{"id":4102,"date":"2026-07-25T09:52:44","date_gmt":"2026-07-25T09:52:44","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/skoljke-na-buzaru\/"},"modified":"2026-07-25T09:52:44","modified_gmt":"2026-07-25T09:52:44","slug":"skoljke-na-buzaru","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/skoljke-na-buzaru\/","title":{"rendered":"\u0160koljke na buzaru"},"content":{"rendered":"\n<style>\n\/* Editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n\n#recipe-sr-latn-skoljke-na-buzaru {\n  --gj-bg: #f3f0e9;\n  --gj-surface: #fffdf9;\n  --gj-surface-soft: #f8f4ec;\n  --gj-ink: #1b211f;\n  --gj-ink-soft: #3d4642;\n  --gj-muted: #6a726e;\n  --gj-gold: #a86f20;\n  --gj-gold-deep: #7f5014;\n  --gj-gold-soft: #efe1c5;\n  --gj-night: #22302d;\n  --gj-night-deep: #17211f;\n  --gj-line: rgba(34, 48, 45, 0.12);\n  --gj-line-strong: rgba(34, 48, 45, 0.2);\n  --gj-white-line: rgba(255, 255, 255, 0.14);\n  --gj-radius-sm: 12px;\n  --gj-radius: 18px;\n  --gj-radius-lg: 26px;\n  --gj-shadow-sm: 0 10px 30px rgba(34, 48, 45, 0.07);\n  --gj-shadow-md: 0 24px 70px rgba(34, 48, 45, 0.12);\n  --gj-serif: \"Iowan Old Style\", \"Palatino Linotype\", \"Book Antiqua\", Georgia, serif;\n  --gj-sans: \"Barlow\", \"Avenir Next\", \"Segoe UI\", Helvetica, Arial, sans-serif;\n  --gj-ease: cubic-bezier(.2, .7, .2, 1);\n\n  position: relative;\n  isolation: isolate;\n  box-sizing: border-box;\n  width: min(1120px, calc(100% - 32px));\n  margin: clamp(16px, 4vw, 56px) auto;\n  padding: clamp(34px, 5vw, 72px) clamp(20px, 5vw, 64px) clamp(42px, 6vw, 78px);\n  overflow: hidden;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius-lg);\n  background:\n    radial-gradient(circle at 8% 0%, rgba(168, 111, 32, 0.11), transparent 25rem),\n    radial-gradient(circle at 100% 22%, rgba(34, 48, 45, 0.07), transparent 28rem),\n    var(--gj-bg);\n  box-shadow: var(--gj-shadow-md);\n  color: var(--gj-ink);\n  font-family: var(--gj-sans);\n  font-size: 16px;\n  font-weight: 400;\n  font-kerning: normal;\n  font-synthesis: none;\n  line-height: 1.68;\n  text-rendering: optimizeLegibility;\n  -webkit-font-smoothing: antialiased;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru::before {\n  content: \"\";\n  position: absolute;\n  z-index: -1;\n  inset: 0;\n  pointer-events: none;\n  opacity: 0.24;\n  background-image:\n    linear-gradient(rgba(34, 48, 45, 0.035) 1px, transparent 1px),\n    linear-gradient(90deg, rgba(34, 48, 45, 0.035) 1px, transparent 1px);\n  background-size: 44px 44px;\n  mask-image: linear-gradient(to bottom, #000, transparent 36%);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru *,\n#recipe-sr-latn-skoljke-na-buzaru *::before,\n#recipe-sr-latn-skoljke-na-buzaru *::after {\n  box-sizing: border-box;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru :where(\n  h2, h3, h4, p, figure, figcaption, blockquote,\n  ul, ol, li, dl, dt, dd\n) {\n  margin: 0;\n  padding: 0;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru :where(img) {\n  max-width: 100%;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-serif {\n  font-family: var(--gj-serif);\n  font-style: italic;\n  font-weight: 400;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru ::selection {\n  background: var(--gj-gold-soft);\n  color: var(--gj-night-deep);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru :where(a) {\n  color: var(--gj-gold-deep);\n  text-decoration-thickness: 0.08em;\n  text-underline-offset: 0.16em;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru :where(a:focus-visible) {\n  outline: 3px solid rgba(168, 111, 32, 0.32);\n  outline-offset: 4px;\n  border-radius: 4px;\n}\n\n\/* Masthead *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-masthead {\n  position: relative;\n  max-width: 920px;\n  margin-bottom: clamp(28px, 4vw, 44px);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-eyebrow {\n  display: flex;\n  align-items: center;\n  gap: 11px;\n  margin-bottom: 18px;\n  color: var(--gj-gold-deep);\n  font-size: 11px;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  line-height: 1.4;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-eyebrow::before {\n  content: \"\";\n  width: 34px;\n  height: 1px;\n  flex: 0 0 auto;\n  background: currentColor;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-title {\n  max-width: 940px;\n  margin-bottom: 20px;\n  color: var(--gj-ink);\n  font-size: clamp(40px, 6vw, 70px);\n  font-weight: 650;\n  letter-spacing: -0.045em;\n  line-height: 0.98;\n  text-wrap: balance;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-title-main,\n#recipe-sr-latn-skoljke-na-buzaru .gj-title-accent {\n  display: block;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-title b {\n  font-weight: 750;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-title-accent {\n  max-width: 860px;\n  margin-top: 12px;\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 0.66em;\n  font-style: italic;\n  font-weight: 400;\n  letter-spacing: -0.025em;\n  line-height: 1.08;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-sub {\n  max-width: 790px;\n  margin-bottom: 24px;\n  color: var(--gj-ink-soft);\n  font-size: clamp(16px, 1.8vw, 19px);\n  line-height: 1.65;\n  text-wrap: pretty;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-meta {\n  display: flex;\n  flex-wrap: wrap;\n  align-items: center;\n  gap: 8px 0;\n  list-style: none;\n  color: var(--gj-muted);\n  font-size: 13.5px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-meta li {\n  display: inline-flex;\n  align-items: center;\n  white-space: nowrap;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-meta li + li::before {\n  content: \"\";\n  width: 3px;\n  height: 3px;\n  margin: 0 12px;\n  border-radius: 50%;\n  background: var(--gj-gold);\n  opacity: 0.72;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-meta strong {\n  margin-left: 4px;\n  color: var(--gj-ink);\n  font-weight: 650;\n}\n\n\/* Key facts *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-facts {\n  display: grid;\n  grid-template-columns: repeat(6, minmax(0, 1fr));\n  gap: 12px;\n  margin-bottom: clamp(22px, 3.2vw, 34px);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-fact {\n  position: relative;\n  min-width: 0;\n  padding: 17px 15px 16px;\n  overflow: hidden;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.84);\n  box-shadow: var(--gj-shadow-sm);\n  backdrop-filter: blur(8px);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-fact::before {\n  content: \"\";\n  position: absolute;\n  inset: 0 auto 0 0;\n  width: 3px;\n  background: linear-gradient(to bottom, var(--gj-gold), rgba(168, 111, 32, 0.22));\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-fact dt {\n  margin-bottom: 5px;\n  color: var(--gj-muted);\n  font-size: 10.5px;\n  font-weight: 700;\n  letter-spacing: 0.15em;\n  line-height: 1.35;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-fact dd {\n  color: var(--gj-ink);\n  font-size: 16px;\n  font-weight: 650;\n  line-height: 1.3;\n  white-space: nowrap;\n}\n\n\/* Hero *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-hero {\n  position: relative;\n  margin-bottom: clamp(48px, 7vw, 78px);\n  overflow: hidden;\n  border: 1px solid rgba(255, 255, 255, 0.56);\n  border-radius: var(--gj-radius-lg);\n  background: var(--gj-gold-soft);\n  box-shadow: var(--gj-shadow-md);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-hero::after {\n  content: \"\";\n  position: absolute;\n  inset: 50% 0 0;\n  pointer-events: none;\n  background: linear-gradient(to bottom, transparent, rgba(13, 19, 18, 0.36));\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-hero img {\n  display: block;\n  width: 100%;\n  height: auto;\n  aspect-ratio: 16 \/ 9;\n  object-fit: cover;\n  transform: scale(1.002);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-hero figcaption {\n  position: absolute;\n  z-index: 1;\n  right: 18px;\n  bottom: 18px;\n  left: 18px;\n  width: fit-content;\n  max-width: min(620px, calc(100% - 36px));\n  padding: 10px 13px;\n  border: 1px solid rgba(255, 255, 255, 0.18);\n  border-radius: 10px;\n  background: rgba(19, 28, 26, 0.72);\n  color: rgba(255, 255, 255, 0.9);\n  font-size: 12.5px;\n  line-height: 1.48;\n  backdrop-filter: blur(12px);\n}\n\n\/* Section titles *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-section {\n  scroll-margin-top: 24px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-sec {\n  display: grid;\n  grid-template-columns: 42px auto minmax(36px, 1fr);\n  align-items: center;\n  gap: 13px;\n  margin-bottom: 24px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-sec-num {\n  display: grid;\n  width: 42px;\n  height: 42px;\n  place-items: center;\n  border: 1px solid rgba(168, 111, 32, 0.38);\n  border-radius: 50%;\n  background: rgba(255, 253, 249, 0.7);\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 15px;\n  font-style: italic;\n  box-shadow: 0 7px 20px rgba(168, 111, 32, 0.08);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-sec h3 {\n  color: var(--gj-ink);\n  font-size: clamp(23px, 3vw, 31px);\n  font-weight: 650;\n  letter-spacing: -0.025em;\n  line-height: 1.18;\n  text-wrap: balance;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-sec::after {\n  content: \"\";\n  height: 1px;\n  background: linear-gradient(90deg, var(--gj-line-strong), transparent);\n}\n\n\/* Intro \/ editorial copy *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-intro {\n  margin-bottom: clamp(48px, 7vw, 74px);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-intro-grid {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 0 48px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-copy-col {\n  min-width: 0;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-intro p {\n  margin-bottom: 18px;\n  color: var(--gj-ink-soft);\n  font-size: 15.5px;\n  line-height: 1.82;\n  text-wrap: pretty;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-intro p:last-child {\n  margin-bottom: 0;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-intro .gj-dropcap::first-letter {\n  float: left;\n  margin: 0.08em 0.15em 0 0;\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 4.2em;\n  font-style: italic;\n  line-height: 0.72;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-pull {\n  position: relative;\n  margin: 28px 0 30px;\n  padding: 22px 24px 22px 28px;\n  overflow: hidden;\n  border: 1px solid rgba(168, 111, 32, 0.2);\n  border-radius: var(--gj-radius);\n  background:\n    linear-gradient(135deg, rgba(239, 225, 197, 0.72), rgba(255, 253, 249, 0.76));\n  color: var(--gj-night);\n  font-family: var(--gj-serif);\n  font-size: clamp(18px, 2vw, 21px);\n  font-style: italic;\n  line-height: 1.52;\n  box-shadow: var(--gj-shadow-sm);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-pull::before {\n  content: \"\u201c\";\n  position: absolute;\n  top: -16px;\n  right: 14px;\n  color: rgba(168, 111, 32, 0.16);\n  font-family: var(--gj-serif);\n  font-size: 112px;\n  font-style: normal;\n  line-height: 1;\n}\n\n\/* Timeline \/ overview *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail {\n  position: relative;\n  margin-bottom: clamp(50px, 7vw, 76px);\n  padding: clamp(26px, 4vw, 38px);\n  overflow: hidden;\n  border: 1px solid rgba(255, 255, 255, 0.08);\n  border-radius: var(--gj-radius-lg);\n  background:\n    radial-gradient(circle at 90% 0%, rgba(201, 165, 92, 0.17), transparent 25rem),\n    linear-gradient(135deg, var(--gj-night), var(--gj-night-deep));\n  color: #f3efe7;\n  box-shadow: var(--gj-shadow-md);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail::before {\n  content: \"\";\n  position: absolute;\n  inset: 0 0 auto;\n  height: 3px;\n  background: linear-gradient(90deg, transparent, #c9a55c 18%, #c9a55c 82%, transparent);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-head {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr) auto;\n  gap: 16px;\n  align-items: end;\n  margin-bottom: 27px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-kicker {\n  margin-bottom: 7px;\n  color: #d5b66f;\n  font-size: 10.5px;\n  font-weight: 700;\n  letter-spacing: 0.19em;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail h3 {\n  color: #f7f3eb;\n  font-size: clamp(21px, 2.8vw, 28px);\n  font-weight: 600;\n  letter-spacing: -0.02em;\n  line-height: 1.2;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-total {\n  color: #d3cec3;\n  font-size: 12.5px;\n  white-space: nowrap;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-track {\n  position: relative;\n  display: grid;\n  grid-template-columns: repeat(4, minmax(0, 1fr));\n  gap: 18px;\n  list-style: none;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-track::before {\n  content: \"\";\n  position: absolute;\n  top: 6px;\n  right: 8px;\n  left: 8px;\n  height: 1px;\n  background: rgba(255, 255, 255, 0.2);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-stop {\n  position: relative;\n  min-width: 0;\n  padding-top: 24px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-stop::before {\n  content: \"\";\n  position: absolute;\n  top: 0;\n  left: 2px;\n  width: 13px;\n  height: 13px;\n  border: 3px solid #c9a55c;\n  border-radius: 50%;\n  background: var(--gj-night-deep);\n  box-shadow: 0 0 0 5px rgba(201, 165, 92, 0.08);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-stop time {\n  display: block;\n  margin-bottom: 4px;\n  color: #d8ba77;\n  font-family: var(--gj-serif);\n  font-size: 16px;\n  font-style: italic;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-stop span {\n  display: block;\n  color: #c9c5bb;\n  font-size: 13px;\n  line-height: 1.55;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-sum {\n  margin-top: 26px;\n  padding-top: 20px;\n  border-top: 1px solid var(--gj-white-line);\n  color: #c9c5bb;\n  font-size: 14px;\n  line-height: 1.72;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-rail-sum strong {\n  color: #f5f1e9;\n  font-weight: 650;\n}\n\n\/* Ingredients *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-wrap,\n#recipe-sr-latn-skoljke-na-buzaru .gj-steps-wrap,\n#recipe-sr-latn-skoljke-na-buzaru .gj-practical,\n#recipe-sr-latn-skoljke-na-buzaru .gj-nutri {\n  margin-bottom: clamp(50px, 7vw, 76px);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-grid {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 18px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-col {\n  display: grid;\n  gap: 18px;\n  align-content: start;\n  min-width: 0;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-group {\n  position: relative;\n  overflow: hidden;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.9);\n  box-shadow: var(--gj-shadow-sm);\n  transition:\n    transform 260ms var(--gj-ease),\n    box-shadow 260ms var(--gj-ease),\n    border-color 260ms var(--gj-ease);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-group::before {\n  content: \"\";\n  position: absolute;\n  inset: 0 0 auto;\n  height: 3px;\n  background: linear-gradient(90deg, var(--gj-gold), rgba(168, 111, 32, 0.2));\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-group h4 {\n  padding: 23px 24px 15px;\n  color: var(--gj-night);\n  font-family: var(--gj-serif);\n  font-size: 19px;\n  font-style: italic;\n  font-weight: 400;\n  line-height: 1.35;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-group ul {\n  list-style: none;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-group li {\n  position: relative;\n  padding: 13px 24px 13px 42px;\n  border-top: 1px solid var(--gj-line);\n  color: var(--gj-ink-soft);\n  font-size: 14.5px;\n  line-height: 1.52;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-group li::before {\n  content: \"\";\n  position: absolute;\n  top: 1.35em;\n  left: 24px;\n  width: 7px;\n  height: 7px;\n  border: 1px solid var(--gj-gold);\n  transform: rotate(45deg);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-group li strong {\n  color: var(--gj-ink);\n  font-weight: 650;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-group li em {\n  display: block;\n  margin-top: 3px;\n  color: var(--gj-muted);\n  font-size: 13px;\n  font-style: normal;\n  line-height: 1.5;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-note {\n  position: relative;\n  padding: 20px 22px 20px 54px;\n  border: 1px solid rgba(168, 111, 32, 0.18);\n  border-radius: var(--gj-radius);\n  background: linear-gradient(135deg, var(--gj-gold-soft), #f8efe0);\n  color: #57441f;\n  font-size: 13.5px;\n  line-height: 1.65;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-note::before {\n  content: \"i\";\n  position: absolute;\n  top: 20px;\n  left: 20px;\n  display: grid;\n  width: 22px;\n  height: 22px;\n  place-items: center;\n  border: 1px solid rgba(127, 80, 20, 0.42);\n  border-radius: 50%;\n  color: var(--gj-gold-deep);\n  font-family: var(--gj-serif);\n  font-size: 14px;\n  font-style: italic;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-ing-note strong {\n  color: #453514;\n  font-weight: 700;\n}\n\n\/* Steps *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-steps-wrap {\n  counter-reset: gj-step;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-stage {\n  display: flex;\n  align-items: center;\n  gap: 12px;\n  margin: 30px 0 14px;\n  color: var(--gj-gold-deep);\n  font-size: 11px;\n  font-weight: 750;\n  letter-spacing: 0.18em;\n  line-height: 1.4;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-stage:first-of-type {\n  margin-top: 0;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-stage span {\n  display: grid;\n  width: 28px;\n  height: 28px;\n  place-items: center;\n  border: 1px solid rgba(168, 111, 32, 0.28);\n  border-radius: 50%;\n  background: rgba(255, 253, 249, 0.72);\n  font-size: 9px;\n  letter-spacing: 0;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-stage::after {\n  content: \"\";\n  flex: 1;\n  height: 1px;\n  background: linear-gradient(90deg, var(--gj-line-strong), transparent);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-steps {\n  display: grid;\n  gap: 12px;\n  list-style: none;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-steps > li {\n  counter-increment: gj-step;\n  display: grid;\n  grid-template-columns: 58px minmax(0, 1fr);\n  gap: 18px;\n  align-items: start;\n  padding: 20px 22px 20px 18px;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.76);\n  transition:\n    transform 260ms var(--gj-ease),\n    box-shadow 260ms var(--gj-ease),\n    border-color 260ms var(--gj-ease);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-steps > li::before {\n  content: counter(gj-step, decimal-leading-zero);\n  display: grid;\n  width: 50px;\n  height: 50px;\n  place-items: center;\n  border: 1px solid rgba(168, 111, 32, 0.28);\n  border-radius: 50%;\n  background: var(--gj-surface-soft);\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 19px;\n  font-style: italic;\n  line-height: 1;\n  box-shadow: inset 0 0 0 5px rgba(168, 111, 32, 0.04);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-step-t {\n  margin: 1px 0 5px;\n  color: var(--gj-ink);\n  font-size: 16px;\n  font-weight: 700;\n  line-height: 1.35;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-step-x {\n  color: var(--gj-ink-soft);\n  font-size: 14.5px;\n  line-height: 1.68;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-cue {\n  color: var(--gj-gold-deep);\n  font-weight: 650;\n}\n\n\/* Practical notes *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-grid {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 16px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-card {\n  min-width: 0;\n  padding: 22px 23px;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.78);\n  box-shadow: 0 8px 26px rgba(34, 48, 45, 0.045);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-card h4 {\n  display: flex;\n  align-items: center;\n  gap: 10px;\n  margin-bottom: 10px;\n  color: var(--gj-night);\n  font-size: 15.5px;\n  font-weight: 700;\n  line-height: 1.35;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-card h4::before {\n  content: \"\";\n  width: 18px;\n  height: 2px;\n  flex: 0 0 auto;\n  background: var(--gj-gold);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-card p,\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-card li {\n  color: var(--gj-ink-soft);\n  font-size: 14px;\n  line-height: 1.68;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-card ul,\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-card ol {\n  margin-top: 8px;\n  padding-left: 20px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-card li + li {\n  margin-top: 7px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-card li::marker {\n  color: var(--gj-gold);\n  font-weight: 700;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-info-card--wide ul {\n  columns: 2;\n  column-gap: 34px;\n}\n\n\n\/* Nutrition *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-nutri-row {\n  display: grid;\n  grid-template-columns: repeat(3, minmax(0, 1fr));\n  gap: 10px;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-nutri-row > div {\n  min-width: 0;\n  padding: 17px 15px 16px;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius-sm);\n  background: rgba(255, 253, 249, 0.84);\n  box-shadow: 0 8px 24px rgba(34, 48, 45, 0.045);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-nutri-row dt {\n  margin-bottom: 5px;\n  color: var(--gj-muted);\n  font-size: 9.5px;\n  font-weight: 750;\n  letter-spacing: 0.14em;\n  line-height: 1.35;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-nutri-row dd {\n  color: var(--gj-night);\n  font-size: 17px;\n  font-weight: 700;\n  font-variant-numeric: tabular-nums;\n  line-height: 1.25;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-nutri-cap {\n  margin-top: 12px;\n  color: var(--gj-muted);\n  font-size: 12.5px;\n  line-height: 1.62;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-nutri-cap strong {\n  color: var(--gj-ink);\n  font-weight: 700;\n}\n\n\/* Closing card *\/\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-close {\n  position: relative;\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 10px;\n  padding: clamp(28px, 4vw, 40px);\n  overflow: hidden;\n  border-radius: var(--gj-radius-lg);\n  background:\n    radial-gradient(circle at 100% 0%, rgba(201, 165, 92, 0.18), transparent 23rem),\n    linear-gradient(135deg, var(--gj-night), var(--gj-night-deep));\n  color: #f3efe7;\n  box-shadow: var(--gj-shadow-md);\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-close::before {\n  content: \"\";\n  position: absolute;\n  top: 0;\n  bottom: 0;\n  left: 0;\n  width: 4px;\n  background: linear-gradient(to bottom, #d3b36d, var(--gj-gold));\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-close-kicker {\n  color: #d6b970;\n  font-size: 10.5px;\n  font-weight: 700;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-close-quote {\n  max-width: 820px;\n  color: #f2eee5;\n  font-family: var(--gj-serif);\n  font-size: clamp(20px, 2.7vw, 27px);\n  font-style: italic;\n  line-height: 1.42;\n  text-wrap: balance;\n}\n\n#recipe-sr-latn-skoljke-na-buzaru .gj-close-copy {\n  max-width: 830px;\n  color: #c9c5ba;\n  font-size: 14px;\n  line-height: 1.7;\n}\n\n\/* Hover \u2014 samo na ure\u0111ajima koji zaista podr\u017eavaju hover *\/\n\n@media (hover: hover) and (pointer: fine) {\n  #recipe-sr-latn-skoljke-na-buzaru .gj-ing-group:hover,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-steps > li:hover,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-nutri-row > div:hover {\n    transform: translateY(-2px);\n    border-color: rgba(168, 111, 32, 0.24);\n    box-shadow: 0 16px 38px rgba(34, 48, 45, 0.09);\n  }\n}\n\n\/* Responsive *\/\n\n@media (min-width: 760px) {\n  #recipe-sr-latn-skoljke-na-buzaru .gj-ing-grid,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-info-grid {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-info-card--wide {\n    grid-column: 1 \/ -1;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-nutri-row {\n    grid-template-columns: repeat(6, minmax(0, 1fr));\n  }\n}\n\n@media (min-width: 960px) {\n  #recipe-sr-latn-skoljke-na-buzaru .gj-intro-grid {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n}\n\n@media (max-width: 820px) {\n  #recipe-sr-latn-skoljke-na-buzaru .gj-facts {\n    grid-template-columns: repeat(3, minmax(0, 1fr));\n  }\n\n}\n\n@media (max-width: 680px) {\n  #recipe-sr-latn-skoljke-na-buzaru {\n    width: min(100% - 16px, 1120px);\n    border-radius: 20px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-title {\n    font-size: clamp(37px, 12vw, 52px);\n    letter-spacing: -0.038em;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-title-accent {\n    margin-top: 9px;\n    font-size: 0.67em;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-facts {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-hero {\n    border-radius: 18px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-hero figcaption {\n    right: 10px;\n    bottom: 10px;\n    left: 10px;\n    max-width: calc(100% - 20px);\n    font-size: 11.5px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-sec {\n    grid-template-columns: 36px minmax(0, 1fr);\n    gap: 11px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-sec-num {\n    width: 36px;\n    height: 36px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-sec::after {\n    display: none;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-rail-head {\n    grid-template-columns: 1fr;\n    gap: 8px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-rail-track {\n    grid-template-columns: 1fr;\n    gap: 18px;\n    padding-left: 4px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-rail-track::before {\n    top: 7px;\n    right: auto;\n    bottom: 7px;\n    left: 10px;\n    width: 1px;\n    height: auto;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-rail-stop {\n    padding: 0 0 0 32px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-rail-stop::before {\n    top: 2px;\n    left: 0;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-steps > li {\n    grid-template-columns: 46px minmax(0, 1fr);\n    gap: 14px;\n    padding: 17px 16px 17px 14px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-steps > li::before {\n    width: 42px;\n    height: 42px;\n    font-size: 17px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-info-card--wide ul {\n    columns: 1;\n  }\n}\n\n@media (max-width: 430px) {\n  #recipe-sr-latn-skoljke-na-buzaru .gj-meta {\n    display: grid;\n    gap: 5px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-meta li + li::before {\n    display: none;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-fact {\n    padding: 15px 12px 14px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-fact dd {\n    font-size: 14.5px;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-nutri-row {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-hero figcaption {\n    position: static;\n    width: auto;\n    max-width: none;\n    border: 0;\n    border-radius: 0;\n    background: var(--gj-night);\n    backdrop-filter: none;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-hero::after {\n    display: none;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-pull {\n    padding: 19px 20px;\n  }\n}\n\n\/* Reduced motion *\/\n\n@media (prefers-reduced-motion: reduce) {\n  #recipe-sr-latn-skoljke-na-buzaru *,\n  #recipe-sr-latn-skoljke-na-buzaru *::before,\n  #recipe-sr-latn-skoljke-na-buzaru *::after {\n    scroll-behavior: auto !important;\n    transition-duration: 0.01ms !important;\n    animation-duration: 0.01ms !important;\n    animation-iteration-count: 1 !important;\n  }\n}\n\n\/* Print *\/\n\n@media print {\n  #recipe-sr-latn-skoljke-na-buzaru {\n    width: 100%;\n    max-width: none;\n    margin: 0;\n    padding: 0;\n    overflow: visible;\n    border: 0;\n    border-radius: 0;\n    background: #fff;\n    box-shadow: none;\n    color: #000;\n    font-size: 10.5pt;\n    line-height: 1.45;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru::before,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-hero {\n    display: none;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-title {\n    font-size: 25pt;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-title-accent,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-sec-num,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-cue,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-stage,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-steps > li::before {\n    color: #000;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-facts,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-nutri-row,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-ing-grid,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-info-grid,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-intro-grid {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-fact,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-nutri-row > div,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-ing-group,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-info-card,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-steps > li,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-pull,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-rail,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-close {\n    break-inside: avoid;\n    box-shadow: none;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-fact,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-nutri-row > div,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-ing-group,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-info-card,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-steps > li,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-pull {\n    background: #fff;\n    border-color: #bbb;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-rail,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-close {\n    background: #fff;\n    color: #000;\n    border: 1px solid #999;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-rail *,\n  #recipe-sr-latn-skoljke-na-buzaru .gj-close * {\n    color: #111 !important;\n  }\n\n  #recipe-sr-latn-skoljke-na-buzaru .gj-close::after {\n    content: \"travelshelper.com\";\n    display: block;\n    margin-top: 12px;\n    color: #666;\n    font-size: 9pt;\n    letter-spacing: 0.05em;\n  }\n}\n<\/style>\n\n<section id=\"recipe-sr-latn-skoljke-na-buzaru\" lang=\"sr-Latn\" aria-labelledby=\"recipe-title-sr-latn-skoljke-na-buzaru\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska obala \u00b7 Morski plodovi \u00b7 Brza priprema<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-skoljke-na-buzaru\">\n      <span class=\"gj-title-main\"><b>\u0160koljke na buzaru<\/b> sa belim vinom,<\/span>\n      <span class=\"gj-title-accent gj-serif\">belim lukom i per\u0161unom<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Otvorene \u0161koljke ostaju so\u010dne, dok beli luk, suvo vino, per\u0161un i mala koli\u010dina prezli pretvaraju njihov sok u laganu buzaru za umakanje hleba.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\"><li>Kategorija: <strong>Glavno jelo od morskih plodova<\/strong><\/li><li>Kuhinja: <strong>Hrvatska, Jadran<\/strong><\/li><li>Metod: <strong>Kuvanje pod poklopcem<\/strong><\/li><li>Te\u017eina: <strong>Lako<\/strong><\/li><\/ul>\n  <\/header>\n\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\"><div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>4 porcije<\/dd><\/div><div class=\"gj-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Otvaranje lju\u0161tura<\/dt><dd>5\u20137 min<\/dd><\/div><div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 390 kcal<\/dd><\/div><\/dl>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Clams-na-Buzaru-\u2014-Croatian-Shellfish-in-Garlic\u2013Wine-Broth-3.webp\" alt=\"\u0160iroka \u010dinija otvorenih \u0161koljki u svetloj buzari sa per\u0161unom, belim lukom i hlebom sa strane\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>\u0160koljke otvorene kratkim kuvanjem u belom vinu, sa svetlim sokom, per\u0161unom i hlebom.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-skoljke-na-buzaru\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-skoljke-na-buzaru\">\u0160koljke na buzaru: kratka toplota i sok iz same lju\u0161ture<\/h3>\n    <\/div>\n\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Buzara je jedan od najprepoznatljivijih na\u010dina pripreme \u0161koljki du\u017e hrvatske obale. Naziv ne ozna\u010dava jednu strogo odre\u0111enu vrstu \u0161koljke, ve\u0107 postupak u kome se morski plodovi kratko kuvaju u sopstvenom soku sa maslinovim uljem, belim lukom, vinom i per\u0161unom. Dagnje, vongole i druge jestive \u0161koljke mogu se pripremati na isti na\u010din, pod uslovom da su \u017eive, dobro o\u010di\u0161\u0107ene i primerene za tr\u017ei\u0161te na kome se kupuju.<\/p> <blockquote class=\"gj-pull\">Buzara je gotova kada su se \u0161koljke otvorile; dodatni minuti ne produbljuju ukus, ve\u0107 ste\u017eu njihovo meso.<\/blockquote> <p>Ova verzija koristi vongole ili sli\u010dne male \u0161koljke, po\u0161to se brzo otvaraju i daju dovoljno slanog soka za lagani sos. \u0160koljke se pre kuvanja pregledaju jedna po jedna. Napukle se bacaju, a otvorene se blago kucnu o radnu povr\u0161inu; primerci koji se ne zatvore nisu za upotrebu. Isprane \u0161koljke ne stoje potopljene u slatkoj vodi, koja ih slabi i mo\u017ee da uti\u010de na ukus. \u010cuvaju se hladne i pripremaju neposredno pre kuvanja.<\/p> <p>Beli luk ide u zagrejano maslinovo ulje samo tridesetak sekundi. Cilj je da zamiri\u0161e bez rumenjenja, po\u0161to zagoreo luk daje gor\u010dinu koja se ne mo\u017ee sakriti vinom. \u0160koljke zatim ulaze u \u0161iroku \u0161erpu u jednom ili dva ne previ\u0161e duboka sloja. Suvo belo vino stvara paru, poklopac zadr\u017eava toplotu, a povremeno protresanje \u0161erpe raspore\u0111uje \u0161koljke bez grubog me\u0161anja koje mo\u017ee da polomi lju\u0161ture.<\/p> <p>Ve\u0107ina \u0161koljki otvori\u0107e se za pet do sedam minuta. Du\u017ee kuvanje ne daje vi\u0161e ukusa; meso postaje \u017eilavo, a sok suvi\u0161e slan. Svaka \u0161koljka koja ostane zatvorena posle zavr\u0161etka kuvanja uklanja se pre serviranja. Te\u010dnost na dnu \u0161erpe mo\u017ee sadr\u017eati sitan pesak, pa se \u0161koljke podi\u017eu re\u0161etkastom ka\u0161ikom, a sok se po potrebi pa\u017eljivo prespe, ostavljaju\u0107i poslednju ka\u0161iku taloga u posudi.<\/p>\n      <\/div>\n\n      <div class=\"gj-copy-col\">\n        <p>Prezle se dodaju u maloj koli\u010dini. Njihova uloga nije da naprave gustu pastu, ve\u0107 da pove\u017eu maslinovo ulje i sok \u0161koljki u tanak preliv koji se zadr\u017eava na hlebu. Fino seckan per\u0161un ulazi pri kraju, kada zadr\u017eava sve\u017eu aromu i zelenu boju. Crni biber je dovoljan za\u010din; dodatna so se naj\u010de\u0161\u0107e ne stavlja dok se sos ne proba, po\u0161to \u0161koljke i njihov sok ve\u0107 donose znatnu koli\u010dinu natrijuma.<\/p> <p>Buzara se iznosi \u010dim je gotova, u dubokoj \u010diniji ili u \u0161erpi u kojoj je kuvana. Uz nju se slu\u017ei \u010dvrst beli hleb, ne radi ukrasa, ve\u0107 kao deo na\u010dina jela: njime se skuplja te\u010dnost sa belim lukom i vinom. Limun mo\u017ee biti ponu\u0111en sa strane, ali se ne cedi unapred preko cele posude. Kiseli sok lako prekrije prirodnu slatko\u0107u \u0161koljki i promeni ravnote\u017eu vina i maslinovog ulja.<\/p> <p>Najbolji rezultat zavisi od pripreme pre paljenja \u0161poreta. Sve namirnice moraju biti iseckane i odmerene, \u0161erpa dovoljno \u0161iroka, a sto spreman za trenutno serviranje. Recept traje kratko i nema fazu u kojoj \u0161koljke mogu bez posledica da \u010dekaju. Kada se poklopac podigne, lju\u0161ture treba da budu \u0161irom otvorene, meso puno i sjajno, a sok svetao, mirisan i dovoljno te\u010dan da se sipa preko svake porcije.<\/p> <p>Poreklo \u0161koljki va\u017eno je koliko i tehnika. Primerci namenjeni prodaji treba da pro\u0111u propisanu kontrolu i, gde je potrebno, depuraciju, po\u0161to ku\u0107no ispiranje ne uklanja sve mogu\u0107e zaga\u0111iva\u010de. Sezona, zabrane izlova i lokalna pravila menjaju se, pa se bira registrovani prodavac i prati deklaracija. Miris sve\u017ee \u0161koljke je \u010dist i morski, bez o\u0161tre neprijatne note; \u010dvrsto zatvorena lju\u0161tura i hladan transport ostaju prvi znaci dobrog rukovanja.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-skoljke-na-buzaru\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od hladne \u0161koljke do vrele \u010dinije<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-skoljke-na-buzaru\">Ritam buzare<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 40 min \u00b7 Serviranje: odmah<\/p>\n    <\/div>\n\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Pregled, \u010di\u0161\u0107enje i kratko ispiranje \u0161koljki.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Beli luk zamiri\u0161e u maslinovom ulju bez rumenjenja.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT24M\">0:24<\/time><span>Vino i \u0161koljke kuvaju se pod poklopcem uz protresanje.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Prezle i per\u0161un vezuju sok; zatvorene \u0161koljke se uklanjaju.<\/span><\/li>\n    <\/ol>\n\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> \u017dive \u0161koljke se pregledaju, o\u010diste i \u010duvaju hladne do samog kuvanja. Beli luk kratko zamiri\u0161e u maslinovom ulju, zatim se dodaju \u0161koljke i suvo belo vino. \u0160erpa se poklopi i povremeno protresa dok se lju\u0161ture ne otvore, obi\u010dno za pet do sedam minuta. Neotvoreni primerci se bacaju. Mala koli\u010dina finih prezli ume\u0161a se u sok, a per\u0161un i crni biber dodaju pred serviranje. Dobija se \u010detiri porcije sa laganim, slanim prelivom koji ostaje te\u010dan. Jelo se nosi na sto odmah, uz kri\u0161ke hleba za sakupljanje soka sa belim lukom i vinom.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-skoljke-na-buzaru\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-skoljke-na-buzaru\">Sastojci<\/h3>\n    <\/div>\n\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-buzara-ingredients-sr-latn-skoljke-na-buzaru\">\n          <h4 id=\"recipe-buzara-ingredients-sr-latn-skoljke-na-buzaru\">Za \u0161koljke i sos<\/h4>\n          <ul>\n            <li><strong>1,5 kg \u017eivih vongola ili sli\u010dnih malih \u0161koljki<\/strong><em>Odbaciti napukle i otvorene primerke koji se ne zatvaraju na dodir.<\/em><\/li> <li><strong>80 ml ekstra devi\u010danskog maslinovog ulja<\/strong><\/li> <li><strong>6 \u010denova belog luka, sitno seckanih<\/strong><\/li> <li><strong>150 ml suvog belog vina<\/strong><\/li> <li><strong>40 g finih prezli<\/strong><\/li> <li><strong>25 g ravnog per\u0161una, sitno seckanog<\/strong><\/li> <li><strong>1\/2 ka\u0161i\u010dice sve\u017ee mlevenog crnog bibera<\/strong><\/li>\n          <\/ul>\n        <\/section><\/div>\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-serving-ingredients-sr-latn-skoljke-na-buzaru\">\n          <h4 id=\"recipe-serving-ingredients-sr-latn-skoljke-na-buzaru\">Za serviranje<\/h4>\n          <ul>\n            <li><strong>240 g \u010dvrstog belog hleba, ise\u010denog na kri\u0161ke<\/strong><\/li> <li><strong>1 limun, ise\u010den na kri\u0161ke<\/strong><em>Nudi se sa strane, bez prethodnog ce\u0111enja preko cele posude.<\/em><\/li>\n          <\/ul>\n        <\/section><aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei meku\u0161ce, gluten i sulfite iz vina. Prezle mogu da se zamene bezglutenskim prezlama. Vino mo\u017ee da se zameni blagim ribljim fondom i jednom ka\u0161ikom limunovog soka, uz druga\u010diji ukus. Alkohol se tokom kratkog kuvanja ne uklanja u potpunosti.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-skoljke-na-buzaru\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-skoljke-na-buzaru\">\u010ci\u0161\u0107enje i kuvanje buzare, korak po korak<\/h3>\n    <\/div>\n\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Pregled i priprema<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Pregledajte \u0161koljke<\/p><p class=\"gj-step-x\">\u0160koljke dr\u017eite hladne do rada. Odbacite napukle primerke i one koje ostanu otvorene posle blagog kucanja. Isperite ih pod hladnom teku\u0107om vodom i \u010detkom uklonite naslage sa lju\u0161tura.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Pripremite dodatke<\/p><p class=\"gj-step-x\">Beli luk i per\u0161un sitno iseckajte, hleb nare\u017eite, a vino, ulje i prezle odmerite pre zagrevanja \u0161erpe.<\/p><\/div><\/li>\n    <\/ol> <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Kuvanje pod poklopcem<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Zamiri\u0161ite beli luk<\/p><p class=\"gj-step-x\">U \u0161irokoj \u0161erpi zagrejte maslinovo ulje na srednjoj vatri. Dodajte beli luk i me\u0161ajte 30\u201340 sekundi. <span class=\"gj-cue\">Luk treba da zamiri\u0161e i ostane svetao.<\/span><\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Otvorite \u0161koljke<\/p><p class=\"gj-step-x\">Dodajte \u0161koljke i vino, odmah poklopite i poja\u010dajte vatru na srednje jaku. Kuvajte 5\u20137 minuta, protresaju\u0107i \u0161erpu dva ili tri puta.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Uklonite zatvorene lju\u0161ture<\/p><p class=\"gj-step-x\">Podignite poklopac i re\u0161etkastom ka\u0161ikom izvadite otvorene \u0161koljke. Svaki primerak koji je ostao zatvoren bacite. Ako na dnu ima peska, sok pa\u017eljivo prespite u \u010distu \u0161erpu, bez poslednje ka\u0161ike taloga.<\/p><\/div><\/li>\n    <\/ol> <h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Vezivanje i serviranje<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Dovr\u0161ite buzaru<\/p><p class=\"gj-step-x\">\u0160koljke vratite u \u010dist sok, pospite prezlama i protresite \u0161erpu 30 sekundi. Ume\u0161ajte per\u0161un i crni biber, zatim probajte te\u010dnost pre odluke o bilo kakvoj dodatnoj soli.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Poslu\u017eite bez \u010dekanja<\/p><p class=\"gj-step-x\">\u0160koljke rasporedite u zagrejane duboke \u010dinije i prelijte sokom. Poslu\u017eite odmah sa hlebom i kri\u0161kama limuna sa strane.<\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-skoljke-na-buzaru\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-skoljke-na-buzaru\">Serviranje, \u010duvanje i pouzdana priprema \u0161koljki<\/h3>\n    <\/div>\n\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje uz hleb<\/h4><p>Buzara se slu\u017ei vrela, u dubokim \u010dinijama, sa dovoljno soka u svakoj porciji. \u010cvrst beli hleb skuplja te\u010dnost sa maslinovim uljem i belim lukom. Limun se nudi zasebno, a hladno suvo belo vino mo\u017ee da prati jelo ako odgovara gostima.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i ponovno zagrevanje<\/h4><p>Najbolja je odmah po pripremi. Kuvane \u0161koljke se mogu izvaditi iz lju\u0161tura, brzo ohladiti i dr\u017eati u zatvorenoj posudi sa sokom do 1 dana na 4 \u00b0C ili ni\u017ee. Podgrevaju se samo jednom, kratko, do najmanje 74 \u00b0C; tekstura \u0107e biti \u010dvr\u0161\u0107a.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Dagnje se pripremaju istim postupkom, uz skidanje vidljivih niti pre kuvanja.<\/li><li>Polovina prezli mo\u017ee da se izostavi za jo\u0161 re\u0111i, \u010distiji sos.<\/li><li>Ka\u0161ika pasiranog paradajza daje crvenu buzaru, ali menja ukus i boju ove bele verzije.<\/li><li>Bezalkoholna verzija koristi 150 ml blagog ribljeg fonda i 15 ml limunovog soka.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>\u0160koljke se ne ostavljaju potopljene u slatkoj vodi dok \u010dekaju kuvanje.<\/li><li>\u0160iroka \u0161erpa otvara lju\u0161ture ravnomernije od uske, duboke posude.<\/li><li>Prezle ulaze na kraju; dugo kuvanje pravi te\u017eak i lepljiv sos.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>\u0160iroka \u0161erpa sa \u010dvrstim poklopcem<\/li><li>\u010cetka za \u010di\u0161\u0107enje \u0161koljki<\/li><li>Re\u0161etkasta ka\u0161ika<\/li><li>Mala \u010dinija za odmerene sastojke<\/li><li>Zagrejane duboke \u010dinije za serviranje<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-skoljke-na-buzaru\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-skoljke-na-buzaru\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n\n    <dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 390 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 35 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 25 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 18 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 950 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1\/4 recepta sa hlebom. <strong>Klju\u010dni alergeni:<\/strong> meku\u0161ci, gluten i sulfiti. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda namirnica, oce\u0111ivanja, upijanja masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p>\n    <p class=\"gj-close-quote\">Dobro spremljena buzara miri\u0161e na more, vino i beli luk, a njen sok ostaje dovoljno lagan za hleb.<\/p>\n    <p class=\"gj-close-copy\">Kratko kuvanje \u010duva puno meso \u0161koljki i bistar ukus mora. Kada se prezle dodaju uzdr\u017eano, one samo povezuju sok i maslinovo ulje, bez pretvaranja jela u gust sos.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-skoljke-na-buzaru\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"\u0160koljke na buzaru sa belim vinom, belim lukom i per\u0161unom\",\n  \"description\": \"Jadranske \u0161koljke kratko kuvane sa maslinovim uljem, belim lukom, suvim belim vinom, per\u0161unom i malom koli\u010dinom prezli.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Clams-na-Buzaru-\u2014-Croatian-Shellfish-in-Garlic\u2013Wine-Broth-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Clams-na-Buzaru-\u2014-Croatian-Shellfish-in-Garlic\u2013Wine-Broth-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Clams-na-Buzaru-\u2014-Croatian-Shellfish-in-Garlic\u2013Wine-Broth-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  \"recipeCuisine\": \"Hrvatska, Jadran\",\n  \"recipeCategory\": \"Glavno jelo od morskih plodova\",\n  \"cookingMethod\": \"Kuvanje pod poklopcem\",\n  \"keywords\": \"\u0161koljke na buzaru, buzara sa belim vinom, vongole na buzaru, \u0161koljke sa belim lukom\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT15M\",\n  \"totalTime\": \"PT40M\",\n  \"recipeYield\": \"4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"390 kcal\",\n    \"carbohydrateContent\": \"35 g\",\n    \"proteinContent\": \"25 g\",\n    \"fatContent\": \"18 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"950 mg\",\n    \"servingSize\": \"1\/4 recepta sa hlebom\"\n  },\n  \"recipeIngredient\": [\n    \"1,5 kg \u017eivih vongola ili sli\u010dnih malih \u0161koljki\",\n    \"80 ml ekstra devi\u010danskog maslinovog ulja\",\n    \"6 \u010denova belog luka, sitno seckanih\",\n    \"150 ml suvog belog vina\",\n    \"40 g finih prezli\",\n    \"25 g ravnog per\u0161una, sitno seckanog\",\n    \"1\/2 ka\u0161i\u010dice sve\u017ee mlevenog crnog bibera\",\n    \"240 g \u010dvrstog belog hleba, ise\u010denog na kri\u0161ke\",\n    \"1 limun, ise\u010den na kri\u0161ke\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pregled i priprema\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pregledajte \u0161koljke\",\n          \"text\": \"\u0160koljke dr\u017eite hladne do rada. 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