{"id":12550,"date":"2026-03-18T20:52:43","date_gmt":"2026-03-18T18:52:43","guid":{"rendered":"https:\/\/andrestover.com\/?p=12550"},"modified":"2026-03-18T20:52:45","modified_gmt":"2026-03-18T18:52:45","slug":"mujaddara","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/mujaddara\/","title":{"rendered":"Mujaddara"},"content":{"rendered":"\n

Levandi toiduregioonis levinud maitsev riisi-l\u00e4\u00e4tseroog. Valmistatakse seda rooga kas rohelistest v\u00f5i pruunidest l\u00e4\u00e4tsedest, mis segatakse valmistamisel riisiga. Riisi osas on valikus sageli kas t\u00e4istera riis, basmati v\u00f5i pikateraline riis. Vastavalt sellele erineb ka riisi lisamise ajastus toidule. K\u00f5ige kauem keevat riisi varianti lisatakse toidule k\u00f5ige varem.
Selle roa variandid varieeruvad regiooniti. Siin postitatud roog on p\u00e4rit Iraagis asunud Abbasidi Kalifaadisst ja selle juured ulatuvad v\u00f5ib olla isegi 13 sajandi kokaraamatutesse. Seda rooga serveeritakse sageli liha v\u00f5i aedviljade k\u00f5rvale koos jogurtiga.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: Umbes 45 minutit kuni 1 tund
Tase: Lihtne
Kogus: Neljale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
400 ml topsit\u00e4is rohelisi v\u00f5i pruune l\u00e4\u00e4tsi
400 ml topsit\u00e4is basmati riisi
2 suuremat sibulat hakitud peeneks
1,5 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid
0,5 tl kaneeli
1 tl jahvatatud v\u00fcrtspipart
Meresoola ja musta pipart maitsestamiseks
3 400 ml topsit\u00e4it vett
50 ml oliivi\u00f5li sibulate praadimiseks<\/p>\n\n\n\n

Serveerimiseks sidrunikoort ja mahla ning Kreeka jogurtit.<\/p>\n\n\n\n

2 suurt sibulat, l\u00f5igatud neljaks ja viilutatud \u00f5hukeselt
Veel 2-3 spl \u00f5li sibulate praadimiseks
V\u00e4rsket hakitud koriandrit serveerimiseks<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Koori sibul ja haki peeneks. Prae sibul oliivi\u00f5lis helepruuniks.<\/li>\n\n\n\n
  2. Vala l\u00e4\u00e4tsed paksup\u00f5hjalisse keedupotti. Kui sibulad on praetud siis lisa l\u00e4\u00e4tsedele.<\/li>\n\n\n\n
  3. Lisa vesi ja lase keema. Keeda umbes 5 minutit, seej\u00e4rel lisa basmati riis. Kui kasutad teist sorti riisi, siis tuleb see lisada l\u00e4\u00e4tsedele varem v\u00f5i isegi lisada l\u00e4\u00e4tsed hiljem.<\/li>\n\n\n\n
  4. Maitsesta v\u00fcrtsk\u00f6\u00f6mnete, kaneeli ja v\u00fcrtspipra ning musta pipra ja meresoolaga.<\/li>\n\n\n\n
  5. Alanda temperatuur madalaks ja lase toidul haududa kuni vesi on imendunud.<\/li>\n\n\n\n
  6. Samal ajal valmista kr\u00f5bedad sibulad toidu serveerimiseks. Selleks kulub aega umbes 30 minutit. Koori sinulad, l\u00f5ika neljaks ja viiluta \u00f5hukeselt. Prae paaris spl toidu\u00f5lis kuni sibulad on tumepruunid ja muutuvad kr\u00f5bedaks. \u00c4ra lase k\u00f5rbema minna.<\/li>\n\n\n\n
  7. Kui l\u00e4\u00e4tsed ja riis on pehmed, siis t\u00f5sta toit serveerimisalusele ja kata kr\u00f5bedate sibulatega. Kaunista hakitud koriandriga. Soovi korral v\u00f5id kasutada kaunistuseks kuivatatud roosi\u00f5ienuppe.
    Serveeri toitu koos Kreeka jogurtiga.
    Valmis!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Levandi toiduregioonis levinud maitsev riisi-l\u00e4\u00e4tseroog. Valmistatakse seda rooga kas rohelistest v\u00f5i pruunidest l\u00e4\u00e4tsedest, mis segatakse valmistamisel riisiga. Riisi osas on valikus sageli kas t\u00e4istera riis, basmati v\u00f5i pikateraline riis. Vastavalt sellele erineb ka riisi lisamise ajastus toidule. K\u00f5ige kauem keevat riisi varianti lisatakse toidule k\u00f5ige varem.Selle roa variandid varieeruvad regiooniti. Siin postitatud roog on p\u00e4rit […]<\/p>\n","protected":false},"author":1,"featured_media":12556,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,22],"tags":[368,807,17,331],"class_list":["post-12550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-taimetoidud","tag-basmati-rice","tag-iraq","tag-laatsed","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\/12550","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=12550"}],"version-history":[{"count":24,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12550\/revisions"}],"predecessor-version":[{"id":12577,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12550\/revisions\/12577"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12556"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}