{"id":275445,"date":"2024-04-19T14:04:11","date_gmt":"2024-04-19T12:04:11","guid":{"rendered":"https:\/\/www.beogradnocu.com\/?p=275445\/"},"modified":"2024-04-19T15:17:41","modified_gmt":"2024-04-19T13:17:41","slug":"najpoznatija-kafanska-jela","status":"publish","type":"post","link":"https:\/\/www.beogradnocu.com\/en\/najpoznatija-kafanska-jela\/","title":{"rendered":"Najpoznatija kafanska jela"},"content":{"rendered":"\n

Koja su to najbolja kafanska jela<\/strong>?! Miris sarme, teletine ispod sa\u010da, hrskava gibanica i \u0107evapi sa kajmakom koji se tope u ustima su vam prva asocijacija na dobru staru kafanu, ali da li ste znali kako su nastali najpoznatiji kafanski specijaliteti<\/strong> i iz kojih krajeva dolaze, saznajte u nastavku ovog na\u0161eg teksta.<\/p>\n\n\n\n

AJVAR, VRU\u0106A PROJA, GIBANICA<\/h2>\n\n\n\n

Pa da po\u010dnemo kako red i obi\u010daji nala\u017eu od predjela. Uz dobru rakiju se obi\u010dno zamezi, pa se tako na stolu na\u0111u sir, pr\u0161ut, ajvar, proja i gibanica. Srpski kavijar<\/strong>, kako ga od milo\u0161te nazivaju, ajvar<\/strong> je autenti\u010dan srpski proizvod. Vezuje se za ju\u017enu Srbiju, pravi se od paprike koja se prvo pe\u010de, pa onda melje. Ajvar je od skoro, posle mnogobrojnih polemika, i za\u0161ti\u0107en kao srpski brend<\/strong>.<\/p>\n\n\n\n

\"Doma\u0107i<\/figure>\n\n\n\n

Jo\u0161 jedan autenti\u010dan srpski specijalitet je proja<\/strong>. Tradicionalna verzija je samo sa kukuruznim, odnosno projnim bra\u0161nom, a malo bogatija je sa sirom ili \u010dvarcima. Za razliku od prehodna dva specijaliteta gibanica<\/strong> nije \u010disto srpski specijalitet, postoji veliki uticaj turske kuhinje kada je priprema ove pite sa sirom<\/strong> u pitanju, a zanimljivo je da je naziv gibanica preuzet iz jevrejskog jezika. Kada smo ve\u0107 kod sira i srpskih jela, da li mo\u017eda znate koji je to najskuplji srpski sir<\/a> na svetu i kliko on zapravo ko\u0161ta?<\/p>\n\n\n\n

TELE\u0106A \u010cORBA<\/h2>\n\n\n\n

Kada ste prvo kao aperitiv popili rakiju, bilo da je u pitanju travarica, lozova\u010da, kajsija, dunja ili uvek proverena \u0161ljiva, vreme je za \u010dorbu<\/strong>. U na\u0161im kafanama su najbolje tele\u0107e \u010dorbe<\/strong>, koje okrepljuju posle burne no\u0107i<\/a> provedene u izlasku na nekom od beogradskih splavova i klubova. A da li ste znali da re\u010d \u010dorba poti\u010de od turske re\u010di sorba, koja dalje kroz istoriju poreklo vodi od persijske re\u010di surba, koja zna\u010di mesna voda. Pored tele\u0107eg mesa, koje se uzima od buta u tele\u0107u \u010dorbu ide jo\u0161 i povr\u0107e, zatim zapr\u0161ka na bazi bra\u0161na i jaje ili pavlaka pred samo serviranje na kariranom kafanskom stolnjaku.<\/p>\n\n\n\n

\u0106EVAPI SA KAJMAKOM ILI BEZ<\/h2>\n\n\n\n

Kada je u pitanju dilema da li se mnogima omiljeni kafanski specijalitet sa ro\u0161tilja<\/strong> slu\u017ei sa kajmakom ili bez, ja li\u010dno nemam dilemu i uvek je sa, ali da li ste znali odakle \u0107evapi zapravo poti\u010du? Najraniji spisi o \u0107evapima, ili o usitnjenom mesu u obliku valjka, nas vode do Anti\u010dke Gr\u010dke. U 8. veku pre nove ere \u010duveni Homer ih pominje u svojim delima, a na Balkan dolaze sa Otomanskom imperijom. \u0106evapi<\/strong> se spremaju od Vardara pa do Triglava, a zbog razlika u veri mogu biti od tele\u0107eg ili svinjskog mesa, naj\u010de\u0161\u0107e od me\u0161anog, a tako\u0111e se prave i od ov\u010dijeg, \u0161to je re\u0111e. Na\u010din pripreme \u0107evapa<\/strong> se nije mnogo promenio od davnih dana pa do danas, jedino \u0161to se pojavom ma\u0161ine za mlevenje mesa u 20. veku malo modernizovao. Ranije se meso seckalo sitno na panju i me\u0161alo sa za\u010dinima, onda bi se provla\u010dilo kroz levak, da bi se dobio karakteristi\u010dan oblik i na kraju bi se peklo na \u0107umuru<\/strong>.<\/p>\n\n\n\n

\"\u0106evapi<\/figure>\n\n\n\n

Pojavu \u0107evapa u Beogradu je najbolje u svom delu opisao komediograf Branislav Nu\u0161i\u0107. Prema njegovim re\u010dima \u0107evape je u Beogradu prvi po\u010deo da pravi gazda \u017divko, koji bio vlasnik kafane \"Kod Tanaska Raji\u0107a\", sme\u0161tene na dana\u0161njem Studentskom trgu. Od \u0107evapa se toliko obogatio da je u rodnom Leskovcu sagradio crkvu.<\/p>\n\n\n\n

NJENO VELI\u010cANSTVO SARMA<\/h2>\n\n\n\n

Sarma<\/strong> zapravo poti\u010de sa srednjeg istoka, Asirije ili Mesopotamije. Na persijskom se naziva dolma<\/strong>, na gr\u010dkom dolmates<\/strong>, dok Turci koriste dva izraza dolma i na Balkanu nadaleko pro\u0161irena sarma. Sarma predstavlja umotano meso kupusa, vinove loze, zelja ili blitve sa punjenjem<\/strong>. S obzirom na \u010dinjenicu da je Mesopotamija bila razvijena kultura uspe\u0161no su se bavili navodnjavanjem, pa im je uspevala vinova loza, \u010dije su grozdove koristili za vino, a listove za sarme. Pomorskim vezama i razmenom robe, recept za dolmu sti\u017ee i do Anti\u010dke Gr\u010dke, a pripremala se i u Vizantiji, pre nego \u0161to je potpala pod Otomansku vlast. Zanimljivo je da recept za sarmu<\/strong> do Srbije sti\u017ee pre Turaka, jo\u0161 su se na dvorovima Nemanji\u0107a i Mrnjav\u010devi\u0107a gostili ovim specijalitetom. Danas je zavhaljuju\u0107i turskom uticaju sarma oboga\u0107ena za\u010dinima, a najbolje se sla\u017ee sa toplom poga\u010dom, hladnim pivom ili crvenim vinom<\/strong>. Ina\u010de, pored dobrog izbora hrane uvek ja jako bitno znati i koje su dobre kombinacije jela i pi\u0107a<\/a>, koja pi\u0107a se kombinuju sa kojom hranom.<\/p>\n\n\n\n

KAKO JE NASTALA KARA\u0110OR\u0110EVA \u0160NICLA<\/h2>\n\n\n\n

Mnogima omiljeno jelo u kafani, \u010duvena Kara\u0111or\u0111eva \u0161nicla<\/strong> naziv nosi po dinastiji Kara\u0111or\u0111evi\u0107, ali da li ste znali kako je zapravo nastala? Za nastanak Kara\u0111or\u0111eve \u0161nicle zaslu\u017ean je kuvar Mi\u0107a Stojanovi\u0107, kome je go\u0161\u0107a u restoranu naru\u010dila Kraljevski kotlet, ali kako nije imao dovoljno sastojaka, kuvar se sna\u0161ao sa onim \u0161to je imao u kuhinji. Napravio je meso sa kajmakom, urolao i servirao dami, koja nije krila svoje odu\u0161evljenje. Kasnije \u0107e se ispostaviti da je go\u0161\u0107a bila Tamara Broz, snaja Josipa Broza Tita.<\/p>\n\n\n\n

\u0160OPSKA SALATA<\/h2>\n\n\n\n

Zamezili smo uz rakiju, pojeli smo tele\u0107u \u010dorbu i naru\u010dili \u0107evape, ali ne\u0161to fali. Nezaobilazna na svakom kafanskom meniju \u0160opska salata<\/strong> nam zapravo dolazi od kom\u0161ija Bugara. Zapravo od plemena \u0160opi, koje je \u017eivelo u blizini dana\u0161nje bugarske prestonice. Sastojci ove \u010duvene salate su: paradajz, krastavac, pe\u010dena paprika, luk, per\u0161un, so, sir\u0107e, ulje i punomasni sir<\/strong>. Jedina razlika izme\u0111u srpske i \u0161opske salate jeste u tome \u0161to srpska nema sir, da znate kada naru\u010dujte u kafani. \u0160opska salata se savr\u0161eno slaze uz glavno jelo, ili kao meze uz rakiju ili hladno pivo.<\/p>\n\n\n\n

ORASNICE, VANILICE I REFORMA TORTA<\/h2>\n\n\n\n

Red je da se posle dobrog ru\u010dka u kafani malo i zasladimo. U nastavku vam donosimo tradicionalne srpske kola\u010de i torte:<\/p>\n\n\n\n

Orasnice<\/strong>, kako im samo ime ka\u017ee se prave od oraha kao glavnog sastojka, ali tu su jo\u0161 i belanca i \u0161e\u0107er, a kafane u Skadarliji<\/a> ih obi\u010dno slu\u017ee kao desert na ra\u010dun ku\u0107e.<\/p>\n\n\n\n

Vanilice<\/strong>, nadaleko poznati sitni kola\u010di<\/strong> koji nas podse\u0107aju na baku i vra\u0107aju u detinjstvo. Prave se od masti, bra\u0161na i \u0161e\u0107era, a pune se raznim vrstama d\u017eemova<\/strong>, po sistemu \u0161ta ima\u0161 u ku\u0107i.<\/p>\n\n\n\n

\"Doma\u0107e<\/figure>\n\n\n\n

Najbolja po mi\u0161ljenju mnogih Reforma torta<\/strong> je isto tradicionalna srpska poslastica<\/strong>, ne\u0161to novijeg datuma vezana je za period biv\u0161e Jugoslavije. Beogradski restorani<\/a> je uglavnom \u010desto imaju na meniju, a pored mnogobrojinih doma\u0107ih gostiju, njenim ukusom se odu\u0161evljavaju i strani turisti kojih je sve vi\u0161e kako u celoj Srbiji, tako i u samoj prestonici Beogradu.<\/p>\n\n\n\n

Ne oklevajte, rezervi\u0161ite na vreme sovje mesto u nekoj od najpopularnijih beogradskih kafana, ili nekom od tradicionalnih srpskih resotrana putem servisa koji nudi beograd no\u0107u aplikacija<\/a> koja ima preko deset hiljada preuzimanja. Svoje besplatne rezervacije mo\u017eete ostvariti i pozivom jednog od dobro poznatih brojeva telefona beogradnocu korisni\u010dkog call centra: +38163333344 i +38163343433. Svakako jedna od na\u0161ih toplih preporuka jeste restoran Tradicija<\/a> na 25. maju koji spaja tradicionalnu srpsku kuhinju i dobar provod, pa \u0107ete pored dobre zabave na ovom mestu mo\u0107i da u\u017eivate i u svim pomenutim najpoznatijim kafanskim jelima.<\/p>\n","protected":false},"excerpt":{"rendered":"

Koja su to najbolja kafanska jela?! Miris sarme, teletine ispod sa\u010da, hrskava gibanica i \u0107evapi sa kajmakom koji se tope u ustima su vam prva asocijacija na dobru staru kafanu, ali da li ste znali kako su nastali najpoznatiji kafanski specijaliteti i iz kojih krajeva dolaze, saznajte u nastavku ovog na\u0161eg teksta. AJVAR, VRU\u0106A PROJA,…<\/p>\n","protected":false},"author":9,"featured_media":275453,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[332,1,334],"tags":[],"class_list":["post-275445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazin","category-razno","category-zanimljivosti"],"acf":[],"yoast_head":"\nNajpoznatija kafanska jela | Beograd No\u0107u<\/title>\n<meta name=\"description\" content=\"Koja su to najbolja kafanska jela?! 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