{"id":32661,"date":"2022-11-30T09:57:37","date_gmt":"2022-11-30T08:57:37","guid":{"rendered":"https:\/\/www.agencija-oskar.si\/blog\/?p=32661"},"modified":"2022-11-30T10:46:18","modified_gmt":"2022-11-30T09:46:18","slug":"aljin-recept-za-maroski-tajine","status":"publish","type":"post","link":"https:\/\/www.agencija-oskar.si\/blog\/aljin-recept-za-maroski-tajine\/","title":{"rendered":"Aljin recept za MARO\u0160KI TAJINE"},"content":{"rendered":"\n<h3 style=\"text-align: center;\"><span style=\"color: #008000;\"><strong>Ali kako res enostavno dati vse v lonec <br>in ga odpreti \u0161ele, ko je kuhano<\/strong><\/span><\/h3>\n\n\n\n<p><strong>Pi\u0161e: Alja Mravljak<\/strong><\/p>\n\n\n\n<p style=\"text-align: right;\"><a href=\"https:\/\/www.agencija-oskar.si\/maroko\/\"><strong><span style=\"color: #008000;\">Potovanja v Maroko<\/span><\/strong><\/a><\/p>\n<p style=\"text-align: justify;\"><strong>V Maroku jemo tajine!<\/strong> Veliko tajina, vsak dan z druga\u010dno vsebino, saj je tajine naziv za hrano, ki prihaja iz kerami\u010dnega lonca <em>tajine. <\/em>V Maroku si obi\u010dajno vsak med nami najde svoj tajine, zato se pogosto pojavljajo vpra\u0161anja o tem, kako ga uporabiti. Z vami \u017eelim podeliti super enostaven na\u010din in recept, a brez koli\u010din, ker so te odvisne od posameznika.<\/p>\n<p><span style=\"color: #008000;\"><strong>Oprema:<\/strong><\/span><\/p>\n<ul>\n<li>lonec tajine (dobi se tudi preko Amazona, \u010de \u0161e niste bili v Maroku in domov prinesli svojega),<\/li>\n<li>\u0161tedilnik &#8211; tajine se lahko postavi na plin, elektri\u010dni kuhalnik, na \u017ear ali v pe\u010dico, ne pa na indukcijsko plo\u0161\u010do.<\/li>\n<\/ul>\n<p><span style=\"color: #008000;\"><strong>Sestavine: <\/strong><\/span><\/p>\n<ul>\n<li>priporo\u010dam ve\u010dji kos poljubnega mesa: govedina, jagenj\u010dek s kostjo, pi\u0161\u010danec (s kostmi ali prsa), ra\u010dka,<\/li>\n<li>trda zelenjava: korenje, pesa, ali podobno,<\/li>\n<li>srednje trda zelenjava: bu\u010dke, rumena bu\u010da,<\/li>\n<li>mehka zelenjava: paradi\u017enik,<\/li>\n<li>pomembna zelenjava: \u010debula, \u010desen in listi koriandra (\u010de vam di\u0161ijo),<\/li>\n<li>dodatki, ki naredijo re\u010d zanimivo: suhi mandlji, suhe marelice ter suhe slive.<\/li>\n<\/ul>\n<p><span style=\"color: #008000;\"><strong>Za\u010dimbe:<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><strong>Ras El Hanout<\/strong> je me\u0161anica za\u010dimb &#8211; najbolje, da jo kupite v Maroku (ali na spletu). A \u010de se vam res mudi narediti tajine \u017ee danes in nimate te \u00bbmaro\u0161ke vegete\u00ab (ki naredi pravi sofisticirani okus), lahko poljubno name\u0161ate slednje (in izpustite, kar vam ne di\u0161i): zmleta orientalska kumina, ingver v prahu, malo cimeta v prahu, poper v prahu, paprika v prahu, kurkuma, koriander v prahu, kardamon v prahu in morda celo kak\u0161no zeli\u0161\u010de kot je na primer timijan.<\/p>\n<p style=\"text-align: justify;\"><strong>Ljube\u010d nasvet:<\/strong> <em>tajine<\/em> posode nikdar ne izpostavljajte temperaturnim razlikam &#8211; torej je nikdar ne dajte na ogenj direktno iz mrzlega in obratno! <em>Tajine<\/em> je narejen iz naravnega materiala, zato je treba z njim rokovati po\u010dasi in z ob\u010dutkom.<\/p>\n<p style=\"text-align: justify;\"><strong>Ljube\u010d nasvet \u0161tevilka 2: <\/strong>meso \u017ee en ve\u010der prej prema\u017eite z me\u0161anico olivnega olja ter z Ras El Hanout za\u010dimbami in ga dajte \u010dez no\u010d v prozorno folijo in v hladilnik. Obljubim, da si boste za to hvale\u017eni!<\/p>\n<p style=\"text-align: justify;\"><strong>Trajanje kuhanja:<\/strong> ahhh, ja&#8230; no, kako bi se reklo,&#8230; tajine je kot na\u0161a goveja juha &#8211; dlje kot ga kuhate, bolj\u0161e bodo okusi pome\u0161ani in predvsem bolj slastno in ne\u017eno bo meso!<\/p>\n<p style=\"text-align: justify;\">Jagnje\u010dji tajine po navadi kuham 3-4h, zato ga kuham ob nedeljah.<\/p>\n<p style=\"text-align: justify;\"><strong>Zdaj pa na delo:<\/strong> lepota <em>tajine<\/em> je, da ima\u0161 z njim delo le enkrat \u2013 takrat, ko ga sestavlja\u0161. Potem gre brez me\u0161anja, dodajanja &#8230; le sestavljanje in \u2013 Voila!<\/p>\n<p>&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2022\/11\/maroko-zacimbe2.jpg\" alt=\"\" class=\"wp-image-32665\" width=\"-93\" height=\"-62\" srcset=\"https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2022\/11\/maroko-zacimbe2.jpg 1000w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2022\/11\/maroko-zacimbe2-300x200.jpg 300w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2022\/11\/maroko-zacimbe2-768x512.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/div>\n\n\n<p><span style=\"color: #008000;\"><strong>Postopek:<\/strong><\/span><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Edina znanost je:<\/span><\/strong><\/p>\n<ol>\n<li>da meso nikoli ne sme biti hladno, ko gre v tajine, ampak naj bo vsaj 20 minut na sobni temperaturi in<\/li>\n<li><strong><span style=\"text-decoration: underline;\">sestavine naj si sledijo po logiki:<\/span><\/strong><\/li>\n<\/ol>\n<p><strong>Na dnu:<\/strong> olje (za en prst visoko) in na drobno narezana \u010debula.<\/p>\n<p><strong>Prvi sloj:<\/strong> meso.<\/p>\n<p><strong>Okoli mesa:<\/strong> trda zelenjava (korenje, pesa) narezana na krhlje (debele) in postavljena okoli mesa tako, da tvori piramido.<\/p>\n<p><strong>Drugo nadstropje:<\/strong> srednje mehka zelenjava (bu\u010dke, bu\u010da), tudi narezana na krhlje.<\/p>\n<p><strong>Na vrhu:<\/strong> mehka zelenjava, ki se bo kuhala in s sokovi zalivala meso spodaj.<\/p>\n<p><strong>Vmes:<\/strong> ko je piramida postavljena, vmes v to piramido na razli\u010dnih koncih zabodem mandlje. Ti se bodo lepo skuhali in bodo na koncu \u010disto mehki. Mnjam!<\/p>\n<p>Edina re\u010d, ki jo lahko dodate med kuhanjem, je suho sadje, ker se druga\u010de razkuha, \u010de ga kuhate \u017ee od za\u010detka.<\/p>\n<p><strong>Tako &#8211; to je vsa umetnost!<\/strong><\/p>\n<p style=\"text-align: justify;\">Vse to zlo\u017eimo v <em>tajine <\/em>posodo, ko \u0161e nima vira toplote pod sabo in je \u0161e hladna. Na piramido poveznemo sto\u017e\u010dasti pokrov in ga odpremo \u0161ele \u010dez 4ure, ko je re\u010d kuhana!<\/p>\n<p><strong>NI\u010c LA\u017dJEGA. <\/strong>\ud83d\ude0a<\/p>\n<p style=\"text-align: justify;\"><strong>\u0160e en ljube\u010d nasvet:<\/strong> do sedaj sem ponavadi delala <em>tajine<\/em> to\u010dno tako, kot sem opisala, &nbsp;a zadnje dvakrat sem ugotovila, da v prvi uri kuhanja meso in zelenjava spustita ogromno teko\u010dine ( in ta skoraj \u017ee malo te\u010de \u010dez rob), a potem po pribli\u017eno 1.5-2h vsa ta teko\u010dina izhlapi (pokrov ima eno luknjo!). Zato je super uporabno, da tu in tam po\u010dasi dodajate pripravljeno govejo (ali zelenjavno) juho (lahko je tudi iz ju\u0161ne osnove).<\/p>\n<p><strong>In sedaj &#8230; na delo!<\/strong><\/p>\n<p><em>Ko se najeste, me zanima, kak\u0161en je bil tajine? <\/em><\/p>\n<p><em>Vam je v\u0161e\u010d? <\/em><\/p>\n<p><em>Imate kak\u0161no novo idejo za izbolj\u0161avo? Pi\u0161ite nam na <\/em><a href=\"mailto:info@agnecija-oskar.si\"><em>info@agnecija-oskar.si<\/em><\/a><\/p>\n<p style=\"text-align: right;\"><a href=\"https:\/\/www.agencija-oskar.si\/maroko\/#potovanja\"><strong><span style=\"color: #008000;\">Potovanja v Maroko<\/span><\/strong><\/a><\/p>\n<p><em>&nbsp;<\/em><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2022\/11\/Najbolj-tradicionalna-maroska-jed-je-tajine-Foto-Alja-Mravljak-1-768x1024.jpg\" alt=\"\" class=\"wp-image-32666\" width=\"-72\" height=\"-95\" srcset=\"https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2022\/11\/Najbolj-tradicionalna-maroska-jed-je-tajine-Foto-Alja-Mravljak-1-768x1024.jpg 768w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2022\/11\/Najbolj-tradicionalna-maroska-jed-je-tajine-Foto-Alja-Mravljak-1-225x300.jpg 225w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2022\/11\/Najbolj-tradicionalna-maroska-jed-je-tajine-Foto-Alja-Mravljak-1-1152x1536.jpg 1152w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2022\/11\/Najbolj-tradicionalna-maroska-jed-je-tajine-Foto-Alja-Mravljak-1-1536x2048.jpg 1536w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2022\/11\/Najbolj-tradicionalna-maroska-jed-je-tajine-Foto-Alja-Mravljak-1-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption>Najbolj tradicionalna maro\u0161ka jed je tajine (Foto Alja Mravljak)<\/figcaption><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ali kako res enostavno dati vse v lonec in ga odpreti \u0161ele, ko je kuhano Pi\u0161e: Alja Mravljak Potovanja v Maroko V Maroku jemo tajine! Veliko tajina, vsak dan z druga\u010dno vsebino, saj je tajine naziv za hrano, ki prihaja iz kerami\u010dnega lonca tajine. V Maroku si obi\u010dajno vsak med nami najde svoj tajine, zato se pogosto pojavljajo vpra\u0161anja o tem, kako ga uporabiti. Z vami \u017eelim podeliti super enostaven na\u010din in recept, a brez [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":32664,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ngg_post_thumbnail":0,"footnotes":""},"categories":[4,13],"tags":[],"class_list":["post-32661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agencija-oskar","category-maroko"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Odkrijte recept za maro\u0161ki tajin z mesom, zelenjavo in di\u0161e\u010dimi za\u010dimbami. 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