{"id":1867,"date":"2021-02-04T21:28:33","date_gmt":"2021-02-04T19:28:33","guid":{"rendered":"http:\/\/andrestover.com\/?p=1867"},"modified":"2022-10-01T08:24:46","modified_gmt":"2022-10-01T05:24:46","slug":"bobotie","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/bobotie\/","title":{"rendered":"Bobotie"},"content":{"rendered":"

L\u00f5una Aafrika k\u00f6\u00f6gis tuntud roog, mis on sisuliselt h\u00e4sti maitsestatud hakkliha, mis on valmistatud munakattega. Selle toidu retsepte on v\u00f5imalik leida sadu erinevaid. P\u00fc\u00fcdsin j\u00e4rgida enimlevinud variante nii valmistamisviisi kui ka maitsestamise poolest. Maitseaineid ja ka maitseid, mida selle roa tegemiseks kasutatakse on arvukalt, lisaks maitsestab seda toitu aprikoos ning rosinad.
\nSelle toidu juured ulatuvad 18 sajandisse. On v\u00f5imalik, et selle toidu sarnane roog p\u00e4rineb Indoneesiast. Sellele roale t\u00f5mmatakse paralleele nii viidates Suurbritannia karjase pirukale kui ka Kreeka mussakale. Toit juurdus sajanditega L\u00f5una Aafrika Malai k\u00f6\u00f6ki ning t\u00e4nap\u00e4eval on see L\u00f5una Aafrikas \u00fcsna levinud. Mulle endale meeldivad Aafrika k\u00f6\u00f6gi ootamatud ja erip\u00e4rased maitsed. Soovitan selle toidu valmistamist proovida, mitte ehmuda arvukatest maitseainetest (neid saab teatud m\u00e4\u00e4ral asendada) ja sellest, et liharoog on samal ajal v\u00fcrtsikas ja magus.
\nKlassikaliselt serveeritakse bobotiet L\u00f5una Aafrika kollase riisiga, mis on maitsev niisamagi, aga sobib selle toidu juurde.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 30 min ettevalmistus, 20-30 min k\u00fcpsetamine<\/span>
\nTase: keskmine<\/span>
\nKogus: neljale<\/span><\/p>\n

Koostisosad:<\/span>
\n600 g veisehakkliha
\n3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatud
\n2 keskmist riivitud porgandit
\n1 keskmine mugulsibul hakitult
\nPeot\u00e4is kuldseid rosinaid
\n2 spl oliivi\u00f5li
\n3 spl tomatipastat
\n100ml vett v\u00f5i puljongit
\n2 spl aprikoosimoosi v\u00f5i hakitud kuivatatud aprikoose
\nUmbes 1,5 sidruni mahl
\n2 spl riivsaia
\n1 tl jahvatatud kurkumit
\n0,5 tl jahvatatud ingverit
\n0,5 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid
\n0,25 tl jahvatatud koriandrit
\n0,25 tl jahvatatud kaneeli
\n0,25 tl jahvatatud kardemoni
\nSoovi korral 0,25 tl cayenne v\u00f5i t\u0161illipulbrit
\n0,5 tl meresoola
\n0,5 tl jahvatatud musta pipart
\n3 suurt muna
\n200 ml piima
\n3-4 loorberilehte kaunistuseks
\nServeerimiseks v\u00e4rske kurgi viile
\nServeerimiseks r\u00f6stitud india p\u00e4hkleid<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. Haki sibul ja k\u00fc\u00fcslauk, riivi porgandid, pruunista neid komponente kergelt oliivi\u00f5liga pannil.
\n2. Lisa hakkliha, sega ja k\u00fcpseta kuni see hakkab pruunistuma, lisa puljong v\u00f5i vesi, rosinad, tomatipasta, k\u00f5ik v\u00f5rtsid ja sidrunimahl. K\u00fcpseta paar minutit segades, et liha ja v\u00fcrtsid seguneks.
\n3. Sega muna ja piim kokku \u00fchtlaseks kastmeks. Vajuta lusikaga hakklihasegu tihedaks ning vala \u00fcle piima-muna seguga.
\n4. S\u00e4ti 3-4 loorberilehte muna pinnale kaunistuseks. Alanda temperatuur miinimumini ning k\u00fcpseta kaane all kuni muna tardub. V\u00f5id k\u00fcpsetada ka ilma kaaneta 180 kraadi juures praeahjus kuni muna h\u00fc\u00fcbib.
\n5. Serveeri L\u00f5una Aafrika kuldse riisiga ning garneeri v\u00e4rske kurgi ja r\u00f6stitud India p\u00e4hklitega.
\nValmis!!!<\/p>\n

\"\" \"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

L\u00f5una Aafrika k\u00f6\u00f6gis tuntud roog, mis on sisuliselt h\u00e4sti maitsestatud hakkliha, mis on valmistatud munakattega. Selle toidu retsepte on v\u00f5imalik leida sadu erinevaid. P\u00fc\u00fcdsin j\u00e4rgida enimlevinud variante nii valmistamisviisi kui ka maitsestamise poolest. Maitseaineid ja ka maitseid, mida selle roa tegemiseks kasutatakse on arvukalt, lisaks maitsestab seda toitu aprikoos ning rosinad. Selle toidu juured ulatuvad […]<\/p>\n","protected":false},"author":1,"featured_media":1873,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[545,528,373,531,278,66,456,540,554,532,465],"class_list":["post-1867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-cardamom","tag-coriander","tag-cinamon","tag-cumin","tag-muna","tag-sidrun","tag-minced-meat","tag-raisins","tag-south-africa","tag-tumeric","tag-ginger","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\/1867","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=1867"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1867\/revisions"}],"predecessor-version":[{"id":4483,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1867\/revisions\/4483"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1873"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}