Grad miri\u0161e na peciva<\/strong><\/p>\n\u201cMiris lepinje ose\u0107a se svuda u ovom gradu, a najlep\u0161e u Staroj \u010dar\u0161iji gde, uprkos desetinama modernih pekara, jo\u0161 odoljeva pet-\u0161est malih i starih pekara na drva u kojima se, po vijekovim recepturama, s generacije na generaciju, osim pitica prave jo\u0161 i originalni somuni, simiti, \u0107ahije, ramazanke, specijalne kifle i po mnogima najbolji hljeb na Balkanu.<\/p>\n
\u201cStarom novopazarskom \u010dar\u0161ijom, pored moje pekare, nekada su jezdili karavani trgovaca na putu od Carigrada do Dubrovnika, a danas jezde gosti iz cele Srbije, Turske, Gr\u010dke, Njema\u010dke, Italije i mnogih drugih zemalja. Svi oni probaju na\u0161e pitice ili bar u\u017eivanju u njihovom prelijepom mirisu koji ne bi smio nikada da nestane iz na\u0161e \u010dar\u0161ije\u201d, isti\u010de Albin.<\/p>\n
Najstarija i najpoznatija novopazarska pekara u vlasni\u0161tvu je porodice Kola\u0161inac koja du\u017ee od sedam decenija prvoklasnim hlebom hrani brojne Novopazarce.<\/p>\n
\u201cSve je po\u010delo odmah poslije Drugog svjetskog rata kada je moj deda Avdija otvorio pekaru u Staroj \u010dar\u0161iji, nastavio je moj otac Besim, a ja sam tre\u0107a generacija. Moj sin Kerim ima devet godina, \u010desto je u pekari, jo\u0161 je mali i ne znam da li \u0107e nastaviti porodi\u010dnu tradiciju.<\/p>\n
Potrudi\u0107u se da nau\u010di pekarski zanat, ali, iskreno, vi\u0161e bih volio da ga jednoga dana, umjesto u pekarskom, vidim i u belom ljekarskom mantilu \u201c,pri\u010da Albin Kola\u0161inac (37), najpoznatiji novopazarski pekar.<\/p>\n
Jo\u0161 u\u010dim zanat<\/strong><\/p>\n\u201cU pekari sam od desete godine, najpre sam nau\u010dio da prodajem, pa tek potom da pravim hljeb\u2026 Sa 17 godina postao sam majstor pekarskog zanata, mada su mi deda i otac ostavili sve tajne, jo\u0161 u\u010dim i jo\u0161 za sebe ne mogu re\u0107i da sam ih dostigao.<\/p>\n
Sa svojih \u0161est majstora trudim se, sa istim \u017earom kao moj deda i otac, da na\u0161 hleb, a posebno \u010duvene lepinje \u2013 pitice, sa\u010duvaju kvalitet, ukus i miris po kojima smo prepoznatljivi i poznati sve od Novog Pazara do Beograda, Sarajeva i Skoplja\u2026 Te\u017eak je ovo posao, ustajem u tri sata ujutru i u pekari ostajem bar po 12 sati, popodne malo odremam, uve\u010de rano moram u krevet. Radi se subotom i nedjeljom, \u010desto i u vrijeme praznika\u2026 Narodu uvijek treba hleba. Ne \u017ealim se, ali nije lako\u201d, dodaje majstor Albin.<\/p>\n
Dedov recept<\/strong><\/p>\n\u201cNema u na\u0161em poslu mnogo tajni. U lepinju idu: bra\u0161no, voda, so i kvasac\u2026 Specifi\u010dni izgled dobijaju jer ih pe\u010demo u specijalnoj pekari u kojoj suvim drvima posti\u017eemo temperaturu od 300 do 350 stepeni. Dedi je bilo mnogo te\u017ee, u njegovo vrijeme nije bilo kvalitetnih kvasaca i za\u010dina, sam je morao da se snalazi. Kidao je plodove sa breza, kuvao ih i pravio specijalni kvasac, koristio je i nohut, jednu vrstu leblebije\u2026 Nije u to vreme bilo, ni elektri\u010dnih kotlova, pa je vodu, obi\u010dno donijetu sa Ra\u0161ke, koja je tada bila \u010dista kao suza, grijao u primitivnom kazanu\u201d, dodaje Albin.<\/p>\n
Paketi za Njema\u010dku<\/strong><\/p>\nU blizini Stare novopazarske \u010dar\u0161ije je Gimnazija, nekada je tu bila i U\u010diteljska \u0161kola, danas tri srednje \u0161kole i Dr\u017eavni univerzitet.<\/p>\n
\u201cNema \u0111aka koji u pauzi izme\u0111u \u010dasova nije do\u0161ao da kupi lepinju, kiflu. Mnogi su danas u godinama, rasuti po cijelom svijetu\u2026 Kad do\u0111u tra\u017ee vru\u0107u lepinju da se podsete na \u0111a\u010dke dane i mirise koje su zaboravili\u2026 Neki iz Njema\u010dke zovu da im uputim makar se i u putu osu\u0161ila, po koju \u201cpiticu\u201d.<\/p>\n
Izvor: Vesti-online<\/p>\n","protected":false},"excerpt":{"rendered":"
Lepinje ili pitice, kako ih Novopazarci zovu, decenijama su, uz ovda\u0161nje \u010duvene \u0107evape, jedan od za\u0161titnih znakova pro\u0161log \u2013 orijentalnog, ali i sada\u0161njeg \u2013 modernog Novog Pazara. Sa \u0107evapima obi\u010dno idu u paru i kao specijalitet, vru\u0107e ili mlake, neizbe\u017ene su na trpezi svakog Novopazarca. Zbog pitica i \u0107evapa u grad na Ra\u0161ki i Jo\u0161anici […]<\/p>\n","protected":false},"author":509,"featured_media":181544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72,5,10429],"tags":[],"class_list":{"0":"post-181536","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-novi-pazar","8":"category-drustvo","9":"category-vazno"},"yoast_head":"\n
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