{"id":3964,"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-msemmen\/"},"modified":"2026-07-22T17:16:23","modified_gmt":"2026-07-22T17:16:23","slug":"alzirski-msemmen","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-msemmen\/","title":{"rendered":"Al\u017eirski Msemmen"},"content":{"rendered":"\n<style>\n#recipe-sr-msemmen{\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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.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-msemmen\" 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>Msemmen<\/b> slojevite pala\u010dinke sa semolinom, puterom <span class=\"gj-serif\">i medom sa strane<\/span><\/h2>\n<p class=\"gj-sub\">\u010cetvrtaste slojevite pala\u010dinke sa hrskavim zlatnim pegama, mekom elasti\u010dnom sredinom i jasno razdvojenim listovima, poslu\u017eene tople uz med i \u010daj od nane.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\">\n<span><i>Kategorija:<\/i> <b>Pala\u010dinke<\/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\">10 komada<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">50 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">30 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 sat 50 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 390 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\/Msemmen-\u2013-Layered-Pancakes-3.webp\" alt=\"Msemmen slojevite \u010detvrtaste pala\u010dinke na srebrnom poslu\u017eavniku sa medom i \u010dajem\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje vi\u0161e preklopljenih pala\u010dinki, jedan otvoren slojeviti komad, med sa strane i metalni \u010dajnik.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Msemmen recept za listove koji se razdvajaju<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Msemmen recept pripada zajedni\u010dkoj magrebskoj tradiciji slojevitih pljosnatih hlebova i pala\u010dinki, a u Al\u017eiru se pojavljuje za doru\u010dak, popodnevnu u\u017einu i uz \u010daj. Njegov \u010detvrtasti oblik nije samo dekorativan. Preklapanje pretvara jedan veoma tanak list testa u paket sa vi\u0161e slojeva, izme\u0111u kojih ostaju masno\u0107a i fina semolina. Na plo\u010di se voda iz testa pretvara u paru, razdvaja listove i daje sredinu koja mo\u017ee da se lista prstima. Spolja\u0161njost dobija zlatne pege i blagu hrskavost, dok unutra\u0161nji slojevi ostaju meki, elasti\u010dni i dovoljno \u010dvrsti da upiju malo meda bez raspadanja.<\/p>\n<p class=\"gj-pull\">Slojevi nastaju iz tanke membrane, pravilnih preklopa i pare; oklagija ne mo\u017ee da nadoknadi kratko me\u0161eno ili neodmoreno testo.<\/p>\n<p>Testo se pravi od p\u0161eni\u010dnog bra\u0161na i fine semoline. Bra\u0161no daje rastegljivost, a semolina diskretnu zrnastost i ukus durum p\u0161enice. Mala koli\u010dina kvasca nije namenjena velikom narastanju; ona omek\u0161ava sredinu i poma\u017ee stvaranje sitnih vazdu\u0161nih d\u017eepova. Me\u0161enje traje dovoljno dugo da se masa iz grubog sklopa pretvori u glatku, veoma elasti\u010dnu kuglu. Testo je mek\u0161e od obi\u010dnog hleba, ali ne sme da bude te\u010dno. Umesto dosipanja bra\u0161na, ruke se vla\u017ee vodom tokom me\u0161enja, \u010dime se \u010duva odnos sastojaka i spre\u010dava zbijen rezultat.<\/p>\n<p>Posle odmora kugle se \u0161ire na obilno, ali ravnomerno nauljenoj povr\u0161ini. Prsti rade od sredine ka ivicama, zatim se dlanovi zavla\u010de ispod lista i pa\u017eljivo ga vuku. Cilj je skoro providna membrana bez debljih zona. Male rupice na rubu ne smetaju, ali velika pukotina kroz sredinu prekida slojeve. Me\u0161avina otopljenog putera i ulja nanosi se tanko po celoj povr\u0161ini, a fina semolina posipa kao sitan separator. Previ\u0161e semoline ostavlja suve, bra\u0161naste d\u017eepove; premalo masno\u0107e slepljuje listove.<\/p>\n<p>Preklapanje se radi u \u0161est poteza: gornja tre\u0107ina ide ka sredini, donja preko nje, zatim leva i desna strana zatvaraju pravougaonik ili kvadrat. Svaki novi preklop dobija jedva vidljiv film masno\u0107e i malo semoline. Paketi odmaraju jo\u0161 deset minuta, da bi mogli blago da se spljo\u0161te bez vra\u0107anja. Ne razvijaju se oklagijom sna\u017enim pritiskom, po\u0161to bi se slojevi spojili. Dovoljno je prstima dobiti kvadrat debljine oko sedam milimetara. Pe\u010denje se vodi na srednjoj vatri, uz nekoliko okretanja, tako da para ravnomerno pro\u0111e kroz paket.<\/p>\n<p>Gotov msemmen ima zlatnu, mestimi\u010dno tamniju povr\u0161inu i savitljiv centar. Kada se jedan ugao otvori, listovi se odvajaju u tanke trake. Ako je spolja taman, a unutra lepljiv, plo\u010da je bila prejaka; ako je ceo komad suv, predugo je pe\u010den ili je testo bilo tvrdo. Msemmen se poslu\u017euje topao, \u010desto sa medom, puterom, d\u017eemom ili bez dodataka, uz \u010daj od nane ili kafu. Ovaj recept ra\u010duna 10 g meda po komadu u nutritivnoj proceni. Med se ipak dr\u017ei sa strane do serviranja, da povr\u0161ina ne izgubi hrskavost pre nego \u0161to stigne na sto.<\/p>\n<p>Kod ku\u0107ne pripreme najve\u0107a razlika izme\u0111u uspe\u0161nih i te\u0161kih komada dolazi iz dosledne veli\u010dine kugli. Jednake porcije daju sli\u010dnu debljinu preklopa i isto vreme na plo\u010di. Ako se masno\u0107a tokom rada stegne, blago se zagreje do te\u010dnog stanja, ali ne sme biti vru\u0107a. Vru\u0107 puter omek\u0161ava i cepa tanku membranu, dok hladan ostavlja debele grudvice koje slepljuju slojeve tokom pe\u010denja. Ista temperatura masno\u0107e poma\u017ee da svih deset komada dobiju sli\u010dnu strukturu.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Laminiranje jednog kvadrata<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Testo se mesi do glatke elasti\u010dnosti i deli na deset nauljenih kugli.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:30<\/b><span>Kugle se razvla\u010de skoro providno, premazuju i posipaju finom semolinom.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:05<\/b><span>List se preklapa u kvadrat i odmara pre blagog spljo\u0161tavanja.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:20<\/b><span>Komadi se peku na srednjoj vatri uz \u010desto okretanje, pa slu\u017ee topli.<\/span><\/div>\n<\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Msemmen nastaje od mekog testa od bra\u0161na, fine semoline, soli, malo \u0161e\u0107era i kvasca. Posle dugog me\u0161enja deli se na deset kugli i odmara 30 minuta. Svaka kugla se na nauljenoj povr\u0161ini razvla\u010di u skoro providan list, tanko premazuje me\u0161avinom putera i ulja, posipa finom semolinom i preklapa u \u010detvrtasti paket. Posle kratkog drugog odmora paketi se prstima spljo\u0161te i peku na srednje zagrejanoj plo\u010di, uz okretanje, dok ne dobiju zlatne pege i potpuno pe\u010dene unutra\u0161nje slojeve. Slu\u017ee se topli, uz malu koli\u010dinu meda i \u010daj od nane.<\/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, 300 g<\/b> \u2014 <em>za rastegljivost<\/em><\/li>\n<li><b>Fina semolina, 200 g<\/b> \u2014 <em>od durum p\u0161enice<\/em><\/li>\n<li><b>Mlaka voda, oko 330 ml<\/b> \u2014 <em>dodavati postepeno<\/em><\/li>\n<li><b>Instant suvi kvasac, 4 g<\/b> \u2014 <em>mala koli\u010dina za meko\u0107u<\/em><\/li>\n<li><b>\u0160e\u0107er, 5 g<\/b> \u2014 <em>ne daje izrazitu slatko\u0107u<\/em><\/li>\n<li><b>So, 9 g<\/b> \u2014 <em>fina<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za slojeve i pe\u010denje<\/h3><ul>\n<li><b>Neslani puter, 100 g<\/b> \u2014 <em>otopljen i prohla\u0111en<\/em><\/li>\n<li><b>Neutralno ulje, 100 ml<\/b> \u2014 <em>za me\u0161avinu i radnu povr\u0161inu<\/em><\/li>\n<li><b>Fina semolina, 80 g<\/b> \u2014 <em>za posipanje izme\u0111u slojeva<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-group\"><h3>Za serviranje<\/h3><ul>\n<li><b>Med, 100 g<\/b> \u2014 <em>oko 10 g po komadu, slu\u017ei se sa strane<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei gluten i mleko. Za verziju bez mle\u010dnih sastojaka puter se zamenjuje istom masom neutralnog ulja ili blagim maslinovim uljem; slojevi \u0107e biti ne\u0161to manje mirisni.<\/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 kugle<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Pome\u0161ajte suve sastojke<\/p><p class=\"gj-step-x\">U velikoj posudi spojite bra\u0161no, 200 g semoline, kvasac, \u0161e\u0107er i so. Dodajte 280 ml vode i po\u010dnite me\u0161enje.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Mesite do elasti\u010dnosti<\/p><p class=\"gj-step-x\">Mesite 12\u201315 minuta, dodaju\u0107i ostatak vode po ka\u0161iku ili samo kvase\u0107i ruke. Testo treba da postane glatko i veoma rastegljivo.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Podelite i odmorite<\/p><p class=\"gj-step-x\">Podelite na 10 kugli, svaku prema\u017eite uljem, pokrijte i ostavite 30 minuta.<\/p><\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Razvla\u010denje, preklapanje i pe\u010denje<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Napravite me\u0161avinu za slojeve<\/p><p class=\"gj-step-x\">Pome\u0161ajte otopljen puter i 70 ml ulja. Ostatak ulja ostavite za radnu povr\u0161inu i pe\u010denje.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Razvucite prvi list<\/p><p class=\"gj-step-x\">Na nauljenoj povr\u0161ini razvucite kuglu prstima i dlanovima u skoro providan list. Prema\u017eite tanko i pospite sa oko 8 g semoline.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Preklopite kvadrat<\/p><p class=\"gj-step-x\">Preklopite gornju i donju tre\u0107inu ka sredini, premazuju\u0107i svaki sloj, zatim levu i desnu stranu. Ponovite sa svim kuglama.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Odmorite i spljo\u0161tite<\/p><p class=\"gj-step-x\">Ostavite pakete 10 minuta. Svaki prstima spljo\u0161tite u kvadrat debljine 6\u20138 mm, bez sna\u017enog pritiskanja.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Ispecite na plo\u010di<\/p><p class=\"gj-step-x\">Pecite na srednje zagrejanoj plo\u010di 3\u20134 minuta po strani, okre\u0107u\u0107i jo\u0161 jednom dok se unutra\u0161njost potpuno ne ispe\u010de.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Poslu\u017eite toplo<\/p><p class=\"gj-step-x\">Slo\u017eite msemmen kratko na re\u0161etku, zatim slu\u017eite uz po 10 g meda. Ne zatvarajte vru\u0107e komade u 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>Msemmen se slu\u017ei topao, uz med, dodatni puter, d\u017eem ili bez preliva. \u010caj od nane i kafa su uobi\u010dajeni pratioci. Med se dodaje neposredno pre jela, kako bi zape\u010dena povr\u0161ina ostala suva i blago hrskava.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>Ohla\u0111eni komadi \u010duvaju se u fri\u017eideru do 3 dana, odvojeni papirom. Podgrevaju se na suvom tiganju po 1\u20132 minuta sa svake strane. Za du\u017ee \u010duvanje zamrzavaju se pojedina\u010dno do 2 meseca i podgrevaju bez potpunog odmrzavanja.<\/p>\n<h3>Varijacije i zamene<\/h3><ul class=\"gj-mini\">\n<li>Puter se mo\u017ee zameniti pro\u010di\u0161\u0107enim puterom za izra\u017eeniji ukus i manje vode izme\u0111u slojeva.<\/li>\n<li>Za slanu verziju med se izostavlja, a msemmen se slu\u017ei uz masline, sir ili jaja.<\/li>\n<li>Mali deo fine semoline za posipanje mo\u017ee se pome\u0161ati sa mlevenim anisom ili nigelom.<\/li>\n<li>Testo mo\u017ee da se pripremi bez kvasca, uz dodatnih 15 minuta odmora i ne\u0161to \u010dvr\u0161\u0107u teksturu.<\/li>\n<\/ul><h3>Saveti iz test kuhinje<\/h3><ul class=\"gj-mini\">\n<li>Masno\u0107a izme\u0111u slojeva nanosi se prstima tanko do samih ivica.<\/li>\n<li>Radna povr\u0161ina mora biti glatka; gruba daska lako cepa skoro providno testo.<\/li>\n<li>Plo\u010da se hladi minut izme\u0111u tura ako tamne pege nastaju pre nego \u0161to sredina izgubi lepljivost.<\/li>\n<\/ul><h3>Oprema<\/h3><p>Velika glatka radna povr\u0161ina, te\u0161ka plo\u010da ili tiganj, vaga, struga\u010d za testo, \u010detkica ili ruke za premaz, re\u0161etka.<\/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 390 kcal<\/dd><\/div>\n<div><dt>Ugljeni hidrati<\/dt><dd>\u2248 51 g<\/dd><\/div>\n<div><dt>Proteini<\/dt><dd>\u2248 7 g<\/dd><\/div>\n<div><dt>Masti<\/dt><dd>\u2248 17 g<\/dd><\/div>\n<div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div>\n<div><dt>Natrijum<\/dt><dd>\u2248 360 mg<\/dd><\/div>\n<\/dl>\n<p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 pala\u010dinka sa 10 g meda. <b>Klju\u010dni alergeni i bezbednost:<\/b> Sadr\u017ei gluten i mleko. Za verziju bez mle\u010dnih sastojaka puter se zamenjuje istom masom neutralnog ulja ili blagim maslinovim uljem; slojevi \u0107e biti ne\u0161to manje mirisni. 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\">Jedan list postaje mnogo slojeva tek kada su odmor, masno\u0107a i preklopi ravnomerno raspore\u0111eni.<\/p><p>Msemmen je recept u kome se rezultat vidi \u010dim se otvoreni ugao razlista. Dugo me\u0161enje daje rastegljivost, tanak premaz spre\u010dava slepljivanje, a umerena vatra pe\u010de unutra\u0161njost pre nego \u0161to povr\u0161ina potamni. Med ostaje dodatak, dok je prava vrednost u strukturi samog testa.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-msemmen\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Msemmen slojevite pala\u010dinke sa semolinom, puterom i medom sa strane\",\n  \"description\": \"\u010cetvrtaste slojevite pala\u010dinke sa hrskavim zlatnim pegama, mekom elasti\u010dnom sredinom i jasno razdvojenim listovima, poslu\u017eene tople uz med i \u010daj od nane.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Msemmen-\u2013-Layered-Pancakes-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Msemmen-\u2013-Layered-Pancakes-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Msemmen-\u2013-Layered-Pancakes-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\": \"Doru\u010dak i u\u017eina\",\n  \"cookingMethod\": \"Laminiranje preklapanjem i pe\u010denje na plo\u010di\",\n  \"keywords\": \"Msemmen recept, slojevite semolinske pala\u010dinke, msemmen na tiganju, magrebski pljosnati hleb, pala\u010dinke sa medom i \u010dajem\",\n  \"prepTime\": \"PT50M\",\n  \"cookTime\": \"PT30M\",\n  \"totalTime\": \"PT1H50M\",\n  \"recipeYield\": \"10 komada\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"390 kcal\",\n    \"carbohydrateContent\": \"51 g\",\n    \"proteinContent\": \"7 g\",\n    \"fatContent\": \"17 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"360 mg\",\n    \"servingSize\": \"1 pala\u010dinka sa 10 g meda\"\n  },\n  \"recipeIngredient\": [\n    \"300 g p\u0161eni\u010dnog bra\u0161na\",\n    \"200 g fine semoline\",\n    \"330 ml mlake vode\",\n    \"4 g instant suvog kvasca\",\n    \"5 g \u0161e\u0107era\",\n    \"9 g fine soli\",\n    \"100 g neslanog putera\",\n    \"100 ml neutralnog ulja\",\n    \"80 g fine semoline\",\n    \"100 g meda\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo i kugle\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pome\u0161ajte suve sastojke\",\n          \"text\": \"U velikoj posudi spojite bra\u0161no, 200 g semoline, kvasac, \u0161e\u0107er i so. 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