stdClass Object ( [id] => 1348952 [title] => Tradicionalni doručak iz susjedne države ugledni gastro vodič proglasio najboljim na svijetu; Jednostavno se priprema [alias] => tradicionalni-dorucak-iz-susjedne-drzave-ugledni-gastro-vodic-proglasio-najboljim-na-svijetu-jednostavno-se-priprema [catid] => 423 [published] => 1 [introtext] => [fulltext] =>

Popularni gastro vodič TasteAtlas objavio je listu najboljih doručaka na svijetu u 2023. godini, a na prvom mjestu, s ocjenom 4,8, našao se jedan, komplet lepinja, iz Užica i Zlatibora u Srbiji.

Ovaj tradicionalni doručak, koji je zabilježen i prije Drugog svjetskog rata, sastoji se od lepinje koja se prereže na pola, premaže kajmakom i prelije jajem. Nakon kratkog pečenja lepinju treba preliti mješavinom toplih mesnih ostataka od pečenja svinjskog ili janjećeg mesa koja se naziva pretop ili moča, piše TasteAtlas.

Klix.ba donosi recept za pripremu komplet lepinje. Za tijesto je potrebno 1/2 kocke kvasca, 1 žličica šećera, 1/2 žličice soli, 350 ml tople vode, 4 žlice ulja, 550-600 grama brašna, a za punjenje jaje, kajmak i pretop.

Recept je sljedeći: Kvasac sa šećerom i žlicom brašna razmutiti u vodi i ostaviti par minuta. U 500 grama brašna dodati sol, nadošli kvasac i ulje. Mijesiti tijesto i postupno dodavati po malo brašna. Pokriti i ostaviti da se udvostruči. Naraslo tijesto podijeliti na 5 loptica. Pokriti ih i ostaviti pola sata, a zatim svaku blago rastanjiti, pa prebaciti na papir za pečenje, pokriti i ostaviti dok se pećnica ne ugrije na 250°C.

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image

Koliko je poznato komplet lepinja jede se skoro sto godina, najprije u Užicama i Zlatiboru, a poslije i puno šire

Screenshot Facebook TasteAtlas
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Papir s lepinjama staviti na rešetku, a ne na pleh pećnice pa tako ubaciti da se peku desetak minuta. Nakon toga lepinje treba izvaditi iz pećnice, ostaviti nekoliko minuta da se ohlade pa svakoj odrezati "poklopac". U lepinju staviti jednu punu žlicu kajmaka i jedno jaje, pa umutiti izravno u njoj. Vratiti u pećnicu da se desetak minuta na 200°C zapeče punjenje. Nakon toga izvaditi pa odmah svaku lepinju preliti sa 3-4 žlice pretopa.

Iako je hranjivo i visoko kalorično, jelo se najčešće jede za doručak, a najbolje ide uz čašu jogurta ili kiselog mlijeka. Za što autentičniji doživljaj preporučuje se jesti ga rukama.

Kada je ovaj tradicionalni doručak iz susjedne države zasjeo na sam vrh svetske liste popularnoga gastro vodiča, trebalo bi ga probati. Njegova kaloričnost dobro se slaže s hladnim dobom godine, a nakon blagdana trebalo bi biti dovoljno pretopa, odnosno moče. Uslast!

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image

Iako je hranjivo i visoko kalorično, jelo se najčešće jede za doručak, a najbolje ide uz čašu jogurta ili kiselog mlijeka

Screenshot Instagram
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Lepinja, odnosno somun temeljni je sastojak ovoga visokorangiranoga doručka

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Lepinja, odnosno somun temeljni je sastojak ovoga visokorangiranoga doručka

) [1] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2023/12/20/26230816.png [title] => Screenshot Instagram

Iako je hranjivo i visoko kalorično, jelo se najčešće jede za doručak, a najbolje ide uz čašu jogurta ili kiselog mlijeka

) [2] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2023/12/20/26230817.png [title] => Screenshot Facebook TasteAtlas

Koliko je poznato komplet lepinja jede se skoro sto godina, najprije u Užicama i Zlatiboru, a poslije i puno šire

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

Popularni gastro vodič TasteAtlas objavio je listu najboljih doručaka na svijetu u 2023. godini, a na prvom mjestu, s ocjenom 4,8, našao se jedan, komplet lepinja, iz Užica i Zlatibora u Srbiji.

Ovaj tradicionalni doručak, koji je zabilježen i prije Drugog svjetskog rata, sastoji se od lepinje koja se prereže na pola, premaže kajmakom i prelije jajem. Nakon kratkog pečenja lepinju treba preliti mješavinom toplih mesnih ostataka od pečenja svinjskog ili janjećeg mesa koja se naziva pretop ili moča, piše TasteAtlas.

Klix.ba donosi recept za pripremu komplet lepinje. Za tijesto je potrebno 1/2 kocke kvasca, 1 žličica šećera, 1/2 žličice soli, 350 ml tople vode, 4 žlice ulja, 550-600 grama brašna, a za punjenje jaje, kajmak i pretop.

Recept je sljedeći: Kvasac sa šećerom i žlicom brašna razmutiti u vodi i ostaviti par minuta. U 500 grama brašna dodati sol, nadošli kvasac i ulje. Mijesiti tijesto i postupno dodavati po malo brašna. Pokriti i ostaviti da se udvostruči. Naraslo tijesto podijeliti na 5 loptica. Pokriti ih i ostaviti pola sata, a zatim svaku blago rastanjiti, pa prebaciti na papir za pečenje, pokriti i ostaviti dok se pećnica ne ugrije na 250°C.

---

image

Koliko je poznato komplet lepinja jede se skoro sto godina, najprije u Užicama i Zlatiboru, a poslije i puno šire

Screenshot Facebook TasteAtlas
---

Papir s lepinjama staviti na rešetku, a ne na pleh pećnice pa tako ubaciti da se peku desetak minuta. Nakon toga lepinje treba izvaditi iz pećnice, ostaviti nekoliko minuta da se ohlade pa svakoj odrezati "poklopac". U lepinju staviti jednu punu žlicu kajmaka i jedno jaje, pa umutiti izravno u njoj. Vratiti u pećnicu da se desetak minuta na 200°C zapeče punjenje. Nakon toga izvaditi pa odmah svaku lepinju preliti sa 3-4 žlice pretopa.

Iako je hranjivo i visoko kalorično, jelo se najčešće jede za doručak, a najbolje ide uz čašu jogurta ili kiselog mlijeka. Za što autentičniji doživljaj preporučuje se jesti ga rukama.

Kada je ovaj tradicionalni doručak iz susjedne države zasjeo na sam vrh svetske liste popularnoga gastro vodiča, trebalo bi ga probati. Njegova kaloričnost dobro se slaže s hladnim dobom godine, a nakon blagdana trebalo bi biti dovoljno pretopa, odnosno moče. Uslast!

---

image

Iako je hranjivo i visoko kalorično, jelo se najčešće jede za doručak, a najbolje ide uz čašu jogurta ili kiselog mlijeka

Screenshot Instagram
---

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/Shutterstock Screenshot Instagram Screenshot Facebook TasteAtlas
/Shutterstock

Lepinja, odnosno somun temeljni je sastojak ovoga visokorangiranoga doručka

Screenshot Instagram

Iako je hranjivo i visoko kalorično, jelo se najčešće jede za doručak, a najbolje ide uz čašu jogurta ili kiselog mlijeka

Screenshot Facebook TasteAtlas

Koliko je poznato komplet lepinja jede se skoro sto godina, najprije u Užicama i Zlatiboru, a poslije i puno šire

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Panoramahranjiv i kaloričan

Tradicionalni doručak iz susjedne države ugledni gastro vodič proglasio najboljim na svijetu; Jednostavno se priprema

Piše mozaik sd
20. prosinca 2023. - 11:51

Popularni gastro vodič TasteAtlas objavio je listu najboljih doručaka na svijetu u 2023. godini, a na prvom mjestu, s ocjenom 4,8, našao se jedan, komplet lepinja, iz Užica i Zlatibora u Srbiji.

Ovaj tradicionalni doručak, koji je zabilježen i prije Drugog svjetskog rata, sastoji se od lepinje koja se prereže na pola, premaže kajmakom i prelije jajem. Nakon kratkog pečenja lepinju treba preliti mješavinom toplih mesnih ostataka od pečenja svinjskog ili janjećeg mesa koja se naziva pretop ili moča, piše TasteAtlas.

Klix.ba donosi recept za pripremu komplet lepinje. Za tijesto je potrebno 1/2 kocke kvasca, 1 žličica šećera, 1/2 žličice soli, 350 ml tople vode, 4 žlice ulja, 550-600 grama brašna, a za punjenje jaje, kajmak i pretop.

Recept je sljedeći: Kvasac sa šećerom i žlicom brašna razmutiti u vodi i ostaviti par minuta. U 500 grama brašna dodati sol, nadošli kvasac i ulje. Mijesiti tijesto i postupno dodavati po malo brašna. Pokriti i ostaviti da se udvostruči. Naraslo tijesto podijeliti na 5 loptica. Pokriti ih i ostaviti pola sata, a zatim svaku blago rastanjiti, pa prebaciti na papir za pečenje, pokriti i ostaviti dok se pećnica ne ugrije na 250°C.

image

Koliko je poznato komplet lepinja jede se skoro sto godina, najprije u Užicama i Zlatiboru, a poslije i puno šire

Screenshot Facebook TasteAtlas

Papir s lepinjama staviti na rešetku, a ne na pleh pećnice pa tako ubaciti da se peku desetak minuta. Nakon toga lepinje treba izvaditi iz pećnice, ostaviti nekoliko minuta da se ohlade pa svakoj odrezati "poklopac". U lepinju staviti jednu punu žlicu kajmaka i jedno jaje, pa umutiti izravno u njoj. Vratiti u pećnicu da se desetak minuta na 200°C zapeče punjenje. Nakon toga izvaditi pa odmah svaku lepinju preliti sa 3-4 žlice pretopa.

Iako je hranjivo i visoko kalorično, jelo se najčešće jede za doručak, a najbolje ide uz čašu jogurta ili kiselog mlijeka. Za što autentičniji doživljaj preporučuje se jesti ga rukama.

Kada je ovaj tradicionalni doručak iz susjedne države zasjeo na sam vrh svetske liste popularnoga gastro vodiča, trebalo bi ga probati. Njegova kaloričnost dobro se slaže s hladnim dobom godine, a nakon blagdana trebalo bi biti dovoljno pretopa, odnosno moče. Uslast!

image

Iako je hranjivo i visoko kalorično, jelo se najčešće jede za doručak, a najbolje ide uz čašu jogurta ili kiselog mlijeka

Screenshot Instagram
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19. svibanj 2024 11:49