{"id":218959,"date":"2024-01-24T11:00:00","date_gmt":"2024-01-24T09:00:00","guid":{"rendered":"https:\/\/womeninadria.com\/baklava\/"},"modified":"2024-01-24T11:00:00","modified_gmt":"2024-01-24T09:00:00","slug":"baklava","status":"publish","type":"post","link":"https:\/\/womeninadria.com\/bs\/baklava\/","title":{"rendered":"Baklava, korak po korak! Upoznajte se s umjetno\u0161\u0107u pripreme"},"content":{"rendered":"\n<p class=\"has-drop-cap wp-block-paragraph\">Porijeklo baklave se\u017ee u daleka vremena do <a href=\"https:\/\/www.smithsonianmag.com\/travel\/the-sticky-history-of-baklava-180982771\/\" target=\"_blank\" rel=\"noreferrer noopener\">Asirskog Carstva<\/a>, a obuhva\u0107a dijelove dana\u0161njeg Armenije, Irana, Kuvajta, Sirije, Turske\u2026 No, <strong>baklava <\/strong>kakvu znamo danas dio je malo bli\u017ee povijesti, one za vrijeme Osmanskog Carstva. Danas se ne mo\u017ee pobrojati koliko recepata za baklavu ima, ali mi smo za vas pripremili <a href=\"https:\/\/www.youtube.com\/watch?v=gkAAcJJYEBY\" target=\"_blank\" rel=\"noreferrer noopener\">recept<\/a> koji \u0107e pripremu ove slastice pribli\u017eiti \u010dak i onim najzelenijim u kuhinji.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Baklava, recept u kojemu \u0107ete u\u017eivati<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ovaj slatki\u0161, koji se \u010desto povezuje s turskom kuhinjom, sastoji se od tankih slojeva kore od tijesta, obilato premazanih rastopljenim maslacem i slo\u017eenih s pa\u017eljivo pripremljenim slojevima mljevenih ora\u0161astih plodova, poput oraha, lje\u0161njaka ili badema. Nakon \u0161to se slojevi poslo\u017ee, baklave se izrezuju na <strong>male kvadrate ili rombove<\/strong>, a zatim <strong>peku do savr\u0161ene zlatno sme\u0111e boje<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Sastojci:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>450-500 g kora (jufki) za baklavu<\/li>\n\n\n\n<li>600 g oraha<\/li>\n\n\n\n<li>300 g maslaca ili masti<\/li>\n\n\n\n<li>800 g \u0161e\u0107era<\/li>\n\n\n\n<li>800 ml vode<\/li>\n\n\n\n<li>1-2 koluta limuna<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><strong><em>Pro\u010ditajte vi\u0161e: <a href=\"https:\/\/www.womeninadria.ba\/mramorni-kolac\/\" target=\"_blank\" rel=\"noreferrer noopener\">Mramorni kola\u010d po starinskom receptu \u2013 ba\u0161 kakav treba biti<\/a><\/em><\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Priprema:<\/h3>\n\n\n\n<ol class=\"wp-block-list\" start=\"1\">\n<li>Prije svega pripremite agdu (sirup) tako da u loncu pomije\u0161ate vodu i \u0161e\u0107er i pustite da prokuhaju. Kad zakuha ostavite ju na najja\u010doj vatri 6-8 minuta bez poklopca. Dodajte kolutove limuna i lonac maknite s vatre. Sirup poklopite i pustite da se ohladi.<\/li>\n\n\n\n<li>U blenderu malo grublje samljeti orahe.<\/li>\n\n\n\n<li>Ukoliko koristite maslac potrebno ga je pro\u010distititi (napraviti ghee). Tako se odstranjuje mlije\u010dna mast koja bi zagorila prilikom pe\u010denja baklave.<\/li>\n\n\n\n<li>Maslac stavite u lonac na srednju vatru, a kada se na njemu pojavi bijela pjena uklonite ju ka\u0161ikom. Nakon nekoliko minuta maslac \u0107e postati bistar, a na dnu lonca stvorit \u0107e se bijeli talog. \u017duti bistri dio stavite u posebnu posudu, a talog izostavite.<\/li>\n\n\n\n<li>Kore izre\u017eite na veli\u010dinu kalupa 35&#215;27 cm. Tako \u0107ete imati jednu ve\u0107u i manju hrpu. Manja hrpa \u0107e trebati dva lista kako bi pokrila dimenzije kalupa.<\/li>\n\n\n\n<li>Kalup namastite s malo maslaca. Uzmite 4 kore i stavite ih postrance za povr\u0161inu.<\/li>\n\n\n\n<li>Stavite prvi list, prema\u017eite ga maslacem. Stavite drugi, tre\u0107i i \u010detvrti koji \u0107ete isto premazati masno\u0107om.<\/li>\n\n\n\n<li>Na \u010detvrti list stavite orahe. Nakon toga stavljate po dva lista (svaki premazan masno\u0107om, a drugi posut orasima). Tako nastavite dok ne potro\u0161ite sve listove.<\/li>\n\n\n\n<li>Na kraju slijede ona 4 odvojena lista koji se svi osim posljednjeg premazuju.<\/li>\n\n\n\n<li>Kad je sve slo\u017eeno, baklavu dijagonalno nare\u017eite na trake jednake veli\u010dine u oba smjera kako biste dobili rombove. Nakon toga ako \u017eelite mo\u017eete premazati ili po\u0161pricati zadnji sloj sa masno\u0107om.<\/li>\n\n\n\n<li>Baklavu pecite oko 30 minuta na 180\u2103. Pazite da ne zagori.<\/li>\n\n\n\n<li>Kada poprimi zlatno \u017eutu boju izvadite je iz pe\u0107nice i zalijte ohla\u0111enim sirupom.<\/li>\n\n\n\n<li>Po \u017eelji mo\u017eete na pleh staviti kuha\u010de na koje \u0107ete staviti vla\u017enu krpu. Ostavite baklavu da upije sirup i da se ohladi.<\/li>\n\n\n\n<li>Nakon toga ju spremite u fri\u017eider na barem 2-3 sata nakon \u010dega ju mo\u017eete poslu\u017eiti. Baklava je spremna!<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">U slast!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Autorica: Ivana Vukeli\u0107<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Foto: Canva<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Porijeklo baklave se\u017ee u daleka vremena do Asirskog Carstva, a obuhva\u0107a dijelove dana\u0161njeg Armenije, Irana, Kuvajta, Sirije, Turske\u2026 No, baklava kakvu znamo danas dio je malo bli\u017ee povijesti, one za vrijeme Osmanskog Carstva. Danas se ne mo\u017ee pobrojati koliko recepata za baklavu ima, ali mi smo za vas pripremili recept koji \u0107e pripremu ove slastice [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":218960,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6040,6037],"tags":[1774],"class_list":["post-218959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-i-pice","category-zivot","tag-recepti"],"acf":[],"_links":{"self":[{"href":"https:\/\/womeninadria.com\/bs\/wp-json\/wp\/v2\/posts\/218959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/womeninadria.com\/bs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/womeninadria.com\/bs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/womeninadria.com\/bs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/womeninadria.com\/bs\/wp-json\/wp\/v2\/comments?post=218959"}],"version-history":[{"count":0,"href":"https:\/\/womeninadria.com\/bs\/wp-json\/wp\/v2\/posts\/218959\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/womeninadria.com\/bs\/wp-json\/wp\/v2\/media\/218960"}],"wp:attachment":[{"href":"https:\/\/womeninadria.com\/bs\/wp-json\/wp\/v2\/media?parent=218959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/womeninadria.com\/bs\/wp-json\/wp\/v2\/categories?post=218959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/womeninadria.com\/bs\/wp-json\/wp\/v2\/tags?post=218959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}