{"id":8410,"date":"2023-11-13T00:02:41","date_gmt":"2023-11-12T22:02:41","guid":{"rendered":"https:\/\/andrestover.com\/?p=8410"},"modified":"2023-11-13T00:02:42","modified_gmt":"2023-11-12T22:02:42","slug":"maamoul","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/maamoul\/","title":{"rendered":"Ma\u2019amoul"},"content":{"rendered":"\n

Nende k\u00fcpsiste p\u00e4ritolu on segane, samuti aeg, millal neid valmistama hakati, aga tegemist on \u00fche vanima ja levinuima k\u00fcpsiset\u00fc\u00fcbiga Araabiamaades ja kogu Levantis. Sarnaseid k\u00fcpsiseid valmistatakse T\u00fcrgis, Egiptuses ja nende valmistamine on levinud ka tesitesse riikidesse. Tegemist on nisumanna-v\u00f5ik\u00fcpsistega, mis t\u00e4idetakse magusa p\u00e4hkli v\u00f5i datlit\u00e4idisega, mandlitega v\u00f5i nende seguga. Valmistasin oma k\u00fcpsised just nimelt sellise seguga. Sageli maitsestatakse neid k\u00fcpsiseid kas roosiveega v\u00f5i apelsini\u00f5ieveega.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: 2 tundi
Tase:lihtne
Kogus: Umbes 35 k\u00fcpsist<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Tainas:<\/em>
350 g nisumannat
150 g nisujahu
200 g sulatatud v\u00f5id v\u00f5i gheed
0,5 tl k\u00fcpsetuspulbrit
0,25 tl meresoola
2 spl apelsini\u00f5ievett
50 ml piima v\u00f5i taimset piima
100 g tuhksuhkrut<\/p>\n\n\n\n

T\u00e4idis:<\/em>
250 g ilma kivideta datleid
200 g pistaatsiap\u00e4hkleid
200 g mandlijahu
50 g heledat siirupit
2 spl aplesini\u00f5ievett<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

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

    \n
  1. Sega nisumanna ja jahu sulav\u00f5iga kokku ja j\u00e4ta \u00fcle\u00f6\u00f6 seisma, et manna saaks pausuda ja pehmemaks muutuda.<\/li>\n\n\n\n
  2. J\u00e4rgmisel p\u00e4eval sega taignale juurde sool, k\u00fcpsetuspulber, piim ning aplesini\u00f5ie vesi. Sega \u00fchtlaseks taignaks<\/li>\n\n\n\n
  3. T\u00e4idise valmistamiseks lisa toiduprotsessorisse datlid, pistaatsiap\u00e4hklid, siirup ja apelsini\u00f5ievesi. Purusta \u00fchtlaseks. Pistaatsiap\u00e4hklid v\u00f5ivad j\u00e4\u00e4da suuremate t\u00fckkidena.<\/li>\n\n\n\n
  4. T\u00f5sta saadud segu kaussi ja lisa mandlijahu. Sega \u00fchtlaseks pastaks. T\u00e4idise v\u00f5ib valmistada ka ainult datlitest ja ainult pistaatsiap\u00e4hklitest.<\/li>\n\n\n\n
  5. Vormi t\u00e4idisest umbes 1,5 cm l\u00e4bim\u00f5\u00f5duga pallid.<\/li>\n\n\n\n
  6. Vormi taignast umbes 3 cm suurused pallid, vajuta peopesas lamedaks ja aseta saadud taignakettale t\u00e4ididsepall ning keera t\u00e4idis \u00fcleni taignasse, veereta selllest pall ning suru spetsiaalse ma\u2019amouli vormiga pallile ilus kuju. Kui spetsiaalset vormi ei ole, siis saab kas kahvli v\u00f5i puupulgaga k\u00fcpsise pinnale kuju anda.<\/li>\n\n\n\n
  7. Aseta k\u00fcpsised ettevaatlikult \u00fcksteise k\u00f5rvale k\u00fcpsetuspaberiga kaetud ahjupannile ning k\u00fcpseta 180 kraadi C juures 20-22 minutit kuni k\u00fcpsiste alumine k\u00fclg hakkab kergelt pruunikaks muutuma.<\/li>\n\n\n\n
  8. Jahuta k\u00fcpsised t\u00e4ielikult, raputa \u00fceale tuhksuhkrut ja s\u00e4ilita \u00f5hukindlas n\u00f5ua.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Nende k\u00fcpsiste p\u00e4ritolu on segane, samuti aeg, millal neid valmistama hakati, aga tegemist on \u00fche vanima ja levinuima k\u00fcpsiset\u00fc\u00fcbiga Araabiamaades ja kogu Levantis. Sarnaseid k\u00fcpsiseid valmistatakse T\u00fcrgis, Egiptuses ja nende valmistamine on levinud ka tesitesse riikidesse. Tegemist on nisumanna-v\u00f5ik\u00fcpsistega, mis t\u00e4idetakse magusa p\u00e4hkli v\u00f5i datlit\u00e4idisega, mandlitega v\u00f5i nende seguga. Valmistasin oma k\u00fcpsised just nimelt sellise […]<\/p>\n","protected":false},"author":1,"featured_media":8419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691,19],"tags":[449,747,749,748,750,436],"class_list":["post-8410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cookies","category-rahvustoidud","tag-almond-flour","tag-arab-countries","tag-dates","tag-levant","tag-orange-flower-water","tag-pistacio","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\/8410","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=8410"}],"version-history":[{"count":36,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8410\/revisions"}],"predecessor-version":[{"id":8451,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8410\/revisions\/8451"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8419"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}