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moonca · Post by **moonca** » 02/10/2022 02:20

To su litovi stabla pistacia. koji se mogu koristi samo na proljece, aromatichno je...kako ga opisuju..
.. bijelo mljeveno je vjerujem, loj govedji kao i meso govedina..

Toto · Post by **Toto** » 02/10/2022 07:40

poznato mi je da japrak umotavaju u listove ljesnaka ...
buni me gugletov prevod teksta sa etikete na tegli
dobijam da je fistiq = bukva na azerbedanskom a da je Püstə =pistacija

moonca · Post by **moonca** » 02/10/2022 12:11

list ljesnjaka.............

list pistacija.................

Toto · Post by **Toto** » 02/10/2022 18:07

Bas ti hvala na slikama. Na 1:54 iz prethodnog klipa vidimo listove u koje motaju japrak. Kad ih uporedimo vidimo da bas ne lice na listove pistacije i ljesnjake. Postoje vise vrsta pistacija i bukvi pa je moguce vise razlika i slicnosti.
Da li je moguce da je ovo japrak od bukovog lisca?

moonca · Post by **moonca** » 02/10/2022 18:37

moguche..

There are currently more than 25 varieties of dolma. The name ‘dolma’ originates from the Azerbaijani verb doldurmag (to stuff) and means various leaves, vegetables and fruits stuffed with minced meat. Depending on the time of year and the region, dolma is made from different ingredients – with vine leaves in spring; aubergines, tomatoes, peppers and cucumbers in summer; cabbage leaves, apple and quince in autumn; and with preserved vine leaves in winter. The filling is a mixture of minced meat, rice and aromatic herbs for dolma made with vine and cabbage leaves. Fried minced meat is used for other kinds of dolma. In some regions of the country dolma is also made with the leaves of lime, quince and beech trees, sorrel and bean leaves, from pennycress and other plants.

Toto · Post by **Toto** » 02/10/2022 19:29

Sve su nam opoganili sa ovim GMO, antibioticima, hormonima i ostalom hemijom. Treba traziti alternative. Alternative mozemo nalaziti u ostatcima prastarih civilizacija kojih najvise ima u tradicionalnim gastronomijama. Mexosi dolme kaktus, azeri bukvu i ko zna sta jos.

immuno · Post by **immuno** » 04/10/2022 12:27

Toto wrote: ↑02/10/2022 19:29 Sve su nam opoganili sa ovim GMO, antibioticima, hormonima i ostalom hemijom. Treba traziti alternative. Alternative mozemo nalaziti u ostatcima prastarih civilizacija kojih najvise ima u tradicionalnim gastronomijama. Mexosi dolme kaktus, azeri bukvu i ko zna sta jos.

Jesil vidio na County live blog sljive punjene bijeli lukom I nanom se ukisele... Nikad to cula ni vidjela nisam

Toto · Post by **Toto** » 04/10/2022 14:58

dunja japrak

Toto · Post by **Toto** » 04/10/2022 19:53

salamurenje listova dunje i ljesnjaka za japraka

moonca · Post by **moonca** » 04/10/2022 20:20

dokone

Toto · Post by **Toto** » 10/10/2022 04:06

bolani

Toto · Post by **Toto** » 13/10/2022 01:42

Đulbastije

moonca · Post by **moonca** » 13/10/2022 02:10

snijeg_led · Post by **snijeg_led** » 13/10/2022 02:35

moonca wrote: ↑13/10/2022 02:10

ljepota

Toto · Post by **Toto** » 14/10/2022 03:36

sis cevap

moonca · Post by **moonca** » 21/10/2022 18:00

Toto · Post by **Toto** » 26/10/2022 03:28

moonca · Post by **moonca** » 29/10/2022 05:33

Toto · Post by **Toto** » 29/10/2022 22:40

Toto · Post by **Toto** » 01/11/2022 17:20

Toto · Post by **Toto** » 15/11/2022 01:09

Toto · Post by **Toto** » 18/11/2022 04:48

Vam · Post by **Vam** » 13/12/2022 15:51

Jel bas mora da se koristi ova serpa da bi se dobio ovakav hljeb, hrskave kore ovako?

moonca · Post by **moonca** » 13/12/2022 16:48

. hrskav je dok se ne ohladi.... inache mi je hljeb iz sherpe. najednostavnije napraviti, ali nije najukusniji.

.. kao i svaki drugi nachin. ako ga jedemo drugi dan . 'tostanog' . svi su hrskavi..

Toto · Post by **Toto** » 13/12/2022 16:53

treba bit gusana
a ne mora bit ova marka

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