{"id":3967,"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-tajine-lham-lahlou\/"},"modified":"2026-07-22T17:16:23","modified_gmt":"2026-07-22T17:16:23","slug":"alzirski-tajine-lham-lahlou","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-tajine-lham-lahlou\/","title":{"rendered":"Al\u017eirski Tajine Lham Lahlou"},"content":{"rendered":"\n<style>\n#recipe-sr-tajine-lham-lahlou{\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-rail-sum,#recipe-sr-tajine-lham-lahlou .gj-close p{color:#222}#recipe-sr-tajine-lham-lahlou .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-tajine-lham-lahlou .gj-ing-group,#recipe-sr-tajine-lham-lahlou .gj-steps>li,#recipe-sr-tajine-lham-lahlou .gj-rail,#recipe-sr-tajine-lham-lahlou .gj-close,#recipe-sr-tajine-lham-lahlou .gj-nutri-row,#recipe-sr-tajine-lham-lahlou .gj-fact{break-inside:avoid}#recipe-sr-tajine-lham-lahlou .gj-sec h2,#recipe-sr-tajine-lham-lahlou .gj-stage{break-after:avoid}#recipe-sr-tajine-lham-lahlou .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-tajine-lham-lahlou\" 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>Tajine Lham Lahlou<\/b> sa jagnjetinom, suvim \u0161ljivama, kajsijama <span class=\"gj-serif\">i bademima<\/span><\/h2>\n<p class=\"gj-sub\">Meka jagnjetina u sjajnom cimetnom sirupu sa punim suvim \u0161ljivama, kajsijama, suvim gro\u017e\u0111em, kru\u0161kom, jabukom i blan\u0161iranim bademima.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\">\n<span><i>Kategorija:<\/i> <b>Varivo<\/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\">30 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\">2 sata 15 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 705 kcal<\/span><\/div>\n<\/div>\n<p class=\"gj-nutri-cap\"><b>Pasivno vreme:<\/b> 30 minuta namakanja vo\u0107a i 30 minuta odmora.<\/p>\n<\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Tajine-Lham-Lahlou-2.webp\" alt=\"Tajine Lham Lahlou u ukra\u0161enoj posudi sa jagnjetinom, suvim vo\u0107em i bademima\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar pokazuje komade jagnjetine u tamnom sjajnom sirupu, okru\u017eene suvim \u0161ljivama, kajsijama, vo\u0107em, suvim gro\u017e\u0111em i bademima.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Tajine Lham Lahlou recept za meso i vo\u0107e u sirupu<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Tajine Lham Lahlou recept predstavlja al\u017eirsko slatko-slano jelo \u010diji naziv zna\u010di \u201eslatko meso\u201c. Naj\u010de\u0161\u0107e se povezuje sa ramazanskim trpezama i sve\u010danim prilikama, a mo\u017ee se izneti kao predjelo, poseban sled ili deo ve\u0107eg obroka. Za razliku od povrtnih tad\u017eina sa obiljem slanog sosa, ovaj priprema jagnjetinu u cimetnom sirupu sa suvim \u0161ljivama, kajsijama, suvim gro\u017e\u0111em i bademima. Jabuka i kru\u0161ka daju sve\u017eiju vo\u0107nu teksturu. Vodica cveta pomorand\u017ee ulazi na kraju, kada vi\u0161e ne klju\u010da sna\u017eno, kako bi njen miris ostao jasan i \u010dist.<\/p>\n<p class=\"gj-pull\">Vo\u0107e ulazi tek kada je jagnjetina skoro meka; tako \u0161ljive ostaju cele, a meso dobija vreme koje mu je potrebno.<\/p>\n<p>Ravnote\u017ea zavisi od toga da meso ostane slano i bogato, dok sos postaje sladak bez pretvaranja u lepljivu bombonsku masu. Jagnje\u0107a ple\u0107ka ili vrat imaju dovoljno vezivnog tkiva da posle sporog kuvanja postanu mekani i da sirupu daju telo. Komadi se prvo kratko zapeku u smenu ili pro\u010di\u0161\u0107enom puteru, zatim se luk omek\u0161a bez preteranog tamnjenja. Cimet se dodaje u \u0161tapi\u0107u i u vrlo maloj koli\u010dini mlevenog za\u010dina. Previ\u0161e cimeta prekriva vo\u0107e i daje suv utisak, dok pravilna mera ostaje u pozadini.<\/p>\n<p>Suvo vo\u0107e se ispira i kratko nama\u010de odvojeno. Ono ne treba da provede ceo period kuvanja sa mesom, po\u0161to bi se \u0161ljive raspale, kajsije izgubile oblik, a sos postao mutan. Meso prvo kr\u010dka gotovo do meko\u0107e u skromnoj koli\u010dini vode. \u0160e\u0107er se dodaje tek kada je vezivno tkivo po\u010delo da popu\u0161ta, zatim ulaze oce\u0111ene \u0161ljive, kajsije i suvo gro\u017e\u0111e. Kru\u0161ka i jabuka se seku na velike kri\u0161ke i dodaju poslednjih petnaestak minuta. Njihova uloga nije da nestanu u sosu, ve\u0107 da ostanu cele i pru\u017ee druga\u010diju teksturu.<\/p>\n<p>Sirup se prati prema ka\u0161ici i povr\u0161ini posude. Dok je vru\u0107, deluje re\u0111e nego nakon kratkog odmora, pa se ne kuva do gustine meda. Pravilna zavr\u0161nica obla\u017ee pole\u0111inu ka\u0161ike tankim sjajnim slojem i polako se sliva. Ako se previ\u0161e redukuje, dodaje se mala koli\u010dina vrele vode, nikada hladne. Vodica cveta pomorand\u017ee i limunov sok ulaze van jake vatre: prva daje cvetni miris, drugi vra\u0107a kiselinu i spre\u010dava da slatko\u0107a postane zamorna. Bademi se blan\u0161iraju i kratko pr\u017ee odvojeno, zatim dodaju pred serviranje da ostanu \u010dvrsti.<\/p>\n<p>Gotov Tajine Lham Lahlou ostavlja jasne slojeve ukusa. Jagnjetina se mo\u017ee prese\u0107i ka\u0161ikom, ali ne raspada se u vlakna. Suve \u0161ljive su pune i sjajne, kajsije meke, kru\u0161ka i jabuka jo\u0161 dr\u017ee ivice. Sos je taman od mesa, vo\u0107a i cimeta, ne od pregorelog \u0161e\u0107era. Posle trideset minuta odmora ukusi se povezuju i sirup blago zgusne, pa jelo ne treba slu\u017eiti neposredno sa najja\u010de vatre. Porcije su umerene, po\u0161to su i meso i vo\u0107e bogati. Na stolu mu nisu potrebni dodatni slatki prelivi; nekoliko badema i pravilno raspore\u0111eno vo\u0107e daju zavr\u0161nu teksturu i izgled.<\/p>\n<p>U ovom jelu ukus se proverava u vi\u0161e ta\u010daka. Pre dodavanja \u0161e\u0107era sos treba da bude jasno slan i aromati\u010dan, ali ne preslan. Posle suvog vo\u0107a procenjuje se prirodna slatko\u0107a, tek zatim se po potrebi koriguje preostalim \u0161e\u0107erom. Zavr\u0161ni limunov sok ne sme da se prepozna kao zasebna kisela nota; njegova uloga je da podigne vo\u0107e i skrati utisak sirupa na nepcu. Takva zavr\u0161nica ostavlja prostor i za cimet i za ukus jagnjetine.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Slojevi slatko-slanog tad\u017eina<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Jagnjetina se zape\u010de u smenu, a luk omek\u0161a sa cimetom i solju.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:15<\/b><span>Meso tiho kr\u010dka, dok se suvo vo\u0107e kratko nama\u010de i cedi.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:55<\/b><span>\u0160e\u0107er i suvo vo\u0107e ulaze kada je jagnjetina skoro meka; sve\u017ee vo\u0107e dolazi kasnije.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:15<\/b><span>Cvet pomorand\u017ee, limun i bademi zavr\u0161avaju sirup, pa jelo odmara pre serviranja.<\/span><\/div>\n<\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Jagnje\u0107a ple\u0107ka se zape\u010de u smenu, zatim kr\u010dka sa lukom, cimetom, solju i vodom dok ne postane skoro mekana. Suve \u0161ljive, kajsije i suvo gro\u017e\u0111e kratko se nama\u010du, cede i dodaju zajedno sa \u0161e\u0107erom tek u poslednjoj tre\u0107ini kuvanja. Kri\u0161ke kru\u0161ke i jabuke ulaze jo\u0161 kasnije da sa\u010duvaju oblik. Sos se redukuje do tankog sjajnog sirupa koji obla\u017ee ka\u0161iku, a vodica cveta pomorand\u017ee i limunov sok dodaju se van jake vatre. Pr\u017eeni blan\u0161irani bademi zavr\u0161avaju jelo. Posle 30 minuta odmora meso, vo\u0107e i sirup posti\u017eu stabilnu teksturu za serviranje.<\/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 jagnjetinu i sirup<\/h3><ul>\n<li><b>Jagnje\u0107a ple\u0107ka bez velike povr\u0161inske masno\u0107e, 900 g<\/b> \u2014 <em>ise\u010dena na komade od 5 cm<\/em><\/li>\n<li><b>Smen ili pro\u010di\u0161\u0107eni puter, 30 g<\/b> \u2014 <em>za zape\u010denje mesa<\/em><\/li>\n<li><b>Crni luk, 150 g<\/b> \u2014 <em>sitno ise\u010den<\/em><\/li>\n<li><b>\u0160e\u0107er, 60 g<\/b> \u2014 <em>dodaje se kada meso omek\u0161a<\/em><\/li>\n<li><b>\u0160tapi\u0107 cimeta, 1 komad<\/b> \u2014 <em>uklanja se pre serviranja<\/em><\/li>\n<li><b>Mleveni cimet, 1\/4 ka\u0161i\u010dice<\/b> \u2014 <em>vrlo mala koli\u010dina<\/em><\/li>\n<li><b>So, 5 g<\/b> \u2014 <em>umerena koli\u010dina za slatko-slanu ravnote\u017eu<\/em><\/li>\n<li><b>Voda, oko 700 ml<\/b> \u2014 <em>dodavati po potrebi tokom kr\u010dkanja<\/em><\/li>\n<li><b>Vodica cveta pomorand\u017ee, 15 ml<\/b> \u2014 <em>dodaje se van jake vatre<\/em><\/li>\n<li><b>Limunov sok, 15 ml<\/b> \u2014 <em>za zavr\u0161nu kiselinu<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Vo\u0107e i zavr\u0161etak<\/h3><ul>\n<li><b>Suve \u0161ljive bez ko\u0161tica, 200 g<\/b> \u2014 <em>kratko potopljene<\/em><\/li>\n<li><b>Suve kajsije, 120 g<\/b> \u2014 <em>kratko potopljene<\/em><\/li>\n<li><b>Suvo gro\u017e\u0111e, 60 g<\/b> \u2014 <em>isprano i potopljeno<\/em><\/li>\n<li><b>\u010cvrste kru\u0161ke, 320 g<\/b> \u2014 <em>olju\u0161tene, o\u010di\u0161\u0107ene i ise\u010dene na velike kri\u0161ke<\/em><\/li>\n<li><b>Jabuka, 180 g<\/b> \u2014 <em>olju\u0161tena, o\u010di\u0161\u0107ena i ise\u010dena na velike kri\u0161ke<\/em><\/li>\n<li><b>Blan\u0161irani bademi, 40 g<\/b> \u2014 <em>kratko pr\u017eeni bez tamnjenja<\/em><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Sadr\u017ei bademe i mleko ako se koristi puter ili smen. Suvo vo\u0107e mo\u017ee sadr\u017eati sulfite, pa deklaraciju treba proveriti. Jagnjetina treba da bude potpuno meka i pravilno termi\u010dki obra\u0111ena pre serviranja.<\/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\">Meso i osnova<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Potopite suvo vo\u0107e<\/p><p class=\"gj-step-x\">Suve \u0161ljive, kajsije i gro\u017e\u0111e stavite u odvojene \u010dinije, prelijte toplom vodom i ostavite 20\u201330 minuta, zatim dobro ocedite.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Zapecite jagnjetinu<\/p><p class=\"gj-step-x\">U \u0161irokom te\u0161kom loncu otopite smen na srednje jakoj vatri. Meso osu\u0161ite, posolite i zapecite u dve ture po 3\u20134 minuta sa vi\u0161e strana.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Omek\u0161ajte luk i cimet<\/p><p class=\"gj-step-x\">Vratite sve meso, dodajte luk, \u0161tapi\u0107 i mleveni cimet. Kuvajte 5 minuta uz me\u0161anje, dok luk omek\u0161a.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Kr\u010dkajte do skoro mekog<\/p><p class=\"gj-step-x\">Sipajte 600 ml vode, dovedite do tihog klju\u010danja, delimi\u010dno poklopite i kuvajte 40\u201345 minuta.<\/p><\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Vo\u0107e, sirup i zavr\u0161etak<\/p><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Dodajte \u0161e\u0107er i suvo vo\u0107e<\/p><p class=\"gj-step-x\">Ume\u0161ajte \u0161e\u0107er, suve \u0161ljive, kajsije i gro\u017e\u0111e. Kuvajte nepoklopljeno 12 minuta na tihoj vatri.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Dodajte kru\u0161ku i jabuku<\/p><p class=\"gj-step-x\">Dodajte kri\u0161ke kru\u0161ke i jabuke. Kuvajte jo\u0161 10\u201315 minuta, pa\u017eljivo okre\u0107u\u0107i umesto sna\u017enog me\u0161anja.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Podesite gustinu<\/p><p class=\"gj-step-x\">Izvadite \u0161tapi\u0107 cimeta. Ako je sirup redak, kuvajte jo\u0161 nekoliko minuta; ako je pregust, dodajte do 100 ml vrele vode.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Zavr\u0161ite aromu<\/p><p class=\"gj-step-x\">Sklonite sa jake vatre, ume\u0161ajte vodicu cveta pomorand\u017ee i limunov sok. Ostavite poklopljeno 30 minuta.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Dodajte bademe<\/p><p class=\"gj-step-x\">Badem kratko prepecite na suvom tiganju do vrlo blage zlatne boje i rasporedite preko jela neposredno pre serviranja.<\/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>Tajine Lham Lahlou se slu\u017ei topao, ne vrelo klju\u010dao, u \u0161irokoj posudi koja omogu\u0107ava ravnomernu raspodelu mesa i vo\u0107a. Porcija uklju\u010duje nekoliko komada jagnjetine, \u0161ljivu, kajsiju, kri\u0161ku sve\u017eeg vo\u0107a i malo sirupa. Hleb se mo\u017ee ponuditi, ali nije obavezan.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>Jelo se hladi u roku od 2 sata i \u010duva u fri\u017eideru do 3 dana. Podgreva se polako u poklopljenom loncu uz nekoliko ka\u0161ika vode, do najmanje 74 \u00b0C u sredini. Bademi se dodaju posle podgrevanja. Mo\u017ee se zamrznuti do 2 meseca bez sve\u017eeg vo\u0107a, koje posle odmrzavanja omek\u0161a.<\/p>\n<h3>Varijacije i zamene<\/h3><ul class=\"gj-mini\">\n<li>Jagnjetinu mo\u017ee zameniti govedina za dugo kuvanje, uz produ\u017eenje vremena dok ne postane mekana.<\/li>\n<li>Kru\u0161ka se mo\u017ee izostaviti i zameniti dodatnom \u010dvrstom jabukom.<\/li>\n<li>Koli\u010dina \u0161e\u0107era mo\u017ee se smanjiti na 40 g kada je suvo vo\u0107e veoma slatko.<\/li>\n<li>Deo badema mo\u017ee se puniti u omek\u0161ale suve \u0161ljive, po jedan badem u svaku, pre zavr\u0161nog kuvanja.<\/li>\n<\/ul><h3>Saveti iz test kuhinje<\/h3><ul class=\"gj-mini\">\n<li>Suvo vo\u0107e se nama\u010de odvojeno jer \u0161ljive, kajsije i gro\u017e\u0111e ne omek\u0161avaju istom brzinom.<\/li>\n<li>Sirup se ne redukuje do zavr\u0161ne gustine dok je jelo na vatri; odmor ga dodatno zgu\u0161njava.<\/li>\n<li>Vo\u0107e se okre\u0107e \u0161irokom ka\u0161ikom ili protresanjem lonca, ne sna\u017enim me\u0161anjem.<\/li>\n<\/ul><h3>Oprema<\/h3><p>\u0160irok te\u017eak lonac sa poklopcem, mali tiganj za bademe, kutla\u010da, o\u0161tra ka\u0161ika ili hvataljka, posude za namakanje.<\/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 705 kcal<\/dd><\/div>\n<div><dt>Ugljeni hidrati<\/dt><dd>\u2248 78 g<\/dd><\/div>\n<div><dt>Proteini<\/dt><dd>\u2248 37 g<\/dd><\/div>\n<div><dt>Masti<\/dt><dd>\u2248 29 g<\/dd><\/div>\n<div><dt>Vlakna<\/dt><dd>\u2248 10 g<\/dd><\/div>\n<div><dt>Natrijum<\/dt><dd>\u2248 450 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 bademe i mleko ako se koristi puter ili smen. Suvo vo\u0107e mo\u017ee sadr\u017eati sulfite, pa deklaraciju treba proveriti. Jagnjetina treba da bude potpuno meka i pravilno termi\u010dki obra\u0111ena pre serviranja. 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\">Slatko\u0107a treba da oblo\u017ei meso i vo\u0107e, a ne da sakrije njihov ukus.<\/p><p>Tajine Lham Lahlou uspeva kada svaki sastojak dobije sopstveno vreme. Jagnjetina prvo omek\u0161ava, suvo vo\u0107e se puni sirupom tek pred kraj, a kru\u0161ka i jabuka ulaze poslednje. Cvet pomorand\u017ee i bademi zatvaraju jelo bez dodatnog kuvanja i \u010duvaju mu sve\u010danu, slojevitu prirodu.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-tajine-lham-lahlou\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Tajine Lham Lahlou sa jagnjetinom, suvim \u0161ljivama, kajsijama i bademima\",\n  \"description\": \"Meka jagnjetina u sjajnom cimetnom sirupu sa punim suvim \u0161ljivama, kajsijama, suvim gro\u017e\u0111em, kru\u0161kom, jabukom i blan\u0161iranim bademima.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Tajine-Lham-Lahlou-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Tajine-Lham-Lahlou-3.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Tajine-Lham-Lahlou-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\": \"Slatko-slano glavno jelo ili sve\u010dano predjelo\",\n  \"cookingMethod\": \"Pirjanje i sporo kr\u010dkanje\",\n  \"keywords\": \"Tajine Lham Lahlou recept, al\u017eirska jagnjetina sa suvim vo\u0107em, lham lahlou sa \u0161ljivama, slatki tad\u017ein za Ramazan, jagnjetina sa cimetom i cvetom pomorand\u017ee\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT1H15M\",\n  \"totalTime\": \"PT2H15M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"705 kcal\",\n    \"carbohydrateContent\": \"78 g\",\n    \"proteinContent\": \"37 g\",\n    \"fatContent\": \"29 g\",\n    \"fiberContent\": \"10 g\",\n    \"sodiumContent\": \"450 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"900 g jagnje\u0107e ple\u0107ke\",\n    \"30 g smena ili pro\u010di\u0161\u0107enog putera\",\n    \"150 g crnog luka\",\n    \"60 g \u0161e\u0107era\",\n    \"1 \u0161tapi\u0107 cimeta\",\n    \"1\/4 ka\u0161i\u010dice mlevenog cimeta\",\n    \"5 g fine soli\",\n    \"700 ml vode\",\n    \"15 ml vodice cveta pomorand\u017ee\",\n    \"15 ml limunovog soka\",\n    \"200 g suvih \u0161ljiva bez ko\u0161tica\",\n    \"120 g suvih kajsija\",\n    \"60 g suvog gro\u017e\u0111a\",\n    \"320 g \u010dvrstih kru\u0161aka\",\n    \"180 g jabuke\",\n    \"40 g blan\u0161iranih badema\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Meso i osnova\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Potopite suvo vo\u0107e\",\n          \"text\": \"Suve \u0161ljive, kajsije i gro\u017e\u0111e stavite u odvojene \u010dinije, prelijte toplom vodom i ostavite 20\u201330 minuta, zatim dobro ocedite.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zapecite jagnjetinu\",\n          \"text\": \"U \u0161irokom te\u0161kom loncu otopite smen na srednje jakoj vatri. 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