{"id":3962,"date":"2026-07-22T17:16:23","date_gmt":"2026-07-22T17:16:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirske-merguez-kobasice\/"},"modified":"2026-07-22T17:16:23","modified_gmt":"2026-07-22T17:16:23","slug":"alzirske-merguez-kobasice","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirske-merguez-kobasice\/","title":{"rendered":"Al\u017eirske Merguez Kobasice"},"content":{"rendered":"\n<style>\n#recipe-sr-merguez{\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-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-merguez\" 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>Merguez kobasice<\/b> od jagnjetine sa harisom, kuminom <span class=\"gj-serif\">i dimljenom paprikom<\/span><\/h2>\n<p class=\"gj-sub\">Tanke, crvene i sna\u017eno za\u010dinjene kobasice od jagnjetine, sa so\u010dnom sredinom, zape\u010denom opnom i jasnim ukusom harise, belog luka, kumina i korijandera.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\">\n<span><i>Kategorija:<\/i> <b>Mesno 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>Zahtevno<\/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\">8 kobasica \/ 4 porcije<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">40 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">12 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">8 sati 52 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 555 kcal<\/span><\/div>\n<\/div>\n<p class=\"gj-nutri-cap\"><b>Pasivno vreme:<\/b> 8 sati hla\u0111enja i sazrevanja za\u010dina.<\/p>\n<\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Merguez-Spicy-Algerian-Sausages-2.webp\" alt=\"Merguez kobasice sa ro\u0161tilja na zemljanom tanjiru uz paprike i pljosnati hleb\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje osam tankih kobasica, dve prese\u010dene radi prikaza so\u010dne grube sredine, uz zape\u010dene paprike i hleb.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Merguez kobasice recept za hladnu smesu i so\u010dnu sredinu<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Merguez kobasice recept tra\u017ei disciplinu koja se vi\u0161e vezuje za mesarski rad nego za obi\u010dno me\u0161anje mlevenog mesa. Ove tanke, crvene i ljute kobasice pripadaju kuhinjama Magreba, a u Al\u017eiru se peku na ro\u0161tilju, spremaju u tiganju, dodaju jelima sa povr\u0107em ili stavljaju u hleb. Njihov prepoznatljiv karakter dolazi iz jagnjetine ili me\u0161avine jagnjetine i govedine, harise, kumina, korijandera, belog luka i paprike. Boja ne treba da zavisi od ve\u0161ta\u010dkog bojila. Dovoljno je koristiti dobru harisu i kvalitetnu papriku, uz masno\u0107u koja prenosi za\u010dinske arome i \u010duva so\u010dnost.<\/p>\n<p class=\"gj-pull\">Kobasica ostaje so\u010dna kada masno\u0107a ostane hladna tokom mlevenja i vezana u smesi, a ne kada se naknadno zaliva uljem.<\/p>\n<p>Najva\u017enija tehni\u010dka ta\u010dka je temperatura smese. Meso, masno\u0107a, no\u017e, plo\u010da ma\u0161ine i posuda hlade se pre po\u010detka, po\u0161to zagrejana mast po\u010dinje da se razmazuje umesto da ostane u sitnim \u010desticama. Takva smesa postaje lepljivo masna, a posle pe\u010denja pu\u0161ta sok i daje mrvi\u010dastu kobasicu. Jagnje\u0107a ple\u0107ka sa pribli\u017eno dvadeset odsto masno\u0107e daje dobar odnos ukusa i strukture. Ako je meso vrlo nemasno, dodaje se hladna jagnje\u0107a ili gove\u0111a mast. Svinjska mast nije deo ove verzije i izostavljena je da bi sastav odgovarao al\u017eirskom kulinarskom kontekstu.<\/p>\n<p>Za\u010dini se prvo me\u0161aju sa ledenom vodom i harisom. Time se so ravnomerno raspore\u0111uje i po\u010dinje da izvla\u010di proteine potrebne za vezivanje. Smesa se zatim mesi nekoliko minuta rukom u rukavici ili \u010dvrstom lopaticom, dok ne postane lepljiva i ne mo\u017ee da se odvoji u suve mrvice. Mali probni zalogaj pe\u010de se pre punjenja. To je jedini pouzdan trenutak za korekciju soli i ljutine, po\u0161to sirovo meso ne treba probati. Harise se razlikuju po slanosti i ja\u010dini, pa recept daje polaznu koli\u010dinu, a probno pe\u010denje odre\u0111uje zavr\u0161nu ravnote\u017eu.<\/p>\n<p>Ov\u010dija creva daju pravilan tanak pre\u010dnik i ne\u017enu opnu. Potapaju se i ispiraju iznutra prema uputstvu proizvo\u0111a\u010da, zatim se navla\u010de na uski nastavak. Punjenje treba da bude ravnomerno, ali ne tvrdo. Prepunjena kobasica puca pri uvrtanju ili na ro\u0161tilju, dok labava zadr\u017eava vazdu\u0161ne d\u017eepove. Duga\u010dka traka puni se bez prekida, pa se deli na komade od oko 12 centimetara naizmeni\u010dnim uvrtanjem. Sitni mehuri\u0107i vazduha probadaju se sterilnom tankom iglom, bez dubokog bu\u0161enja mesa. Gotove kobasice odmaraju u fri\u017eideru najmanje osam sati, nepokrivene ili vrlo labavo pokrivene.<\/p>\n<p>Pe\u010denje se vodi na srednje jakoj, ne na maksimalnoj vatri. Merguez je tanak i brzo dobija boju, ali sredina mora da dostigne 71 \u00b0C po\u0161to je re\u010d o mlevenom mesu. Na re\u0161etki se kobasice okre\u0107u \u010desto i ne bodu vilju\u0161kom. Posle pe\u010denja odmaraju tri minuta, da se sokovi smire. Dobra merguez kobasica ima zape\u010denu, blago naboranu opnu, so\u010dnu grubu sredinu i \u010dist rez bez lokve masno\u0107e. Harisa je prisutna, ali kumin, korijander i beli luk ostaju prepoznatljivi. Uz hleb, pe\u010denu papriku i jednostavnu salatu dobija se potpuno jelo bez te\u0161kog sosa.<\/p>\n<p>Za\u010dinska me\u0161avina ne treba da prikrije kvalitet mesa. Paprika daje boju, kumin i korijander toplinu, a komora\u010d blagu slatku notu; harisa povezuje sve elemente i odre\u0111uje osnovnu ljutinu. Ako se koristi vrlo kisela ili veoma slana harisa, koli\u010dina se prilago\u0111ava posle probnog pe\u010denja. Odmor u fri\u017eideru nije samo aromatski: opna se prosu\u0161i, smesa u\u010dvrsti i kobasica se lak\u0161e okre\u0107e bez pucanja. Hladna, suva opna ujedno prima ravnomernije tragove ro\u0161tilja.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Hladni lanac mergueza<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Meso, delovi ma\u0161ine i posuda hlade se pre mlevenja.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:30<\/b><span>Za\u010dinjena smesa mesi se do lepljive veze i proverava probnim pe\u010denjem.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:40<\/b><span>Creva se pune bez vazduha, kobasice uvijaju i odmaraju osam sati.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>8:40<\/b><span>Pe\u010denje traje 10\u201312 minuta, do 71 \u00b0C u sredini, pa sledi kratak odmor.<\/span><\/div>\n<\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Jagnje\u0107a ple\u0107ka sa dovoljno masno\u0107e se\u010de se na kocke, sna\u017eno hladi i melje kroz plo\u010du srednje veli\u010dine. Harisa, beli luk, paprika, kumin, korijander, komora\u010d, so i ledena voda me\u0161aju se sa mesom dok smesa ne postane lepljiva i povezana. Posle probnog pe\u010denja radi provere za\u010dina puni se u tanka ov\u010dija creva i deli na osam kobasica. Merguez odle\u017eava najmanje osam sati u fri\u017eideru, zatim se pe\u010de na srednje jakoj vatri uz \u010desto okretanje. Bezbedna zavr\u0161na temperatura je 71 \u00b0C. Kratak odmor posle pe\u010denja \u010duva sokove u gruboj, aromati\u010dnoj sredini.<\/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 kobasice<\/h3><ul>\n<li><b>Jagnje\u0107a ple\u0107ka sa oko 20% masno\u0107e, 800 g<\/b> \u2014 <em>o\u010di\u0161\u0107ena od tvrdih opni i ise\u010dena na kocke<\/em><\/li>\n<li><b>Harisa, 35 g<\/b> \u2014 <em>proveriti slanost pre kona\u010dnog dosoljavanja<\/em><\/li>\n<li><b>Beli luk, 15 g<\/b> \u2014 <em>sitno izgnje\u010den<\/em><\/li>\n<li><b>Slatka paprika, 8 g<\/b> \u2014 <em>za boju i puno\u0107u<\/em><\/li>\n<li><b>Dimljena paprika, 4 g<\/b> \u2014 <em>umerena koli\u010dina, da ne prikrije jagnjetinu<\/em><\/li>\n<li><b>Mleveni kumin, 5 g<\/b> \u2014 <em>sve\u017ee samleven po mogu\u0107nosti<\/em><\/li>\n<li><b>Mleveni korijander, 4 g<\/b> \u2014 <em>seme, ne list<\/em><\/li>\n<li><b>Mleveni komora\u010d, 2 g<\/b> \u2014 <em>blaga slatka nota<\/em><\/li>\n<li><b>Cayenne ili ljuta paprika, 1\u20133 g<\/b> \u2014 <em>prema ja\u010dini harise<\/em><\/li>\n<li><b>So, 12 g<\/b> \u2014 <em>smanjiti ako je harisa veoma slana<\/em><\/li>\n<li><b>Ledena voda, 50 ml<\/b> \u2014 <em>poma\u017ee vezivanje i odr\u017eava hladno\u0107u<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za punjenje<\/h3><ul>\n<li><b>Tanka ov\u010dija creva, oko 2 m<\/b> \u2014 <em>pripremljena prema uputstvu proizvo\u0111a\u010da<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Harisa mo\u017ee sadr\u017eati tragove sulfita ili drugih deklarisanih alergena, pa etiketu treba proveriti. Sirovo mleveno meso i gotove namirnice dr\u017ee se odvojeno, a radne povr\u0161ine peru toplom vodom i deterd\u017eentom.<\/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\">Mlevenje i me\u0161anje<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Ohladite opremu i meso<\/p><p class=\"gj-step-x\">Kocke jagnjetine rasporedite na pleh i stavite 25\u201330 minuta u zamrziva\u010d, dok ivice ne o\u010dvrsnu. Plo\u010du, no\u017e i posudu ma\u0161ine ohladite najmanje 20 minuta.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Sameljite jednom<\/p><p class=\"gj-step-x\">Sameljite meso kroz plo\u010du od 6 mm direktno u ohla\u0111enu posudu. Ako se mast ma\u017ee po plo\u010di, odmah prekinite i ponovo rashladite.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Napravite za\u010dinsku te\u010dnost<\/p><p class=\"gj-step-x\">Pome\u0161ajte harisu, beli luk, sve suve za\u010dine, so i ledenu vodu. Prelijte preko mesa i mesite 3\u20134 minuta.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Ispecite probni zalogaj<\/p><p class=\"gj-step-x\">Ispecite ka\u0161i\u010dicu smese u malom tiganju do pune gotovosti. Proverite so i ljutinu, pa ostatak smese vratite u fri\u017eider 15 minuta.<\/p><\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Punjenje i pe\u010denje<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Pripremite creva<\/p><p class=\"gj-step-x\">Potopite i isperite creva prema uputstvu proizvo\u0111a\u010da. Navucite ih na uski nastavak, ostavljaju\u0107i slobodan kraj od 10 cm.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Napunite ravnomerno<\/p><p class=\"gj-step-x\">Punite smesu sporim pritiskom, vode\u0107i kobasicu drugom rukom. Ne sabijajte do tvrdo\u0107e. Formirajte osam komada od oko 12 cm naizmeni\u010dnim uvrtanjem.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Odmorite u fri\u017eideru<\/p><p class=\"gj-step-x\">Slo\u017eite kobasice u jednom sloju i ostavite najmanje 8 sati na 0\u20134 \u00b0C. Povr\u0161ina treba blago da se prosu\u0161i.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Ispecite bez probadanja<\/p><p class=\"gj-step-x\">Pecite na srednje zagrejanom ro\u0161tilju ili tiganju 10\u201312 minuta, okre\u0107u\u0107i svaka 2 minuta. Izmerite 71 \u00b0C u sredini najdeblje kobasice i odmorite 3 minuta.<\/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>Merguez se slu\u017ei odmah posle kratkog odmora, uz topao pljosnati hleb, pe\u010dene zelene paprike, paradajz, luk ili jednostavnu salatu. Kobasice se mogu staviti u hleb, ali te\u0161ki umaci nisu potrebni; ka\u0161i\u010dica harise sa strane dovoljna je za one koji \u017eele vi\u0161e ljutine.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>Sirove kobasice \u010duvaju se na 0\u20134 \u00b0C najvi\u0161e 24 sata posle punjenja ili se zamrzavaju do 2 meseca. Pe\u010dene kobasice stoje u fri\u017eideru do 3 dana. Podgrevaju se poklopljene u tiganju sa ka\u0161ikom vode do najmanje 74 \u00b0C u sredini.<\/p>\n<h3>Varijacije i zamene<\/h3><ul class=\"gj-mini\">\n<li>Do 30 odsto jagnjetine mo\u017ee se zameniti nemasnom govedinom, uz zadr\u017eavanje ukupne masno\u0107e oko 20 odsto.<\/li>\n<li>Bez creva smesa se oblikuje u tanke valjke ili pljosnate \u0107ufte i hladi pre pe\u010denja.<\/li>\n<li>Za bla\u017eu verziju smanjuje se cayenne, ali se zadr\u017eavaju harisa i paprika radi karaktera.<\/li>\n<li>Sve\u017e sitno seckan korijander mo\u017ee se dodati u koli\u010dini od 15 g, uz smanjenje vode za 10 ml.<\/li>\n<\/ul><h3>Saveti iz test kuhinje<\/h3><ul class=\"gj-mini\">\n<li>Smesa se vra\u0107a na hladno \u010dim po\u010dne da ostavlja masan film na posudi.<\/li>\n<li>Probni zalogaj mora da se ispe\u010de potpuno, ne samo da se zagreje, radi bezbedne procene ukusa.<\/li>\n<li>Kobasice se okre\u0107u hvataljkom, ne vilju\u0161kom, kako opna ne bi izgubila sok.<\/li>\n<\/ul><h3>Oprema<\/h3><p>Ma\u0161ina za mlevenje mesa, punilica ili nastavak za kobasice, digitalna vaga, termometar sa sondom, rashla\u0111ene metalne posude, hvataljka.<\/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 555 kcal<\/dd><\/div>\n<div><dt>Ugljeni hidrati<\/dt><dd>\u2248 4 g<\/dd><\/div>\n<div><dt>Proteini<\/dt><dd>\u2248 34 g<\/dd><\/div>\n<div><dt>Masti<\/dt><dd>\u2248 44 g<\/dd><\/div>\n<div><dt>Vlakna<\/dt><dd>\u2248 1 g<\/dd><\/div>\n<div><dt>Natrijum<\/dt><dd>\u2248 1300 mg<\/dd><\/div>\n<\/dl>\n<p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 2 kobasice. <b>Klju\u010dni alergeni i bezbednost:<\/b> Harisa mo\u017ee sadr\u017eati tragove sulfita ili drugih deklarisanih alergena, pa etiketu treba proveriti. Sirovo mleveno meso i gotove namirnice dr\u017ee se odvojeno, a radne povr\u0161ine peru toplom vodom i deterd\u017eentom. 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\">Merguez dobija snagu od za\u010dina, ali so\u010dnost duguje hladnom mesu i pravilnom vezivanju.<\/p><p>Doma\u0107a kobasica tra\u017ei vi\u0161e pripreme od gotove, ali daje potpunu kontrolu nad mesom, masno\u0107om, solju i ljutinom. Kada se hladni lanac ne prekida, crevo ne prepuni i pe\u010denje zaustavi na bezbednoj temperaturi, merguez ostaje so\u010dan i ima \u010distu, grubu strukturu.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-merguez\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Merguez kobasice od jagnjetine sa harisom, kuminom i dimljenom paprikom\",\n  \"description\": \"Tanke, crvene i sna\u017eno za\u010dinjene kobasice od jagnjetine, sa so\u010dnom sredinom, zape\u010denom opnom i jasnim ukusom harise, belog luka, kumina i korijandera.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Merguez-Spicy-Algerian-Sausages-3.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Merguez-Spicy-Algerian-Sausages.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Merguez-Spicy-Algerian-Sausages-2.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\": \"Mlevenje, punjenje i pe\u010denje na ro\u0161tilju\",\n  \"keywords\": \"Merguez kobasice recept, jagnje\u0107e kobasice sa harisom, doma\u0107i merguez, severnoafri\u010dke ljute kobasice, kobasice u ov\u010dijem crevu\",\n  \"prepTime\": \"PT40M\",\n  \"cookTime\": \"PT12M\",\n  \"totalTime\": \"PT8H52M\",\n  \"recipeYield\": \"8 kobasica \/ 4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"555 kcal\",\n    \"carbohydrateContent\": \"4 g\",\n    \"proteinContent\": \"34 g\",\n    \"fatContent\": \"44 g\",\n    \"fiberContent\": \"1 g\",\n    \"sodiumContent\": \"1300 mg\",\n    \"servingSize\": \"2 kobasice\"\n  },\n  \"recipeIngredient\": [\n    \"800 g jagnje\u0107e ple\u0107ke sa oko 20% masno\u0107e\",\n    \"35 g harise\",\n    \"15 g izgnje\u010denog belog luka\",\n    \"8 g slatke paprike\",\n    \"4 g dimljene paprike\",\n    \"5 g mlevenog kumina\",\n    \"4 g mlevenog korijandera\",\n    \"2 g mlevenog komora\u010da\",\n    \"1\u20133 g mlevene ljute paprike\",\n    \"12 g fine soli\",\n    \"50 ml ledene vode\",\n    \"oko 2 m tankih ov\u010dijih creva\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Mlevenje i me\u0161anje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ohladite opremu i meso\",\n          \"text\": \"Kocke jagnjetine rasporedite na pleh i stavite 25\u201330 minuta u zamrziva\u010d, dok ivice ne o\u010dvrsnu. 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