eni\u010dni griz nema pouzdanu bezglutensku zamenu koja daje istu strukturu.<\/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\">Griz i bademasti sloj<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Oblo\u017eite griz<\/p><p class=\"gj-step-x\">Pome\u0161ajte griz, 350 g \u0161e\u0107era i so. Prelijte rastopljenim maslacem i trljajte 4 minuta, dok svako zrno ne bude oblo\u017eeno.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Navla\u017eite i odmorite<\/p><p class=\"gj-step-x\">Pome\u0161ajte 80 ml vodice pomorand\u017einog cveta i 80 ml vode. Sipajte preko griza, rastresite vilju\u0161kom, pokrijte i ostavite 2 sata.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite fil<\/p><p class=\"gj-step-x\">Pome\u0161ajte mlevene pr\u017eene bademe, 50 g \u0161e\u0107era, cimet i 20 ml vodice pomorand\u017einog cveta u rastresitu, vla\u017enu me\u0161avinu.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Slo\u017eite u pleh<\/p><p class=\"gj-step-x\">Polovinu griza utisnite u pleh 30 \u00d7 40 cm. Rasporedite fil, zatim u manjim delovima polo\u017eite ostatak griza i poravnajte bez jakog sabijanja.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pe\u010denje i sirup<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Isecite i ukrasite<\/p><p class=\"gj-step-x\">Zasecite 20 pravougaonika do dna i u sredinu svakog utisnite ceo badem. Zagrejte rernu na 190 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte sirup<\/p><p class=\"gj-step-x\">\u0160e\u0107er, vodu i limun kuvajte 10 minuta od po\u010detka klju\u010danja. Sklonite sa vatre, dodajte 30 ml vodice pomorand\u017einog cveta i dr\u017eite toplo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispecite kola\u010d<\/p><p class=\"gj-step-x\">Pecite 40\u201345 minuta, dok povr\u0161ina ne postane duboko zlatna i ivice za nijansu tamnije.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Natopite postepeno<\/p><p class=\"gj-step-x\">Vru\u0107 kola\u010d prelijte tre\u0107inom toplog sirupa. Sa\u010dekajte 10 minuta i ponovite jo\u0161 dva puta. Ostavite najmanje 2 sata, zatim obnovite rezove i izvadite komade.<\/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>Kalb el louz se slu\u017ei na sobnoj temperaturi, po jedan pravougaonik uz \u010daj od nane ili kafu. Dodatni sirup nije potreban. Komad se podi\u017ee ravnom lopaticom kako bi bademasti srednji sloj ostao \u010ditav.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Pleh se pokriva tek kada se kola\u010d potpuno ohladi. Na hladnom mestu stoji \u010detiri dana, a u fri\u017eideru do sedam dana. Pre serviranja iz fri\u017eidera vra\u0107a se na sobnu temperaturu. Ne podgreva se jako, jer sirup tada izlazi iz zrna.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri prihvatljive izmene su: bademasti srednji sloj mo\u017ee da se izostavi uz cele bademe na vrhu; deo cimeta mo\u017ee da se zameni kardamomom; smen mo\u017ee da zameni maslac; pravougaonici mogu da se seku na rombove pre pe\u010denja.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Koristi se isklju\u010divo krupan griz. Masa se ne mesi posle navla\u017eivanja. Sirup se dodaje u etapama i prestaje da se sipa ako te\u010dnost ostaje na povr\u0161ini du\u017ee od nekoliko minuta.<\/p><h3>Potrebna oprema<\/h3><p>Metalni pleh 30 \u00d7 40 cm daje ravnu koru i brz prenos toplote. Potrebni su jo\u0161 velika \u010dinija, mala \u0161erpa, ravna lopatica, o\u0161tar no\u017e i merna kutla\u010da za kontrolisano sipanje sirupa.<\/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 380 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 55 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 15 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 40 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 komad. <b>Klju\u010dni alergeni:<\/b> gluten, mleko, bademi. 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 se sirup upije bez lokve, svaki pravougaonik nosi zlatnu koru, zrnasto telo i tanko srce od badema.<\/p><p>Kalb el louz tra\u017ei vreme za upijanje pre i posle rerne. Odmor hidrira griz, duboko pe\u010denje daje aromu, a postepeni sirup \u010duva slojeve. Tek posle hla\u0111enja vidi se prava ravnote\u017ea izme\u0111u zrna, maslaca i badema.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-kalb-el-louz-chamia\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kalb el louz od krupnog griza sa bademima i vodicom cveta pomorand\u017ee\",\n  \"description\": \"Al\u017eirski kola\u010d od krupnog griza krije tanak sloj badema i cimeta, pe\u010de se u velikom plehu i postepeno natapa sirupom sa cvetom pomorand\u017ee.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Kalb-el-Louz-Chamia-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Kalb-el-Louz-Chamia-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Kalb-el-Louz-Chamia-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Al\u017eirska\",\n  \"recipeCategory\": \"Kola\u010di i slatka peciva\",\n  \"cookingMethod\": \"Pe\u010denje i postepeno natapanje sirupom\",\n  \"keywords\": \"kalb el louz recept, chamia sa bademima, al\u017eirski kola\u010d od griza, kola\u010d sa sirupom od cveta pomorand\u017ee\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT5H20M\",\n  \"recipeYield\": \"20 komada\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"380 kcal\",\n    \"carbohydrateContent\": \"55 g\",\n    \"proteinContent\": \"6 g\",\n    \"fatContent\": \"15 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"40 mg\",\n    \"servingSize\": \"1 komad\"\n  },\n  \"recipeIngredient\": [\n    \"700 g krupnog p\u0161eni\u010dnog griza\",\n    \"350 g kristal \u0161e\u0107era\",\n    \"3 g fine soli\",\n    \"175 g maslaca ili smena\",\n    \"80 ml vodice pomorand\u017einog cveta\",\n    \"80 ml vode\",\n    \"200 g pr\u017eenih badema\",\n    \"50 g kristal \u0161e\u0107era\",\n    \"2 g mlevenog cimeta\",\n    \"20 ml vodice pomorand\u017einog cveta\",\n    \"20 celih badema, oko 30 g\",\n    \"600 g kristal \u0161e\u0107era\",\n    \"1,2 l vode\",\n    \"20 ml limunovog soka\",\n    \"30 ml vodice pomorand\u017einog cveta\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Griz i bademasti sloj\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Oblo\u017eite griz\",\n          \"text\": \"Pome\u0161ajte griz, 350 g \u0161e\u0107era i so. Prelijte rastopljenim maslacem i trljajte 4 minuta, dok svako zrno ne bude oblo\u017eeno.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Navla\u017eite i odmorite\",\n          \"text\": \"Pome\u0161ajte 80 ml vodice pomorand\u017einog cveta i 80 ml vode. Sipajte preko griza, rastresite vilju\u0161kom, pokrijte i ostavite 2 sata.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napravite fil\",\n          \"text\": \"Pome\u0161ajte mlevene pr\u017eene bademe, 50 g \u0161e\u0107era, cimet i 20 ml vodice pomorand\u017einog cveta u rastresitu, vla\u017enu me\u0161avinu.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Slo\u017eite u pleh\",\n          \"text\": \"Polovinu griza utisnite u pleh 30 \u00d7 40 cm. 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