{"id":8209,"date":"2022-01-22T12:44:00","date_gmt":"2022-01-22T11:44:00","guid":{"rendered":"http:\/\/zavod-parnas.org\/w\/?p=8209"},"modified":"2022-08-05T12:11:09","modified_gmt":"2022-08-05T10:11:09","slug":"za-pusta-je-v-dobrepolju-stula","status":"publish","type":"post","link":"https:\/\/zavod-parnas.org\/w\/za-pusta-je-v-dobrepolju-stula\/","title":{"rendered":"Za pusta je v Dobrepolju \u0160TULA"},"content":{"rendered":"\n<p>V \u0161tudijskem kro\u017eku Moja rodbina raziskujemo tradicionalne jedi. V svoje vrste smo povabili prostovoljki <strong>Nado in Beti Lunder iz Predstrug<\/strong>, ki sta predstavili umetnost priprave dobrepoljske \u0161tule. Skupaj bomo tudi ugotovili, v \u010dem se razlikujejo velikola\u0161ki in dobrepoljski ajdovi \u017eelod\u010dki \/ \u0161tukeljci.<\/p>\n\n\n\n<p>Neko\u010d so na Dolenjskem poznali le ka\u0161nato potico, sedaj jo nadome\u0161\u010da ocvirkovka ali \u0161pehovka, ki je \u0161e danes obvezna jed za pusta. V Dobrepolju pa se \u0161e vedno ohranja tradicija in gospodinje \u017ee za debel \u010detrtek pripravijo \u0161tulo.<\/p>\n\n\n\n<p>\u0160tula<br>(recept: Nada Lunder, Predstruge)<\/p>\n\n\n\n<p>1 suha kra\u010da<br>1\/4 kg prosene ka\u0161e<br>1\/4 kg ri\u017ea<br>1 \u017elica ma\u0161\u010dobe<br>4 stroki \u010desna<br>sol, poper<br>majaron<br>vle\u010deno testo<br>jajce<\/p>\n\n\n\n<p>Kra\u010do skuhamo in ko se ohladi jo nare\u017eemo na ko\u0161\u010dke. Proseno ka\u0161o in ri\u017e dobro operemo in stresemo na razgreto ma\u0161\u010dobo. Zalijemo s 6 dcl vode in napol skuhamo. Nato dodamo narezano kra\u010do, sesekljan \u010desen, poper, majaron, sol in dobro zme\u0161amo. Po nama\u0161\u010denem peka\u010du razgrnemo vle\u010deno testo, ki naj gleda \u010dez rob peka\u010da in nadevamo prej pripravljen nadev. Robove testa razgrnemo po nadevu in po vrhu nama\u017eemo s stepenim jajcem. Pe\u010demo 25 minut na 180 stopinj.<\/p>\n\n\n\n<p>Velikono\u010dni ajdovi \u0161truklji<br>(recept Nada Lunder, Predstruge)<\/p>\n\n\n\n<p>1 kg ajdove moke,<br>500 g suhih fig<br>ali 1 kg kra\u010de za mesojedce,<br>sol,<br>2 zvrhani \u017elici masti<br>ali 3 \u017elice olja<\/p>\n\n\n\n<p>Moko stremo v skledo in poparimo z vrelo slano vodo. Med me\u0161anjem po\u010dasi dodajamo teko\u010dino, da dobimo kompaktno maso, ki naj ne bo pretrda. Dodamo ma\u0161\u010dobo in na majhne ko\u0161\u010dke narezane suhe fige. Namesto fig lahko v maso dodamo kuhano in na majhne ko\u0161\u010dke narezano kra\u010do. Ko se masa ohladi oblikujemo svaljke debeline 3-4 cm in dol\u017eine 12 cm. Po potrebi dodamo malo bele moke, \u010de je masa premehka. \u0160truklje kuhamo 10-15 minut (da splavajo na vrh) v slanem kropu. Nare\u017eemo jih k velikono\u010dni \u0161unki.<\/p>\n\n\n\n<p>Kuharska delavnica je bila v<strong>&nbsp;\u010detrtek, 28. 3. 2013 od 9h do 12h v PARNAS Interpretacijskem centru Rob.&nbsp;<\/strong>Za \u010dlane \u0161tudijskega kro\u017eka brez dopla\u010dila, za ostale prispevek za material 3 EUR.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>V \u0161tudijskem kro\u017eku Moja rodbina raziskujemo tradicionalne jedi. V svoje vrste smo povabili prostovoljki Nado in Beti Lunder iz Predstrug, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8210,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[28,17],"tags":[],"class_list":["post-8209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinaricna-dediscina","category-nesnovna-dediscina"],"_links":{"self":[{"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/posts\/8209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/comments?post=8209"}],"version-history":[{"count":1,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/posts\/8209\/revisions"}],"predecessor-version":[{"id":8211,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/posts\/8209\/revisions\/8211"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/media\/8210"}],"wp:attachment":[{"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/media?parent=8209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/categories?post=8209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/tags?post=8209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}