{"id":5544,"date":"2026-08-04T09:52:54","date_gmt":"2026-08-04T09:52:54","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/grcka-revitada\/"},"modified":"2026-08-04T09:52:54","modified_gmt":"2026-08-04T09:52:54","slug":"grcka-revitada","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/grcka-revitada\/","title":{"rendered":"Gr\u010dka revitada"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-gr-grcka-revitada{--page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-d:#6d4307;--night:#192622;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Roboto,Arial,sans-serif;position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:20px auto 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.tsh-masthead,#recipe-sr-latn-gr-grcka-revitada .tsh-close,#recipe-sr-latn-gr-grcka-revitada .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-sr-latn-gr-grcka-revitada{width:100%;margin:0;color:#000;font-size:10pt}#recipe-sr-latn-gr-grcka-revitada .tsh-quick-nav,#recipe-sr-latn-gr-grcka-revitada .tsh-hero{display:none!important}#recipe-sr-latn-gr-grcka-revitada .tsh-card,#recipe-sr-latn-gr-grcka-revitada .tsh-masthead,#recipe-sr-latn-gr-grcka-revitada .tsh-close{box-shadow:none;border-radius:0;break-inside:auto}#recipe-sr-latn-gr-grcka-revitada .tsh-step,#recipe-sr-latn-gr-grcka-revitada .tsh-ingredient-card,#recipe-sr-latn-gr-grcka-revitada .tsh-practical-card,#recipe-sr-latn-gr-grcka-revitada .tsh-faq{break-inside:avoid}#recipe-sr-latn-gr-grcka-revitada details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-gr-grcka-revitada\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-gr-grcka-revitada\" aria-describedby=\"recipe-summary-sr-latn-gr-grcka-revitada\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Leblebije, luk i maslinovo ulje pod dugom, tihom temperaturom<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-gr-grcka-revitada\"><span class=\"tsh-title-main\"><b>Revitada<\/b> sa leblebijama i lukom,<\/span><span class=\"tsh-title-accent\">sporo pe\u010dena na sifnoski na\u010din i zavr\u0161ena limunom<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-gr-grcka-revitada\">Suve leblebije odmaraju preko no\u0107i, zatim se sa lukom, lovorom i maslinovim uljem peku poklopljene na 150 \u00b0C. Limun se dodaje tek kada zrna potpuno omek\u0161aju, a sos postane sjajan i gust.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Vegansko glavno jelo<\/li><li>Gr\u010dka kuhinja<\/li><li>Sporo pe\u010denje<\/li><li>Lako, uz planiranje<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Revithada-\u2014-Slow-Baked-Greek-Chickpea-Stew-1.webp\" alt=\"\u0160iroki kadar revitade u braon zemljanoj \u010diniji sa ka\u0161ikom na prugastom platnenom stolnjaku\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Leblebije ostaju cele, ali se lako gnje\u010de, oblo\u017eene mekim lukom i redukovanim sosom od maslinovog ulja.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Koli\u010dina, vreme i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>5 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Pasivno vreme<\/dt><dd>12 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>17 h 25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 510 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-gr-grcka-revitada\">Pregled<\/a><a href=\"#plan-pripreme-sr-latn-gr-grcka-revitada\">Plan pripreme<\/a><a href=\"#sastojci-sr-latn-gr-grcka-revitada\">Sastojci<\/a><a href=\"#priprema-sr-latn-gr-grcka-revitada\">Priprema<\/a><a href=\"#kontrolne-tacke-sr-latn-gr-grcka-revitada\">Kontrolne ta\u010dke<\/a><a href=\"#prakticni-saveti-sr-latn-gr-grcka-revitada\">Prakti\u010dni saveti<\/a><a href=\"#cesta-pitanja-sr-latn-gr-grcka-revitada\">\u010cesta pitanja<\/a><a href=\"#nutritivne-vrednosti-sr-latn-gr-grcka-revitada\">Nutritivne vrednosti<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-gr-grcka-revitada\" aria-labelledby=\"pregled-sr-latn-gr-grcka-revitada-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Kontekst, tekstura i tehnika<\/p><h3 id=\"pregled-sr-latn-gr-grcka-revitada-title\">Kako je recept postavljen<\/h3><p class=\"tsh-head-copy\">Logika sastojaka i kontrolne ta\u010dke koje odre\u0111uju izabranu verziju jela.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Revitada je jelo sa ostrva Sifnos u kome nekoliko skromnih sastojaka dobija pun ukus dugim pe\u010denjem. Suve leblebije, mnogo luka, maslinovo ulje i lovor sla\u017eu se u duboku posudu i peku poklopljeni na niskoj temperaturi. Zrna ostaju cela, ali im unutra\u0161njost postaje kremasta, dok se luk gotovo rastvara u sosu. Ova verzija koristi vatrostalnu posudu sa \u010dvrstim poklopcem, \u0161to u ku\u0107noj rerni daje stabilniju kontrolu vlage od otvorenog pleha.<\/p><p>Potapanje preko no\u0107i nije formalnost. Suve leblebije moraju ravnomerno da prime vodu pre nego \u0161to u\u0111u u rernu; u suprotnom \u0107e spolja omek\u0161ati, a u sredini ostati tvrde. So u vodi za potapanje poma\u017ee ujedna\u010denoj hidrataciji. Posle 10\u201312 sati zrna se cede i ispiraju, zatim se prelivaju vru\u0107om vodom tek toliko da budu pokrivena za oko dva centimetra. Previ\u0161e te\u010dnosti razvodnjava sos, a premalo mo\u017ee da osu\u0161i gornji sloj pre nego \u0161to se leblebije skuvaju.<\/p><\/div><div class=\"tsh-prose\"><p>Pleh se poklapa \u010dvrsto i otvara samo jednom tokom prve \u010detiri i po sata. Svako \u010desto proveravanje ispu\u0161ta paru i produ\u017eava kuvanje. Bra\u0161no je mala, ali korisna koli\u010dina: vezuje deo maslinovog ulja i te\u010dnosti u tanku glazuru. Zavr\u0161nih trideset minuta bez poklopca koncentri\u0161e sos i blago tamni vrh. Pravi znak gotovosti nije samo vreme. Zrno mora lako da se zgnje\u010di izme\u0111u prstiju, bez suvog i bra\u0161nastog centra.<\/p><p>Limun se dodaje tek kada je kuvanje zavr\u0161eno. Kiselina unesena prerano mo\u017ee da uspori omek\u0161avanje mahunarki. Posle limuna posuda odmara dvadeset minuta pod poklopcem, kada se sos stabilizuje i zrna upijaju poslednji sloj ukusa. Revitada se slu\u017ei topla ili mlaka, uz hleb i jednostavnu salatu. Ostatak se \u010duva do \u010detiri dana, a pri podgrevanju mora da dostigne najmanje 74 \u00b0C.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Potpuno potapanje<\/h4><p>Deset do dvanaest sati daju vodi vreme da stigne do centra svake leblebije.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Poklopac ostaje zatvoren<\/h4><p>Zadr\u017eana para omogu\u0107ava sporo omek\u0161avanje bez stalnog dolivanja vode.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Limun tek na kraju<\/h4><p>Kiselina se dodaje posle potpune meko\u0107e, da ne uspori kuvanje.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"plan-pripreme-sr-latn-gr-grcka-revitada\" aria-labelledby=\"plan-pripreme-sr-latn-gr-grcka-revitada-title\"><div class=\"tsh-plan-head\"><p class=\"tsh-kicker\">Plan pripreme<\/p><h4 id=\"plan-pripreme-sr-latn-gr-grcka-revitada-title\">Raspored bez \u017eurbe<\/h4><\/div><ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Ve\u010de pre serviranja<\/span><strong>Potopiti leblebije<\/strong><p>Dugo potapanje zavr\u0161ava se pre nego \u0161to po\u010dne petosatno pe\u010denje.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Oko 6 sati ranije<\/span><strong>Slo\u017eiti i poklopiti posudu<\/strong><p>Rerna zatim radi gotovo samostalno na 150 \u00b0C.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Poslednjih 50 minuta<\/span><strong>Otkriti, zavr\u0161iti i odmoriti<\/strong><p>Zavr\u0161no pe\u010denje zgu\u0161njava sos, a odmor ga vezuje za zrna.<\/p><\/li><\/ol><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-gr-grcka-revitada\" aria-labelledby=\"sastojci-sr-latn-gr-grcka-revitada-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-sr-latn-gr-grcka-revitada-title\">Sastojci za 6 porcija<\/h3><p class=\"tsh-head-copy\">Koli\u010dine, priprema namirnica i napomene koje uti\u010du na strukturu ili bezbednost.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupa-sastojaka-1-sr-latn-gr-grcka-revitada\"><h4 id=\"grupa-sastojaka-1-sr-latn-gr-grcka-revitada\">Za pe\u010dene leblebije<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>suvih leblebija<\/span><\/li><li><span class=\"tsh-amount\">500 g<\/span><span>crnog luka, tanko ise\u010denog<\/span><\/li><li><span class=\"tsh-amount\">120 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>glatkog p\u0161eni\u010dnog bra\u0161na<\/span><\/li><li><span class=\"tsh-amount\">3 lista<\/span><span>lovora<\/span><\/li><li><span class=\"tsh-amount\">1,2 l<\/span><span>vru\u0107e vode, plus jo\u0161 po potrebi<\/span><\/li><li><span class=\"tsh-amount\">6 g<\/span><span>sitne soli, plus so za potapanje<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>sve\u017ee mlevenog crnog bibera<\/span><\/li><li><span class=\"tsh-amount\">60 ml<\/span><span>sve\u017eeg limunovog soka<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Sadr\u017ei gluten kroz glatko bra\u0161no. Pirin\u010dano bra\u0161no mo\u017ee da ga zameni u istoj koli\u010dini za verziju bez glutena.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Vatrostalna posuda od oko 4 l sa poklopcem, velika \u010dinija za potapanje, cediljka i merna posuda.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-gr-grcka-revitada\" aria-labelledby=\"priprema-sr-latn-gr-grcka-revitada-title\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 5 jasnih koraka<\/p><h3 id=\"priprema-sr-latn-gr-grcka-revitada-title\">Na\u010din pripreme<\/h3><p class=\"tsh-head-copy\">Vreme, temperatura i znaci gotovosti ostaju uz radnju na koju se odnose.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-gr-grcka-revitada\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"faza-1-sr-latn-gr-grcka-revitada\">Potapanje leblebija<\/h4><span class=\"tsh-stage-time\">12 sati<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-sr-latn-gr-grcka-revitada\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Potopiti preko no\u0107i<\/h4><p>Leblebije preliti najmanje \u010detvorostrukom zapreminom hladne vode i dodati 6 g soli. Ostaviti 10\u201312 sati, zatim ocediti i temeljno isprati.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-gr-grcka-revitada\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"faza-2-sr-latn-gr-grcka-revitada\">Slaganje i sporo pe\u010denje<\/h4><span class=\"tsh-stage-time\">5 sati<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-02-sr-latn-gr-grcka-revitada\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Slo\u017eiti poklopljenu posudu<\/h4><p>Rernu zagrejati na 150 \u00b0C. Polovinu luka rasporediti u vatrostalnu posudu zapremine oko 4 l, dodati leblebije, preostali luk, lovor, 90 ml maslinovog ulja, bra\u0161no, biber i 6 g soli. Naliti toliko vru\u0107e vode da leblebije budu prekrivene oko 2 cm i jednom prome\u0161ati.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-03-sr-latn-gr-grcka-revitada\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Pe\u0107i dok zrna ne postanu kremasta<\/h4><p>Posudu dobro poklopiti i pe\u0107i 4 sata i 30 minuta. Jednom proveriti posle 3 sata; vru\u0107u vodu dodati samo ako je povr\u0161ina suva, a zrna jo\u0161 tvrda.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-sr-latn-gr-grcka-revitada\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Otkriti za laganu glazuru<\/h4><p>Skinuti poklopac, preliti preostalim 30 ml maslinovog ulja i pe\u0107i jo\u0161 30 minuta.<\/p><span class=\"tsh-cue\">Leblebije treba lako da se zgnje\u010de izme\u0111u dva prsta, a ve\u0107ina te\u010dnosti da postane sjajan sos.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-3-sr-latn-gr-grcka-revitada\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">3<\/span><h4 id=\"faza-3-sr-latn-gr-grcka-revitada\">Zavr\u0161nica i odmor<\/h4><span class=\"tsh-stage-time\">20 minuta<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-05-sr-latn-gr-grcka-revitada\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Dodati limun posle pe\u010denja<\/h4><p>Izvaditi lovor, ume\u0161ati limunov sok i proveriti slanost. Poklopljenu posudu ostaviti 20 minuta pre serviranja.<\/p><span class=\"tsh-cue\">Sos treba da obla\u017ee leblebije, bez vodenaste te\u010dnosti na dnu.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"kontrolne-tacke-sr-latn-gr-grcka-revitada\" aria-labelledby=\"kontrolne-tacke-sr-latn-gr-grcka-revitada-title\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljive i vidljive mete<\/p><h3 id=\"kontrolne-tacke-sr-latn-gr-grcka-revitada-title\">Kontrolne ta\u010dke i re\u0161avanje problema<\/h3><p class=\"tsh-head-copy\">Izgled, tekstura i temperatura pouzdaniji su od samog sata.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Potapanje<\/p><strong>10\u201312 sati<\/strong><p>Zrna treba da budu potpuno nabubrila pre pe\u010denja.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Poklopljeno pe\u010denje<\/p><strong>4 sata i 30 min<\/strong><p>Vodu proveriti samo jednom, posle pribli\u017eno 3 sata.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Meko\u0107a zrna<\/p><strong>Lako se gnje\u010di prstima<\/strong><p>Unutra\u0161njost ne sme biti suva i bra\u0161nasta.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i korisne korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Verovatan uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Leblebije su i dalje tvrde<\/td><td data-label=\"Verovatan uzrok\">Potapanje je bilo kratko ili su zrna stara.<\/td><td data-label=\"Korekcija\">Nastaviti poklopljeno pe\u010denje uz malo vru\u0107e vode i proveravati na 30 minuta.<\/td><\/tr><tr><td data-label=\"Problem\">Sos je vodenast<\/td><td data-label=\"Verovatan uzrok\">Dodato je previ\u0161e vode ili zavr\u0161no otkriveno pe\u010denje nije trajalo dovoljno.<\/td><td data-label=\"Korekcija\">Pe\u0107i otkriveno jo\u0161 15\u201320 minuta uz pa\u017eljivo pra\u0107enje.<\/td><\/tr><tr><td data-label=\"Problem\">Gornji sloj se su\u0161i<\/td><td data-label=\"Verovatan uzrok\">Poklopac ne nale\u017ee ili je vode bilo premalo.<\/td><td data-label=\"Korekcija\">Dobro zaptiti posudu i dodati malu koli\u010dinu vru\u0107e vode, ne hladne.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"prakticni-saveti-sr-latn-gr-grcka-revitada\" aria-labelledby=\"prakticni-saveti-sr-latn-gr-grcka-revitada-title\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle glavnog postupka<\/p><h3 id=\"prakticni-saveti-sr-latn-gr-grcka-revitada-title\">Serviranje, \u010duvanje i razumne zamene<\/h3><p class=\"tsh-head-copy\">Smernice ostaju vezane za konkretnu teksturu i na\u010din pripreme ovog jela.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Poslu\u017eiti u dubljim \u010dinijama sa hlebom, salatom od gorkog zelenila ili nekoliko kri\u0161ki crnog luka.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Brzo ohladiti, pokriti i dr\u017eati u fri\u017eideru do 4 dana. Sos \u0107e se dodatno zgusnuti.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Podgrevanje<\/h4><p>Dodati malo vode, poklopiti i zagrevati dok celo jelo ne bude vrelo i najmanje 74 \u00b0C.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"cesta-pitanja-sr-latn-gr-grcka-revitada\" aria-labelledby=\"cesta-pitanja-sr-latn-gr-grcka-revitada-title\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dna pitanja<\/p><h3 id=\"cesta-pitanja-sr-latn-gr-grcka-revitada-title\">\u010cesta pitanja o jelu Revitada<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-grcka-revitada\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Mogu li da se koriste leblebije iz konzerve?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mogu za br\u017eu varijantu, ali ne\u0107e razviti istu kremastu unutra\u0161njost tokom pet sati. Koli\u010dina te\u010dnosti mora da se smanji, a pe\u010denje da se skrati na pribli\u017eno 75 minuta.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-grcka-revitada\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Da li je glinena posuda obavezna?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Nije. Te\u0161ka vatrostalna \u0161erpa ili kaserola sa poklopcem pouzdanije \u010duva vlagu u obi\u010dnoj ku\u0107noj rerni.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutritivne-vrednosti-sr-latn-gr-grcka-revitada\" aria-labelledby=\"nutritivne-vrednosti-sr-latn-gr-grcka-revitada-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirne vrednosti po porciji<\/p><h3 id=\"nutritivne-vrednosti-sr-latn-gr-grcka-revitada-title\">Nutritivna procena<\/h3><p class=\"tsh-head-copy\">Izra\u010dunato iz cele liste sastojaka i podeljeno prema navedenom broju porcija.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 510 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 61 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 24 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 540 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Veli\u010dina porcije:<\/strong> 1 \u010dinija (oko 380 g). Okvirna procena na osnovu standardnih referentnih vrednosti; brendovi, obrada, upijanje i podela porcija menjaju rezultat.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Duga, tiha toplota pretvara leblebije i luk u jelo sa kremastim centrom i sjajnim, slanim sosom.<\/p><p class=\"tsh-close-copy\">Revitada tra\u017ei planiranje, ali malo aktivnog rada: potpuno potapanje, dobro zatvoren poklopac i limun tek kada je meko\u0107a sigurna.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-gr-grcka-revitada\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Revitada sa leblebijama i lukom, sporo pe\u010dena na sifnoski na\u010din i zavr\u0161ena limunom\",\n  \"description\": \"Suve leblebije odmaraju preko no\u0107i, zatim se sa lukom, lovorom i maslinovim uljem peku poklopljene na 150 \u00b0C. 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