{"id":3961,"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-zviti\/"},"modified":"2026-07-22T17:16:23","modified_gmt":"2026-07-22T17:16:23","slug":"alzirski-zviti","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-zviti\/","title":{"rendered":"Al\u017eirski Zviti"},"content":{"rendered":"\n<style>\n#recipe-sr-zviti{\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 60px;box-sizing:border-box;content-visibility:auto;\n  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ul{break-inside:avoid;margin-bottom:14px}}\n@media (max-width:600px){#recipe-sr-zviti .gj-rail-track{grid-template-columns:1fr;gap:16px}#recipe-sr-zviti .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}#recipe-sr-zviti .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}}\n@media print{#recipe-sr-zviti{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}#recipe-sr-zviti .gj-hero,#recipe-sr-zviti .gj-cap,#recipe-sr-zviti .gj-eyebrow i{display:none}#recipe-sr-zviti .gj-eyebrow,#recipe-sr-zviti .gj-h1 .gj-serif,#recipe-sr-zviti .gj-sec .gj-serif,#recipe-sr-zviti .gj-steps>li::before,#recipe-sr-zviti .gj-stage,#recipe-sr-zviti .gj-step-x .gj-cue{color:#000}#recipe-sr-zviti .gj-h1{font-size:22pt;margin-bottom:10px}#recipe-sr-zviti .gj-sec::after,#recipe-sr-zviti .gj-stage::after,#recipe-sr-zviti .gj-prose h3::before{background:#999}#recipe-sr-zviti .gj-pull{border-left-color:#000;color:#000}#recipe-sr-zviti .gj-rail,#recipe-sr-zviti .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-sr-zviti .gj-rail-t,#recipe-sr-zviti .gj-rail-stop b,#recipe-sr-zviti .gj-close .gj-serif{color:#000}#recipe-sr-zviti .gj-rail-stop span,#recipe-sr-zviti .gj-rail-sum,#recipe-sr-zviti .gj-close p{color:#222}#recipe-sr-zviti .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-zviti .gj-ing-group,#recipe-sr-zviti .gj-steps>li,#recipe-sr-zviti .gj-rail,#recipe-sr-zviti .gj-close,#recipe-sr-zviti .gj-nutri-row,#recipe-sr-zviti .gj-fact{break-inside:avoid}#recipe-sr-zviti .gj-sec h2,#recipe-sr-zviti .gj-stage{break-after:avoid}#recipe-sr-zviti .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-zviti\" 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>Zviti<\/b> sa kesrom, pe\u010denim paradajzom i ljutim paprikama <span class=\"gj-serif\">iz avana<\/span><\/h2>\n<p class=\"gj-sub\">Vru\u0107e jelo iz avana u kome se pe\u010dena kesra pretvara u grubu osnovu za paradajz, \u010dili, beli luk i korijander, sa tragovima maslinovog ulja i jasnom teksturom hleba.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\">\n<span><i>Kategorija:<\/i> <b>Vegetarijansko glavno jelo<\/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\">6 porcija<\/span><\/div>\n<div class=\"gj-fact\"><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-l\">Kuvanje<\/span><span class=\"gj-fact-v\">35 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 sat 10 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 380 kcal<\/span><\/div>\n<\/div>\n<\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Zviti-Algerian-Mortar-Salad-3.webp\" alt=\"\u0160iroka posuda zvitija sa \u010dili paprikama uz drveni avan, ka\u0161iku i kesru\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">Zviti se servira dok je jo\u0161 topao i dovoljno gust da ostavlja tragove tu\u010dka, sa vidljivim komadi\u0107ima hleba i povr\u0107a.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Zviti recept iz avana Bou Sa\u00e2de<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Zviti recept poti\u010de iz kulinarskog kruga Bou Sa\u00e2de i susednih oblasti, gde se \u010desto naziva i zfiti ili slata mehras, po velikom drvenom avanu u kome se priprema i iz kog se nekada zajedni\u010dki jelo. Naziv \u201esalata\u201c mo\u017ee da zavara \u010ditaoca koji o\u010dekuje hladno, sirovo povr\u0107e. Zviti je vru\u0107a, zasitna masa od pe\u010denog ili kuvanog paradajza, ljutih paprika, belog luka, korijandera i komada beskvasnog semolinskog hleba. Tu\u010dak ne pravi gladak pire. On lomi kesru, osloba\u0111a sokove povr\u0107a i spaja sve sastojke u grubu, ka\u0161astu celinu koja zadr\u017eava sitne komade i izra\u017eenu teksturu.<\/p>\n<p class=\"gj-pull\">Avan ne pretvara zviti u pire; njegov posao je da pove\u017ee sokove povr\u0107a sa komadima kesre, dok tekstura ostaje gruba.<\/p>\n<p>Osnova jela je rakhsas ili kesra, ravni hleb od fine ili srednje krupne semoline, vode, soli i male koli\u010dine ulja. Hleb se pe\u010de na suvoj plo\u010di ili te\u0161kom tiganju dok ne dobije tamne pege i \u010dvrstu koru, zatim se jo\u0161 topao lomi na komade. Stariji, potpuno suv hleb tra\u017ei previ\u0161e te\u010dnosti i ostaje tvrd; sasvim sve\u017e i nedovoljno pe\u010den pretvara se u lepljivu pastu. Najbolji je hleb koji je odmorio desetak minuta, pa mu se povr\u0161ina u\u010dvrstila, dok sredina ostaje podatna. U ovoj verziji kesra se priprema odvojeno, \u0161to omogu\u0107ava kontrolu soli i koli\u010dine koja ulazi u zavr\u0161nu masu.<\/p>\n<p>Paradajz i paprike treba da izgube sirovu vodu pre nego \u0161to stignu u avan. Mogu se pe\u0107i na plo\u010di, ispod grila ili u te\u0161kom tiganju, sve dok ko\u017ea mestimi\u010dno ne pocrni, a meso omek\u0161a. Uklanjanje cele ko\u017ee nije obavezno; mali tragovi pougljenjene povr\u0161ine daju dimnu notu. Semenke ljutih paprika odre\u0111uju ja\u010dinu. Za izrazito ljut zviti ostaju u jelu, dok se za umereniju verziju deo uklanja rukavicama. Beli luk se prvo tu\u010de sa solju, kuminom i korijanderom, \u010dime se dobija mirisna pasta koja ravnomerno obla\u017ee ostale sastojke.<\/p>\n<p>Redosled u avanu menja teksturu. Najpre se usitnjavaju za\u010dini i beli luk, zatim pe\u010dene paprike i paradajz, a hleb ulazi poslednji u nekoliko navrata. Ako se kesra doda odjednom, spolja\u0161nji komadi upijaju svu te\u010dnost, dok unutra\u0161nji ostaju suvi. Mala koli\u010dina vrele vode ili soka od pe\u010denja dodaje se samo kada tu\u010dak vi\u0161e ne mo\u017ee da pove\u017ee masu. Maslinovo ulje dolazi pred kraj, da zaokru\u017ei ljutinu i da povr\u0161ini blag sjaj. Cilj nije te\u010dna ka\u0161a, ve\u0107 gusta masa koja mo\u017ee da se razvu\u010de po \u0161irokoj posudi i zadr\u017ei plitke brazde.<\/p>\n<p>Zviti se slu\u017ei odmah, dok su mirisi pe\u010denog povr\u0107a i korijandera najizra\u017eeniji. U pojedinim doma\u0107instvima prati ga leben ili drugi kiselo-mle\u010dni napitak, \u010dija kiselost i hladno\u0107a ubla\u017eavaju \u010dili. Jelo se mo\u017ee jesti ka\u0161ikom ili komadom dodatne kesre. Posle hla\u0111enja hleb nastavlja da upija sokove, pa masa postaje \u010dvr\u0161\u0107a i gubi deo \u017eivosti. Zbog toga recept ra\u010duna ta\u010dnu koli\u010dinu kesre, a ne savetuje dodavanje \u201ekoliko primi\u201c. Kada se odnos pogodi, zviti ostaje grub, so\u010dan i topao, sa jasnim ukusom svakog pe\u010denog sastojka.<\/p>\n<p>U doma\u0107oj izvedbi veli\u010dina avana odre\u0111uje ritam rada. Ako posuda ne prima celu koli\u010dinu, povr\u0107e i kesra obra\u0111uju se u dve jednake ture, pa se zavr\u0161no spajaju u \u0161irokoj \u010diniji. Time se izbegava gnje\u010denje samo gornjeg sloja dok donji ostaje netaknut. Metalna ka\u0161ika mo\u017ee da pomogne pri okretanju mase, ali glavni pritisak treba da dolazi od tu\u010dka, koji lomi vlakna i utiskuje sok u hleb.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Redosled u avanu<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Semolinsko testo se zamesi i deli za jednu veliku, dobro pe\u010denu kesru.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:20<\/b><span>Paradajz i paprike se peku dok omek\u0161aju i dobiju tamne pege.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:45<\/b><span>Beli luk i za\u010dini se tuku, zatim ulazi povr\u0107e i tek potom komadi hleba.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:05<\/b><span>Maslinovo ulje i korijander zavr\u0161avaju gustu masu koja se servira vrela.<\/span><\/div>\n<\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Zviti po\u010dinje kesrom od semoline, vode, soli i malo maslinovog ulja, pe\u010denom na te\u0161kom tiganju do \u010dvrste kore i tamnih pega. Paradajz, slatke i ljute paprike omek\u0161avaju se na istoj plo\u010di, zatim se u avanu usitnjavaju sa belim lukom, kuminom, crnim biberom i korijanderom. Kesra se lomi i dodaje postepeno, kako bi svaki komad ravnomerno upio sokove. Po potrebi se dodaje mala koli\u010dina vrele vode, a maslinovo ulje ulazi na kraju. Gotovo jelo je gusto, grubo i veoma toplo, sa vidljivim komadi\u0107ima hleba i povr\u0107a, ne glatka salata ili sos.<\/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 kesru<\/h3><ul>\n<li><b>Fina semolina od durum p\u0161enice, 400 g<\/b> \u2014 <em>osnova hleba i glavna struktura jela<\/em><\/li>\n<li><b>Mlaka voda, oko 240 ml<\/b> \u2014 <em>dodavati postepeno<\/em><\/li>\n<li><b>Maslinovo ulje, 20 ml<\/b> \u2014 <em>za podatnost testa<\/em><\/li>\n<li><b>So, 5 g<\/b> \u2014 <em>fina<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za povrtnu masu<\/h3><ul>\n<li><b>Zreli paradajz, 800 g<\/b> \u2014 <em>\u010dvrst, ali potpuno zreo<\/em><\/li>\n<li><b>Crvene slatke paprike, 2 komada<\/b> \u2014 <em>oko 300 g ukupno<\/em><\/li>\n<li><b>Ljute zelene ili crvene paprike, 3\u20135 komada<\/b> \u2014 <em>koli\u010dina prema ja\u010dini sorte<\/em><\/li>\n<li><b>Beli luk, 6 \u010denova<\/b> \u2014 <em>krupno ise\u010den pre tu\u010denja<\/em><\/li>\n<li><b>Sve\u017e korijander, 30 g<\/b> \u2014 <em>listovi i ne\u017ene stabljike<\/em><\/li>\n<li><b>Mleveni kumin, 2 ka\u0161i\u010dice<\/b> \u2014 <em>dodaje zemljanu osnovu<\/em><\/li>\n<li><b>Crni biber, 1 ka\u0161i\u010dica<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li>\n<li><b>So, 3 g<\/b> \u2014 <em>za pastu od belog luka i za\u010dina<\/em><\/li>\n<li><b>Maslinovo ulje, 40 ml<\/b> \u2014 <em>dodaje se pred serviranje<\/em><\/li>\n<li><b>Vrela voda, do 150 ml<\/b> \u2014 <em>samo koliko je potrebno za povezivanje<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei gluten iz durum p\u0161enice. Jelo mo\u017ee biti veoma ljuto; pri \u010di\u0161\u0107enju paprika koriste se rukavice, a ruke se ne prinose o\u010dima i licu.<\/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\">Kesra<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Zamesite semolinsko testo<\/p><p class=\"gj-step-x\">Pome\u0161ajte semolinu i so, dodajte ulje, zatim vodu postepeno. Mesite 6\u20138 minuta dok testo ne postane glatko i \u010dvrsto, pa ga odmorite 10 minuta.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Razvijte i ispecite<\/p><p class=\"gj-step-x\">Oblikujte disk debljine oko 1,5 cm. Pecite na suvom te\u0161kom tiganju na srednjoj vatri 8\u201310 minuta po strani, okre\u0107u\u0107i po potrebi.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Prohladite i izlomite<\/p><p class=\"gj-step-x\">Ostavite kesru 10 minuta, zatim je izlomite na komade od 2\u20133 cm. Ne zatvarajte je u kesu, po\u0161to para omek\u0161ava koru.<\/p><\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Povr\u0107e i zavr\u0161no tu\u010denje<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Ispecite povr\u0107e<\/p><p class=\"gj-step-x\">Paradajz i paprike pecite na plo\u010di ili u tiganju 12\u201315 minuta, dok omek\u0161aju i mestimi\u010dno pocrne. Uklonite peteljke i po \u017eelji deo ko\u017eice i semenki.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Napravite za\u010dinsku pastu<\/p><p class=\"gj-step-x\">U velikom avanu tucite beli luk, obe koli\u010dine soli, kumin i biber dok ne nastane gruba pasta. Dodajte polovinu korijandera.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Dodajte paprike i paradajz<\/p><p class=\"gj-step-x\">Najpre usitnite ljute i slatke paprike, zatim dodajte paradajz u nekoliko navrata. Tucite i me\u0161ajte dok se sokovi sjedine.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Uradite kesru<\/p><p class=\"gj-step-x\">Dodajte komade kesre \u0161aku po \u0161aku, tucite i okre\u0107ite masu izme\u0111u dodavanja. Vrelu vodu sipajte po 1\u20132 ka\u0161ike samo kada je potrebno.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Zavr\u0161ite uljem<\/p><p class=\"gj-step-x\">Ume\u0161ajte maslinovo ulje i ostatak korijandera. Probajte so i ja\u010dinu, pa odmah prebacite u \u0161iroku toplu posudu.<\/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>Zviti se iznosi vru\u0107 u \u0161irokoj posudi. Uz njega se slu\u017ei dodatna kesra i hladan leben ili nezasla\u0111en jogurtni napitak. Zbog ja\u010dine paprika porcija se mo\u017ee po\u010deti manjom koli\u010dinom, naro\u010dito kada sorta \u010dilija nije unapred poznata.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>Ostatak se brzo hladi i \u010duva u fri\u017eideru do 2 dana. Podgreva se na tihoj vatri uz 1\u20132 ka\u0161ike vode, dok u sredini ne dostigne najmanje 74 \u00b0C. Tekstura \u0107e biti \u010dvr\u0161\u0107a nego neposredno posle pripreme. Zamrzavanje nije preporu\u010dljivo.<\/p>\n<h3>Varijacije i zamene<\/h3><ul class=\"gj-mini\">\n<li>Za bla\u017eu verziju koriste se jedna ljuta i dve dodatne slatke paprike, uz uklanjanje svih semenki.<\/li>\n<li>Deo paradajza mo\u017ee se zameniti pe\u010denim olju\u0161tenim paradajzom iz konzerve kada sve\u017e nije dovoljno zreo.<\/li>\n<li>Mala koli\u010dina zelene masline mo\u017ee se dodati na kraju u oblastima gde je takva varijanta uobi\u010dajena.<\/li>\n<li>Ako nema velikog avana, sastojci se mogu grubo gnje\u010diti u \u0161irokoj posudi \u010dvrstim tu\u010dkom; blender ne daje istu teksturu.<\/li>\n<\/ul><h3>Saveti iz test kuhinje<\/h3><ul class=\"gj-mini\">\n<li>Kesra se pe\u010de do kraja pre lomljenja; sirova sredina postaje lepljiva u zavr\u0161nom jelu.<\/li>\n<li>Te\u010dnost se dodaje tek posle nekoliko minuta tu\u010denja, po\u0161to paradajz nastavlja da osloba\u0111a sok.<\/li>\n<li>Ja\u010dina \u010dilija proverava se na veoma malom komadu pre nego \u0161to sve paprike u\u0111u u avan.<\/li>\n<\/ul><h3>Oprema<\/h3><p>Te\u017eak tiganj ili plo\u010da, veliki drveni ili kameni avan, \u010dvrst tu\u010dak, rukavice za \u010dili, \u0161iroka posuda za serviranje.<\/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 380 kcal<\/dd><\/div>\n<div><dt>Ugljeni hidrati<\/dt><dd>\u2248 60 g<\/dd><\/div>\n<div><dt>Proteini<\/dt><dd>\u2248 8 g<\/dd><\/div>\n<div><dt>Masti<\/dt><dd>\u2248 10 g<\/dd><\/div>\n<div><dt>Vlakna<\/dt><dd>\u2248 8 g<\/dd><\/div>\n<div><dt>Natrijum<\/dt><dd>\u2248 520 mg<\/dd><\/div>\n<\/dl>\n<p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 porcija. <b>Klju\u010dni alergeni i bezbednost:<\/b> Sadr\u017ei gluten iz durum p\u0161enice. Jelo mo\u017ee biti veoma ljuto; pri \u010di\u0161\u0107enju paprika koriste se rukavice, a ruke se ne prinose o\u010dima i licu. 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\">Zviti se prepoznaje po tragu tu\u010dka, ne po glatko\u0107i blendera.<\/p><p>Kada se kesra pe\u010de dovoljno \u010dvrsto, povr\u0107e oslobodi vi\u0161ak vode, a hleb dodaje postepeno, jelo ostaje so\u010dno bez razvodnjavanja. Ljutina mo\u017ee da se prilagodi, ali redosled rada u avanu ostaje isti i upravo on \u010duva grubu strukturu po kojoj je zviti prepoznatljiv.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-zviti\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Zviti sa kesrom, pe\u010denim paradajzom i ljutim paprikama iz avana\",\n  \"description\": \"Vru\u0107e jelo iz avana u kome se pe\u010dena kesra pretvara u grubu osnovu za paradajz, \u010dili, beli luk i korijander, sa tragovima maslinovog ulja i jasnom teksturom hleba.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Zviti-Algerian-Mortar-Salad.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Zviti-Algerian-Mortar-Salad-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Zviti-Algerian-Mortar-Salad-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\": \"Glavno jelo\",\n  \"cookingMethod\": \"Pe\u010denje na plo\u010di i usitnjavanje u avanu\",\n  \"keywords\": \"Zviti recept, al\u017eirska salata iz avana, zviti sa kesrom, jelo iz Bou Sa\u00e2de, ljuto jelo sa paradajzom i paprikom\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT35M\",\n  \"totalTime\": \"PT1H10M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"380 kcal\",\n    \"carbohydrateContent\": \"60 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"10 g\",\n    \"fiberContent\": \"8 g\",\n    \"sodiumContent\": \"520 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"400 g fine semoline\",\n    \"240 ml mlake vode\",\n    \"20 ml maslinovog ulja\",\n    \"5 g fine soli\",\n    \"800 g zrelog paradajza\",\n    \"2 crvene slatke paprike\",\n    \"3\u20135 ljutih paprika\",\n    \"6 \u010denova belog luka\",\n    \"30 g sve\u017eeg korijandera\",\n    \"2 ka\u0161i\u010dice mlevenog kumina\",\n    \"1 ka\u0161i\u010dica mlevenog crnog bibera\",\n    \"3 g fine soli\",\n    \"40 ml maslinovog ulja\",\n    \"do 150 ml vrele vode\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Kesra\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zamesite semolinsko testo\",\n          \"text\": \"Pome\u0161ajte semolinu i so, dodajte ulje, zatim vodu postepeno. 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