{"id":11076,"date":"2025-05-17T17:20:50","date_gmt":"2025-05-17T14:20:50","guid":{"rendered":"https:\/\/andrestover.com\/?p=11076"},"modified":"2025-05-17T17:20:51","modified_gmt":"2025-05-17T14:20:51","slug":"casserole-with-minced-beef-potatoes-tomatoes-and-onions","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/casserole-with-minced-beef-potatoes-tomatoes-and-onions\/","title":{"rendered":"Panniroog veise hakkliha, kartulite, tomatite ning sibulatega"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Levanti regiooni on rikas oma ajaloolise toidukultuuri, varieeruvate maitsete ning roogade osas. Liibanoni k\u00f6\u00f6gis valmistatakse sarnast toitu, mille siia postitan. Seda v\u00f5iv valmistada lihapallide v\u00f5i v\u00e4ikeste kotlettidega v\u00f5i siis sedasi lihtsustatult nagu ma seda valmistasin. See roog sobib suurep\u00e4raselt suvistele aiapidudele ja \u00f5htus\u00f6\u00f6kidele.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Liibanoni-panniroog_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11078\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Liibanoni-panniroog_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Liibanoni-panniroog_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Liibanoni-panniroog_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Liibanoni-panniroog_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 1.5 tundi<br>Tase: Lihtne<br>Kogus: Neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>800 g k\u00f5rge kvaliteediga veise hakkliha<br>2 keskmist sibulat peeneks hakituna<br>Peot\u00e4is peeneks hakitud peterselli<br>1 tl jahvatatud v\u00fcrtsi<br>0,25 tl jahvatatud musta pipart<br>Meresoola vastavalt soovile<br>3-4 spl toidu\u00f5li hakkliha pruunistamiseks ja kartulite praadimiseks<br>2 kuhjaga spl tomatipastat lahjendatuna 300 ml vees<br>3 keskmist kartulit viilutatud umbes 0,5 cm paksusteks viiludeks<br>2 keskmist sibulat viilutatud umbes 3 mm paksusteks viiludeks<br>3 keskmist k\u00fcpset tomatit viilutatud umbes 0,5 cm paksusteks viiludeks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Haki kaks sibulat peeneks, pruunista paksup\u00f5hjalisel, kuumusekindlal haudepannil 3-4 minuti jooksul k\u00f5rgel kuumusel hakkliha ja sibulaid. Maitsesta jahvatatud v\u00fcrtsi, musta pipra ja meresoolaga.<br>Silu hakkliha lusikaga pealt siledaks ja t\u00f5sta k\u00f5rvale.<\/li>\n\n\n\n<li>L\u00f5ika kartulid viiludeks ja prae neid paar minutit kummaltki k\u00fcljelt. Ei ole vaja, et kartulid muutuksid p\u00e4ris pehmeks. Aseta kartuliviilakad hakkliha kihile.<\/li>\n\n\n\n<li>L\u00f5ika sibulad ja tomatid viiludeks ning lao kartulite kihile.<\/li>\n\n\n\n<li>Lahjenda tomatipasta vees ning vala toit selle seguga \u00fcle.<\/li>\n\n\n\n<li>Raputa toidule peale veidi meresoola ja musta pipart.<\/li>\n\n\n\n<li>Aseta toit praeahju ja k\u00fcpseta 200 kraadi C juures umbes tunni kuni vedelik veidi aurustub ning aedviljade pealmine kiht hakkab kergelt pruunistuma ning toit on l\u00e4binisti pehme.<\/li>\n\n\n\n<li>Serveeri soovi kooral lameleiva, riisi v\u00f5i aedviljadega.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Liibanoni-panniroog_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11077\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Liibanoni-panniroog_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Liibanoni-panniroog_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Liibanoni-panniroog_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Liibanoni-panniroog_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11076\" data-postid=\"11076\" class=\"themify_builder_content themify_builder_content-11076 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Levanti regiooni on rikas oma ajaloolise toidukultuuri, varieeruvate maitsete ning roogade osas. Liibanoni k\u00f6\u00f6gis valmistatakse sarnast toitu, mille siia postitan. Seda v\u00f5iv valmistada lihapallide v\u00f5i v\u00e4ikeste kotlettidega v\u00f5i siis sedasi lihtsustatult nagu ma seda valmistasin. See roog sobib suurep\u00e4raselt suvistele aiapidudele ja \u00f5htus\u00f6\u00f6kidele. Valmistamise aeg: 1.5 tundiTase: LihtneKogus: Neljale Koostisosad:800 g k\u00f5rge kvaliteediga veise hakkliha2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11079,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[730,678,331,389,346,339],"class_list":["post-11076","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-lebanon","tag-minced-beef","tag-onion","tag-parsley","tag-potato","tag-tomato","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11076"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11076\/revisions"}],"predecessor-version":[{"id":11099,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11076\/revisions\/11099"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11079"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}