{"id":2674,"date":"2020-09-23T09:03:02","date_gmt":"2020-09-23T07:03:02","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=2674"},"modified":"2024-11-24T23:09:13","modified_gmt":"2024-11-24T21:09:13","slug":"pindur","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=2674","title":{"rendered":"Provjereni recept za pin\u0111ur"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

Pin\u0111ur<\/h3>\n


\nSastojci:<\/strong>
\n\"Recepti<\/a>4 kg zrelih raj\u010dica<\/p>\n

\"Recepti<\/a>6 kg paprika<\/p>\n

\"Recepti<\/a>10 dag feferona<\/p>\n

\"Recepti<\/a>25 dag \u0161e\u0107era<\/p>\n

\"Recepti<\/a>4 velike \u017elice soli<\/p>\n

\"Recepti<\/a>\u00bd l ulja<\/p>\n

\"Recepti<\/a>3 vezice zelenog per\u0161ina<\/p>\n

\"Recepti<\/a>3 dcl vinskog octa<\/p>\n

\"Recepti<\/a>2 velike glavice \u010de\u0161njaka (oko 15 \u010de\u0161anja)<\/p>\n

Priprema:<\/strong><\/p>\n

Raj\u010dice preliti vru\u0107om vodom i oguliti ih. Paprike oprati i ispe\u0107i u pe\u010dnici bez masno\u0107e, o\u010distiti od ko\u017eica i sjemenki, te istrgati na manje komadi\u0107e.
\nOguljenu raj\u010dicu, feferone i \u010de\u0161njak samljeti i staviti u ve\u0107u posudu.
\nUmije\u0161ati \u0161e\u0107er, sol, ocat i ulje, te kuhati 1 do 1,5 sat, umije\u0161ati papriku, kosani per\u0161in, te kuhati oko 20 minuta. Toplo staviti u tegle, te zape\u0107i u zagrijanoj pe\u0107nici dok se ne uhvati korica.<\/p>\n

\"Pin\u0111ur<\/a>\"\"<\/a><\/p>\n

\"\"<\/a><\/h3>\n

\"\"<\/a><\/p>\n

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

Pin\u0111ur Sastojci: 4 kg zrelih raj\u010dica 6 kg paprika 10 dag feferona 25 dag \u0161e\u0107era 4 velike \u017elice soli \u00bd l ulja 3 vezice zelenog per\u0161ina 3 dcl vinskog octa 2 velike glavice \u010de\u0161njaka (oko 15 \u010de\u0161anja) Priprema: Raj\u010dice preliti vru\u0107om vodom i oguliti ih. Paprike oprati i ispe\u0107i u pe\u010dnici bez masno\u0107e, o\u010distiti od […]<\/p>\n","protected":false},"author":1,"featured_media":22777,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[328,330],"class_list":["post-2674","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zimnica","tag-feferoni","tag-pindur"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/2674","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=2674"}],"version-history":[{"count":27,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/2674\/revisions"}],"predecessor-version":[{"id":28478,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/2674\/revisions\/28478"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/22777"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}