{"id":199498,"title":"Merguez v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:56:01+01:00","plain":"Merguez ope\u010den\u00e9 dozlatova za 12 minut v horkovzdu\u0161n\u00e9 frit\u00e9ze, pod\u00e1van\u00e9 s om\u00e1\u010dkou z \u0159eck\u00e9ho jogurtu s harissou a m\u00e1tou.\n\n\n\nV\u016fn\u011b doraz\u00ed d\u0159\u00edv ne\u017e tal\u00ed\u0159. Zah\u0159\u00edvaj\u00edc\u00ed se \u0159\u00edmsk\u00fd km\u00edn a \u010desnek, prask\u00e1n\u00ed za sklem z\u00e1suvky a st\u0159\u00edvko, kter\u00e9 se nap\u00edn\u00e1, a\u017e za\u010dne praskat. \n\n\n\nMerguez z horkovzdu\u0161n\u00e9 frit\u00e9zy nab\u00eddnou to, co \u010dek\u00e1te od grilov\u00e1n\u00ed na sklonku l\u00e9ta, ale bez kou\u0159e na zahrad\u011b a tuku, kter\u00fd pod ro\u0161tem chyt\u00e1 plamenem. Dvan\u00e1ct minut, jogurtov\u00e1 om\u00e1\u010dka vy\u0161lehan\u00e1 b\u011bhem pe\u010den\u00ed a j\u00eddlo je hotov\u00e9.\n\n\n\nNa za\u010d\u00e1tek j\u00eddla brik z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCo je merguez?\n\n\n\nMerguez je \u010derstv\u00e1 klob\u00e1sa z Maghrebu, p\u0159ipravovan\u00e1 z hov\u011bz\u00edho, skopov\u00e9ho nebo jehn\u011b\u010d\u00edho masa, \u010dasto z jejich sm\u011bsi, pln\u011bn\u00e1 do tenk\u00e9ho p\u0159\u00edrodn\u00edho ov\u010d\u00edho st\u0159\u00edvka. Cihlov\u011b \u010dervenou barvu j\u00ed dod\u00e1vaj\u00ed harissa, paprika a chilli. O zbytek se staraj\u00ed \u0159\u00edmsk\u00fd km\u00edn, koriandr a \u010desnek. V horkovzdu\u0161n\u00e9 frit\u00e9ze ji proud\u00edc\u00ed vzduch op\u00e9k\u00e1 ze v\u0161ech stran, nejen v m\u00edstech dotyku jako na p\u00e1nvi, a st\u0159\u00edvko se nap\u00edn\u00e1, zl\u00e1tne a prask\u00e1.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z maghrebsk\u00e9 arab\u0161tiny a klob\u00e1sa spolu s n\u00edm doputovala a\u017e do Francie, kde se stala klasikou grilov\u00e1n\u00ed i b\u011b\u017enou sou\u010d\u00e1st\u00ed nab\u00eddky chladic\u00edch pult\u016f. Samotn\u00e1 se j\u00ed m\u00e1lokdy, sp\u00ed\u0161 v pe\u010divu jako dom\u00e1c\u00ed kebab nebo na tal\u00ed\u0159i se sv\u011b\u017e\u00ed om\u00e1\u010dkou a sal\u00e1tem.\n\n\n\nVe stejn\u00e9m ko\u0161i p\u0159iprav\u00edte i ku\u0159ec\u00ed pali\u010dky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nOd d\u0159ev\u011bn\u00e9ho uhl\u00ed k hork\u00e9 z\u00e1suvce\n\n\n\nMerguez pat\u0159\u00ed k Al\u017e\u00edrsku, Tunisku a Maroku, kde se tradi\u010dn\u011b p\u0159ipravuj\u00ed na d\u0159ev\u011bn\u00e9m uhl\u00ed, od pouli\u010dn\u00edch ohni\u0161\u0165 a\u017e po rodinn\u00e9 grily. Jejich chu\u0165 nez\u00e1vis\u00ed jen na ko\u0159en\u00ed. Z\u00e1le\u017e\u00ed tak\u00e9 na tom, jak se na dob\u0159e napnut\u00e9m ov\u010d\u00edm st\u0159\u00edvku tvo\u0159\u00ed puch\u00fd\u0159ky, jak zl\u00e1tne a pak p\u0159i skousnut\u00ed praskne.\n\n\n\nDo Francie merguez p\u0159ivezly rodiny z Maghrebu a od t\u00e9 doby u\u017e na grilu nechyb\u00ed. Prod\u00e1vaj\u00ed se v\u0161ude, hotov\u00e9 jsou za p\u00e1r minut a jed\u00ed se rukama. Jsou ide\u00e1ln\u00ed na v\u00edkend i na j\u00eddlo p\u0159ipraven\u00e9 bez pl\u00e1nov\u00e1n\u00ed.\n\n\n\nHorkovzdu\u0161n\u00e1 frit\u00e9za je nejnov\u011bj\u0161\u00edm pomocn\u00edkem na seznamu a tak\u00e9 t\u00edm nej\u010dist\u0161\u00edm. Chu\u0165 d\u0159ev\u011bn\u00e9ho uhl\u00ed nedod\u00e1, ale v\u0161echno ostatn\u00ed ano: napnut\u00e9 st\u0159\u00edvko, rovnom\u011brn\u00e9 ope\u010den\u00ed ze v\u0161ech stran a \u0161\u0165\u00e1vu, kter\u00e1 z\u016fstane uvnit\u0159. Tuk odkap\u00e1v\u00e1 do z\u00e1suvky, m\u00edsto aby vzpl\u00e1l.\n\n\n\nK tomu cukety z horkovzdu\u0161n\u00e9 frit\u00e9zy a j\u00eddlo je kompletn\u00ed\n\n\n\nHlavn\u00ed suroviny na merguez z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nV\u0161echno za\u010d\u00edn\u00e1 u klob\u00e1sy a nekvalitn\u00ed merguez nic nezachr\u00e1n\u00ed. Hov\u011bz\u00ed, skopov\u00e9 nebo jehn\u011b\u010d\u00ed, n\u011bkdy jejich sm\u011bs, s dostatkem tuku, aby maso sneslo \u017e\u00e1r. Pro 4 osoby po\u010d\u00edtejte s 8 klob\u00e1sami merguez, tedy p\u0159ibli\u017en\u011b 600 g. P\u0159\u00edrodn\u00ed ov\u010d\u00ed st\u0159\u00edvko je tenk\u00e9 a pr\u00e1v\u011b d\u00edky n\u011bmu klob\u00e1sa p\u0159i skousnut\u00ed k\u0159upne.\n\n\n\nKo\u0159en\u00ed u\u017e je uvnit\u0159. Harissa, paprika a chilli dod\u00e1vaj\u00ed pikantnost a barvu, \u0159\u00edmsk\u00fd km\u00edn a koriandr tvo\u0159\u00ed zemit\u00fd z\u00e1klad, \u010desnek prohlubuje chu\u0165. \u017d\u00e1dn\u00fd tuk nep\u0159id\u00e1vejte: merguez ho samy pust\u00ed v\u00edc ne\u017e dost a olej by jen zp\u016fsobil, \u017ee se z p\u0159\u00edstroje za\u010dne kou\u0159it.\n\n\n\nOm\u00e1\u010dka tvo\u0159\u00ed p\u0159\u00edjemn\u00fd protip\u00f3l. \u010cty\u0159i l\u017e\u00edce \u0159eck\u00e9ho jogurtu, l\u017ei\u010dku harissy, l\u017e\u00edci jemn\u011b nakr\u00e1jen\u00e9 m\u00e1ty a trochu citronov\u00e9 \u0161\u0165\u00e1vy prom\u00edchejte a b\u011bhem pe\u010den\u00ed nechte v chladu. Om\u00e1\u010dka je studen\u00e1, nakysl\u00e1 a vyva\u017euje tu\u010dnost masa. Jako p\u0159\u00edloha sta\u010d\u00ed listov\u00fd sal\u00e1t nebo hranolky.\n\n\n\nZ\u00e1sady pro poveden\u00e9 merguez\n\n\n\nNikdy nep\u0159ekra\u010dujte 180\u00a0\u00b0C: p\u0159i vy\u0161\u0161\u00ed teplot\u011b se tuk rozpou\u0161t\u00ed p\u0159\u00edli\u0161 rychle, st\u0159\u00edk\u00e1 na topn\u00e9 t\u011bleso a p\u00e1l\u00ed se, zat\u00edmco st\u0159\u00edvko se st\u00e1hne a pak praskne. Klob\u00e1sy rozlo\u017ete do ko\u0161e v jedin\u00e9 vrstv\u011b, aby se nep\u0159ekr\u00fdvaly, jinak z\u016fstanou na m\u00edstech, kde se dot\u00fdkaj\u00ed, \u0161ed\u00e9 a m\u011bkk\u00e9. \n\n\n\nNebo s bat\u00e1tov\u00fdmi hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nOto\u010den\u00ed po 6 minut\u00e1ch nevynech\u00e1vejte, jinak bude spodn\u00ed strana hn\u011bd\u00e1 a vr\u0161ek z\u016fstane bled\u00fd. Hotov\u00e9 klob\u00e1sy pozn\u00e1te pohledem: st\u0159\u00edvko je zlatav\u00e9 a lehce popraskan\u00e9, \u0161\u0165\u00e1va \u010dir\u00e1 a po rozkrojen\u00ed je maso rovnom\u011brn\u011b hn\u011bd\u00e9.\n\n\n\n\n\n\tMerguez z horkovzdu\u0161n\u00e9 frit\u00e9zy (s jogurtovou om\u00e1\u010dkou)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMerguez8 \u010derstv\u00fdch merguez (p\u0159ibli\u017en\u011b 600 g)Jogurtov\u00e1 om\u00e1\u010dka4 l\u017e\u00edce \u0159eck\u00e9ho jogurtu1 l\u017ei\u010dka harissy1 l\u017e\u00edce m\u00e1ty (najemno nakr\u00e1jen\u00e9)1 st\u0159ik citronov\u00e9 \u0161\u0165\u00e1vyK pod\u00e1v\u00e1n\u00ed1 zelen\u00fd sal\u00e1t\t\n\t\n\t\tP\u0159\u00edpravaMerguez vyndejte z lednice p\u0159ibli\u017en\u011b 10 minut p\u0159ed pe\u010den\u00edm.Merguez nepropichujte.Dno ko\u0161e horkovzdu\u0161n\u00e9 frit\u00e9zy vylo\u017ete pe\u010dic\u00edm pap\u00edrem (vlo\u017ete ho a\u017e t\u011bsn\u011b p\u0159ed pe\u010den\u00edm a zati\u017ete merguez), aby v ko\u0161i z\u016fstalo m\u00e9n\u011b tuku.Om\u00e1\u010dkaV misce sm\u00edchejte \u0159eck\u00fd jogurt, harissu, najemno nakr\u00e1jenou m\u00e1tu a citronovou \u0161\u0165\u00e1vu.Om\u00e1\u010dku ulo\u017ete do lednice.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeHorkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty na 180 \u00b0C.Merguez vlo\u017ete do ko\u0161e v jedn\u00e9 vrstv\u011b tak, aby se nep\u0159ekr\u00fdvaly.Zvolte program horkovzdu\u0161n\u00e9ho sma\u017een\u00ed nebo pe\u010den\u00ed.Pe\u010dte 6 minut p\u0159i 180 \u00b0C.Merguez oto\u010dte.Pe\u010dte dal\u0161\u00edch 6 minut, dokud povrch nezezl\u00e1tne a lehce nepoprask\u00e1.Dokon\u010den\u00edIhned pod\u00e1vejte s jogurtovou om\u00e1\u010dkou a zelen\u00fdm sal\u00e1tem (nebo hranolky).\t\n\t\n\t\tTipy:\n\nNep\u0159ekra\u010dujte 180 \u00b0C: p\u0159i vy\u0161\u0161\u00ed teplot\u011b se tuk rozpou\u0161t\u00ed p\u0159\u00edli\u0161 rychle, m\u016f\u017ee kou\u0159it a zp\u016fsobit \u0161tiplavou pachu\u0165; p\u0159i 180 \u00b0C se tuk rozpou\u0161t\u00ed rovnom\u011brn\u011b.\nP\u0159edeh\u0159\u00edv\u00e1n\u00ed po dobu 2 a\u017e 3 minut pom\u016f\u017ee povrchu zezl\u00e1tnout, ani\u017e by se maso vysu\u0161ilo.\nPe\u010dte v jedn\u00e9 vrstv\u011b, bez p\u0159ekr\u00fdv\u00e1n\u00ed: jinak se merguez \u201eva\u0159\u00ed\u201c a v m\u00edstech dotyku z\u016fst\u00e1vaj\u00ed \u0161ed\u00e9\/m\u011bkk\u00e9.\nV polovin\u011b pe\u010den\u00ed (po 6 minut\u00e1ch) je oto\u010dte, aby rovnom\u011brn\u011b zezl\u00e1tly.\nPe\u010dic\u00ed pap\u00edr vlo\u017ete a\u017e t\u011bsn\u011b p\u0159ed pe\u010den\u00edm a zati\u017ete ho merguez; ide\u00e1ln\u011b pou\u017eijte d\u011brovan\u00fd pap\u00edr nebo men\u0161\u00ed kus, ne\u017e je dno ko\u0161e, aby mohl proudit vzduch.\nPro omezen\u00ed kou\u0159e p\u0159idejte na dno z\u00e1suvky 1 l\u017e\u00edci vody (hod\u00ed se zejm\u00e9na od druh\u00e9 v\u00e1rky).\n\u00daprava doby pe\u010den\u00ed podle pr\u016fm\u011bru (v\u017edy p\u0159i 180 \u00b0C): p\u0159ibli\u017en\u011b 10 min pro tenk\u00e9 merguez (< 2 cm), 12 min pro b\u011b\u017en\u00e9 (2\u20132,5 cm), 14 min p\u0159i pr\u016fm\u011bru nad 2,5 cm, 8 min pro p\u0159edva\u0159en\u00e9.\nJak poznat, \u017ee jsou hotov\u00e9: zlatav\u00fd a lehce popraskan\u00fd povrch, \u010dir\u00e1 \u0161\u0165\u00e1va. Pokud si nejste jist\u00ed, jednu rozkrojte: maso m\u00e1 b\u00fdt rovnom\u011brn\u011b hn\u011bd\u00e9, bez nar\u016f\u017eov\u011bl\u00fdch pr\u016fsvitn\u00fdch m\u00edst.\nBez p\u0159idan\u00e9ho tuku: merguez ho obsahuj\u00ed dostatek.\nLze p\u00e9ct i zmrazen\u00e9: 16 min p\u0159i 180 \u00b0C (nebo 5 min p\u0159i 170 \u00b0C a pot\u00e9 p\u0159i 180 \u00b0C), pak ihned pod\u00e1vejte. Zbytky: uchov\u00e1vejte 2 dny v lednici, oh\u0159\u00edvejte 3 min p\u0159i 160 \u00b0C.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199498","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=199498"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199498\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165220"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}