{"id":13264,"date":"2020-12-03T11:05:44","date_gmt":"2020-12-03T09:05:44","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=13264"},"modified":"2025-10-01T21:57:57","modified_gmt":"2025-10-01T19:57:57","slug":"keske-od-jecma","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=13264","title":{"rendered":"Ke\u0161ke od je\u010dma po starinskom receptu"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/jecam.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"266\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/jecam.jpg\" alt=\"\" class=\"wp-image-31495\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/jecam.jpg 400w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/12\/jecam-300x200.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Ke\u0161ke od je\u010dma po starinskom receptu<\/h3>\n\n\n\n<p><strong>Sastojci:<\/strong><\/p>\n\n\n\n<p>200grama je\u010dma<br>\nsrednja \u017elica papra u zrnu<br>\n2 kocke za pile\u0107u juhu ili morska krupna sol<br>\nlovorov list<br>\nputer<br>\nPile\u0107e meso (batak sa karabatkom 2kom) 200-350grama<br>\nili<br>\nSuho meso (pro\u0161arano) 300grama \/najbolje suho meso od vrata ili od trbuha\/<\/p>\n\n\n\n<p><strong>Priprema:<\/strong><\/p>\n\n\n\n<p>Oprati i staviti 200grama jecma u litar hladne vode.Ostaviti da se kiseli najmanje 5 sati, ili preko noci. Jecam ce da upije vodu u sebe i nabubri. Jecam ponovno oprati u nekoliko voda i procijediti. Istresti u lonac (zapremine 2-3litra) i zaliti sa 4 zapremine vode. Jelo se stalno kuha poklopljeno. Kuhati na najjacoj vatri i cim prokuha vatru smanjiti za jednu trecinu. Dodati \u010dajnu \u017elicu papra u zrnu i jedan lovorov list. Kuhati oko 20min. Nakon toga dodati 200-350grama svje\u017ee piletine (najbolje batak sa karabatkom). Kada proklju\u010da smanjiti na minimalnu vatru i povremeno promije\u0161ati drvenom \u017elicom. Nakon sat vremena kuhanja dodati zacine. Zacini ovise o ukusu.<br>\nNpr dvije kocke prethodno rastvorene u 1dL vode, ili jedna \u017elica krupne morske soli u istu kolicinu vode. Nastaviti sa kuhanjem sve dok meso sa kostiju ne spadne(ukupno oko 1sat i 40min). Servirati toplo s dodatkom ka\u0161icice putera. Jelo mo\u017ee da stoji u hladnjaku i do 4 dana.<\/p>\n\n\n\n<p>Recept poslala: Nida<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ke\u0161ke od je\u010dma po starinskom receptu Sastojci: 200grama je\u010dma srednja \u017elica papra u zrnu 2 kocke za pile\u0107u juhu ili morska krupna sol lovorov list puter Pile\u0107e meso (batak sa karabatkom 2kom) 200-350grama ili Suho meso (pro\u0161arano) 300grama \/najbolje suho meso od vrata ili od trbuha\/ Priprema: Oprati i staviti 200grama jecma u litar hladne [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":31495,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,634],"tags":[635,631,637,552,685,304,141,636],"class_list":["post-13264","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glavna_jela","category-blagdanski_recepti","tag-blagdanski-recepti","tag-bosanski-recepti","tag-bozicna-jela","tag-bozicni-recepti","tag-domaci-recepti","tag-jecam","tag-piletina","tag-tradicionalna-jela"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/13264","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13264"}],"version-history":[{"count":11,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/13264\/revisions"}],"predecessor-version":[{"id":31496,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/13264\/revisions\/31496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/31495"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13264"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13264"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13264"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}