{"id":2023,"date":"2021-05-03T23:11:04","date_gmt":"2021-05-03T20:11:04","guid":{"rendered":"http:\/\/andrestover.com\/?p=2023"},"modified":"2021-05-03T23:11:04","modified_gmt":"2021-05-03T20:11:04","slug":"pomegranate-soup","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pomegranate-soup\/","title":{"rendered":"Granaat\u00f5una supp"},"content":{"rendered":"

P\u00e4rsia k\u00f6\u00f6gi klassikaline toit. P\u00e4rsia toidukultuuri kese asub Iraanis, kuid sajanditega on see kokku puutunud paljude \u00fcmberkaudsete regioonide toidutraditsioonidega, saades sellest m\u00f5jutusi ning m\u00f5jutades seda ka ise. Granaat\u00f5unasuppi saab leida toidukohtadest Iraanis, Iraagis, T\u00fcrgis, Aserbaid\u017eaanis ja teistes l\u00e4hikonna riikides. See supp on peaaegu, et kohustuslik osa suures osas P\u00e4rsia regiooni kokaraamatutes. Olen p\u00fc\u00fcdnud siia taas kokku panna oma kombinatsiooni nendest retseptidest.
\nEksootiliste maitsekombinatsioonidega supp, mille maitsete osas annavad peamist tooni v\u00fcrtsk\u00f6\u00f6mned ja granaat\u00f5unamahla hapusus. Valmistasin seda lamba hakklihast, kuigi ka veise hakkliha sobib h\u00e4sti.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 1 tund<\/span>
\nTase: lihtne<\/span>
\nKogus: kahele kuni neljale<\/span><\/p>\n

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

Lihapallid<\/em>
\n500 g lamba v\u00f5i veise hakkliha
\n1 keskmine sibul hakitud
\n3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitud
\nV\u00e4ike peot\u00e4is v\u00e4rsket peterselli, piparm\u00fcnti ja koriandrit hakitult
\nSoola ja musta pipart maitsestamiseks
\nToidu\u00f5li pruunistamiseks<\/p>\n

Supp<\/em>
\n500-600 ml kana v\u00f5i veisepuljongit. Saab ka ilma puljongita ja siis tuleb supp lihtsalt kergem
\n1 keskmine sibul hakitult
\n5 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult
\nTassit\u00e4is kollaseid v\u00f5i punaseid l\u00e4\u00e4tsi. Osa retsepte kasutab poolikuid herneid. Neid tuleb kindlasti \u00fcle\u00f6\u00f6 leotada, et need selle ajaga pehmeks keeksid
\n1 tl kurkumipulbrit
\n2 tl v\u00fcrtsk\u00f6\u00f6mnepulbrit
\nSoola ja musta pipart maitsestamiseks
\n200 ml granaat\u00f5una melassi
\nV\u00e4rskeid granaat\u00f5una seemneid garneerimiseks
\nKreeka t\u00fc\u00fcpi jogurtit serveerimiseks
\nHakitud v\u00e4rsket koriandrit serveerimiseks
\nToidu\u00f5li sibula ja k\u00fc\u00fcslaugu pruunistamiseks<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. Lihapallide valmistamiseks haki sibul, k\u00fc\u00fcslauk, petersell, koriander ja piparm\u00fcnt. Sega hakklihaga ning maitsesta soola ja pipraga.
\n2. Vormi lihast 2,5 kuni 3 cm l\u00e4bim\u00f5\u00f5duga palid, aja pannil \u00f5li kuumaks ja prae kergelt lihapalle kuni need osaliselt pruunistuvad. T\u00f5sta k\u00f5rvale ootama.
\n3. Haki sibul ja k\u00fc\u00fcslauk, pruunista paksup\u00f5hjalises supipotis paari minuti jooksul
\n4. Lisa puljong ning l\u00e4\u00e4tsed, hauta 15-20 minutit kuni l\u00e4\u00e4tsed on peaaegu pehmed
\n5. Lisa lihapallid koos lihapallide praadimise \u00f5liga, lase supp keema t\u00f5usta ning hauta madalal tulel 10-15 minutit.
\n6. Lisa granaat\u00f5una melass, sega ja keeda veel m\u00f5ned minutid. Juhul kui supp tundub liiga hapu, lisa natuke suhkrut, aga seda ei pea tegema. See supp peab olema hapukas.
\n7. T\u00f5sta supp kaussidesse ning serveerimiseks lisa hakitud v\u00e4rsket koriandrit, lusikat\u00e4is jogurtit ning puista peale v\u00e4rskeid granaat\u00f5unaseemneid
\nValmis!!<\/p>\n

\"\"<\/p>\n

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

P\u00e4rsia k\u00f6\u00f6gi klassikaline toit. P\u00e4rsia toidukultuuri kese asub Iraanis, kuid sajanditega on see kokku puutunud paljude \u00fcmberkaudsete regioonide toidutraditsioonidega, saades sellest m\u00f5jutusi ning m\u00f5jutades seda ka ise. Granaat\u00f5unasuppi saab leida toidukohtadest Iraanis, Iraagis, T\u00fcrgis, Aserbaid\u017eaanis ja teistes l\u00e4hikonna riikides. See supp on peaaegu, et kohustuslik osa suures osas P\u00e4rsia regiooni kokaraamatutes. Olen p\u00fc\u00fcdnud siia taas […]<\/p>\n","protected":false},"author":1,"featured_media":2026,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,68],"tags":[577,456,578,558,579],"class_list":["post-2023","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-supid","tag-iran","tag-minced-meat","tag-persia","tag-yogurt","tag-pomegranate","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\/2023","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=2023"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2023\/revisions"}],"predecessor-version":[{"id":2030,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2023\/revisions\/2030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2026"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}