{"id":454,"date":"2018-05-13T18:33:48","date_gmt":"2018-05-13T15:33:48","guid":{"rendered":"http:\/\/andrestover.com\/?p=454"},"modified":"2018-11-17T20:56:13","modified_gmt":"2018-11-17T18:56:13","slug":"turgi-kebab","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/turgi-kebab\/","title":{"rendered":"T\u00fcrgi kebab"},"content":{"rendered":"

Istabnuli reis oli kulinaarses m\u00f5ttes \u00f5petlik. Toidud olid puhaste maitsetega, kasutatud oli v\u00f5rtsk\u00f6\u00f6mneid, koriandrit, t\u0161illit, soola, musta pipart, aga nii, et toitude endi maitsed ei j\u00e4\u00e4nud varju. Kebabid<\/a>, T\u00fcrgim Araabia maade, paljude Aafrika riikide k\u00f6\u00f6gi kohustuslik osa.
\nLaup\u00e4evasel s\u00fcnnip\u00e4evagrillil valmistasin \u00fchte varianti T\u00fcrgis pakutavatst kebabidest puidust vardas, s\u00fcte peal k\u00fcpsetatuna. Kebabide jaoks on vajalik hea kvaliteediga lamba v\u00f5i veisehakkliha. Kuna islamisusku inimesi seltskonnas ei olnud, siis tegin veise ja seahakkliha seguga kebabe. Seahakkliha annab kebabile lihtsalt rohkem rasvasust ja mahlasust ja see ei ole nii kuiv. Vajalik on ka kasutada t\u00fcrgis v\u00e4ga levinud Aleppo pipar<\/a>t, mis on sisuliselt \u00fcks variant mahedamaitselistest t\u0161illidest. Kui seda ei ole, siis v\u00f5ib minumeelest kasutada paprikat v\u00f5i siis teravat paprikat.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 15 min ettevalmistus, 10 min kuumal grillil<\/span>
\n Tase: lihtne<\/span>
\n Kogus: neljale kuni kuuele<\/span><\/p>\n

Koostisosad<\/span>
\n1kg kvaliteetset hakkliha (mina kasutasin veise delikatess- ja seahakkliha segu)
\n2 spl hakitud v\u00e4rsket piparm\u00fcnti
\n3 spl hakitud v\u00e4rsket peterselli
\n1 hakitud suurem sibul
\n0,5 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid
\n2 tl Aleppo pipart
\nSoola ja musta pipart
\nJuhul kui liha ei ole v\u00e4ga rasvane, v\u00f5ib lisada sortsu oliivi\u00f5li
\nBambusvardad v\u00f5i metallvardad<\/p>\n

Valmistamine<\/span>
\n1. Aseta suurde kaussi hakkliha
\n2. Hakkida sibul, petersell, piparm\u00fcnt, lisa hakklihale
\n2. Lisa maitseained ja sega kebabisegu korralikult l\u00e4bi
\n3. Vooli hakklihast k\u00e4te vahel umbes 3cm l\u00e4bim\u00f5\u00f5duga ja umbes 15 cm pikad pulgad, torka varras l\u00e4bi ja grilli tugeva kuumusega s\u00f6egrillil. Kebabe v\u00f5ib teha ka pannil, aga s\u00f6egrillil tulevad need autentsemad ja paremas.
\n4. Serveeri toorsalati, piparm\u00fcndi ja musta pipraga maitsestatud jogurtiga.
\nValmis!<\/p>\n

\"\"<\/p>\n

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

Istabnuli reis oli kulinaarses m\u00f5ttes \u00f5petlik. Toidud olid puhaste maitsetega, kasutatud oli v\u00f5rtsk\u00f6\u00f6mneid, koriandrit, t\u0161illit, soola, musta pipart, aga nii, et toitude endi maitsed ei j\u00e4\u00e4nud varju. Kebabid, T\u00fcrgim Araabia maade, paljude Aafrika riikide k\u00f6\u00f6gi kohustuslik osa. Laup\u00e4evasel s\u00fcnnip\u00e4evagrillil valmistasin \u00fchte varianti T\u00fcrgis pakutavatst kebabidest puidust vardas, s\u00fcte peal k\u00fcpsetatuna. Kebabide jaoks on vajalik hea […]<\/p>\n","protected":false},"author":1,"featured_media":455,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[126,389,390,347,327],"class_list":["post-454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kiirtoidud","tag-kebab","tag-parsley","tag-peppermint","tag-street-food","tag-turgi","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":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/454","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=454"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/454\/revisions"}],"predecessor-version":[{"id":460,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/454\/revisions\/460"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/455"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}