{"id":5282,"date":"2022-12-06T06:12:09","date_gmt":"2022-12-06T04:12:09","guid":{"rendered":"http:\/\/andrestover.com\/?p=5282"},"modified":"2023-02-07T19:05:21","modified_gmt":"2023-02-07T17:05:21","slug":"karelian-pies-karjalanpiirakka","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/karelian-pies-karjalanpiirakka\/","title":{"rendered":"Karjala pirukad (karjalanpiirakka)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Karjala pirukad on traditsiooniline Soome roog. Algup\u00e4raselt Karjala regioonis tekkinud retsept on levinud \u00fcle kogu Soome ning samuti Soome l\u00e4hiriikides, sealhulgas Eestis. Tegemist on rukki-nisujahust valmistatud \u00f5hukese p\u00f5hjaga lahtise pirukaga, mille t\u00e4idiseks v\u00f5ivad olla erinevad toiduained. Algselt kasutati t\u00e4idisena odrajahuputru, hiljem kartuli ja tatraputru, naerist, riisi, hirssi, porgandeid. T\u00e4nap\u00e4eval on v\u00f5ib olla k\u00f5ige traditsioonilisemateks t\u00e4idisteks riisipuder ja riisipudru ja keedetud ning riivitud porgandi segu. Soomes on levinud Karjala pirukate s\u00f6\u00f6mine, mis on lisaks t\u00e4idisele kaetud veel lisaks munav\u00f5iga, mis lisatakse juba k\u00fcpsetele ja jahtunud pirukatele.<br>Karjala piruka puhul oli kaalumisel ka selle nimetamine Soome rahvustoiduks, kuid v\u00f5itis siiski rukkileib. See on v\u00e4ga m\u00f5nus ja kr\u00f5be pirukas, mille valmistamine ei ole eriti keerukas. Jahtudes ja seistes piruka \u00fcmbris muutub veidi pehmemaks, j\u00e4\u00e4des sama maitsvaks.<\/p>\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\/2022\/12\/Karjala-pirukad-blog-1-1024x681.jpg\" alt=\"\" class=\"wp-image-5287\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 45-60 minutit t\u00e4idiste ja taigna valmistamine, 15 min k\u00fcpsetamine<br>Tase: keskmine<br>Kogus: 14 karjala pirukat<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Tainas:<\/em><br>200 g rukkijahu<br>100 g nisujahu<br>5 g meresoola<br>Umbes 150 ml vett<br>30 g sulav\u00f5id<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Riisipudru t\u00e4idis:<\/em><br>200 g pudruriisi<br>700 ml piima<br>50 g v\u00f5id<br>Meresoola maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Riisipudru-porgandit\u00e4idis:<\/em><br>500 g porgandeid<br>1\/3 valmistatud riisipudru kogusest<br>Meresoola maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Munav\u00f5i:<\/em><br>6 muna<br>150 g toasooja v\u00f5id<br>Meresoola maitsestamiseks<br>Soovi korral natuke musta pipart<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pirukate m\u00e4\u00e4rimiseks 100 g sulav\u00f5id<\/p>\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\/2022\/12\/Karjala-pirukad-blog-2-1024x681.jpg\" alt=\"\" class=\"wp-image-5288\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\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\"><li>Valmista tainas. Sega omavahel rukki- ja nisujahu, vesi, sool ning sulav\u00f5i ,<\/li><li>S\u00f5tki tainast kergelt. Tainas on vedelana p\u00e4ris kleepuv, lisa vajadusel jahu kuni tainas on selline voolitava savi konsistentsiga. Tee taignast pall, keera kilesse ja aseta k\u00fclmkappi oma j\u00e4rge ootama.<\/li><li>Valmista riisipuder ning keeda porgandid. Porgandid koori vajadusel, keeda lihtsalt vees, lisa natuke soola ning keeda seni kui need on pehmed.<\/li><li>Valmista riisipuder. Sega riis, piim ja natuke soola ning v\u00f5i omavahel kokku ja keeda madalal kuumusel sagedasti segades kuni riis on pehme.<\/li><li>Riisipudru-porgandit\u00e4idise valmistamiseks riivi porgandid ja sega riisipudruga pooleks kokku.<\/li><li>Vormi taignast silinder ning l\u00f5ika 14 \u00fchesuuruseks t\u00fckiks. Rulli t\u00fckid umbes 2 mm paksusteks piklikuteks taignaovaalideks.<\/li><li>T\u00f5sta iga ovaali keskele suur lusikat\u00e4is t\u00e4idist. Voldi taigna ervi kokku sedasi, et tekiks tignast lahtine tasku. Alusta servadest, voldi servad n\u00e4ppude vahel omamoodi laineliselt kokku. Voldi tainas iga 3-4 cm tagant sedasi nii, et moodustub pealt lahtine tasku. Aseta valmis volditud Karjala pirukas k\u00fcpsetuspaberiga vooderdatud k\u00fcpsetuspannile.<\/li><li>K\u00fcpseta maksimaalsel kuumusel, ideaaljuhul 300 kraadi C juures umbes 15 minutit kuni t\u00e4idis hakkab v\u00e4ga kergelt kohati pruunistuma.<br>Valmis!!<\/li><\/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\/2022\/12\/Karjala-pirukad-blog-3-1024x681.jpg\" alt=\"\" class=\"wp-image-5289\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Karjala-pirukad-blog-3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-5282\" data-postid=\"5282\" class=\"themify_builder_content themify_builder_content-5282 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Karjala pirukad on traditsiooniline Soome roog. Algup\u00e4raselt Karjala regioonis tekkinud retsept on levinud \u00fcle kogu Soome ning samuti Soome l\u00e4hiriikides, sealhulgas Eestis. Tegemist on rukki-nisujahust valmistatud \u00f5hukese p\u00f5hjaga lahtise pirukaga, mille t\u00e4idiseks v\u00f5ivad olla erinevad toiduained. Algselt kasutati t\u00e4idisena odrajahuputru, hiljem kartuli ja tatraputru, naerist, riisi, hirssi, porgandeid. T\u00e4nap\u00e4eval on v\u00f5ib olla k\u00f5ige traditsioonilisemateks t\u00e4idisteks [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,19,704,1],"tags":[556,278,690,383,410,638,574],"class_list":["post-5282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-rahvustoidud","category-savory-pies","category-uncategorized","tag-butter","tag-muna","tag-finland","tag-rice","tag-rye","tag-wheat-flour","tag-carrot","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\/5282","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=5282"}],"version-history":[{"count":35,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5282\/revisions"}],"predecessor-version":[{"id":6016,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5282\/revisions\/6016"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5290"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=5282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=5282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=5282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}