{"id":11586,"date":"2025-11-10T01:14:26","date_gmt":"2025-11-09T23:14:26","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=11586"},"modified":"2025-11-15T18:46:04","modified_gmt":"2025-11-15T17:46:04","slug":"turecka-pide-s-mletym-masom","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=11586","title":{"rendered":"Tureck\u00e1 pide s mlet\u00fdm m\u00e4som"},"content":{"rendered":"\n
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……a v\u0161etci anjeli maj\u00fa od v\u010dera smiechu pln\u00e9 nebo….

Str\u00fd\u010dko Ondrej
My \u010do sme ostali dolu, na Teba nezabudneme.
<\/p>\n\n\n\n

*6. 2. 1933 – +4. 11. 2025<\/p>\n\n\n\n

Pide je tradi\u010dn\u00fd tureck\u00fd ploch\u00fd chlieb v tvare lo\u010fky, ktor\u00fd sa pln\u00ed m\u00e4som, syrom alebo zeleninou. K\u0131ymal\u0131 Pide je m\u00e4sov\u00e1, tureck\u00e1 verzia tohto plnen\u00e9ho chleba a in\u0161pir\u00e1ciu som na\u0161la u autorky Chef Bur\u00e7in Arda.
T\u00e1to d\u00e1ma je \u010distokrvn\u00e1 tureck\u00e1 \u017eena a ten tureck\u00fd n\u00e1zov som vyp\u00edsala preto, \u017ee ak chcete plne autentick\u00fd, tureck\u00fd recept m\u00f4\u017eete si to na str\u00e1nkach tejto d\u00e1my pod\u013ea toho n\u00e1zvu n\u00e1js\u0165.
Zmenila som si tam ve\u013ea vec\u00ed, aby som chu\u0165 prisp\u00f4sobila na\u0161im chutiam.
A robila som ho aj s in\u00fdmi mno\u017estvami.
Napr\u00edklad cesto som robila z polovi\u010dnej d\u00e1vky, ale m\u00e4sov\u00fa n\u00e1pl\u0148 som robila cel\u00fa d\u00e1vku a cel\u00fa som ju aj na tie tri kusy pou\u017eila. A nepou\u017eila som jah\u0148acie m\u00e4so a koreniny, ktor\u00e9 sa k jah\u0148aciemu prid\u00e1vaj\u00fa. Dobr\u00fd Man\u017eel by to spokojne zjedol aj s jah\u0148ac\u00edm, dokonca by bol ve\u013emi r\u00e1d, ale ja by som to nemohla pre\u017erie\u0165 a ochutna\u0165 som to musela, aby som to vedela na prv\u00fdkr\u00e1t zhodnoti\u0165, ako o tom informova\u0165.
N\u00e1pl\u0148 som ochucovala pod\u013ea na\u0161ich preferenci\u00ed. Zmenila som mno\u017estvo syrovej n\u00e1plne v okraji pide a pou\u017eila ochutenie a zna\u010dku syra, ktor\u00fa m\u00e1me radi.
\u00c1no, v z\u00e1sade m\u00f4\u017eem poveda\u0165, \u017ee toto je teda pide, hlavne kv\u00f4li tvaru, ktor\u00fd som dodr\u017eala, ale tak\u00e1 moja.
Mysl\u00edm, \u017ee ka\u017ed\u00e1 gazdin\u00e1 prid\u00e1va svoju invenciu, svoje sk\u00fasenosti, svoje chute a tak to m\u00e1 by\u0165 a je mo\u017en\u00e9, \u017ee nejak\u00e1 tureck\u00e1 gazdin\u00e1 ich rob\u00ed tie\u017e tak ako ja.
Robila som prv\u00fdkr\u00e1t a je to vidie\u0165. I\u0161lo mi to trochu ne\u0161ikovne.
Rozhodne to upe\u010diem aj mojej rodine na Slovensku. Tam n\u00e1s bude dostatok, aj na cel\u00fa d\u00e1vku cesta.
Ospravedl\u0148ujem sa za mizern\u00fa, mizern\u00fa kvalitu fotiek.
Dnes som bola ve\u013emi nes\u00fastreden\u00e1 a roztr\u017eit\u00e1. Neodhadla som ani osvetlenie, ani vzdialenosti, ani nastavenie. \u00daprava fotiek mi zabrala stra\u0161ne ve\u013ea \u010dasu a aj tak sa s t\u00fdm nedalo urobi\u0165 takmer ni\u010d.
….Sm\u00fatim….

Odpo\u010d\u00edvaj v pokoji str\u00fd\u010dko.
Ve\u013emi sa boj\u00edm, \u017ee tat\u00edk nebude chcie\u0165 trha\u0165 s\u00farodeneck\u00fa partiu \u010do tam hore m\u00e1te a bude sa pon\u00e1h\u013ea\u0165 za svojou Zlatkou a Vami v\u0161etk\u00fdmi…Ani\u010dkou, Jankom, \u017delkou a Tebou…jeho dvoji\u010dkou.
Z jeho kr\u010dm\u00e1rskej rodiny, u\u017e ostal mimo n\u00e1s det\u00ed, \u00faplne s\u00e1m. Odi\u0161la mu man\u017eelka, s\u00farodenci, \u0161vagrovia, \u0161vagrin\u00e9 a Ty si sa narodil o dve min\u00faty sk\u00f4r a tak si sk\u00f4r aj odi\u0161iel.
Boh Ti tam hore \u017eehnaj.<\/p>\n\n\n\n

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Suroviny<\/strong><\/p>\n\n\n\n

Na tri ve\u013ek\u00e9 pide budeme potrebova\u0165


Na cesto :<\/p>\n\n\n\n

300 g hladk\u00e1 m\u00faka
100 ml sladk\u00e9 mlieko
100 ml voda
3 ve\u013ek\u00e9 polievkov\u00e9 ly\u017eice olej
5 gramov su\u0161en\u00e9ho, alebo 15 gramov \u010derstv\u00e9ho dro\u017edia
1 \u010dajov\u00e1 ly\u017ei\u010dka so\u013e
1 \u010dajov\u00e1 ly\u017ei\u010dka cukor
Na potretie pide:
1\u017e\u013atok + 1 polievkov\u00e1 ly\u017eica mlieko + 1 polievkov\u00e1 ly\u017eica olej
sezamov\u00e9 semia\u010dko
<\/p>\n\n\n\n

Na m\u00e4sov\u00fa plnku :

400 g mlet\u00e9 mie\u0161an\u00e9 m\u00e4so (hov\u00e4dzie a brav\u010dov\u00e9)
4 polievkov\u00e9 ly\u017eice olej
1 cibu\u013ea
bobkov\u00fd list
250 g konzervovan\u00e9 kr\u00e1jan\u00e9 paradajky
1 k\u00e1pia
2 zelen\u00e9 papriky
1 \u010dajov\u00e1 ly\u017ei\u010dka so\u013e
1 \u010dajov\u00e1 ly\u017ei\u010dka tymian
1 \u010dajov\u00e1 ly\u017ei\u010dka mlet\u00fd koriander
\u010derstvo drven\u00e9 korenie
pod\u013ea chuti mlet\u00e9 chilli
1 \u010dajov\u00e1 ly\u017ei\u010dka mlet\u00e1 sladk\u00e1 paprika

Syrov\u00e1 zmes do okrajov :<\/p>\n\n\n\n

120 g str\u00fahan\u00e1 mozzarella
80 g tvrd\u00fd nastr\u00fahan\u00fd syr balk\u00e1nskeho typu
nasekan\u00e1 petr\u017elenov\u00e1 v\u0148a\u0165
+ syr na posypanie <\/p>\n\n\n\n



Postup<\/strong>
<\/p>\n\n\n\n



Najprv d\u00e1me dusi\u0165 m\u00e4so.
Cibu\u013eu o\u010dist\u00edme a nesek\u00e1me na jemno.
Tri papriky o\u010dist\u00edme a nakr\u00e1jame na men\u0161ie kocky.
Do kastr\u00f3la d\u00e1me rozohria\u0165 olej.
D\u00e1me podusi\u0165 cibu\u013eu, ale len tak do sklovita. Hned k cibuli vhod\u00edme aj bobkov\u00fd list.
Prid\u00e1me mlet\u00e9 m\u00e4so a to opek\u00e1me, k\u00fdm sa n\u00e1m nerozdrob\u00ed.
Osol\u00edme, prid\u00e1me tymian a mlet\u00fd koriander.
Premie\u0161ame a pokra\u010dujeme \u010derstvo drven\u00fdm koren\u00edm, kto m\u00e1 r\u00e1d ostrej\u0161ie, tak prid\u00e1 chilli.
Premie\u0161ame a d\u00e1me pod pokrievku. Dus\u00edme na st\u00ed\u0161enom plameni nejak\u00fdch desa\u0165 min\u00fa\u0165. Odokryjeme a prid\u00e1me mlet\u00fa sladk\u00fa papriku a vlejeme konzervovan\u00e9 kr\u00e1jan\u00e9 papriky.
Premie\u0161ame, podlejeme hor\u00facou vodou a dus\u00edme do m\u00e4kka. Str\u00e1\u017ete si to, ak treba tak ob\u010das podlievame hor\u00facou vodou.
K\u00fdm dus\u00edme m\u00e4so, ideme si urobi\u0165 cesto.
Mlieko a vodu zmie\u0161ame a nahrejeme aby bolo tepl\u00e9, ale nie hor\u00face. Odlejeme polovicu a d\u00e1me do neho ly\u017ei\u010dku cukru a dro\u017edie.
Nech\u00e1me pracova\u0165 dro\u017edie v mlieku, nejak\u00fdch p\u00e4\u0165 a\u017e desa\u0165 min\u00fat.
Do preosiatej m\u00faky urob\u00edme priehlbinu a vlejeme do neho kv\u00e1sok, prid\u00e1me olej, so\u013e a zvy\u0161ok mlieka.
Za\u010dneme spracov\u00e1va\u0165 do cesta .Us\u00fadila som, \u017ee je dos\u0165 hust\u00e9 a tak som priliala e\u0161te trochu hor\u00faceho mlieka. Nebojte sa toho, m\u00f4\u017ee by\u0165 hor\u00face tak, ako V\u00e1m udr\u017e\u00ed ruka.
Vypracujeme m\u00e4kk\u00e9 pru\u017en\u00e9 cesto.
Prikryjeme a nech\u00e1me hodinu kysn\u00fa\u0165 na teplom mieste.
M\u00e4so sa n\u00e1m dus\u00ed, cesto kysne.
Zmie\u0161ame syr s nasekanou v\u0148a\u0165ou.
Po hodine by malo by\u0165 m\u00e4so u\u017e hotov\u00e9, odokryjeme ho a nech\u00e1me vydusi\u0165.
E\u0161te ho ochut\u00edme ak treba. Mala som na linke zabudnut\u00fd o\u010disten\u00fd str\u00fa\u010dik cesnaku a tak som ho do toho m\u00e4sa prelisovala a m\u00f4\u017eem poveda\u0165, \u017ee urobil ve\u013ek\u00fa par\u00e1du.
Vykysnut\u00e9 cesto rozdel\u00edme na tri rovnako ve\u013ek\u00e9 bochn\u00edky, prepracujeme a nech\u00e1me e\u0161te podkysn\u00fa\u0165 10 min\u00fat.
M\u00e1me hotov\u00e9 m\u00e4so<\/p>\n\n\n\n

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hotov\u00e9 cesto <\/p>\n\n\n\n

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<\/p>\n\n\n\n


syr.
<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Ka\u017ed\u00fd bochn\u00edk cesta vyva\u013ek\u00e1me na ov\u00e1l asi 30 \u00d7 14 cm. Nemus\u00ed to by\u0165 samozrejme presn\u00e9. To cesto by nemalo by\u0165 tenu\u010dk\u00e9, aby bolo pekne nad\u00fdchan\u00e9 po upe\u010den\u00ed.<\/p>\n\n\n\n

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Tretinu syra rozlo\u017e\u00edme dookola okolo cel\u00e9ho okraja ov\u00e1lu.
Okraje zalo\u017e\u00edme a upevn\u00edme.
Na to, \u017ee som to robila prv\u00fdkr\u00e1t, som nemusela d\u00e1va\u0165 hne\u010f tak\u00e9 ve\u013ek\u00e9 mno\u017estvo syra, aby som z\u00edskala grif na to, ako to \u0161ikovne zabali\u0165 do tunela. Takto som sa s t\u00fdm vytr\u00e1pila, V\u00e1m poviem. <\/p>\n\n\n\n

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T\u00e1to fotka je naozaj stra\u0161n\u00e1 a in\u00fa nem\u00e1m
V tejto f\u00e1ze som u\u017e lo\u010fky prelo\u017eila na plech, vylo\u017een\u00fd papierom na pe\u010denie.
M\u00f4\u017eete prelo\u017ei\u0165 hne\u010f len ov\u00e1l a plni\u0165 syrom u\u017e na plechu. Je to na V\u00e1s.<\/p>\n\n\n\n

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Plnku tie\u017e rozdel\u00edme na tri \u010dasti a uhlad\u00edme ju do stredu pide.<\/p>\n\n\n\n

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Posypeme z\u013eahka syrom
Okraje pide potrieme roz\u0161\u013eahan\u00fdm \u017e\u013atkom s olejom a mliekom.
Nakoniec hojne posypeme sezamom. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n


D\u00e1me piec\u0165 do vyhriatej r\u00fary , povedzme na 200 a\u017e 210 stup\u0148ov.
Pe\u010dieme 12 a\u017e 14 min\u00fat.<\/p>\n\n\n\n

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<\/p>\n\n\n\n

Je to samozrejme len orienta\u010dn\u00e9, ka\u017ed\u00e1 r\u00fara pe\u010die inak. Spr\u00e1vne upe\u010den\u00e1 pide m\u00e1 okraje zlatohned\u00e9, syr je roztopen\u00fd. Ak opatrne pide podvihnete, aj od spodu mus\u00ed by\u0165 zlat\u00e1.
Pide sa kr\u00e1jaj\u00fa tak ako je na obr\u00e1zku. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

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Pod\u00e1vaj\u00fa sa hne\u010f po upe\u010den\u00ed. <\/p>\n\n\n\n

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Presne tak ako sa pod\u00e1va napr\u00edklad pizza. Pide je vlastne tak\u00e1 tureck\u00e1 pizza. <\/p>\n\n\n\n

Dobre som urobila, \u017ee som dala viac m\u00e4sovej plnky a aj syra. Pide je \u00fa\u017easne \u0161\u0165avnat\u00e1.
<\/p>\n\n\n\n


<\/p>\n\n\n\n

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Toto jedlo rozhodne zara\u010fujem do rodinn\u00e9ho reperto\u00e1ra a budem sk\u00fa\u0161a\u0165 r\u00f4zne n\u00e1plne. Ani Vy sa nemus\u00edte otrocky dr\u017ea\u0165 mojej n\u00e1plne, urobte si tak\u00fa, \u010do v\u00e1m bude najviac chuti\u0165.
Dobru chu\u0165.














<\/p>\n","protected":false},"excerpt":{"rendered":"

……a v\u0161etci anjeli maj\u00fa od v\u010dera smiechu pln\u00e9 nebo…. Str\u00fd\u010dko Ondrej My \u010do sme ostali dolu, na Teba nezabudneme. *6. 2. 1933 – +4. 11. 2025 Pide je tradi\u010dn\u00fd tureck\u00fd ploch\u00fd chlieb v tvare lo\u010fky, ktor\u00fd sa pln\u00ed m\u00e4som, syrom alebo zeleninou. K\u0131ymal\u0131 Pide je m\u00e4sov\u00e1, tureck\u00e1 verzia tohto plnen\u00e9ho chleba a in\u0161pir\u00e1ciu som na\u0161la […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,19],"tags":[],"class_list":["post-11586","post","type-post","status-publish","format-standard","hentry","category-mlete-maso","category-slane-pecenie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-30S","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11586"}],"version-history":[{"count":8,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11586\/revisions"}],"predecessor-version":[{"id":11615,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11586\/revisions\/11615"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}