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Želite li pripremiti neko dobro, krepko jelo na žlicu u kojem ćete, po mogućnosti, moći uživati nekoliko dana - jer zašto se gnjaviti kuhanjem ako ne morate - jedna od opcija koje bi vam mogle biti u igri je grah. Omiljeni fažol obično pripremamo sa suhim mesom, što je jako ukusno, no ujedno nije i najzdravije, osobito ako vam izbor šada na kobasice i slične proizvode pune aditiva. Imate li domaću pancetu, preporučujemo vam da je se i dalje držite.

No za sve ostale, nešto zdravija, ali ne i manje ukusna opcija bio bi grah se mesom, samo ne suhim. Nije riječ o nikakvoj novotariji nego o starinskom specijalitetu turske kuhinje poznatom pod nazivom Kuru Fasülye. to je zapravo vrlo izdašan i bogat gulaš od bijelog graha i janjetine ili govedine narezane na kockice te polagano kuhane u umaku od rajčice.

Ono što je također jako dobro kod ovog jela je da se obično priprema dan do čak dva unaprijed, jer mu stajanjem okus postaje sve bolji. Kuru Fasülye obično prati neki hrskavi kruh ili prilog od riže, a nakon što ga jednom probate vjerujemo da ćete ga često pripremati.

Kuru Fasülye

Sastojci:

250 g bijelog graha
1 žlica maslinovog ulja
400 g janjetine narezane na kockice
1 luk 
3 režnja češnjaka
2 veće rajčice 
1 čili (po želji)
1 žlica paste od rajčice
½ žlice paste od crvene paprike 
700 ml goveđeg ili pilećeg temeljca
½ žličice svježe mljevenog crnog papra
¼ žličice kumina
1 žličica soli

Priprema:

Grah namočite preko noći, sutradan ga ocijedite i stavite u posudu sa svježom vodom pa kuhajte na srednjoj vatri sat vremena. Trebao bi biti gotovo, ali ne potpuno kuhan. Ocijedite ga i ostavite sa strane.

Zagrijte pećnicu na 180 °C.

Meso prepecite na zagrijanom ulju, kad uhvati boju dodajte mu nasjeckani luk pa pirjajte dok tekućina gotovo ne ispari. Ubacite češnjak i pirjajte dok ne zamiriše pa dodajte rajčice narezane na kockice, pastu od rajčice, čili (po želji) i pastu od paprike (po želji, umjesto toga dodajte više paste od rajčice).

Dodajte prethodno kuhani grah zajedno sa soli, paprom i kuminom.

Ulijte goveđi ili pileći temeljac i dobro promiješajte. Provjerite ima li dovoljno tekućine da prekrije grah.

Pokrijte posudu poklopcem i pecite u pećnici 1 sat ili dok meso i grah potpuno ne omekšaju. Provjerite svakih 20 do 30 minuta i promiješajte.

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Želite li pripremiti neko dobro, krepko jelo na žlicu u kojem ćete, po mogućnosti, moći uživati nekoliko dana - jer zašto se gnjaviti kuhanjem ako ne morate - jedna od opcija koje bi vam mogle biti u igri je grah. Omiljeni fažol obično pripremamo sa suhim mesom, što je jako ukusno, no ujedno nije i najzdravije, osobito ako vam izbor šada na kobasice i slične proizvode pune aditiva. Imate li domaću pancetu, preporučujemo vam da je se i dalje držite.

No za sve ostale, nešto zdravija, ali ne i manje ukusna opcija bio bi grah se mesom, samo ne suhim. Nije riječ o nikakvoj novotariji nego o starinskom specijalitetu turske kuhinje poznatom pod nazivom Kuru Fasülye. to je zapravo vrlo izdašan i bogat gulaš od bijelog graha i janjetine ili govedine narezane na kockice te polagano kuhane u umaku od rajčice.

Ono što je također jako dobro kod ovog jela je da se obično priprema dan do čak dva unaprijed, jer mu stajanjem okus postaje sve bolji. Kuru Fasülye obično prati neki hrskavi kruh ili prilog od riže, a nakon što ga jednom probate vjerujemo da ćete ga često pripremati.

Kuru Fasülye

Sastojci:

250 g bijelog graha
1 žlica maslinovog ulja
400 g janjetine narezane na kockice
1 luk 
3 režnja češnjaka
2 veće rajčice 
1 čili (po želji)
1 žlica paste od rajčice
½ žlice paste od crvene paprike 
700 ml goveđeg ili pilećeg temeljca
½ žličice svježe mljevenog crnog papra
¼ žličice kumina
1 žličica soli

Priprema:

Grah namočite preko noći, sutradan ga ocijedite i stavite u posudu sa svježom vodom pa kuhajte na srednjoj vatri sat vremena. Trebao bi biti gotovo, ali ne potpuno kuhan. Ocijedite ga i ostavite sa strane.

Zagrijte pećnicu na 180 °C.

Meso prepecite na zagrijanom ulju, kad uhvati boju dodajte mu nasjeckani luk pa pirjajte dok tekućina gotovo ne ispari. Ubacite češnjak i pirjajte dok ne zamiriše pa dodajte rajčice narezane na kockice, pastu od rajčice, čili (po želji) i pastu od paprike (po želji, umjesto toga dodajte više paste od rajčice).

Dodajte prethodno kuhani grah zajedno sa soli, paprom i kuminom.

Ulijte goveđi ili pileći temeljac i dobro promiješajte. Provjerite ima li dovoljno tekućine da prekrije grah.

Pokrijte posudu poklopcem i pecite u pećnici 1 sat ili dok meso i grah potpuno ne omekšaju. Provjerite svakih 20 do 30 minuta i promiješajte.

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StoryEditorOCM
SlanoKuru Fasülye

Specijalitet turske kuhinje koji će oduševiti sve ljubitelje gulaša i graha: ovo je bolje i od fažola sa suhim mesom!

Piše Spiza SD
21. listopada 2023. - 10:20

Želite li pripremiti neko dobro, krepko jelo na žlicu u kojem ćete, po mogućnosti, moći uživati nekoliko dana - jer zašto se gnjaviti kuhanjem ako ne morate - jedna od opcija koje bi vam mogle biti u igri je grah. Omiljeni fažol obično pripremamo sa suhim mesom, što je jako ukusno, no ujedno nije i najzdravije, osobito ako vam izbor šada na kobasice i slične proizvode pune aditiva. Imate li domaću pancetu, preporučujemo vam da je se i dalje držite.

No za sve ostale, nešto zdravija, ali ne i manje ukusna opcija bio bi grah se mesom, samo ne suhim. Nije riječ o nikakvoj novotariji nego o starinskom specijalitetu turske kuhinje poznatom pod nazivom Kuru Fasülye. to je zapravo vrlo izdašan i bogat gulaš od bijelog graha i janjetine ili govedine narezane na kockice te polagano kuhane u umaku od rajčice.

Ono što je također jako dobro kod ovog jela je da se obično priprema dan do čak dva unaprijed, jer mu stajanjem okus postaje sve bolji. Kuru Fasülye obično prati neki hrskavi kruh ili prilog od riže, a nakon što ga jednom probate vjerujemo da ćete ga često pripremati.

Kuru Fasülye

Sastojci:

250 g bijelog graha
1 žlica maslinovog ulja
400 g janjetine narezane na kockice
1 luk 
3 režnja češnjaka
2 veće rajčice 
1 čili (po želji)
1 žlica paste od rajčice
½ žlice paste od crvene paprike 
700 ml goveđeg ili pilećeg temeljca
½ žličice svježe mljevenog crnog papra
¼ žličice kumina
1 žličica soli

Priprema:

Grah namočite preko noći, sutradan ga ocijedite i stavite u posudu sa svježom vodom pa kuhajte na srednjoj vatri sat vremena. Trebao bi biti gotovo, ali ne potpuno kuhan. Ocijedite ga i ostavite sa strane.

Zagrijte pećnicu na 180 °C.

Meso prepecite na zagrijanom ulju, kad uhvati boju dodajte mu nasjeckani luk pa pirjajte dok tekućina gotovo ne ispari. Ubacite češnjak i pirjajte dok ne zamiriše pa dodajte rajčice narezane na kockice, pastu od rajčice, čili (po želji) i pastu od paprike (po želji, umjesto toga dodajte više paste od rajčice).

Dodajte prethodno kuhani grah zajedno sa soli, paprom i kuminom.

Ulijte goveđi ili pileći temeljac i dobro promiješajte. Provjerite ima li dovoljno tekućine da prekrije grah.

Pokrijte posudu poklopcem i pecite u pećnici 1 sat ili dok meso i grah potpuno ne omekšaju. Provjerite svakih 20 do 30 minuta i promiješajte.

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18. svibanj 2024 06:59