{"id":3959,"date":"2026-07-22T17:16:23","date_gmt":"2026-07-22T17:16:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-tcharek-el-aarian\/"},"modified":"2026-07-22T17:16:23","modified_gmt":"2026-07-22T17:16:23","slug":"alzirski-tcharek-el-aarian","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-tcharek-el-aarian\/","title":{"rendered":"Al\u017eirski Tcharek el Aarian"},"content":{"rendered":"\n<style>\n#recipe-sr-tcharek-el-aarian{\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;\n  --gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;\n  color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;\n  padding:52px 24px 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.gj-eyebrow,#recipe-sr-tcharek-el-aarian .gj-h1 .gj-serif,#recipe-sr-tcharek-el-aarian .gj-sec .gj-serif,#recipe-sr-tcharek-el-aarian .gj-steps>li::before,#recipe-sr-tcharek-el-aarian .gj-stage,#recipe-sr-tcharek-el-aarian .gj-step-x .gj-cue{color:#000}#recipe-sr-tcharek-el-aarian .gj-h1{font-size:22pt;margin-bottom:10px}#recipe-sr-tcharek-el-aarian .gj-sec::after,#recipe-sr-tcharek-el-aarian .gj-stage::after,#recipe-sr-tcharek-el-aarian .gj-prose h3::before{background:#999}#recipe-sr-tcharek-el-aarian .gj-pull{border-left-color:#000;color:#000}#recipe-sr-tcharek-el-aarian .gj-rail,#recipe-sr-tcharek-el-aarian .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-sr-tcharek-el-aarian .gj-rail-t,#recipe-sr-tcharek-el-aarian .gj-rail-stop b,#recipe-sr-tcharek-el-aarian .gj-close .gj-serif{color:#000}#recipe-sr-tcharek-el-aarian .gj-rail-stop span,#recipe-sr-tcharek-el-aarian .gj-rail-sum,#recipe-sr-tcharek-el-aarian .gj-close p{color:#222}#recipe-sr-tcharek-el-aarian .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-tcharek-el-aarian .gj-ing-group,#recipe-sr-tcharek-el-aarian .gj-steps>li,#recipe-sr-tcharek-el-aarian .gj-rail,#recipe-sr-tcharek-el-aarian .gj-close,#recipe-sr-tcharek-el-aarian .gj-nutri-row,#recipe-sr-tcharek-el-aarian .gj-fact{break-inside:avoid}#recipe-sr-tcharek-el-aarian .gj-sec h2,#recipe-sr-tcharek-el-aarian .gj-stage{break-after:avoid}#recipe-sr-tcharek-el-aarian .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-tcharek-el-aarian\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Al\u017eirska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Nacionalna kuhinja<\/p>\n<h2 class=\"gj-h1\"><b>Tcharek el Aarian<\/b> sa bademovim filom <span class=\"gj-serif\">i vodicom cveta pomorand\u017ee<\/span><\/h2>\n<p class=\"gj-sub\">Ne\u017eni polumeseci od puterastog testa, ispunjeni bademovom pastom sa limunom i vodicom cveta pomorand\u017ee, oblikovani tako da fil ostane zatvoren, a povr\u0161ina svetla i glatka.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\">\n<span><i>Kategorija:<\/i> <b>Kola\u010di i slatka peciva<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n<span><i>Kuhinja:<\/i> <b>Al\u017eirska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n<span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n<\/p><div class=\"gj-facts-grid\">\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">18 komada<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 sat 35 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 275 kcal<\/span><\/div>\n<\/div>\n<p class=\"gj-nutri-cap\"><b>Pasivno vreme:<\/b> 30 minuta odmora testa.<\/p>\n<\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Tcharek-el-Aarian-3.webp\" alt=\"Tcharek el Aarian polumeseci sa prese\u010denim kola\u010dem na svetlom tanjiru uz \u010daj\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">Tanki omota\u010d treba da ostane svetao i ne\u017ean, dok presek pokazuje kompaktan, ali mekan bademov fil.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Tcharek el Aarian recept i tehnika finog polumeseca<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Tcharek el Aarian recept pripada porodici al\u017eirskih bademovih kola\u010da koji se pripremaju kada je va\u017ena uredna forma, fina tekstura i miris koji ne prikriva ukus ora\u0161astog ploda. Naziv se naj\u010de\u0161\u0107e vezuje za \u201egoli\u201c ili neukra\u0161eni tcharek: za razliku od verzija prekrivenih \u0161e\u0107erom u prahu ili glazurom, njegova povr\u0161ina ostaje \u010dista, glatka i jedva obojena pe\u010denjem. Takav izgled stavlja ve\u0107i teret na samu tehniku. Testo mora biti dovoljno podatno da se razvije tanko, ali ne sme biti masno i krhko do ta\u010dke pucanja. Fil treba da bude oblikovan u pravilne valj\u010di\u0107e koji se lako zatvaraju, bez curenja i bez praznih \u0161upljina. Rezultat nije suv keks, ve\u0107 mali punjeni kola\u010d: spolja prhak, iznutra mek i zrnast od mlevenih badema.<\/p>\n<p class=\"gj-pull\">Kod neukra\u0161enog tchareka svaka neravnina ostaje vidljiva, pa urednost dolazi iz odmorenog testa i ravnomerno oblikovanog fila.<\/p>\n<p>U al\u017eirskim doma\u0107instvima ovakvi polumeseci nalaze mesto uz kafu ili \u010daj tokom Bajrama, svadbi, porodi\u010dnih poseta i drugih prilika kada se na poslu\u017eavniku sla\u017ee vi\u0161e vrsta sitnih kola\u010da. Njihova vrednost ne le\u017ei u velikom broju sastojaka, ve\u0107 u odnosu putera, bra\u0161na i te\u010dnosti. Vodica cveta pomorand\u017ee koristi se u maloj koli\u010dini i u testu i u filu. Ona ne treba da ostavi sapunast ili parfemski utisak; njen zadatak je da pove\u017ee badem, limunovu koru i blagu slatko\u0107u. Limun daje sve\u017einu, dok so spre\u010dava da ukus ostane ravan. U ovoj verziji fil je bez griza i bez bra\u0161na, pa se oslanja na prirodnu masno\u0107u badema i malu koli\u010dinu putera.<\/p>\n<p>Najosetljiviji deo rada po\u010dinje posle me\u0161enja. Testo se ne obra\u0111uje dugo, po\u0161to bi razvijeni gluten dao \u017eilav omota\u010d. Dovoljno je spojiti sastojke dok nestanu suvi tragovi, zatim ga spljo\u0161titi i ostaviti da miruje trideset minuta. Odmor ravnomerno raspore\u0111uje vlagu i dopu\u0161ta razvijanje bez vra\u0107anja. Komadi se razvijaju izme\u0111u dva lista papira ili na vrlo blago pobra\u0161njenoj podlozi, na pribli\u017eno tri milimetra. Deblji sloj daje te\u017eak zalogaj, a pretanak lako otkriva fil pri savijanju. Bademova pasta oblikuje se pre razvijanja, tako da svaki polumesec dobije istu koli\u010dinu i pribli\u017eno isti period pe\u010denja.<\/p>\n<p>Zatvaranje se radi bez vode ili jajeta po ivici ako je testo pravilno ume\u0161eno. Vi\u0161ak vazduha istiskuje se prstima od sredine prema krajevima, zatim se testo se\u010de oko fila i savija u blag luk. Krajevi nisu igli\u010dasto tanki; takvi vrhovi pregore pre sredine. Povr\u0161ina se premazuje vrlo tankim slojem jajeta razre\u0111enog mlekom, samo radi ujedna\u010denog sjaja. Rerna treba da bude potpuno zagrejana na 175 \u00b0C, a pleh svetao i oblo\u017een papirom. Tcharek se vadi kada su donje ivice svetlozlatne, dok gornja strana ostaje bleda. Topao kola\u010d je lomljiv, pa se ne pomera prvih deset minuta.<\/p>\n<p>Dobro izveden Tcharek el Aarian ima jasan presek: tanak prhki omota\u010d prati fil bez velike vazdu\u0161ne \u0161upljine, a bademi ostaju sitno zrnasti, ne pretvoreni u masnu pastu. Slatko\u0107a je odmerena da kola\u010d mo\u017ee da prati nezasla\u0111en \u010daj ili jaku kafu. Posle jednog dana teksture se dodatno pove\u017eu, miris cveta pomorand\u017ee postaje bla\u017ei, a fil mek\u0161i. Zbog toga se \u010desto priprema unapred, ali se \u010duva u dobro zatvorenoj kutiji, odvojeno od kola\u010da sa jakim za\u010dinima ili vla\u017enim sirupom. Ovaj postupak daje ponovljiv rezultat bez glazure, dekorativnih rezova i drugih elemenata koji bi skrenuli pa\u017enju sa urednog polumeseca i bademovog punjenja.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Put testa \u2014 \u010detiri ta\u010dke kontrole<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Testo se kratko spaja, spljo\u0161ti i pokriva da ne gubi vlagu.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:30<\/b><span>Bademov fil i testo dele se na jednake porcije pre razvijanja.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:05<\/b><span>Polumeseci se zatvaraju bez zarobljenog vazduha i sla\u017eu na hladan pleh.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:25<\/b><span>Kola\u010di izlaze svetli, hlade se deset minuta na plehu i zatim na re\u0161etki.<\/span><\/div>\n<\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Tcharek el Aarian pravi se od kratko me\u0161enog testa sa puterom, \u0161e\u0107erom u prahu, jajetom i vodicom cveta pomorand\u017ee. Posle odmora razvija se na oko tri milimetra, puni valj\u010di\u0107ima od badema, limunove kore i male koli\u010dine putera, zatvara bez vazdu\u0161nih d\u017eepova i savija u \u0161iroke polumesece. Pe\u010denje traje 18\u201320 minuta na 175 \u00b0C. Gornja strana ostaje svetla, dok donja ivica dobija blagu zlatnu boju. Kola\u010di se potpuno hlade pre slaganja i najbolju teksturu imaju nekoliko sati kasnije, kada se prhki omota\u010d i mek fil stabilizuju.<\/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\">\n<div class=\"gj-ing-group\"><h3>Za testo<\/h3><ul>\n<li><b>P\u0161eni\u010dno bra\u0161no, 360 g<\/b> \u2014 <em>prosejano, bez dodatnog bra\u0161na tokom me\u0161enja<\/em><\/li>\n<li><b>Neslani puter, 180 g<\/b> \u2014 <em>omek\u0161an, ali ne rastopljen<\/em><\/li>\n<li><b>\u0160e\u0107er u prahu, 70 g<\/b> \u2014 <em>prosejan da ne ostanu grudvice<\/em><\/li>\n<li><b>Jaje, 1 komad<\/b> \u2014 <em>sobne temperature<\/em><\/li>\n<li><b>Vodica cveta pomorand\u017ee, 30 ml<\/b> \u2014 <em>dodavati postepeno prema upijanju bra\u0161na<\/em><\/li>\n<li><b>Ekstrakt vanile, 1 ka\u0161i\u010dica<\/b> \u2014 <em>blaga pozadina, ne dominantan ukus<\/em><\/li>\n<li><b>So, 2 g<\/b> \u2014 <em>fina<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za bademov fil<\/h3><ul>\n<li><b>Mleveni blan\u0161irani bademi, 250 g<\/b> \u2014 <em>sitno mleveni, ali ne pretvoreni u pastu<\/em><\/li>\n<li><b>\u0160e\u0107er u prahu, 90 g<\/b> \u2014 <em>za kompaktnu i umereno slatku masu<\/em><\/li>\n<li><b>Neslani puter, 25 g<\/b> \u2014 <em>rastopljen i prohla\u0111en<\/em><\/li>\n<li><b>Kora neprskanog limuna, 1 ka\u0161i\u010dica<\/b> \u2014 <em>sitno narendana, samo \u017euti deo<\/em><\/li>\n<li><b>Vodica cveta pomorand\u017ee, 30 ml<\/b> \u2014 <em>dodati toliko da fil mo\u017ee da se valja<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-group\"><h3>Za zavr\u0161ni premaz<\/h3><ul>\n<li><b>Jaje, 1 komad<\/b> \u2014 <em>umu\u0107eno<\/em><\/li>\n<li><b>Mleko, 1 ka\u0161ika<\/b> \u2014 <em>razre\u0111uje premaz i spre\u010dava tamnu koru<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei gluten, jaja, mleko i bademe. Vodica cveta pomorand\u017ee mo\u017ee se zameniti istom koli\u010dinom vode uz dodatnu limunovu koru, ali \u0107e miris biti druga\u010diji.<\/div>\n<\/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>\n<p class=\"gj-stage\">Testo i fil<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Spojite masno\u0107u i \u0161e\u0107er<\/p><p class=\"gj-step-x\">Umutite omek\u0161an puter sa \u0161e\u0107erom u prahu samo dok masa postane glatka, oko 2 minuta. Dodajte jaje, vanilu i so, pa kratko sjedinite.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Umesite kratko testo<\/p><p class=\"gj-step-x\">Dodajte bra\u0161no i dve tre\u0107ine vodice cveta pomorand\u017ee. Me\u0161ajte lopaticom, pa rukom spojite testo; ostatak te\u010dnosti dodajte samo ako ostaju suve mrvice.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Odmorite testo<\/p><p class=\"gj-step-x\">Spljo\u0161tite ga u disk, dobro pokrijte i ostavite 30 minuta na hladnom mestu. Ne hladite ga do tvrdo\u0107e, po\u0161to tada puca pri savijanju.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Napravite fil<\/p><p class=\"gj-step-x\">Pome\u0161ajte bademe, \u0161e\u0107er, puter i limunovu koru. Dodajte vodicu cveta pomorand\u017ee postepeno, pa oblikujte 18 valj\u010di\u0107a du\u017eine oko 7 cm.<\/p><\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Oblikovanje i pe\u010denje<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Razvijte porcije<\/p><p class=\"gj-step-x\">Podelite testo na 18 delova. Svaki razvijte na oko 3 mm, u oval koji je malo du\u017ei od valj\u010di\u0107a fila.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Zatvorite polumesece<\/p><p class=\"gj-step-x\">Polo\u017eite fil, preklopite testo i istisnite vazduh od sredine ka krajevima. Odsecite vi\u0161ak, spojite ivicu i savijte komad u blag polumesec.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Prema\u017eite tanko<\/p><p class=\"gj-step-x\">Slo\u017eite kola\u010de na pleh oblo\u017een papirom. Pome\u0161ajte jaje i mleko, pa nanesite jedva vidljiv sloj \u010detkicom.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Ispecite svetlo<\/p><p class=\"gj-step-x\">Pecite na 175 \u00b0C 18\u201320 minuta, dok donje ivice ne postanu svetlozlatne. Ostavite 10 minuta na plehu, zatim potpuno ohladite na re\u0161etki.<\/p><\/div><\/li>\n<\/ol>\n<\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne varijante<\/h2><\/div>\n<h3>Serviranje<\/h3><p>Tcharek se slu\u017ei potpuno ohla\u0111en, uz nezasla\u0111en crni \u010daj, \u010daj od nane ili jaku kafu. Na ve\u0107em poslu\u017eavniku dobro stoji uz sitne kola\u010de koji nisu natopljeni sirupom, kako mu povr\u0161ina ne bi omek\u0161ala. Jedan komad je uobi\u010dajena porcija uz napitak.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>U hermeti\u010dki zatvorenoj metalnoj ili plasti\u010dnoj kutiji kola\u010di ostaju dobri 7 dana na sobnoj temperaturi. Slojeve treba razdvojiti papirom. Ne \u010duvaju se u fri\u017eideru, gde testo upija vlagu. Mogu se zamrznuti do 2 meseca i odmrznuti u zatvorenoj kutiji.<\/p>\n<h3>Varijacije i zamene<\/h3><ul class=\"gj-mini\">\n<li>Polovina badema mo\u017ee se zameniti sitno mlevenim pista\u0107ima, uz istu ukupnu masu fila.<\/li>\n<li>Za manje sladak fil \u0161e\u0107er se smanjuje na 70 g, ali se dodaje 10 g badema radi \u010dvrstine.<\/li>\n<li>Limunova kora mo\u017ee se zameniti korom jedne male mandarine bez belog dela.<\/li>\n<li>Bez dekorativnog premaza kola\u010di mogu da se peku nepremazani; povr\u0161ina \u0107e biti mat i jo\u0161 svetlija.<\/li>\n<\/ul><h3>Saveti iz test kuhinje<\/h3><ul class=\"gj-mini\">\n<li>Bademi se melju u kratkim impulsima da se ne zagreju i ne puste ulje.<\/li>\n<li>Pleh se ne podmazuje, po\u0161to masno\u0107a iz testa ve\u0107 spre\u010dava lepljenje i dodatna mast \u0161iri kola\u010de.<\/li>\n<li>Prvi probni kola\u010d mo\u017ee da se ispe\u010de sam; ako pukne, fil je previ\u0161e vla\u017ean ili je omota\u010d pretanak.<\/li>\n<\/ul><h3>Oprema<\/h3><p>Digitalna vaga, pleh svetle boje, papir za pe\u010denje, mali oklagija ili valjak, \u010detkica za premaz, re\u0161etka za hla\u0111enje.<\/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\">\n<div><dt>Kalorije<\/dt><dd>\u2248 275 kcal<\/dd><\/div>\n<div><dt>Ugljeni hidrati<\/dt><dd>\u2248 27 g<\/dd><\/div>\n<div><dt>Proteini<\/dt><dd>\u2248 6 g<\/dd><\/div>\n<div><dt>Masti<\/dt><dd>\u2248 19 g<\/dd><\/div>\n<div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div>\n<div><dt>Natrijum<\/dt><dd>\u2248 60 mg<\/dd><\/div>\n<\/dl>\n<p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 kola\u010d. <b>Klju\u010dni alergeni i bezbednost:<\/b> Sadr\u017ei gluten, jaja, mleko i bademe. Vodica cveta pomorand\u017ee mo\u017ee se zameniti istom koli\u010dinom vode uz dodatnu limunovu koru, ali \u0107e miris biti druga\u010diji. Vrednosti su okvirne procene zasnovane na standardnim referentnim tablicama; stvarni rezultati zavise od marki, obrade, upijanja ulja i veli\u010dine porcija.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Svetla kora i \u010dist presek pokazuju da je svaki korak bio miran, kratak i precizan.<\/p><p>Tcharek el Aarian ne tra\u017ei glazuru da bi ostavio jasan utisak. Dovoljni su dobar badem, umerena koli\u010dina vodice cveta pomorand\u017ee i testo koje nije previ\u0161e obra\u0111eno. Kada se fil unapred podeli, a pe\u010denje zaustavi pre tamnjenja, svih osamnaest polumeseca izlaze ujedna\u010deni i ostaju ne\u017eni nekoliko dana.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-tcharek-el-aarian\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Tcharek el Aarian sa bademovim filom i vodicom cveta pomorand\u017ee\",\n  \"description\": \"Ne\u017eni polumeseci od puterastog testa, ispunjeni bademovom pastom sa limunom i vodicom cveta pomorand\u017ee, oblikovani tako da fil ostane zatvoren, a povr\u0161ina svetla i glatka.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Tcharek-el-Aarian-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Tcharek-el-Aarian-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Tcharek-el-Aarian-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  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Al\u017eirska kuhinja\",\n  \"recipeCategory\": \"Kola\u010d\",\n  \"cookingMethod\": \"Pe\u010denje\",\n  \"keywords\": \"Tcharek el Aarian recept, al\u017eirski bademovi polumeseci, kola\u010di sa vodicom cveta pomorand\u017ee, prhko testo sa bademima, punjeni kola\u010di za sve\u010dani sto\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT1H35M\",\n  \"recipeYield\": \"18 komada\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"275 kcal\",\n    \"carbohydrateContent\": \"27 g\",\n    \"proteinContent\": \"6 g\",\n    \"fatContent\": \"19 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"60 mg\",\n    \"servingSize\": \"1 kola\u010d\"\n  },\n  \"recipeIngredient\": [\n    \"360 g p\u0161eni\u010dnog bra\u0161na\",\n    \"180 g neslanog putera\",\n    \"70 g \u0161e\u0107era u prahu\",\n    \"1 jaje\",\n    \"30 ml vodice cveta pomorand\u017ee\",\n    \"1 ka\u0161i\u010dica ekstrakta vanile\",\n    \"2 g fine soli\",\n    \"250 g mlevenih blan\u0161iranih badema\",\n    \"90 g \u0161e\u0107era u prahu\",\n    \"25 g neslanog putera\",\n    \"1 ka\u0161i\u010dica sitno narendane limunove kore\",\n    \"30 ml vodice cveta pomorand\u017ee\",\n    \"1 jaje\",\n    \"1 ka\u0161ika mleka\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo i fil\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Spojite masno\u0107u i \u0161e\u0107er\",\n          \"text\": \"Umutite omek\u0161an puter sa \u0161e\u0107erom u prahu samo dok masa postane glatka, oko 2 minuta. 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Dodajte vodicu cveta pomorand\u017ee postepeno, pa oblikujte 18 valj\u010di\u0107a du\u017eine oko 7 cm.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Oblikovanje i pe\u010denje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Razvijte porcije\",\n          \"text\": \"Podelite testo na 18 delova. Svaki razvijte na oko 3 mm, u oval koji je malo du\u017ei od valj\u010di\u0107a fila.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zatvorite polumesece\",\n          \"text\": \"Polo\u017eite fil, preklopite testo i istisnite vazduh od sredine ka krajevima. Odsecite vi\u0161ak, spojite ivicu i savijte komad u blag polumesec.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Prema\u017eite tanko\",\n          \"text\": \"Slo\u017eite kola\u010de na pleh oblo\u017een papirom. 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