{"id":3965,"date":"2026-07-22T17:16:23","date_gmt":"2026-07-22T17:16:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-rechta\/"},"modified":"2026-07-22T17:16:23","modified_gmt":"2026-07-22T17:16:23","slug":"alzirska-rechta","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-rechta\/","title":{"rendered":"Al\u017eirska Rechta"},"content":{"rendered":"\n<style>\n#recipe-sr-rechta{\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-rechta .gj-rail-track{grid-template-columns:1fr;gap:16px}#recipe-sr-rechta .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}#recipe-sr-rechta .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}}\n@media print{#recipe-sr-rechta{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}#recipe-sr-rechta .gj-hero,#recipe-sr-rechta .gj-cap,#recipe-sr-rechta .gj-eyebrow i{display:none}#recipe-sr-rechta .gj-eyebrow,#recipe-sr-rechta .gj-h1 .gj-serif,#recipe-sr-rechta .gj-sec .gj-serif,#recipe-sr-rechta .gj-steps>li::before,#recipe-sr-rechta .gj-stage,#recipe-sr-rechta .gj-step-x .gj-cue{color:#000}#recipe-sr-rechta .gj-h1{font-size:22pt;margin-bottom:10px}#recipe-sr-rechta .gj-sec::after,#recipe-sr-rechta .gj-stage::after,#recipe-sr-rechta .gj-prose h3::before{background:#999}#recipe-sr-rechta .gj-pull{border-left-color:#000;color:#000}#recipe-sr-rechta .gj-rail,#recipe-sr-rechta .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-sr-rechta .gj-rail-t,#recipe-sr-rechta .gj-rail-stop b,#recipe-sr-rechta .gj-close .gj-serif{color:#000}#recipe-sr-rechta .gj-rail-stop span,#recipe-sr-rechta .gj-rail-sum,#recipe-sr-rechta .gj-close p{color:#222}#recipe-sr-rechta .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-rechta .gj-ing-group,#recipe-sr-rechta .gj-steps>li,#recipe-sr-rechta .gj-rail,#recipe-sr-rechta .gj-close,#recipe-sr-rechta .gj-nutri-row,#recipe-sr-rechta .gj-fact{break-inside:avoid}#recipe-sr-rechta .gj-sec h2,#recipe-sr-rechta .gj-stage{break-after:avoid}#recipe-sr-rechta .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-rechta\" 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>Rechta<\/b> sa parenim rezancima, piletinom, leblebijama, repom <span class=\"gj-serif\">i tikvicama<\/span><\/h2>\n<p class=\"gj-sub\">Tanki rezanci omek\u0161ani na pari i puteru, raspore\u0111eni pod piletinom, leblebijama, repom i tikvicama u svetlom aromati\u010dnom sosu sa cimetom i belim biberom.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\">\n<span><i>Kategorija:<\/i> <b>Jelo od nudli<\/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\">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\">1 sat 15 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 645 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\/Rechta-3.webp\" alt=\"Veliki tanjir rechta rezanaca sa piletinom, leblebijama, repom i tikvicama\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje rezance raspore\u0111ene u plitkoj posudi, sa piletinom i povr\u0107em na vrhu i sosom koji ih ovla\u017euje bez potapanja.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Rechta recept sa parenim rezancima i belim sosom<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Rechta recept pripada al\u017eirskim sve\u010danim jelima od testenine, naro\u010dito vezanim za Al\u017eir, Blidu i Konstantin. U sredi\u0161tu tanjira nisu samo piletina i povr\u0107e, ve\u0107 vrlo tanki, ravni rezanci koji se tradicionalno pripremaju od semoline i pare u gornjem delu kuskusijere. Naziv jela \u010desto se odnosi i na same rezance. Njihova pravilna tekstura je meka i podatna, ali ne raskuvana. Sos je svetao, bez paradajza, za\u010dinjen cimetom, biberom i malom koli\u010dinom ras el hanouta. Repa, leblebije i piletina \u010dine osnovu, dok tikvice ulaze kasnije da zadr\u017ee oblik.<\/p>\n<p class=\"gj-pull\">Rechta nije testenina potopljena u sos; rezanci se pare, ovla\u017euju u ciklusima i tek na tanjiru primaju onoliko te\u010dnosti koliko mogu da zadr\u017ee.<\/p>\n<p>Kuvanje po\u010dinje sosom u donjem loncu. Luk se omek\u0161ava u me\u0161avini ulja i smena ili putera bez tamnog pr\u017eenja, zatim se dodaju komadi piletine i za\u010dini. Cilj je svetla aromati\u010dna osnova, pa paprika, paradajz i jaka karamelizacija nisu deo ove verzije. Voda se doliva toliko da pokrije meso, a leblebije ulaze na po\u010detku ako su prethodno skuvane do polumekog stanja. Repa se dodaje dovoljno rano da postane ne\u017ena i upije sos, dok tikvice ulaze tek u zavr\u0161noj tre\u0107ini. Povr\u0107e se se\u010de na krupne komade, po\u0161to sitni komadi ne izdr\u017ee kr\u010dkanje i serviranje.<\/p>\n<p>Rezanci se ne tretiraju kao obi\u010dna testenina koja se kuva u velikoj koli\u010dini vode. Sve\u017ea rechta se rastresa prstima, vrlo blago premazuje uljem i raspore\u0111uje u gornju posudu tek kada iz donjeg lonca izlazi puna para. Prvi ciklus parenja omek\u0161ava spolja\u0161njost. Zatim se rezanci prebacuju u \u0161iroku posudu, prskaju slanom toplom vodom i pa\u017eljivo razdvajaju, pa se vra\u0107aju na drugi ciklus. Ovaj postupak daje vla\u017enost bez ispiranja ukusa i bez gubitka fine strukture. Ako se koriste suvi kupovni rezanci koji nisu namenjeni parenju, treba slediti uputstvo proizvo\u0111a\u010da i skratiti postupak.<\/p>\n<p>Piletina se vadi kada je potpuno skuvana i u najdebljem delu dostigne najmanje 74 \u00b0C. Tako se spre\u010dava da se meso raspadne dok povr\u0107e zavr\u0161ava kuvanje. Sos se zatim proba i po potrebi blago redukuje. Ne treba da bude gust kao paprika\u0161; rechta tra\u017ei te\u010dnost koja mo\u017ee da ovla\u017ei rezance, a da ih ne potopi. Pred serviranje pareni rezanci se me\u0161aju sa puterom ili smenom i malom kutla\u010dom sosa. Na velikom tanjiru prvo se formira \u0161irok sloj rezanaca, zatim se preko njih raspore\u0111uju piletina, repa, tikvice i leblebije.<\/p>\n<p>Dobra rechta zadr\u017eava odvojene trake i u sredini tanjira. Cimet se ose\u0107a kao topao miris, ne kao slatki za\u010din, a sos ostaje blag i zaokru\u017een. Jelo se slu\u017ei veoma toplo, \u010desto u porodi\u010dnom stilu, iz jedne velike ukra\u0161ene posude. Pojedina\u010dne porcije dobijaju dodatnu kutla\u010du sosa prema ukusu. Rezanci nastavljaju da upijaju te\u010dnost, pa se sos ne izliva sav odjednom. Ovaj recept raspore\u0111uje vreme tako da se parenje rezanaca odvija dok se piletina i povr\u0107e kr\u010dkaju, bez \u010dekanja i bez hla\u0111enja glavnih komponenti.<\/p>\n<p>Koli\u010dina pare zavisi od dobrog spoja izme\u0111u donjeg i gornjeg lonca. Ako para izlazi sa strane, spoj se mo\u017ee obmotati \u010distom vla\u017enom trakom testa ili kuhinjskom krpom prilago\u0111enom radu sa parom. Rezanci se ne poklapaju \u010dvrstim poklopcem u prvom ciklusu, kako se kondenzovana voda ne bi vra\u0107ala u kapima. Cilj je ravnomerna para koja prolazi kroz njih, ne kuvanje u vodi sa vrha.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Dva toka jednog lonca<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Luk, piletina, za\u010dini i leblebije zapo\u010dinju svetli sos u donjem loncu.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:30<\/b><span>Repa ulazi u sos, a prvi ciklus pare omek\u0161ava rastresene rezance.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:50<\/b><span>Rezanci se ovla\u017euju i vra\u0107aju na paru, dok tikvice zavr\u0161avaju u sosu.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:15<\/b><span>Rezanci se premazuju puterom, zatim sla\u017eu sa piletinom, povr\u0107em i sosom.<\/span><\/div>\n<\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Rechta se priprema paralelno u dva nivoa kuskusijere. U donjem loncu piletina kr\u010dka sa lukom, leblebijama, cimetom, belim biberom, ras el hanoutom i repom u svetlom sosu bez paradajza; tikvice se dodaju pred kraj. U gornjoj posudi tanki rezanci prolaze dva ciklusa parenja. Izme\u0111u ciklusa rastresaju se, prskaju toplom slanom vodom i ponovo razdvajaju. Gotovi rezanci me\u0161aju se sa puterom i malom koli\u010dinom sosa, raspore\u0111uju na veliki tanjir i prekrivaju piletinom, repom, tikvicama i leblebijama. Dodatni sos se slu\u017ei sa strane da rezanci ne postanu gnjecavi.<\/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 beli sos<\/h3><ul>\n<li><b>Piletina sa kostima, 1,2 kg<\/b> \u2014 <em>bataci i karabataci ili ise\u010deno manje pile<\/em><\/li>\n<li><b>Kuvane leblebije, 250 g<\/b> \u2014 <em>oce\u0111ene; mogu biti prethodno kuvane do polumekog<\/em><\/li>\n<li><b>Crni luk, 300 g<\/b> \u2014 <em>sitno ise\u010den<\/em><\/li>\n<li><b>Bela repa, 500 g<\/b> \u2014 <em>olju\u0161tena i ise\u010dena na krupne klinove<\/em><\/li>\n<li><b>Tikvice, 400 g<\/b> \u2014 <em>ise\u010dene na krupne valjke<\/em><\/li>\n<li><b>Smen ili pro\u010di\u0161\u0107eni puter, 40 g<\/b> \u2014 <em>20 g za sos, 20 g za rezance<\/em><\/li>\n<li><b>Neutralno ulje, 30 ml<\/b> \u2014 <em>za po\u010detno kuvanje luka i piletine<\/em><\/li>\n<li><b>Mleveni cimet, 1\/2 ka\u0161i\u010dice<\/b> \u2014 <em>umerena koli\u010dina<\/em><\/li>\n<li><b>Beli biber, 1 ka\u0161i\u010dica<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li>\n<li><b>Ras el hanout, 1 ka\u0161i\u010dica<\/b> \u2014 <em>blaga me\u0161avina bez dominantne paprike<\/em><\/li>\n<li><b>So, 10 g<\/b> \u2014 <em>podeljeno, uz zavr\u0161nu korekciju<\/em><\/li>\n<li><b>Voda, oko 1,7 l<\/b> \u2014 <em>za sos i paru<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za rezance<\/h3><ul>\n<li><b>Sve\u017ei rechta rezanci, 600 g<\/b> \u2014 <em>rastreseni pre parenja<\/em><\/li>\n<li><b>Topla voda, 150 ml<\/b> \u2014 <em>za ovla\u017eivanje izme\u0111u dva parenja<\/em><\/li>\n<li><b>So, 3 g<\/b> \u2014 <em>rastvorena u vodi za ovla\u017eivanje<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei gluten i mleko ako se koristi puter ili smen. Ras el hanout treba proveriti zbog mogu\u0107ih dodataka i unakrsnih alergena. Piletina mora dosti\u0107i najmanje 74 \u00b0C u najdebljem delu.<\/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\">Beli sos<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Omek\u0161ajte luk<\/p><p class=\"gj-step-x\">U donjem loncu kuskusijere zagrejte ulje i 20 g smena. Dodajte luk i polovinu soli, pa kuvajte 8 minuta na srednje tihoj vatri bez tamnjenja.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Dodajte piletinu i za\u010dine<\/p><p class=\"gj-step-x\">Dodajte komade piletine, cimet, beli biber i ras el hanout. Okre\u0107ite 5 minuta da se meso oblo\u017ei masno\u0107om i za\u010dinima.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Nalijte i dodajte leblebije<\/p><p class=\"gj-step-x\">Sipajte 1,5 l vode, dodajte leblebije i dovedite do tihog klju\u010danja. Skinite penu, poklopite delimi\u010dno i kuvajte 20 minuta.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Skuvajte repu i tikvice<\/p><p class=\"gj-step-x\">Dodajte repu i kuvajte 20 minuta. Zatim dodajte tikvice i nastavite jo\u0161 12\u201315 minuta, dok povr\u0107e omek\u0161a, ali ostane celo.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Proverite piletinu<\/p><p class=\"gj-step-x\">Izmerite najmanje 74 \u00b0C u najdebljem komadu. Izvadite piletinu na toplo, probajte sos i doterajte so.<\/p><\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Parenje rezanaca i slaganje<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Rastresite rezance<\/p><p class=\"gj-step-x\">Rechta rezance prebacite u \u0161iroku posudu, razdvojite prstima i vrlo tanko prema\u017eite ka\u0161i\u010dicom ulja iz odmerene koli\u010dine.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Prvi put naparite<\/p><p class=\"gj-step-x\">Kada donji lonac daje punu paru, stavite rezance u gornju posudu bez sabijanja. Parite 15 minuta od trenutka kada para pro\u0111e kroz rezance.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Ovla\u017eite i razdvojite<\/p><p class=\"gj-step-x\">Vratite rezance u \u0161iroku posudu. Pome\u0161ajte 150 ml tople vode sa 3 g soli, prskajte postepeno i razdvajajte prstima ili vilju\u0161kama.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Drugi put naparite<\/p><p class=\"gj-step-x\">Vratite rezance u gornju posudu i parite jo\u0161 15\u201320 minuta, dok ne postanu potpuno meki, ali odvojeni.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Zavr\u0161ite i poslu\u017eite<\/p><p class=\"gj-step-x\">Ume\u0161ajte preostalih 20 g smena i jednu kutla\u010du sosa. Rasporedite na tanjir, dodajte piletinu, repu, tikvice i leblebije, a ostatak sosa poslu\u017eite sa strane.<\/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>Rechta se slu\u017ei odmah iz velike plitke posude. Uz tanjir se stavlja \u010dinija sa dodatnim toplim sosom, da svaka porcija mo\u017ee da se ovla\u017ei neposredno pre jela. Hleb nije potreban, po\u0161to rezanci \u010dine skrobnu osnovu obroka.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>Sos i rezanci \u010duvaju se odvojeno u fri\u017eideru do 3 dana. Piletina i sos podgrevaju se do najmanje 74 \u00b0C. Rezanci se najbolje podgrevaju na pari 5\u20137 minuta ili u poklopljenoj posudi sa nekoliko ka\u0161ika sosa. Zamrznuti sos traje do 2 meseca; rezanci gube finu teksturu.<\/p>\n<h3>Varijacije i zamene<\/h3><ul class=\"gj-mini\">\n<li>Jagnjetina mo\u017ee zameniti piletinu, uz du\u017ee kr\u010dkanje dok meso ne postane potpuno meko.<\/li>\n<li>Tikvice se mogu izostaviti, dok repa i leblebije ostaju osnovna kombinacija ove verzije.<\/li>\n<li>Ako nema kuskusijere, metalna parilica iznad odgovaraju\u0107eg lonca mo\u017ee poslu\u017eiti, uz dobro zaptivanje spoja.<\/li>\n<li>Kupovni suvi rezanci mogu se skuvati prema uputstvu, ali se tada ne dobija ista parena tekstura.<\/li>\n<\/ul><h3>Saveti iz test kuhinje<\/h3><ul class=\"gj-mini\">\n<li>Rezanci se ne pritiskaju u gornjoj posudi; para mora slobodno da prolazi kroz njih.<\/li>\n<li>Voda za ovla\u017eivanje dodaje se u nekoliko navrata, uz pauzu da rezanci upiju svaku koli\u010dinu.<\/li>\n<li>Piletina se vadi \u010dim je bezbedno skuvana, da se ne raspadne dok repa i tikvice zavr\u0161avaju.<\/li>\n<\/ul><h3>Oprema<\/h3><p>Kuskusijera ili lonac sa parilicom, \u0161iroka posuda za rastresanje rezanaca, termometar sa sondom, veliki plitki tanjir, kutla\u010da.<\/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 645 kcal<\/dd><\/div>\n<div><dt>Ugljeni hidrati<\/dt><dd>\u2248 59 g<\/dd><\/div>\n<div><dt>Proteini<\/dt><dd>\u2248 48 g<\/dd><\/div>\n<div><dt>Masti<\/dt><dd>\u2248 25 g<\/dd><\/div>\n<div><dt>Vlakna<\/dt><dd>\u2248 9 g<\/dd><\/div>\n<div><dt>Natrijum<\/dt><dd>\u2248 900 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 i mleko ako se koristi puter ili smen. Ras el hanout treba proveriti zbog mogu\u0107ih dodataka i unakrsnih alergena. Piletina mora dosti\u0107i najmanje 74 \u00b0C u najdebljem delu. 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\">Parenje \u010duva tanke rezance, a sos ih zavr\u0161ava tek na tanjiru.<\/p><p>Rechta zahteva koordinaciju, ali ne i \u017eurbu. Dok se beli sos tiho kuva, dva ciklusa pare daju rezancima meko\u0107u bez raskuvavanja. Kada se piletina, povr\u0107e i leblebije slo\u017ee preko njih, svaka komponenta ostaje prepoznatljiva i povezana istim blagim sosom.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-rechta\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Rechta sa parenim rezancima, piletinom, leblebijama, repom i tikvicama\",\n  \"description\": \"Tanki rezanci omek\u0161ani na pari i puteru, raspore\u0111eni pod piletinom, leblebijama, repom i tikvicama u svetlom aromati\u010dnom sosu sa cimetom i belim biberom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Rechta-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Rechta-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Rechta-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\": \"Kr\u010dkanje i parenje rezanaca\",\n  \"keywords\": \"Rechta recept, al\u017eirski rezanci sa piletinom, rechta sa repom i leblebijama, parenje rezanaca u kuskusijeri, beli sos sa cimetom\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT1H15M\",\n  \"totalTime\": \"PT1H50M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"645 kcal\",\n    \"carbohydrateContent\": \"59 g\",\n    \"proteinContent\": \"48 g\",\n    \"fatContent\": \"25 g\",\n    \"fiberContent\": \"9 g\",\n    \"sodiumContent\": \"900 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"1,2 kg piletine sa kostima\",\n    \"250 g kuvanih leblebija\",\n    \"300 g crnog luka\",\n    \"500 g bele repe\",\n    \"400 g tikvica\",\n    \"40 g smena ili pro\u010di\u0161\u0107enog putera\",\n    \"30 ml neutralnog ulja\",\n    \"1\/2 ka\u0161i\u010dice mlevenog cimeta\",\n    \"1 ka\u0161i\u010dica mlevenog belog bibera\",\n    \"1 ka\u0161i\u010dica ras el hanouta\",\n    \"10 g fine soli\",\n    \"1,7 l vode\",\n    \"600 g sve\u017eih rechta rezanaca\",\n    \"150 ml tople vode\",\n    \"3 g fine soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Beli sos\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte luk\",\n          \"text\": \"U donjem loncu kuskusijere zagrejte ulje i 20 g smena. 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