{"id":13239,"date":"2026-09-07T20:44:07","date_gmt":"2026-09-07T17:44:07","guid":{"rendered":"https:\/\/andrestover.com\/?p=13239"},"modified":"2026-09-07T20:44:10","modified_gmt":"2026-09-07T17:44:10","slug":"hungarian-paprika-bacon-abalt-szalonna","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/hungarian-paprika-bacon-abalt-szalonna\/","title":{"rendered":"Ungari paprika peekon \u2013 Ab\u00e1lt Szalonna"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ungari paprika ja maitseainetega seisnud liha on ajalooline roog, millel on mitmeid erinevaid valmistamisviise. \u00dcks v\u00f5imalus on kasutada kamaraga pekki, mis soolatakse ja maitsestatakse paprika v\u00f5i teiste maitseainetega ning mida s\u00fc\u00fcakse kas praetult v\u00f5i ka toorel kujul. Sageli liha v\u00f5i pekki suitsutatakse ja seej\u00e4rel maitsestatakse. \u00dcks lihtsamaid variante niinimetatud Ungari paprika peekoni valmistamiseks on hautada pikalt seak\u00fclge vees, mis on maitsestatud sibula, pipra ning k\u00fc\u00fcslauguga ning seej\u00e4rel m\u00e4\u00e4rida heldelt sisse k\u00fc\u00fcslaugup\u00fcreega ning paprikapulbriga. Paprika, mida kasutatakse v\u00f5ib olla kas teravama maitsega v\u00f5i mahedam.<\/p>\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: 3,5 tundi, lisaks v\u00e4hemalt 24 tundi, et maitsed saaksid \u00fchtlustuda<br>Tase: Lihtne<br>Kogus: Umbes 1 kg paprikaliga<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Liha keetmine<\/em><br>\u00dcks 1 kg kaaluv ilma kontideta seak\u00fclje t\u00fckk v\u00f5i kaks v\u00e4iksemat t\u00fckki.<br>Liha keetmiseks \u00fcks k\u00fc\u00fcslauk kooritult<br>1 keskmine mugulsibul kooritult ja pooleks l\u00f5igatult<br>Umbes 20 musta pipra tera.<br>4-5 loorberilehte<br>1,5 spl meresoola<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Liha maitsestamine<\/em><br>10 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatud v\u00e4geses vees p\u00fcreeks<br>4-5 spl paprikapulbrit. Mina kasutasin mahedat paprikapulbrit<br>0,5 tl meresoola<\/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>Koori k\u00fc\u00fcslaugud ja sibul. L\u00f5ika sibul pooleks. Aseta koos lihaga keedupotti, vala juurde vett nii, et liha on paari cm ulatuses veega kaetud. Lisa pipraterad ning loorberilehed.<\/li>\n\n\n\n<li>Lase lihal keema t\u00f5usta, lisa meresool ning alanda temperatuur v\u00e4ga madalaks ja lase lihal haududa kaane all umbes 3 tundi.<\/li>\n\n\n\n<li>T\u00f5sta liha v\u00e4ga ettevaatlikult veest v\u00e4lja. Liha on v\u00e4ga pehme ja v\u00f5ib katki minna.<\/li>\n\n\n\n<li>Lase lihal natuke jahtuda l\u00f5ikelaual.<\/li>\n\n\n\n<li>Purusta k\u00fc\u00fcslauguk\u00fc\u00fcned p\u00fcreeks. Selleks lisa k\u00fc\u00fcslauguk\u00fc\u00fcntele paar spl vett ja purusta \u00fchtlaseks.<\/li>\n\n\n\n<li>Laota lauale t\u00f5kk k\u00fcpetuspaberit, t\u00f5sta liha k\u00fcpsetuspaberile ja h\u00f5\u00f5ru k\u00fc\u00fcslaugup\u00fcreega korralikult sisse. Hoia liha kamaraga pool \u00fclespoole ja t\u00f5sta lihale paar spl paprikapulbrit. H\u00f5\u00f5ru paprikapulber lihale peale.<\/li>\n\n\n\n<li>H\u00f5\u00f5ru paprikapulbriga sisse ka liha teised k\u00fcljed, aga j\u00e4ta k\u00f5ige paksem kiht kamara poolele. Puista j\u00e4relej\u00e4\u00e4nud paprika k\u00fcpsetuspaberile ja t\u00f5sta lihat\u00fckk, kamar allapoole paprika kihile.<\/li>\n\n\n\n<li>M\u00e4hi liha tihedalt k\u00fcpsetuspaberisse ning aseta taldrikule v\u00f5i ahjuvormi ning kata l\u00f5ikelaua v\u00f5i taldrikuga ja aseta lihale peale kerge, umbes 1 kg vajutus. Aseta liha +4 kraadi C juurde k\u00fclmikusse ja hoia enne s\u00f6\u00f6mist v\u00e4hemalt 24h maitsestumas.<br>Selliselt valmistatud liha s\u00e4ilub k\u00fclmkapis kuni paar n\u00e4dalat.<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\/2026\/09\/Ungari-liha_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-13240\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Ungari-liha_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Ungari-liha_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Ungari-liha_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/09\/Ungari-liha_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-13239\" data-postid=\"13239\" class=\"themify_builder_content themify_builder_content-13239 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Ungari paprika ja maitseainetega seisnud liha on ajalooline roog, millel on mitmeid erinevaid valmistamisviise. \u00dcks v\u00f5imalus on kasutada kamaraga pekki, mis soolatakse ja maitsestatakse paprika v\u00f5i teiste maitseainetega ning mida s\u00fc\u00fcakse kas praetult v\u00f5i ka toorel kujul. Sageli liha v\u00f5i pekki suitsutatakse ja seej\u00e4rel maitsestatakse. \u00dcks lihtsamaid variante niinimetatud Ungari paprika peekoni valmistamiseks on hautada [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13241,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,321],"tags":[459,130,538,445],"class_list":["post-13239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-sealiha","tag-garlic","tag-paprika","tag-pork-belly","tag-hungary","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\/13239","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=13239"}],"version-history":[{"count":16,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13239\/revisions"}],"predecessor-version":[{"id":13257,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13239\/revisions\/13257"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/13241"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=13239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=13239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=13239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}