#101
Posted: 10/10/2005 16:08
e u pavlakama je fazon 
cccmraVOjed wrote:e u pavlakama je fazon
ma daj kakve pavlake, kakvi bakrachi..... joj sad mi se pravo jede
:DForum Klix.ba
Sta cete imati za iftar?
Page 5 of 6
#102
Posted: 10/10/2005 16:31
ma daj kakve pavlake, kakvi bakrachi..... joj sad mi se pravo jede
:D#103
Posted: 10/10/2005 17:09
...
#104
Posted: 10/10/2005 17:09
Za iftar ce biti musaka i neka corba..i najvaznije po obicaju hurme(i ako ih nevolim uvijek ih jedem )
)#105
Posted: 10/10/2005 17:25
Pire krompir,i cuftete,mmmmmmmmmm......................................
Selam svima!
Selam svima!
#106
Posted: 10/10/2005 19:27
Opet me topa zeznula. I vruc somun. 
Bilo svega, a ja ni okusiti nisam mogla
Sad zaljevam kolom i kanim se da krenem na kafu (dupli espresso me vraca u zivot)
Vi?
Bilo svega, a ja ni okusiti nisam mogla
Sad zaljevam kolom i kanim se da krenem na kafu (dupli espresso me vraca u zivot)
Vi?
#107
Posted: 11/10/2005 21:05
A posti li iko tu 
Cuj okusit nije mogla
Cuj okusit nije mogla
#108
Posted: 11/10/2005 21:09
Uh mene obaveze lome.
Iftar je mashallah
Odmor.#109
Posted: 11/10/2005 23:58
Hurme su dobre...ako kupis svjezije...mekse i vece. Najbolje jedrije...se zovu MADJOOL. Povadis spice...i napunis orasima sa mal'ko meda i slatkog kajmaka. Mogu i saml'iveni bademi...sa medom i slatkim kajmakom.Edna21 wrote:Za iftar ce biti musaka i neka corba..i najvaznije po obicaju hurme(i ako ih nevolim uvijek ih jedem
#110
Posted: 14/10/2005 14:01
Veceras idem u ASG na iftar 
Prenijecu utiske iz srca ASG kad se vratim
Prenijecu utiske iz srca ASG kad se vratim #111
Posted: 14/10/2005 17:09
1.Tahrana
2.japrak
3.punjene paprike
4.jagnjetina
5.riža sa krompirom
6.piletina
7.gibanica
moja stara nije normalna
2.japrak
3.punjene paprike
4.jagnjetina
5.riža sa krompirom
6.piletina
7.gibanica
moja stara nije normalna
#112
Posted: 15/10/2005 11:09
Danas, tj veceras:
1. Supa od brokulija
2. Filovane paprike
3. Jagnjeci koteleti sa:
4. Spinatom + krompirima + sos
5. Burek
6. Riza sa povrcem
7. Par salatica
8. Desert: Ambasador rolada (njam, njam)
1. Supa od brokulija
2. Filovane paprike
3. Jagnjeci koteleti sa:
4. Spinatom + krompirima + sos
5. Burek
6. Riza sa povrcem
7. Par salatica
8. Desert: Ambasador rolada (njam, njam)
#113
Posted: 15/10/2005 11:11
Nigdje sira,mama mia. 
#114
Posted: 15/10/2005 11:16
Dobro je pa napomenu.Harrys wrote:
Harko, Harko... sta bih ja bez tebe?
Salata: od raznoraznog povrca + kozjeg feta sira.
#115
Posted: 15/10/2005 11:26
ACE sok 
kafa Nes
Begovu čorbu ( kesica , šta ću )
Burek
Buredžike
Sirnicu
Zeljanicu
Krompirušu
Tikvenjače - nema klatka tj slatka pita
Sogan dolmu
Japrak
Šiš vapaće ( za dva dana )
Slatko ništa jer mi život nije takav
Uzgred .........šta pravite za sehur ?
Eto .......1 :4 za desert meni
kafa Nes Begovu čorbu ( kesica , šta ću )
Burek
Buredžike
Sirnicu
Zeljanicu
Krompirušu
Tikvenjače - nema
klatka tj slatka pita Sogan dolmu
Japrak
Šiš vapaće ( za dva dana
) Slatko ništa
jer mi život nije takav Uzgred .........šta pravite za sehur ?
Eto .......1 :4
za desert meni #116
Posted: 15/10/2005 11:31
Valjda ce te zasladiti sa cokoladnim desertom. preporucujem
#117
Posted: 15/10/2005 11:46
seka wrote:Harrys wrote:
milchschnitte
Harrys ako nastavis.... otici ces na vino
Necu seko,ne uklapa se u atmosferu. Vodim racuna o ambientu.
#118
Posted: 15/10/2005 12:02
seko,ne razumijem na sta mislis niti ove dvije rijeci.seka wrote:
nego da li je tarhana ili trahana?
#119
Posted: 15/10/2005 12:21
tarhana
#120
Posted: 15/10/2005 12:25
Ma nemam pojma,seka wrote:
cula sam i tarhana i trahana
volim da se meni servira Da nije ovako?
flora.sa wrote:1.Tahrana
#121
Posted: 16/10/2005 21:42
@seka:
Neko kaze Tahrana a neko Trahana... Pa haj sad budi pametan.
Bitno je da se razumijemo, a najbitnije je da je Tahrana, tj Trahana ukusna.
Neko kaze Tahrana a neko Trahana... Pa haj sad budi pametan.
Bitno je da se razumijemo, a najbitnije je da je Tahrana, tj Trahana ukusna.
#122
Posted: 16/10/2005 21:46
PR80. wrote:@seka:
Neko kaze Tahrana a neko Trahana... Pa haj sad budi pametan.
Bitno je da se razumijemo, a najbitnije je da je Tahrana, tj Trahana ukusna.
neki to zovu i Trehana,jer se trehne malo sirka. #123
Posted: 16/10/2005 21:51
Ih, pa hoces da me povuces za jezik pa da se stranica pretvori u chat. Tacno cu ti reci na PP sta mislim.Harrys wrote:PR80. wrote:@seka:
Neko kaze Tahrana a neko Trahana... Pa haj sad budi pametan.
Bitno je da se razumijemo, a najbitnije je da je Tahrana, tj Trahana ukusna.
#124
Posted: 17/10/2005 02:14
A kakav je VF 
#125
Posted: 17/10/2005 02:29
Trahana
All comrades, men and women,
Good people on this planet,
Praise and glory to him
Who invented trahana. *
What a blessing to the famished,
Mixing milk with flour and yoghurt.
Praise and glory to him
Who invented trahana.
He was, 'tis true, a wise man,
Was indeed no infant spirit,
Praise and glory to him
Who invented trahana.
For eight months it is eaten,
Keeps alive the poorest people,
Praise and glory to him
Who invented trahana.
In the morning when they waken,
Young and old for it do clamour,
Praise and glory to him
Who invented trahana,
All the serfs and wretched bondsmen,
With their herds toiling and farming,
Praise and glory to him
Who invented trahana.
In the huts where it is lacking,
Do the children mewl, oh mercy,
Praise and glory to him
Who invented trahana.
No other food can match it,
Like wine it soothes the stomach,
Praise and glory to him
Who invented trahana.
With milk is it enfolded
And with butter pan-browned, scalded,
Praise and glory to him
Who invented trahana.
Into your bowl you put it
And with bread, black pepper taste it,
Praise and glory to him
Who invented trahana.
Trahana is an honour
And a treat when boiled and steamy,
Praise and glory to him
Who invented trahana.
Trahana is the humblest of pastas, a descendant of an ancient recipe for preserving dairy and grains during lean winter months. Back then, cooks made a porridge out of hard cracked wheat and soured dairy, molded them into various shapes and dried them on rooftops.
Trahana is akin to tractae, the fortifying thickener Apicius wrote about in the first century. Indeed, a few spoonfuls of store-bought trahana (either regular or sour), lazily stirred into simmering stock, creates a quick and comforting pasta soup, which you can dress up with saffron, chunks of feta, or anything else you have on hand. The longer the soup cooks, the thicker and creamier it becomes.
All comrades, men and women,
Good people on this planet,
Praise and glory to him
Who invented trahana. *
What a blessing to the famished,
Mixing milk with flour and yoghurt.
Praise and glory to him
Who invented trahana.
He was, 'tis true, a wise man,
Was indeed no infant spirit,
Praise and glory to him
Who invented trahana.
For eight months it is eaten,
Keeps alive the poorest people,
Praise and glory to him
Who invented trahana.
In the morning when they waken,
Young and old for it do clamour,
Praise and glory to him
Who invented trahana,
All the serfs and wretched bondsmen,
With their herds toiling and farming,
Praise and glory to him
Who invented trahana.
In the huts where it is lacking,
Do the children mewl, oh mercy,
Praise and glory to him
Who invented trahana.
No other food can match it,
Like wine it soothes the stomach,
Praise and glory to him
Who invented trahana.
With milk is it enfolded
And with butter pan-browned, scalded,
Praise and glory to him
Who invented trahana.
Into your bowl you put it
And with bread, black pepper taste it,
Praise and glory to him
Who invented trahana.
Trahana is an honour
And a treat when boiled and steamy,
Praise and glory to him
Who invented trahana.
Trahana is the humblest of pastas, a descendant of an ancient recipe for preserving dairy and grains during lean winter months. Back then, cooks made a porridge out of hard cracked wheat and soured dairy, molded them into various shapes and dried them on rooftops.
Trahana is akin to tractae, the fortifying thickener Apicius wrote about in the first century. Indeed, a few spoonfuls of store-bought trahana (either regular or sour), lazily stirred into simmering stock, creates a quick and comforting pasta soup, which you can dress up with saffron, chunks of feta, or anything else you have on hand. The longer the soup cooks, the thicker and creamier it becomes.