{"id":27662,"date":"2022-08-11T09:00:00","date_gmt":"2022-08-11T07:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=27662"},"modified":"2023-01-19T16:21:01","modified_gmt":"2023-01-19T15:21:01","slug":"mics-hus-daralthus","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/mics-hus-daralthus\/","title":{"rendered":"\u010co m\u00e1me radi doma"},"content":{"rendered":"
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Ka\u017ed\u00e1 n\u00e1rodn\u00e1 kuchy\u0148a m\u00e1 svoje \u0161pecifick\u00e9 jedl\u00e1. Jednou z najtypickej\u0161\u00edch ingredienci\u00ed je m\u00e4so vr\u00e1tane mlet\u00e9ho m\u00e4sa, z ktor\u00e9ho mo\u017eno pripravi\u0165 \u0161irok\u00fa \u0161k\u00e1lu gurm\u00e1nskych jed\u00e1l. U\u017e v staroveku bolo ochuten\u00e9 m\u00e4so ob\u013e\u00fabenou zlo\u017ekou jed\u00e1l a odvtedy sa to nezmenilo. Niektor\u00ed ho tvarovali, ochucovali a pripravovali tak a tak, a samozrejme, ka\u017ed\u00fd uprednost\u0148uje to svoje. Napriek tomu existuj\u00fa jedl\u00e1, ktor\u00e9 sa jedia na celom svete, vr\u00e1tane m\u00e4sov\u00fdch.<\/strong><\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Vyjasnime si nedorozumenie<\/span><\/h3>\n\n\n\n

Ke\u010f sa povie mikrof\u00f3n, predstav\u00edme si tvarovan\u00e9, ochuten\u00e9 m\u00e4so, ktor\u00e9 je takmer rovnak\u00e9 ako csevap. Ak\u00fd je v tom rozdiel? Jednoducho v mieste p\u00f4vodu. Mics (mititei) je rumunsk\u00e9ho p\u00f4vodu, zatia\u013e \u010do csevap je ju\u017enoslovansk\u00e9ho p\u00f4vodu, ale obidva poch\u00e1dzaj\u00fa z obdobia tureckej okup\u00e1cie. V tomto obdob\u00ed vzniklo aj u n\u00e1s ve\u013ek\u00e9 mno\u017estvo jed\u00e1l. Tradi\u010dne sa m\u00e4so nemlelo, ale sekalo, potom sa miesilo a korenilo. Tento typ jedla patr\u00ed do ve\u013ekej rodiny, do ktorej patr\u00ed aj na\u0161a sekan\u00e1. U Turkov je to kebab, v Bulharsku kebabcse, u Slovanov \u010devap. A catering<\/a> v\u00e1\u0161 ob\u013e\u00faben\u00fd.<\/p>\n\n\n\n

P\u00f4vod mikrof\u00f3nov<\/span><\/h3>\n\n\n\n

Mics, zn\u00e1my aj ako mititei, znamen\u00e1 \u201emal\u00fd\u201d. S\u00fa \u0161pecialitou rumunskej kuchyne, ktor\u00e1 sa presadila pred 400-500 rokmi. M\u00f4\u017ee by\u0165 zalo\u017een\u00e1 na hov\u00e4dzie m\u00e4so<\/a>-, o\u0161\u00edpan\u00e1<\/a>-, birka<\/a>h<\/a>\u00fas<\/a>, alebo ich zmes. Miky z baranieho m\u00e4sa chutia sk\u00f4r ju\u017eanom, preto\u017ee maj\u00fa zvl\u00e1\u0161tnu chu\u0165.<\/p>\n\n\n\n

V Rumunsku je tie\u017e osobitn\u00e1 trad\u00edcia v\u00fdroby mikrof\u00f3nov. Pri pr\u00edle\u017eitosti prvom\u00e1jov\u00e9ho pe\u010denia miciek sa rodiny a priatelia stret\u00e1vaj\u00fa a usporad\u00favaj\u00fa z\u00e1hradn\u00fa sl\u00e1vnos\u0165. Zvy\u010dajne sa pod\u00e1va s chlebom a hor\u010dicou, ku ktor\u00fdm sa pod\u00e1va poh\u00e1r dobr\u00e9ho piva.<\/p>\n\n\n\n

Nakr\u00e1jan\u00e9 m\u00e4so sa ochut\u00ed cesnakom, koren\u00edm, so\u013eou a na samom konci trochou s\u00f3dy bikarb\u00f3ny. M\u00e4su prospieva, ak sa zmes nech\u00e1 chv\u00ed\u013eu odpo\u010d\u00edva\u0165, aby sa chute lep\u0161ie spojili. Najlep\u0161ie je, ak sa na jeden de\u0148 ulo\u017e\u00ed zakryt\u00e9 do chladni\u010dky. Zmie\u0161an\u00e1 zmes sa potom vytvaruje do valcovit\u00fdch k\u00faskov.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Z vymiesen\u00e9ho cesta sa vytvaruj\u00fa 10-20 cm dlh\u00e9, stredne hrub\u00e9 k\u00fasky a upe\u010d\u00fa sa. Zvy\u010dajne sa griluj\u00fa, preto\u017ee dym z dreven\u00e9ho uhlia im dod\u00e1va v\u00fdrazn\u00fa chu\u0165.<\/p>\n\n\n\n

Skvelou vlastnos\u0165ou mikrof\u00f3nov je ich jednoduchos\u0165. Na ich v\u00fdrobu nepotrebujete ve\u013ea odborn\u00fdch znalost\u00ed, sta\u010d\u00ed postupova\u0165 pod\u013ea z\u00e1kladn\u00e9ho receptu. Najtypickej\u0161ia je na Balk\u00e1ne, ale ke\u010f\u017ee jej z\u00e1klady s\u00fa v\u0161ade, je ob\u013e\u00faben\u00e1 aj u n\u00e1s. Je z\u00e1kladnou ingredienciou pri grilovan\u00ed, rodinn\u00fdch stretnutiach a jedl\u00e1ch na pl\u00e1\u017ei.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Ako konzumova\u0165?<\/span><\/h3>\n\n\n\n

Typick\u00e1 spotreba mikrof\u00f3nov najjednoduch\u0161ie rie\u0161enie<\/a>, presne tak, ako my Ma\u010fari jeme klob\u00e1sy. Sta\u010d\u00ed \u010derstv\u00fd chlieb a hor\u010dica. V poslednej dobe Hranolky<\/a> je tie\u017e s\u00fa\u010das\u0165ou pr\u00edlohy. Ak chcete by\u0165 naozaj autentick\u00ed, mali by ste k \u010derstvo pripraven\u00fdm chrumkav\u00fdm mikul\u00e1\u0161om prida\u0165 vhodn\u00fd dresing alebo \u0161al\u00e1t<\/a> sl\u00fa\u017ei\u0165. Prvou vo\u013ebou je dobr\u00e1, ostr\u00e1 cesnakov\u00e1 om\u00e1\u010dka. mujdei<\/strong>-(rumunsk\u00e1 om\u00e1\u010dka) sa odpor\u00fa\u010da s n\u00edm.<\/p>\n\n\n\n

Mujdei.<\/strong> Potrebuje ve\u013ea cesnaku, soli a olej.<\/a> Cesnak nasek\u00e1me alebo pomelieme, d\u00f4le\u017eit\u00e9 je, aby vznikla takmer homog\u00e9nna om\u00e1\u010dka. T\u00e1 m\u00f4\u017ee absorbova\u0165 ve\u013ea oleja a mie\u0161ajte ju, k\u00fdm nebude ma\u0165 kr\u00e9mov\u00fa konzistenciu. M\u00e1 mimoriadne intenz\u00edvnu chu\u0165, ktor\u00e1 je rozde\u013euj\u00faca, ale ak m\u00e1te radi cesnak, budete ju milova\u0165. Mo\u017eno do nej budete chcie\u0165 nakvapka\u0165 aj trochu citr\u00f3novej \u0161\u0165avy, bude to vyzera\u0165 dobre. Vyr\u00e1ba sa v paradajkovej, hor\u010dicovej a paprikovej verzii, ale aj v jogurtovej a kyslej smotane. #<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Egyedi, egyszer\u0171, \u00e9s nagyon finom. Minden nemzetnek megvan a mag\u00e1\u00e9, de vajon miben k\u00fcl\u00f6nb\u00f6znek? #matuszvad<\/p>","protected":false},"author":14,"featured_media":27675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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":[4],"tags":[2,860,10,209,75,216,990,19,211,212,231,15],"class_list":["post-27662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-daralthus","tag-etterem","tag-gasztronomia","tag-hus","tag-konyhafonok","tag-mics","tag-receptek","tag-sef","tag-sefek","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nMics, amit itthon is szeret\u00fcnk - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Mics - amit itthon is szeret\u00fcnk. 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