{"id":197824,"title":"Jehn\u011b\u010d\u00ed \u0161p\u00edzy s \u0159\u00edmsk\u00fdm km\u00ednem ze Sin\u0165iangu","modified":"2026-10-31T17:26:59+01:00","plain":"Vychutnejte si ujgursk\u00e9 jehn\u011b\u010d\u00ed \u0161p\u00edzy grilovan\u00e9 s \u0159\u00edmsk\u00fdm km\u00ednem a chilli a vydejte se za chut\u011bmi Sin-\u0165iangu.\n\n\n\nJako prvn\u00ed v\u00e1s ovane tepl\u00fd oblak v\u016fn\u011b pra\u017een\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu, kter\u00fd stoup\u00e1 nad \u017ehav\u00fdmi uhl\u00edky. M\u00eds\u00ed se s kou\u0159em, p\u0159ipom\u00edn\u00e1 zah\u0159\u00e1tou vlnu a \u0161t\u00edpne do nosu z\u00e1vanem \u010derven\u00e9ho chilli. \n\n\n\nV uli\u010dk\u00e1ch Urum\u010di se kou\u0159 chv\u011bje a od c\u00ednov\u00fdch st\u011bn p\u0159enosn\u00fdch ohni\u0161\u0165 se oz\u00fdv\u00e1 prask\u00e1n\u00ed; ka\u017ed\u00e1 jiskra slibuje kulin\u00e1\u0159skou cestu, kter\u00e1 za\u010d\u00edn\u00e1 v rukou mistra grilu a kon\u010d\u00ed \u0161\u0165avnat\u00fdm soustem mezi va\u0161imi prsty. \n\n\n\nVyzkou\u0161ejte tak\u00e9 hov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem\n\n\n\nJak se oby\u010dejn\u00fd kousek jehn\u011b\u010d\u00edho stane symbolem ujgursk\u00e9 kultury? Abychom to pochopili, mus\u00edme se vydat po stop\u00e1ch jeho p\u016fvodu, rozebrat jeho chut\u011b, pozorovat tanec nad ohn\u011bm a zaposlouchat se do v\u00e1\u0161niv\u00fdch debat, kter\u00e9 vyvol\u00e1v\u00e1.\n\n\n\nZe step\u00ed k pouli\u010dn\u00edm st\u00e1nk\u016fm s j\u00eddlem\n\n\n\nPod\u00e9l Hedv\u00e1bn\u00e9 stezky sm\u011b\u0148ovaly karavany a jezdci hedv\u00e1b\u00ed za dobytek, ko\u0159en\u00ed za p\u0159\u00edb\u011bhy. Sin-\u0165iang, rozlohou t\u00e9m\u011b\u0159 t\u0159ikr\u00e1t v\u011bt\u0161\u00ed ne\u017e evropsk\u00e1 \u010d\u00e1st Francie, d\u00edky t\u00e9to v\u00fdm\u011bn\u011b vzkv\u00e9tal: \u0159\u00edmsk\u00fd km\u00edn p\u0159ich\u00e1zel ze st\u0159edn\u00ed Asie, jeh\u0148ata se chovala na vysokohorsk\u00fdch pastvin\u00e1ch a uhl\u00ed se t\u011b\u017eilo v okoln\u00edch kopc\u00edch. \n\n\n\nDnes je toto d\u011bdictv\u00ed c\u00edtit v ka\u017ed\u00e9m chuan, halal \u0161p\u00edzu, kter\u00fd prsk\u00e1 p\u0159edev\u0161\u00edm v noci, kdy ujgursk\u00e9 rodiny vyn\u00e1\u0161ej\u00ed n\u00edzk\u00e9 stolky a stoli\u010dky k okraji chodn\u00edku. Za letn\u00edch ve\u010der\u016f lemuj\u00ed ulice Urum\u010di v\u00edce ne\u017e stovka pouli\u010dn\u00edch st\u00e1nk\u016f: mal\u00e9 hostiny, p\u0159i nich\u017e se j\u00ed maso hol\u00fdma rukama a sd\u00edlej\u00ed novinky.\n\n\n\nAnatomie kultovn\u00ed chuti\n\n\n\n\n\n\n\nTypickou chu\u0165 Sin-\u0165iangu tvo\u0159\u00ed dvojice ko\u0159en\u00ed a kou\u0159e: \u0161t\u011bdr\u00e1 d\u00e1vka drcen\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu dopln\u011bn\u00e1 trochou \u010derven\u00e9ho chilli. Kdy\u017e se maso posype ve chv\u00edli, kdy se na n\u011bm za\u010d\u00ednaj\u00ed perl\u00edt kapi\u010dky tuku, mlet\u00e9 ko\u0159en\u00ed se spoj\u00ed s kou\u0159em, vytvo\u0159\u00ed sametovou k\u016frku a uvoln\u00ed nejprve zemit\u00e9 t\u00f3ny, po nich\u017e p\u0159ich\u00e1z\u00ed pozvoln\u00e1 h\u0159ejivost p\u0159ipom\u00ednaj\u00edc\u00ed vrchol l\u00e9ta i uprost\u0159ed zimy.\n\n\n\nZ tr\u017ei\u0161t\u011b k ohni\u0161ti: um\u011bn\u00ed ovl\u00e1dnout ohe\u0148 a kov\n\n\n\nGrilovac\u00ed jehla, dlouh\u00e1 zplo\u0161t\u011bl\u00e1 ocelov\u00e1 ty\u010d, funguje jako skute\u010dn\u00fd vodi\u010d: nejprve se zah\u0159eje \u0161pi\u010dka, pot\u00e9 teplo postupuje k rukojeti a prop\u00e9k\u00e1 maso zevnit\u0159, zat\u00edmco se povrch op\u00e9k\u00e1. \n\n\n\nNa tr\u017ei\u0161t\u00edch se maso dr\u017e\u00ed tak bl\u00edzko \u017ehav\u00fdch uhl\u00edk\u016f, \u017ee se chloupky na p\u0159edlokt\u00ed krout\u00ed, a p\u0159esto p\u0159\u00edprava m\u00e1lokdy trv\u00e1 d\u00e9le ne\u017e deset minut. P\u0159ed vysok\u00fdmi plameny se d\u00e1v\u00e1 p\u0159ednost temn\u011b rud\u00fdm uhl\u00edk\u016fm, aby maso nezho\u0159klo.\n\n\n\nPokud m\u00e1te r\u00e1di grilovan\u00e9 maso, zamilujete si korejsk\u00fd samgyeopsal\n\n\n\nDoma dok\u00e1\u017ee stejnou alchymii vykouzlit litinov\u00e1 p\u00e1nev nebo horkovzdu\u0161n\u00e1 frit\u00e9za: udr\u017eujte maso v p\u0159im\u011b\u0159en\u00e9 vzd\u00e1lenosti od uhl\u00edk\u016f, \u0161p\u00edz oto\u010dte jen jednou a \u0159i\u010fte se pravideln\u00fdm sy\u010den\u00edm, kter\u00e9 signalizuje, \u017ee se \u0161\u0165\u00e1vy uzav\u00edraj\u00ed uvnit\u0159 masa. \n\n\n\nJakmile okraje z\u00edskaj\u00ed odst\u00edn tmav\u00e9 m\u011bdi, je povrch ide\u00e1ln\u011b ope\u010den\u00fd; p\u0159i del\u0161\u00ed p\u0159\u00edprav\u011b u\u017e maso ztr\u00e1c\u00ed k\u0159ehkost.\n\n\n\nP\u00e1r pozn\u00e1mek k ochutn\u00e1v\u00e1n\u00ed a obm\u011bn\u00e1m\n\n\n\nCo vlastn\u011b znamen\u00e1 slovo \u201eautentick\u00fd\u201c, kdy\u017e \u00fazem\u00ed o rozloze 1,66\u202fmilionu\u202fkm\u00b2 spojuje tolik krajin a n\u00e1rod\u016f? \n\n\n\nNa kaza\u0161sk\u00e9m z\u00e1pad\u011b kucha\u0159i nev\u00e1haj\u00ed napichovat i kosti\u010dky tuku z ov\u010d\u00edho ocasu, drobn\u00e9 kousky, kter\u00e9 se p\u0159i j\u00eddle rozpl\u00fdvaj\u00ed v \u00fastech (mimochodem, j\u00e1 osobn\u011b tenhle zp\u016fsob obzvl\u00e1\u0161\u0165 miluju, hahaha ). \n\n\n\nV m\u011bstsk\u00fdch centrech n\u011bkte\u0159\u00ed prodejci tento tuk odstra\u0148uj\u00ed, aby p\u0159il\u00e1kali kosmopolitn\u00ed kolemjdouc\u00ed; zast\u00e1nci tradice to ozna\u010duj\u00ed za ochuzen\u00ed, jin\u00ed v\u00edtaj\u00ed novou lehkost. Stejn\u00e9 dilema se odehr\u00e1v\u00e1 mezi ulic\u00ed a restaurac\u00ed: ztr\u00e1c\u00ed chuan svou du\u0161i v klimatizovan\u00e9m s\u00e1le, pokud se \u0159\u00edmsk\u00fd km\u00edn pros\u00e9v\u00e1, aby \u0161et\u0159il chu\u0165ov\u00e9 bu\u0148ky turist\u016f?\n\n\n\nDebata se obvykle rozproud\u00ed nad tepl\u00fdm nanem, k\u0159upav\u00fdm okurkov\u00fdm sal\u00e1tem a sklenkou uzen\u00e9ho \u010dern\u00e9ho \u010daje, kter\u00fd osv\u011b\u017e\u00ed chu\u0165ov\u00e9 bu\u0148ky. \n\n\n\n\n\n\tJehn\u011b\u010d\u00ed \u0161p\u00edzy s \u0159\u00edmsk\u00fdm km\u00ednem ze Sin-\u0165iangu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHlavn\u00ed suroviny2 kg jehn\u011b\u010d\u00ed k\u00fdty (libov\u00e9)150 g cibuleNa dochucen\u00ed40 g soli30 g mlet\u00e9ho chilli50 g mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu\t\n\t\n\t\tPostupJehn\u011b\u010d\u00ed maso nakr\u00e1jejte na mal\u00e9 siln\u011bj\u0161\u00ed prou\u017eky.Cibuli nasekejte.Maso prom\u00edchejte s cibul\u00ed, aby se j\u00ed rovnom\u011brn\u011b obalilo.Nechte 30 minut marinovat v chladu.Maso nap\u00edchejte na kovov\u00e9 grilovac\u00ed jehly.Rozpalte gril na d\u0159ev\u011bn\u00e9 uhl\u00ed nebo velkou p\u00e1nev a po\u010dkejte, a\u017e budou uhl\u00edky \u017ehnout do\u010dervena.\u0160p\u00edzy polo\u017ete nad \u017ehav\u00e9 uhl\u00edky a posypte sol\u00ed, mlet\u00fdm chilli a mlet\u00fdm \u0159\u00edmsk\u00fdm km\u00ednem. Grilujte p\u0159ibli\u017en\u011b 5 minut a pr\u016fb\u011b\u017en\u011b kontrolujte.\u0160p\u00edzy oto\u010dte, znovu posypte ko\u0159en\u00edm a sol\u00ed a grilujte dal\u0161\u00edch p\u0159ibli\u017en\u011b 5 minut, dokud nebude maso prope\u010den\u00e9 a na povrchu zlatav\u00e9.Pod\u00e1vejte hork\u00e9.\t\n\t\n\t\t\nUjgursk\u00fd n\u00e1zev t\u011bchto jehn\u011b\u010d\u00edch \u0161p\u00edz\u016f je kawap, ps\u00e1no \u5580\u74e6\u752b.\nVyberte libov\u00e9 nebo lehce prorostl\u00e9 maso a odstra\u0148te \u0161lachy, aby bylo k\u0159ehk\u00e9.\nNejlep\u0161\u00edho v\u00fdsledku dos\u00e1hnete na d\u0159ev\u011bn\u00e9m uhl\u00ed; doba grilov\u00e1n\u00ed se m\u016f\u017ee li\u0161it podle velikosti kousk\u016f.\nVoliteln\u011b: p\u0159idejte mal\u00e9 mno\u017estv\u00ed rostlinn\u00e9ho oleje a glutam\u00e1tu\u00a0\n\n\t\n\t\n\t\tBrochettes, Entr\u00e9e, Plat principalChinoise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Ujgursk\u00e9 \u0161p\u00edzy (jehn\u011b\u010d\u00ed): tajemstv\u00ed sin\u0165iangsk\u00e9 kuchyn\u011b \u2013 Far West China (anglicky) \u2022 Nejlep\u0161\u00ed recepty ujgursk\u00e9 kuchyn\u011b ze Sin-\u0165iangu v \u010c\u00edn\u011b \u2013 Far West China (anglicky) \u2022 Uyghur Cuisine Blog: recept: ujgursk\u00e9 jehn\u011b\u010d\u00ed \u0161p\u00edzy \u2013 Uyghur Cuisine Blog (anglicky) \u2022 Uyghur Cuisine Blog: kabab (\u0161p\u00edzy) \u2013 Uyghur Cuisine Blog (ujgursky) (uyghurtaam.blogspot.com)\u2022 RECEPT: ujgursk\u00fd kebab a naan \u2013 Muslim Ink (anglicky) (Muslim Ink)\u2022 Jednapades\u00e1tilet\u00fd str\u00fd\u010dek ze Sin-\u0165iangu v\u00e1s nau\u010d\u00ed p\u0159ipravit autentick\u00e9 jehn\u011b\u010d\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem \u2013 \u6bcf\u65e5\u982d\u689d (\u010d\u00ednsky) \u2022 Jehn\u011b\u010d\u00ed \u0161p\u00edzy ze Sin-\u0165iangu (\u65b0\u7586\u70e4\u4e32, chuar) \u2013 Omnivore’s Cookbook (anglicky) \u2022 \u3010Krok za krokem\u3011 p\u0159\u00edprava jehn\u011b\u010d\u00edch \u0161p\u00edz\u016f na v\u011btvi\u010dk\u00e1ch \u010derven\u00e9 vrby \u2013 \u4e0b\u53a8\u623f (\u010d\u00ednsky) \u2022 Jak ugrilovat ty nejchutn\u011bj\u0161\u00ed jehn\u011b\u010d\u00ed \u0161p\u00edzy? (odpov\u011b\u010f od \u53f6\u5c0f\u662d) \u2013 Zhihu (\u010d\u00ednsky)\u2022 Jak\u00fdmi jednoduch\u00fdmi zp\u016fsoby lze p\u0159ipravit jehn\u011b\u010d\u00ed \u0161p\u00edzy? \u2013 Zhihu (\u010d\u00ednsky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197824","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197824"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197824\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/113415"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}