{"id":3862,"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-karantika\/"},"modified":"2026-07-21T22:15:35","modified_gmt":"2026-07-21T22:15:35","slug":"alzirska-karantika","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-karantika\/","title":{"rendered":"Al\u017eirska karantika"},"content":{"rendered":"\n<style>\n#recipe-sr-karantika-garantita{\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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h3::before{background:#999}#recipe-sr-karantika-garantita .gj-stage,#recipe-sr-karantika-garantita .gj-step-x .gj-cue{color:#000}#recipe-sr-karantika-garantita .gj-pull{border-left-color:#000;color:#000}#recipe-sr-karantika-garantita .gj-rail,#recipe-sr-karantika-garantita .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-sr-karantika-garantita .gj-rail-t,#recipe-sr-karantika-garantita .gj-rail-stop b,#recipe-sr-karantika-garantita .gj-close .gj-serif{color:#000}#recipe-sr-karantika-garantita .gj-rail-stop span,#recipe-sr-karantika-garantita .gj-rail-sum,#recipe-sr-karantika-garantita .gj-close p{color:#222}#recipe-sr-karantika-garantita .gj-rail-sum{border-top-color:#ccc}#recipe-sr-karantika-garantita .gj-rail-track::before{background:#999}#recipe-sr-karantika-garantita .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-karantika-garantita .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-karantika-garantita .gj-ing-group,#recipe-sr-karantika-garantita .gj-steps>li,#recipe-sr-karantika-garantita .gj-rail,#recipe-sr-karantika-garantita .gj-close,#recipe-sr-karantika-garantita .gj-nutri-row,#recipe-sr-karantika-garantita .gj-fact{break-inside:avoid}#recipe-sr-karantika-garantita .gj-sec h2,#recipe-sr-karantika-garantita .gj-stage{break-after:avoid}#recipe-sr-karantika-garantita .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-karantika-garantita\" 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>Karantika od bra\u0161na leblebije<\/b> sa kimom <span class=\"gj-serif\">i zape\u010denom korom<\/span><\/h2>\n<p class=\"gj-sub\">Meka pe\u010dena smesa od bra\u0161na leblebije sa jajima, mlekom i kimom, sa tamno rumenom povr\u0161inom, slu\u017eena topla u bagetu sa harisom i lukom.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Uli\u010dna hrana<\/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>2 sata 10 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\">15 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\/Karantika-Garantita-1.webp\" alt=\"Pravougaoni komad karantike sa tamno zape\u010denom korom na belom tanjiru uz baget, harisu, luk i pleh u pozadini\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje \u017eutu, meku karantiku sa tamnom za\u010dinskom korom, uz baget, \u010dinijice harise i luka i preostali pleh.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Karantika recept: hidratacija bra\u0161na leblebije i jaka zavr\u0161na toplota<\/h2><\/div>\n<div class=\"gj-intro\"><p>Karantika recept, poznat i kao garantita, pripada prepoznatljivoj al\u017eirskoj uli\u010dnoj hrani, naro\u010dito povezanoj sa zapadom zemlje i Oranom. Osnovu \u010dine bra\u0161no leblebije, voda, ulje, so i kim, dok mnoge ku\u0107ne verzije dodaju jaja, mleko ili oba sastojka. Pe\u010dena masa ima tamno rumenu povr\u0161inu i mekanu, gotovo kremastu sredinu. Se\u010de se na pravougaone komade i \u010desto stavlja u baget sa harisom, dodatnim kimom i tanko se\u010denim lukom. Ovaj recept prati upravo takav na\u010din serviranja prikazan na fotografijama.<\/p><p class=\"gj-pull\">Te\u010dno testo ne tra\u017ei vi\u0161e bra\u0161na, ve\u0107 vreme: sat odmora daje bra\u0161nu leblebije glatko\u0107u koju \u017eica sama ne mo\u017ee da napravi.<\/p><p>Bra\u0161no leblebije ne pona\u0161a se kao p\u0161eni\u010dno bra\u0161no. Ne stvara elasti\u010dno testo, ve\u0107 te\u010dnu suspenziju kojoj je potrebno vreme da upije vodu. Neposredno posle me\u0161anja mogu da ostanu sitne grudvice i izra\u017een miris sirove mahunarke. Sat odmora menja obe osobine: grudvice se lak\u0161e razbijaju, a masa postaje ujedna\u010denija. Pre sipanja u pleh sve se ponovo muti, po\u0161to se te\u017ei delovi talo\u017ee na dno \u010dinije.<\/p><p>Odnos te\u010dnosti i bra\u0161na odre\u0111uje sredinu. Premalo vode daje suv, zbijen blok; previ\u0161e vode produ\u017eava pe\u010denje i ostavlja te\u010dnu jezgru. Mleko u ovoj verziji donosi blagu slatko\u0107u i poma\u017ee boji, dok jaja stabilizuju rez. Ulje se ume\u0161ava u smesu, a pleh dodatno podmazuje tankim slojem. Kim ulazi u samu masu i ponovo se posipa preko vru\u0107eg komada, gde njegova aroma ostaje jasna.<\/p><p>Karantika se pe\u010de u plitkom metalnom plehu na jakoj temperaturi. Masa je niska, obi\u010dno tri do \u010detiri centimetra, pa se sredina stvrdne dok vrh dobija tamne pege. Pred kraj mo\u017ee da se uklju\u010di gornji greja\u010d, ali samo uz stalno pra\u0107enje. Povr\u0161ina treba da bude duboko sme\u0111a i mestimi\u010dno tamna, ne potpuno crna. Centar je gotov kada vi\u0161e ne talasa pri pomeranju pleha i dostigne najmanje 74 \u00b0C zbog jaja.<\/p><p>Posle deset minuta odmora karantika se se\u010de lak\u0161e, ali ostaje dovoljno topla za sendvi\u010d. U bagetu se komad blago pritisne, prema\u017ee harisom i dopuni sve\u017eim lukom. Voda ili blagi \u010daj \u010desto prate obrok, po\u0161to kombinacija kima i harise mo\u017ee biti sna\u017ena. Kao samostalna porcija slu\u017ei se na tanjiru, sa istim dodacima sa strane. Najbolji kontrast nastaje izme\u0111u tamne, tanke kore i \u017eute, meke sredine sa sitnim rupicama.<\/p><p>Sirovo bra\u0161no leblebije ima izra\u017een zemljan miris koji potpuno nestaje tek kada je centar dovoljno dugo izlo\u017een toploti. Zato boja povr\u0161ine sama nije potvrda zavr\u0161etka. Ako je pleh dublji ili manji od navedenog, vreme se produ\u017eava, a temperatura centra ostaje glavni znak. Masa mo\u017ee da se pripremi nekoliko sati ranije i dr\u017ei u fri\u017eideru, ali se pre pe\u010denja vra\u0107a bli\u017ee sobnoj temperaturi i sna\u017eno muti zbog taloga. Za ve\u0107u koli\u010dinu bolje je ispe\u0107i dva odvojena pleha nego jedan vrlo dubok. Komad za sendvi\u010d se se\u010de \u0161irokom lopaticom, ne tankim no\u017eem, kako meka sredina ne bi ostala zalepljena. Harisa se nanosi u tankom sloju; previ\u0161e paste prikriva ora\u0161asti ukus leblebije i dodatno pove\u0107ava slanost porcije.<\/p><p>Sve\u017e luk se se\u010de neposredno pre serviranja i kratko ispira hladnom vodom kada je vrlo ljut. Dobro se su\u0161i, jer vi\u0161ak vode razmek\u0161ava baget i razre\u0111uje harisu. Komad karantike ulazi u hleb toplom korom nagore, pa za\u010dini ostaju uz povr\u0161inu umesto na dnu sendvi\u010da. Baget ostaje \u010dvrst pri jelu.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Odmor te\u010dne mase i pe\u010denje<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Bra\u0161no leblebije se muti sa vodom i mlekom dok ne ostanu velike grudvice.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:10<\/b><span>Jaja, ulje, so, biber i kim ulaze u retku masu koja odmara jedan sat.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:10<\/b><span>Ponovo umu\u0107ena smesa sipa se u vru\u0107, podmazan metalni pleh.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:50<\/b><span>Tamno rumena karantika odmara deset minuta, zatim ide u baget sa harisom i lukom.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Karantika se priprema od bra\u0161na leblebije, vode, mleka, jaja, ulja, soli, bibera i kima. Retka masa odmara jedan sat kako bi se bra\u0161no potpuno hidratisalo, zatim se ponovo muti i sipa u zagrejan, podmazan pleh. Pe\u010de se na 220 \u00b0C dok sredina ne postane stabilna i dostigne najmanje 74 \u00b0C. Kratko zavr\u0161no rumenjenje daje tamnu, tanku koru. Posle deset minuta odmora karantika se se\u010de na osam pravougaonika. Slu\u017ei se u bagetu sa harisom, sve\u017eim lukom i dodatnim kimom ili kao topla porcija na tanjiru.<\/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 karantiku<\/h3><ul><li><b>300 g bra\u0161na leblebije<\/b> \u2014 <em>prosejanog<\/em><\/li><li><b>1 l vode<\/b> \u2014 <em>sobne temperature<\/em><\/li><li><b>250 ml mleka<\/b> \u2014 <em>punomasnog ili polumasnog<\/em><\/li><li><b>3 velika jajeta<\/b> \u2014 <em>dobro umu\u0107ena<\/em><\/li><li><b>80 ml neutralnog ulja<\/b> \u2014 <em>70 ml u masu, 10 ml za pleh<\/em><\/li><li><b>10 g fine soli<\/b> \u2014 <em>doterati prema harisi<\/em><\/li><li><b>2 g crnog bibera<\/b> \u2014 <em>sve\u017ee mlevenog<\/em><\/li><li><b>5 g mlevenog kima<\/b> \u2014 <em>3 g u masu, 2 g za serviranje<\/em><\/li><li><b>3 g slatke paprike<\/b> \u2014 <em>za gornju koru<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za sendvi\u010de<\/h3><ul><li><b>1 baget, oko 300 g<\/b> \u2014 <em>podeljen na osam delova<\/em><\/li><li><b>20 g harise<\/b> \u2014 <em>ili prema \u017eeljenoj ljutini<\/em><\/li><li><b>120 g crnog luka<\/b> \u2014 <em>vrlo tanko se\u010denog<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei mleko, jaja i gluten iz bageta. Mleko mo\u017ee da se zameni vodom, jaja mogu da se izostave uz ne\u0161to mek\u0161u sredinu, a za bezglutenski obrok koristi se odgovaraju\u0107i hleb.<\/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\">Me\u0161anje i odmor<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Razmutite bra\u0161no leblebije<\/p><p class=\"gj-step-x\">U velikoj \u010diniji umutite bra\u0161no leblebije sa 500 ml vode dok ne nestanu velike grudvice. Dodajte ostatak vode i mleko.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte jaja i za\u010dine<\/p><p class=\"gj-step-x\">Ume\u0161ajte jaja, 70 ml ulja, so, biber i 3 g kima. Masa treba da bude retka kao smesa za vrlo tanke pala\u010dinke.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite jedan sat<\/p><p class=\"gj-step-x\">Pokrijte i ostavite 60 minuta na sobnoj temperaturi. Pred kraj zagrejte rernu na 220 \u00b0C sa metalnim plehom 25 \u00d7 35 cm unutra.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pe\u010denje i sendvi\u010di<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Sipajte u vru\u0107 pleh<\/p><p class=\"gj-step-x\">Pa\u017eljivo izvadite pleh, prema\u017eite preostalim uljem, ponovo umutite smesu i sipajte je. Pospite paprikom.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispecite sredinu<\/p><p class=\"gj-step-x\">Pecite 35\u201340 minuta, dok se sredina ne zatalasa pri pomeranju i dostigne najmanje 74 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zarumeni povr\u0161inu<\/p><p class=\"gj-step-x\">Uklju\u010dite gornji greja\u010d 3\u20135 minuta, uz stalno pra\u0107enje, dok se ne pojavi duboko sme\u0111a, mestimi\u010dno tamna kora.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite i sastavite<\/p><p class=\"gj-step-x\">Odmorite 10 minuta, isecite osam komada i pospite ostatkom kima. Stavite u delove bageta sa harisom i tankim lukom ili poslu\u017eite na tanjiru.<\/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>Karantika se slu\u017ei vrela ili vrlo topla. Za uli\u010dni oblik komad ide u baget sa tankim slojem harise, sve\u017eim lukom i dodatnim kimom. Kao porcija na tanjiru prati je isti skup dodataka, bez te\u0161kog sosa.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Ostatke treba ohladiti u roku od dva sata i \u010duvati u fri\u017eideru do tri dana. Podgrevaju se 10\u201312 minuta na 180 \u00b0C dok centar ne dostigne 74 \u00b0C. Mikrotalasna pe\u0107nica omek\u0161ava koru. Zamrzavanje je mogu\u0107e do mesec dana, ali sredina postaje ne\u0161to zrnastija.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri proverene izmene su: mleko mo\u017ee potpuno da se zameni vodom; jaja mogu da se smanje na dva za mek\u0161u sredinu; harisa mo\u017ee da se poslu\u017ei sa strane; baget mo\u017ee da se zameni okruglom lepinjom ili karantika poslu\u017ei bez hleba.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Masa se ponovo muti neposredno pre sipanja. Vru\u0107 metalni pleh poma\u017ee donjoj kori da se odmah formira. Gornji greja\u010d se koristi kratko, po\u0161to paprika i proteini iz mleka brzo tamne.<\/p><h3>Potrebna oprema<\/h3><p>Velika \u010dinija i jaka \u017eica potrebni su za glatku suspenziju. Metalni pleh 25 \u00d7 35 cm daje bolju koru od debelog staklenog suda. Korisni su jo\u0161 termometar, \u0161iroka lopatica i nazubljeni no\u017e za baget.<\/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 50 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 14 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 820 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 sendvi\u010d ili porcija. <b>Klju\u010dni alergeni:<\/b> mleko, jaja, 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\">Karantika je dobra kada se tamna kora dr\u017ei na mekanom preseku, a komad ostaje stabilan u toplom bagetu.<\/p><p>Najva\u017eniji sastojak ovde je vreme hidratacije. Kada bra\u0161no leblebije odstoji, masa se pe\u010de ravnomernije, sredina ostaje glatka, a jaka zavr\u0161na toplota mo\u017ee da napravi koru bez ostavljanja sirovog centra.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-karantika-garantita\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Karantika od bra\u0161na leblebije sa kimom i zape\u010denom korom\",\n  \"description\": \"Al\u017eirska karantika je meka pe\u010dena masa od bra\u0161na leblebije, mleka i jaja sa tamnom korom, servirana topla u bagetu sa kimom, harisom i lukom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Karantika-Garantita-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Karantika-Garantita-3.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Karantika-Garantita-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\": \"Uli\u010dna hrana\",\n  \"cookingMethod\": \"Odmaranje te\u010dnog testa i pe\u010denje\",\n  \"keywords\": \"karantika recept, garantita od bra\u0161na leblebije, al\u017eirska uli\u010dna hrana, karantika u bagetu\",\n  \"prepTime\": \"PT15M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT2H10M\",\n  \"recipeYield\": \"8 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"380 kcal\",\n    \"carbohydrateContent\": \"50 g\",\n    \"proteinContent\": \"13 g\",\n    \"fatContent\": \"14 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"820 mg\",\n    \"servingSize\": \"1 sendvi\u010d ili porcija\"\n  },\n  \"recipeIngredient\": [\n    \"300 g bra\u0161na leblebije\",\n    \"1 l vode\",\n    \"250 ml mleka\",\n    \"3 velika jajeta\",\n    \"80 ml neutralnog ulja\",\n    \"10 g fine soli\",\n    \"2 g crnog bibera\",\n    \"5 g mlevenog kima\",\n    \"3 g slatke paprike\",\n    \"1 baget, oko 300 g\",\n    \"20 g harise\",\n    \"120 g crnog luka\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Me\u0161anje i odmor\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Razmutite bra\u0161no leblebije\",\n          \"text\": \"U velikoj \u010diniji umutite bra\u0161no leblebije sa 500 ml vode dok ne nestanu velike grudvice. 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