{"id":476,"date":"2018-05-28T06:36:06","date_gmt":"2018-05-28T03:36:06","guid":{"rendered":"http:\/\/andrestover.com\/?p=476"},"modified":"2022-10-02T19:50:39","modified_gmt":"2022-10-02T16:50:39","slug":"pistaatsiapahkli-baklava","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pistaatsiapahkli-baklava\/","title":{"rendered":"Pistaatsiap\u00e4hkli baklava"},"content":{"rendered":"

Selle idamaades, Marokos, Balaknil ja kaukasuses regioonis levinud maiustuse p\u00e4ritolu ei ole p\u00e4ris selge. Arvatakse, et see t\u00f6\u00f6tati v\u00e4lja Istanbuli Topkapi palee k\u00f6\u00f6kides. Maiustus, mida tehakse filotaignast, p\u00e4hklitest v\u00f5i mandlitest ja mis on immutatud suhkrusiiruti v\u00f5i meega. Sellele maiustusel on palju erinevaid variante s\u00f5ltuvalt sellest, millises riigis seda valmistatakse. T\u00e4na siin postitatud baklava on T\u00fcrgi stiilis ja valmistatud Sillele ja Katile s\u00fcnnip\u00e4evaks.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 30 min kokkupanek. 30 min k\u00fcpsetamine, 1 tund siirupiga kastmine ja imbumine.<\/span>
\nTase: keskmine<\/span>
\nKogus: ~1 kg baklavad<\/span><\/p>\n

Koostisosad<\/span>
\n500g filotaigna lehti
\n200g ilma soolata pistaatsiap\u00e4hkleid
\n400g suhkrut
\n0,5 sidruni mahl
\nVaniljet, vett siirupi tegemiseks
\n150g v\u00f5id<\/p>\n

Valmistamine<\/span>
\n1. V\u00f5ta p\u00fcstitse servadega neljakandiline ahjuvorm
\n2. Sulata v\u00f5i ja m\u00e4\u00e4ri ahjuvormi p\u00f5hi kergelt kokku
\n3. Aseta sellele kaks lehte filotainast
\n4. M\u00e4\u00e4ri filotaigna kiht v\u00f5iga kokku ja aseta sellele veel kaks kihti filotainast
\n5. Korda punkte 3 ja 4 kuni filotaigna kihte on 16.
\n6. Purusta pistaatsiap\u00e4hklid ja kata viimane filotaigna kiht p\u00e4hklipuruga
\n7. Korda uuesti punkte 3 ja 4 kuni p\u00e4hklikihi peal on filotaigna kihte veel 10-12
\n8. L\u00f5ika v\u00e4ga terava noaga toores baklava ruutudeks
\n9. Pintselda l\u00f5ikekohti v\u00f5rdlemisi rohkelt v\u00f5iga
\n10. K\u00fcpseta 30 min 180 kraadi juures.
\n11. Valmista suhkrust ja 0,75 kuni \u00fchest kruusit\u00e4iest veest siirup, millele lisa poole sidruni mahl.
\n12. Kui baklava on pruun, siis t\u00f5sta kulbiga siirup \u00fcle baklava. Sisuliselt kulub kogu siirup \u00e4ra.
\n13. Lase jahtuda ja naudi T\u00fcrgi kohviga.
\nValmis!!<\/p>\n

\"\"<\/p>\n

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

Selle idamaades, Marokos, Balaknil ja kaukasuses regioonis levinud maiustuse p\u00e4ritolu ei ole p\u00e4ris selge. Arvatakse, et see t\u00f6\u00f6tati v\u00e4lja Istanbuli Topkapi palee k\u00f6\u00f6kides. Maiustus, mida tehakse filotaignast, p\u00e4hklitest v\u00f5i mandlitest ja mis on immutatud suhkrusiiruti v\u00f5i meega. Sellele maiustusel on palju erinevaid variante s\u00f5ltuvalt sellest, millises riigis seda valmistatakse. T\u00e4na siin postitatud baklava on T\u00fcrgi […]<\/p>\n","protected":false},"author":1,"featured_media":477,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[134,436,327],"class_list":["post-476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magustoidud","tag-filotainas","tag-pistacio","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\/476","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=476"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/476\/revisions"}],"predecessor-version":[{"id":482,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/476\/revisions\/482"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/477"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}