stdClass Object ( [id] => 1179018 [title] => Odličan prijedlog za subotnji ručak ili večeru: dva recepta za makedonsko gravče na tavče, otkrivamo i tajnu kako kupiti najbolji grah [alias] => odlican-prijedlog-za-subotnji-rucak-ili-veceru-dva-recepta-za-makedonsko-gravce-na-tavce-otkrivamo-i-tajnu-kako-kupiti-najbolji-grah [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Nezaobilazno jelo koje morate kušati svakako je "gravče na tavče", čiji je glavni sastojak grah tetovac zapečen u glinenim posudama. Važno je da kupite onaj bolje kvalitete, što lako možete provjeriti ako sjemenku graha slomite pod zubima.

Ako je iznutra žut, radije ga zaobiđite i potražite onaj svjetliji i bez pukotina na površini. Kad se spomenuta vrsta graha skuha, on ima specifičan okus i njegova mekoća neodoljivo podsjeća na kuhane kestene. Tamna strana pripreme graha je osjećaj nadutosti te dugotrajno kuhanje.

Zašto zapravo močimo grah i kako ubrzati taj proces otkrio nam je naš suradnik Zoran Šimunić Šime, piše Jutarnji list.

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image

Za potpuni ugođaj kuhanje započnite nazdravljanjem čašicom žolte ili žute lozove rakije. Uuvijek je bolji izbor ona odležana u drvenim bačvama najmanje tri godine. (ilustracija)

AFP
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Za potpuni ugođaj kuhanje započnite nazdravljanjem čašicom žolte ili žute lozove rakije (uvijek je bolji izbor ona odležana u drvenim bačvama najmanje tri godine).

Postoji nekoliko načina kako se radi gravče na tavče, a prilikom jednog našeg posjeta Makedoniji ustupljen nam je recept za gravče na tavče:

Recept Mare Tasevske:

Sastojci

500 g graha tetovca

1 luk

2 žličice mljevene crvene paprike

pire od rajčice

sol i papar

stručak metvice

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image

Je li grah dobre kvalitete lako se provjeri kada sjemenku graha slomite pod zubima. Ako je iznutra žut, radije ga zaobiđite i potražite onaj svjetliji i bez pukotina na površini (ilustracija)

Biljana Gaurina/Cropix
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Skuhajte grah tetovac s nekoliko listova mente. Ocijedite ga. Na ulju zažutite luk pa mu, kada postane staklast, dodajte grah i mljevenu crvenu papriku, a po želji i žlicu do dvije pirea od rajčice. Posolite i popaprite te zapecite u pećnici na 180-200 stupnjeva u glinenoj posudi dok se ne stvori korica i grah ne zapeče.

U nastavku donosimo još jedan recept koji nam je ustupio čitatelj, a radi se o inačici koja ne zahtjeva otvaranje pećnice.

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image

Gravče na tavče udara u sedam osminskome ritmu

Screenshot You Tube
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Gravče na tavče sa suhim rebrima koji se ne peče

500 g graha tetovca

400 g suhih rebara

200 g luka

200 g rajčica

2 češnja češnjaka

ulje

peršin

300 g svježe crvene papike

1 ljuta papričica

1 žlica mljevene crvene paprike

malo soli

malo papra

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image

Za dobro gravče na tavče potrebna je žličica ili dvije dobre mljevene crvene paprike

Emica Elvedji/Cropix
---

Prethodno namočeni grah skuhajte i ocijedite. U međuvremenu skuhajte rebra, ali nipošto nemojte bacati vodu gdje su se kuhala rebra. Zažutite na ulju prethodno nasjeckani luk, a potom ga prelijte vodom u kojoj su se kuhala rebra i nastavite kuhati još 15 minuta. Ubacite nasjeckanu papriku, češnjak i ljutu papričicu te sve kuhajte još 10 minuta. U glinenu posudu stavite kuhani grah, dodajte kuhana rebra, prethodno pripremljeno povrće i začine, a po potrebi dodajte još malo vode u kojoj su se kuhala rebra da biste postigli željenu gustoću. Promiješajte, piše Jutarnji list.

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image

Makednoski specijalitet šireg odjeka: gravče na tavče

Screenshot Mario Kuceraj/Jutarnji list
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Grav\u010de na tav\u010de po makedonskoj recepturi<\/p>\n","

Za potpuni ugo\u0111aj kuhanje zapo\u010dnite nazdravljanjem \u010da\u0161icom \u017eolte ili \u017eute lozove rakije. Uuvijek je bolji izbor ona odle\u017eana u drvenim ba\u010dvama najmanje tri godine. (ilustracija)<\/p>\n","

Grav\u010de na tav\u010de udara u sedam osminskome ritmu<\/p>\n","

Okusi Makedonije u glinenoj posudi, grav\u010de na tav\u010de<\/p>\n","

Za dobro grav\u010de na tav\u010de potrebna je \u017eli\u010dica ili dvije dobre mljevene crvene paprike<\/p>\n","

Je li grah dobre kvalitete lako se provjeri kada sjemenku graha slomite pod zubima. Ako je iznutra \u017eut, radije ga zaobi\u0111ite i potra\u017eite onaj svjetliji i bez pukotina na povr\u0161ini (ilustracija)<\/p>\n","

Makednoski specijalitet \u0161ireg odjeka: grav\u010de na 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00:00:00 [resetCount] => 0 [requireReset] => 0 [_params:protected] => Joomla\Registry\Registry Object ( [data:protected] => stdClass Object ( ) [initialized:protected] => [separator] => . ) [_authGroups:protected] => [_authLevels:protected] => [_authActions:protected] => [_errorMsg:protected] => [userHelper:protected] => Joomla\CMS\User\UserWrapper Object ( ) [_errors:protected] => Array ( ) [otpKey] => [otep] => [link] => /autor/sinisa-kekez-3211 [profile] => stdClass Object ( [id] => 1729 [gender] => m [description] => [image] => [url] => [group] => 1 [plugins] => ) [avatar] => https://secure.gravatar.com/avatar/1cffa202e39e204293b1646975a5b9da?s=100&default=https%3A%2F%2Ff01.slobodnadalmacija.hr%2Fcomponents%2Fcom_ocm%2Fimages%2Fplaceholder%2Fuser.png ) [numOfComments] => 0 [mainImage] => https://static.slobodnadalmacija.hr/images/slike/2022/03/26/21431130.png [galleryCount] => 7 [hasImage] => 1 [mainImageAuthor] => Screenshot Mario Kuceraj/Jutarnji list [mainImageDesc] =>

Gravče na tavče po makedonskoj recepturi

[popup_gallery] => Array ( [0] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2022/03/26/21431130.png [title] => Screenshot Mario Kuceraj/Jutarnji list

Gravče na tavče po makedonskoj recepturi

) [1] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2022/03/26/21431324.jpg [title] => AFP

Za potpuni ugođaj kuhanje započnite nazdravljanjem čašicom žolte ili žute lozove rakije. Uuvijek je bolji izbor ona odležana u drvenim bačvama najmanje tri godine. (ilustracija)

) [2] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2022/03/26/21431112.png [title] => Screenshot You Tube

Gravče na tavče udara u sedam osminskome ritmu

) [3] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2022/03/26/21431114.png [title] => Screenshot You Tube

Okusi Makedonije u glinenoj posudi, gravče na tavče

) [4] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2022/03/26/21431124.jpg [title] => Emica Elvedji/Cropix

Za dobro gravče na tavče potrebna je žličica ili dvije dobre mljevene crvene paprike

) [5] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2022/03/26/21431126.jpg [title] => Biljana Gaurina/Cropix

Je li grah dobre kvalitete lako se provjeri kada sjemenku graha slomite pod zubima. Ako je iznutra žut, radije ga zaobiđite i potražite onaj svjetliji i bez pukotina na površini (ilustracija)

) [6] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2022/03/26/21431132.png [title] => Screenshot Mario Kuceraj/Jutarnji list

Makednoski specijalitet šireg odjeka: gravče na tavče

) ) [bgPosition] => [videoType] => allvideos [text] => {OCMSplitter}

Nezaobilazno jelo koje morate kušati svakako je "gravče na tavče", čiji je glavni sastojak grah tetovac zapečen u glinenim posudama. Važno je da kupite onaj bolje kvalitete, što lako možete provjeriti ako sjemenku graha slomite pod zubima.

Ako je iznutra žut, radije ga zaobiđite i potražite onaj svjetliji i bez pukotina na površini. Kad se spomenuta vrsta graha skuha, on ima specifičan okus i njegova mekoća neodoljivo podsjeća na kuhane kestene. Tamna strana pripreme graha je osjećaj nadutosti te dugotrajno kuhanje.

Zašto zapravo močimo grah i kako ubrzati taj proces otkrio nam je naš suradnik Zoran Šimunić Šime, piše Jutarnji list.

---

image

Za potpuni ugođaj kuhanje započnite nazdravljanjem čašicom žolte ili žute lozove rakije. Uuvijek je bolji izbor ona odležana u drvenim bačvama najmanje tri godine. (ilustracija)

AFP
---

Za potpuni ugođaj kuhanje započnite nazdravljanjem čašicom žolte ili žute lozove rakije (uvijek je bolji izbor ona odležana u drvenim bačvama najmanje tri godine).

Postoji nekoliko načina kako se radi gravče na tavče, a prilikom jednog našeg posjeta Makedoniji ustupljen nam je recept za gravče na tavče:

Recept Mare Tasevske:

Sastojci

500 g graha tetovca

1 luk

2 žličice mljevene crvene paprike

pire od rajčice

sol i papar

stručak metvice

---

image

Je li grah dobre kvalitete lako se provjeri kada sjemenku graha slomite pod zubima. Ako je iznutra žut, radije ga zaobiđite i potražite onaj svjetliji i bez pukotina na površini (ilustracija)

Biljana Gaurina/Cropix
---

Skuhajte grah tetovac s nekoliko listova mente. Ocijedite ga. Na ulju zažutite luk pa mu, kada postane staklast, dodajte grah i mljevenu crvenu papriku, a po želji i žlicu do dvije pirea od rajčice. Posolite i popaprite te zapecite u pećnici na 180-200 stupnjeva u glinenoj posudi dok se ne stvori korica i grah ne zapeče.

U nastavku donosimo još jedan recept koji nam je ustupio čitatelj, a radi se o inačici koja ne zahtjeva otvaranje pećnice.

---

image

Gravče na tavče udara u sedam osminskome ritmu

Screenshot You Tube
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Gravče na tavče sa suhim rebrima koji se ne peče

500 g graha tetovca

400 g suhih rebara

200 g luka

200 g rajčica

2 češnja češnjaka

ulje

peršin

300 g svježe crvene papike

1 ljuta papričica

1 žlica mljevene crvene paprike

malo soli

malo papra

---

image

Za dobro gravče na tavče potrebna je žličica ili dvije dobre mljevene crvene paprike

Emica Elvedji/Cropix
---

Prethodno namočeni grah skuhajte i ocijedite. U međuvremenu skuhajte rebra, ali nipošto nemojte bacati vodu gdje su se kuhala rebra. Zažutite na ulju prethodno nasjeckani luk, a potom ga prelijte vodom u kojoj su se kuhala rebra i nastavite kuhati još 15 minuta. Ubacite nasjeckanu papriku, češnjak i ljutu papričicu te sve kuhajte još 10 minuta. U glinenu posudu stavite kuhani grah, dodajte kuhana rebra, prethodno pripremljeno povrće i začine, a po potrebi dodajte još malo vode u kojoj su se kuhala rebra da biste postigli željenu gustoću. Promiješajte, piše Jutarnji list.

---

image

Makednoski specijalitet šireg odjeka: gravče na tavče

Screenshot Mario Kuceraj/Jutarnji list
---

[jcfields] => Array ( ) [event] => stdClass Object ( [BeforeDisplay] => [AfterDisplay] => [AfterDisplayTitle] => [BeforeDisplayContent] => [AfterDisplayContent] => [OCMBeforeDisplay] => [OCMAfterDisplay] => [OCMAfterDisplayTitle] => [OCMBeforeDisplayContent] => [OCMAfterDisplayContent] =>
Screenshot Mario Kuceraj/Jutarnji list AFP Screenshot You Tube Screenshot You Tube Emica Elvedji/Cropix Biljana Gaurina/Cropix Screenshot Mario Kuceraj/Jutarnji list
Screenshot Mario Kuceraj/Jutarnji list

Gravče na tavče po makedonskoj recepturi

AFP

Za potpuni ugođaj kuhanje započnite nazdravljanjem čašicom žolte ili žute lozove rakije. Uuvijek je bolji izbor ona odležana u drvenim bačvama najmanje tri godine. (ilustracija)

Screenshot You Tube

Gravče na tavče udara u sedam osminskome ritmu

Screenshot You Tube

Okusi Makedonije u glinenoj posudi, gravče na tavče

Emica Elvedji/Cropix

Za dobro gravče na tavče potrebna je žličica ili dvije dobre mljevene crvene paprike

Biljana Gaurina/Cropix

Je li grah dobre kvalitete lako se provjeri kada sjemenku graha slomite pod zubima. Ako je iznutra žut, radije ga zaobiđite i potražite onaj svjetliji i bez pukotina na površini (ilustracija)

Screenshot Mario Kuceraj/Jutarnji list

Makednoski specijalitet šireg odjeka: gravče na tavče

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StoryEditorOCM
HranaGdje vječno sunce sja

Odličan prijedlog za subotnji ručak ili večeru: dva recepta za makedonsko gravče na tavče, otkrivamo i tajnu kako kupiti najbolji grah

Piše PSD
26. ožujka 2022. - 14:53

Nezaobilazno jelo koje morate kušati svakako je "gravče na tavče", čiji je glavni sastojak grah tetovac zapečen u glinenim posudama. Važno je da kupite onaj bolje kvalitete, što lako možete provjeriti ako sjemenku graha slomite pod zubima.

Ako je iznutra žut, radije ga zaobiđite i potražite onaj svjetliji i bez pukotina na površini. Kad se spomenuta vrsta graha skuha, on ima specifičan okus i njegova mekoća neodoljivo podsjeća na kuhane kestene. Tamna strana pripreme graha je osjećaj nadutosti te dugotrajno kuhanje.

Zašto zapravo močimo grah i kako ubrzati taj proces otkrio nam je naš suradnik Zoran Šimunić Šime, piše Jutarnji list.

Za potpuni ugođaj kuhanje započnite nazdravljanjem čašicom žolte ili žute lozove rakije (uvijek je...

Želite li dopuniti temu ili prijaviti pogrešku u tekstu?
20. svibanj 2024 07:13