{"id":301,"date":"2012-04-30T20:09:00","date_gmt":"2012-04-30T20:09:00","guid":{"rendered":"http:\/\/www.suhkrusai.net\/uncategorized\/banitsa-ehk-juustupirukas\/"},"modified":"2024-07-13T15:44:36","modified_gmt":"2024-07-13T15:44:36","slug":"banitsa-ehk-juustupirukas","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/2012\/04\/30\/banitsa-ehk-juustupirukas\/","title":{"rendered":"Banitsa ehk juustupirukas"},"content":{"rendered":"<div style=\"clear: both; text-align: center;\"><\/div>\n<p>Vot on ikka hea traditsiooniline pirukas Bulgaarlastel. Filotainast ostsin pika rulli. Rulli otsast l\u00f5ikasin \u00e4ra niipalju et sain vormi pikkuse rulli. Ja tainalehed l\u00f5ikasin keskelt pooleks. Siis sain enam-v\u00e4hem vormi laiuse. Kui \u00f5igesti m\u00e4letan sain 22 lehte ja iga vahele umbes supilusikat\u00e4is t\u00e4idist. Kui tundub et t\u00e4idist ei j\u00e4tku, siis v\u00f5ib ka kaks tainalehte teineteise peale panna. Kui m\u00f5ni tainaleht natuke katki l\u00e4heb, ei juhtu midagi. Las aga olla \ud83d\ude42<\/p>\n<p>\u2022 1 pakk k\u00fclmutatud filotainast<br \/>\n\u2022 200 g tugevamaitselist juustu<br \/>\n\u2022 500 g fetajuustu<br \/>\n\u2022 100 g hapukoort<br \/>\n\u2022 6 muna<br \/>\n\u2022 100 g toasooja v\u00f5id<br \/>\n\u2022 (1 dl piima\/r\u00f5\u00f5ska koort)<br \/>\n\u2022 1 muna pealt m\u00e4\u00e4rimiseks ja natuke piima<\/p>\n<p>S\u00fcgavk\u00fclmutatud taigen v\u00f5ta sulama 1-1,5 tundi ennem k\u00fcpsetamist.<br \/>\nRiivi juust ja murenda fetajuust kaussi. Lisa lahtiklopitud munad, pehme v\u00f5i ja hapukoor. Kui t\u00e4idis tundub olevat liialt paks m\u00e4\u00e4rimiseks, siis lisa veel 1 dl piima. Aseta k\u00fcpsetuspaber ahjuvormi (umbes 23 x 32 cm) P\u00f5hja v\u00f5id kergelt \u00f5litada. Lao vormi vaheldumisi filotainas ja m\u00e4\u00e4ri peale \u00f5huke kiht juustusegu. Korda tegevust niikaua kuni juustusegu j\u00e4tkub. Mida rohkem kihte, seda paksem pirukas tuleb. \u00dclej\u00e4\u00e4nud filotainast hoia vaevalt niiske r\u00e4tiku v\u00f5i majapidamsipaberi all, et v\u00e4ltida kuivamist.<\/p>\n<div style=\"text-align: left;\">\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"http:\/\/2.bp.blogspot.com\/-BR3HXBEYgoo\/T6WY2XYCG5I\/AAAAAAAADPo\/Se2l-QbFrKY\/s1600\/001-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"\" src=\"http:\/\/2.bp.blogspot.com\/-BR3HXBEYgoo\/T6WY2XYCG5I\/AAAAAAAADPo\/Se2l-QbFrKY\/s200\/001-5.jpg\" width=\"247\" height=\"185\" border=\"0\" \/><\/a><\/div>\n<p>Pintselda pirukas pealt lahtiklopitud muna-piimaseguga. K\u00fcpseta ahju keskkmises osas, 200\u00b0C umbes 25 minutit ehk kuni banitsa pealispind on kuldpruun. T\u00f5sta ahjust jahtuma. L\u00f5ika meelep\u00e4rasteks t\u00fckkideks.<\/p>\n<p><b style=\"font-family: Georgia, 'Times New Roman', serif;\"><span style=\"line-height: 16px;\"><i><br \/>\n<\/i><\/span><\/b><\/p>\n<\/div>\n<div style=\"background-color: text-align: left;\">\n<div style=\"line-height: 16px;\"><span style=\"font-family: 'georgia' , 'times new roman' , serif;\"><b>\u00a0<\/b><\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Vot on ikka hea traditsiooniline pirukas Bulgaarlastel. Filotainast ostsin pika rulli. Rulli otsast l\u00f5ikasin \u00e4ra niipalju et sain vormi pikkuse [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":9344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,37],"tags":[],"class_list":["post-301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-soolased-kupsetised"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/posts\/301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/comments?post=301"}],"version-history":[{"count":2,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/posts\/301\/revisions"}],"predecessor-version":[{"id":9345,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/posts\/301\/revisions\/9345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/media\/9344"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/media?parent=301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/categories?post=301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/wp-json\/wp\/v2\/tags?post=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}