{"id":11567,"date":"2025-08-12T19:00:42","date_gmt":"2025-08-12T16:00:42","guid":{"rendered":"https:\/\/andrestover.com\/?p=11567"},"modified":"2025-10-12T20:02:02","modified_gmt":"2025-10-12T17:02:02","slug":"yeast-dough-pies-with-green-onions-and-eggs","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/yeast-dough-pies-with-green-onions-and-eggs\/","title":{"rendered":"P\u00e4rmitaigna pirukad rohelise sibula ja munaga"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tartust l\u00fchikese, vaid 45 minutilise autos\u00f5idu kaugusel, Peipsi \u00e4\u00e4res asuvad kolm imelist k\u00fcla: Varnja. Kasep\u00e4\u00e4 ja Kolkja. Algselt peaaegu ainult Vene vanausuliste asupaigaks olnud k\u00fclades elab t\u00e4nap\u00e4eval lisaks asutajate j\u00e4reltulijatele ka inimesi mujalt Eestist, kellele meeldib selle paiga eriline kultuur, rahu ja kombed.<br>Mulle on need paigad meeldinud alates noorp\u00f5lvest, eksootilised sibulavanikud, sagedase suurvee t\u00f5ttu k\u00f5rgele t\u00f5stetud peenrad, kuivatatud kala, paadikuurid ning muidugi suure Peipsi j\u00e4rve tuntav l\u00e4hedalolek, k\u00f5ik see muudab need k\u00fclad oman\u00e4oliseks.<br>Sellest, millised need k\u00fclad on, ei ole m\u00f5tet siin kirjutada. Sellest on kirjutatud palju raamatuid ning k\u00f5ige \u00f5igem oleks ise kohale minna ja seal m\u00f5nda aega viibida ja tunnetada tolle kandi erilisust.<br>Peipsi\u00e4\u00e4re toidukultuurist on samuti ilmunud raamatuid ja seda on kajastatud erinevates meediav\u00e4ljaannetes. Sooviksin siinkohal tutvustada maitsvaid ja erilisi pirukaid, mille sarnaseid ma ei ole kusagil mujal saanud. Eriliseks teeb need pirukad just see, et ma ei ole neid valmistanud ise oma Tartu k\u00f6\u00f6gis vaid need on valmistatud mu hea s\u00f5bra kodus Kasep\u00e4\u00e4l muutes selle retsepti minu jaoks eriti ehtsaks. Loodan, et valmistate neid pirukaid oma kodus ja saate k\u00e4tte need \u00f5iged maitsen\u00fcansid v\u00f5i teile langeb osaks r\u00f5\u00f5m maitsta neid pirukaid valmistatult kohalike poolt, k\u00fclastades neid peipsi\u00e4\u00e4rseid paiku. <\/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\/08\/Pirukad_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11572\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Pirukad_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Pirukad_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Pirukad_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Pirukad_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: Umbes 1 tund<br>Tase: Mitte liiga keeruline<br>Kogus: 16-20 pirukat<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Tainas:<\/em><br>250 ml piima<br>12 g kuivp\u00e4rmi<br>1 spl suhkrut<br>1 muna<br>1 tl meresoola<br>75 g v\u00f5id<br>500 g jahu<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tainas on universaalne ja sellega v\u00f5ib teha nii soolaseid kui ka magusaid pirukaid, n\u00e4iteks hakkliha-muna t\u00e4idisega pirukaid. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>T\u00e4idis:<\/em><br>300 g rohelist sibulat<br>5 muna<br>Meresoola ja musta pipart maitsestamiseks<br>15g v\u00f5id<\/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>Lahusta p\u00e4rm ja suhkur soojas piimas. Piim pigem soe, kui kuum. Muidu p\u00e4rm sureb \u00e4ra.<\/li>\n\n\n\n<li>Lase seista 15 minutit. P\u00e4rmi-suhkru-piima segu peab mullitama.<\/li>\n\n\n\n<li>Lisa 1 muna ja sool.<\/li>\n\n\n\n<li>Riivi v\u00f5i j\u00e4meda riiviga. Sega k\u00f5ik h\u00e4sti l\u00e4bi. S\u00f5tku tainas, lisades j\u00e4rk-j\u00e4rgult jahu. Kui tainas v\u00f5tab piisavalt jahu, muutub see elastseks ega j\u00e4\u00e4 k\u00e4te k\u00fclge.<\/li>\n\n\n\n<li>V\u00f5ta suur kauss ja t\u00e4ida see j\u00e4\u00e4veega. Kastke tainas vette ja j\u00e4tke v\u00e4hemalt 10-15 minutiks seisma. J\u00e4\u00e4vesi paneb taigna kerkimist pausile. Juhul kui pirukat\u00e4idis teha varem valmis, siis ei pea tainast j\u00e4\u00e4vette kastma. <\/li>\n\n\n\n<li>Samal ajal valmista t\u00e4idis. T\u00e4idise jaoks keeda munad ja l\u00f5ika kuubikuteks. Haki sibul peeneks. Viska praepannile t\u00fckk v\u00f5id. Pane sibul pannile ja hauta segades 5 minutit. Eemalda pann pliidilt.<\/li>\n\n\n\n<li>Lisa sibulatele munad, sool ja pipar. Sega.<\/li>\n\n\n\n<li>Puista t\u00f6\u00f6pind jahuga, aseta tainas sinna ja s\u00f5tku, kuni see enam k\u00e4te k\u00fclge ei kleepu. Jaga tainas 16-20 osaks.<\/li>\n\n\n\n<li>Rulli taignat\u00fckk v\u00e4ikeseks ringiks ja lisa t\u00e4idis. \u00dchenda servad. Aseta k\u00fcpsetuspaberiga kaetud ahjuplaadile \u201e\u00f5mbluse\u201c pool all.<\/li>\n\n\n\n<li>Pintselda munakollasega ja puista peale seesamiseemneid. K\u00fcpseta 200\u00b0C juures kuldpruuniks<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\/08\/Pirukad_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11571\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Pirukad_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Pirukad_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Pirukad_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Pirukad_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11567\" data-postid=\"11567\" class=\"themify_builder_content themify_builder_content-11567 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Tartust l\u00fchikese, vaid 45 minutilise autos\u00f5idu kaugusel, Peipsi \u00e4\u00e4res asuvad kolm imelist k\u00fcla: Varnja. Kasep\u00e4\u00e4 ja Kolkja. Algselt peaaegu ainult Vene vanausuliste asupaigaks olnud k\u00fclades elab t\u00e4nap\u00e4eval lisaks asutajate j\u00e4reltulijatele ka inimesi mujalt Eestist, kellele meeldib selle paiga eriline kultuur, rahu ja kombed.Mulle on need paigad meeldinud alates noorp\u00f5lvest, eksootilised sibulavanikud, sagedase suurvee t\u00f5ttu k\u00f5rgele [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11573,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,19,704,22],"tags":[278,473,785,794,331],"class_list":["post-11567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-rahvustoidud","category-savory-pies","category-taimetoidud","tag-muna","tag-estonia","tag-kasepaa","tag-sibulapirukas","tag-onion","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\/11567","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=11567"}],"version-history":[{"count":41,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11567\/revisions"}],"predecessor-version":[{"id":11940,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11567\/revisions\/11940"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11573"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}