{"id":131338,"date":"2015-07-16T17:45:38","date_gmt":"2015-07-16T15:45:38","guid":{"rendered":"https:\/\/sandzakpress.net\/arhiva\/?p=131338"},"modified":"2015-07-16T17:45:38","modified_gmt":"2015-07-16T15:45:38","slug":"recept-za-baklavu-bajram-je-nezamisliv-bez-nje","status":"publish","type":"post","link":"https:\/\/sandzakpress.net\/arhiva\/recept-za-baklavu-bajram-je-nezamisliv-bez-nje\/","title":{"rendered":"Recept za baklavu: Bajram je nezamisliv bez nje&#8230;"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/www.nkp.ba\/wp-content\/uploads\/2014\/07\/Baklava_-_Turkish_.jpeg\" alt=\"\" \/><\/p>\n<p>Baklava je jedan od najstarijih poznatih turskih jela. Njena popularnost se\u017ee u doba 15. stolje\u0107a.<\/p>\n<p>Bajram je ovdje nezamisliv bez baklave, a kako se ramazanski bajram polako bli\u017ei, mi vam donosimo jedan od najboljih recepata koji postoje.<\/p>\n<p><strong>Sastojci: Gotove kore (jufke) za baklavu (1 kg)<\/strong><\/p>\n<p>900 g mljevenih oraha<br \/>\n100 g krupno mljevenih oraha (izrezati no\u017eem)<br \/>\n150 g \u0161e\u0107era<br \/>\n250 g maslaca (putera)<br \/>\n100 ml ulja<br \/>\nAgda:<br \/>\n1 kg \u0161e\u0107era<br \/>\nvoda<br \/>\nlimun<\/p>\n<p><strong>Priprema<\/strong><\/p>\n<p>Pripremiti agdu: sipati \u0161e\u0107er u lonac i preliti ga vodom (da vode bude dva prsta iznad \u0161e\u0107era). Kuhati je negdje oko 20-ak minuta (ja\u010da vatra), mo\u017eda i manje \u2013 agda ne smije biti pregusta (gustina treba biti izme\u0111u sirupa i vode). Dodati limun.<\/p>\n<p>Dodajmo i da se agda mora ohladiti prije nego \u0161to se njom zalije baklava.<\/p>\n<p>Izrezati kore po mjeri pleha u kojem \u0107e se baklava pe\u0107i.<\/p>\n<p>Potom istopiti puter (na blagoj vatri, paziti da ne promijeni boju) i promije\u0161ati ga s uljem.<\/p>\n<p>U pleh prvo staviti tri kore koje prema\u017eete puterom i uljem (neka ova smjesa bude topla, to \u0107e dati hrskavost kori), pa na prve tri kore stavite sve narezane orahe. Pa onda stavljamo dvije jufke, pa smjesa puter i ulje, pa mljeveni orasi (koje smo prethodne pomije\u0161ali sa 150 grama \u0161e\u0107era).<\/p>\n<p>Tim redoslijedom idemo do kraja.<\/p>\n<p>Na kraju, baklavu pokrijete s tri kore i to tako \u0161to svaku, nakon stavljanja, prema\u017eete s puterom, osim posljednje.<\/p>\n<p>Prije rezanja pritisnite baklavu dlanovima i izravnajte sve. Baklavu potom re\u017eemo u oblik dijamanta.<\/p>\n<p>Baklava zatim ide u rernu: prvo desetak minuta na 190 stepeni, dok ne dobije svijetlo sme\u0111u boju, a onda je 45 minuta pe\u010demo na 150 stepeni. Ako vam se u\u010dini da \u0107e biti pretamna, pokrite je aluminijskom folijom i nastavite je pe\u0107i.<\/p>\n<p>Provjerite da li je pe\u010dena tako \u0161to \u0107ete vilju\u0161kom razmaknuti baklave i pogledati da li je i dno pe\u010deno.<\/p>\n<p>Vru\u0107u baklavu zalijete hladnom agdom i pritisnete je tepsijom ili plehom da bi se kore izravnale, ali baklava ne bi trebala biti pritisnuta du\u017ee od deset minuta.<\/p>\n<p>Baklava je najbolja kad odstoji dan ili dva, na hladnom mjestu.<\/p>\n<p>U\u017eivajte!<\/p>\n<p>Radiosarajevo.ba<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baklava je jedan od najstarijih poznatih turskih jela. Njena popularnost se\u017ee u doba 15. stolje\u0107a. Bajram je ovdje nezamisliv bez baklave, a kako se ramazanski bajram polako bli\u017ei, mi vam donosimo jedan od najboljih recepata koji postoje. Sastojci: Gotove kore (jufke) za baklavu (1 kg) 900 g mljevenih oraha 100 g krupno mljevenih oraha (izrezati [&hellip;]<\/p>\n","protected":false},"author":83,"featured_media":131339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2695],"tags":[],"class_list":{"0":"post-131338","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-zanimljivo"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.1 (Yoast SEO v24.9) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept za baklavu: Bajram je nezamisliv bez nje...<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sandzakpress.net\/arhiva\/recept-za-baklavu-bajram-je-nezamisliv-bez-nje\/\" \/>\n<meta property=\"og:locale\" content=\"bs_BA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept za baklavu: Bajram je nezamisliv bez nje...\" \/>\n<meta property=\"og:description\" content=\"Baklava je jedan od najstarijih poznatih turskih jela. Njena popularnost se\u017ee u doba 15. stolje\u0107a. Bajram je ovdje nezamisliv bez baklave, a kako se ramazanski bajram polako bli\u017ei, mi vam donosimo jedan od najboljih recepata koji postoje. 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