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♥MOJ ROMAN „Emina“ NA NJEM. JEZIKU: https://amzn.to/4bRH8ip ____________________________________________ ♥MOJ SHOP: https://bit.ly/3NhiRTg _____________________________________________ ♥Sviđaju vam se moji videi i rado biste me podržali? To možete učiniti putem „bakšiša“ i mog PayPal linka :) https://bit.ly/3yFPk1o ____________________________________________ ●ZAPRATITE ME I OVDJE: *Instagram: http://bit.ly/2vNzFOx *TikTok: https://www.tiktok.com/@hanumakocht *Facebook: http://bit.ly/2wIQQQ6 *Pinterest: https://bit.ly/2KXF2x5 *Blog: https://www.hanumakocht.at/ ______________________________________________________ ●SASTOJCI: za 4–6 osoba: Temeljac: 500 g janjetine (tradicionalno janjeći vrat, alternativno janjeća plećka ili leđa) 1 glavica crvenog luka 1 cijela glavica bijelog luka 1 vezica peršuna 1,5 l vode 60 g maslaca 100 g dugozrnaste riže 1 kašičica čili pahuljica (ili više, po ukusu) 3 kašičice crvene mljevene paprike 2 kašičice soli, ¼ kašičice bibera Za serviranje: peršun limun -------------------------------------------------------------------------------- ●INGREDIENTS: Ingredients for 4–6 servings Broth: 500 g lamb (traditionally lamb neck; alternatively shoulder or loin) 1 onion 1 whole head of garlic 1 bunch of parsley 1.5 liters water 60 g butter 100 g long-grain rice 1 tsp chili flakes (or more, to taste) 3 tsp sweet paprika powder 2 tsp salt, ¼ tsp black pepper For serving: Fresh parsley Lemon ________________________________________ Preparation: 1. Place all ingredients from the first section into a large pot and bring to a boil (cut off the top of the garlic head, peel and quarter the onion). Then reduce to medium heat and simmer for about 1–1.5 hours, or until the meat is tender and easily falls off the bone. 2. Strain the broth and set it aside. Shred the meat into small pieces. 3. In a pot, melt the butter. Add the rinsed rice and spices, then pour in the broth. 4. Cook the soup for another 5 minutes, or until the rice is tender. Add the shredded meat, sprinkle with chopped parsley, and serve with a squeeze of fresh lemon juice. Important: 1. Traditionally, it is served in portions: first some broth is poured into the bowl, then rice and meat are added on top. I combine everything in one pot – it’s simply easier. 2. Lemon wedges are essential, as they are squeezed over the soup before eating. Some people also add freshly chopped raw garlic directly to the soup just before serving. It’s a matter of taste. 3. Don’t throw away the cooked garlic head! I squeeze out the cloves and keep the puree. You can mix it with butter, spread it on bread, top with mozzarella, and bake until crispy – a fantastic side dish. Or use it in soups, spreads, and more. Stored in the fridge, it keeps for 2–3 days. -------------------------------------------------------------------------------- ●RECEPT ZA ISPRINTATI: https://www.hanumakocht.at/beyrancorbasihanuma/ -------------------------------------------------------------------------------- ©VAŽNO: Sve moje food-slike i videe sam u potpunosti sama kreirala. One su moje djelo i zaštićene su autorskim pravima. Strogo je zabranjeno preuzimanje sadržaja bez moje dozvole. Preuzimanje mog foto- i videomaterijala bez mog odobrenja dovodi do prijave zbog kršenja autorskih prava. -------------------------------------------------------------------------------- ●IMPRESSUM: https://www.hanumakocht.at/about/ -------------------------------------------------------------------------------- *Affiliate Linkovi: Na gore navedenim linkovima, koji vode do amazona, imate mogućnost da pogledate proizvode, koje koristim u videima. U slučaju da se odlučite za kupovinu dotičnog proizvoda, ja dobijam malu proviziju od prodavača. To ne utiče na cijenu proizvoda i vi nemate nikakvih dodatnih troškova ili obaveza.