{"id":199666,"title":"Brik v air fryeru","modified":"2026-10-31T17:59:00+01:00","plain":"Troj\u00faheln\u00ed\u010dky z t\u011bsta brik pln\u011bn\u00e9 ko\u0159en\u011bn\u00fdm hov\u011bz\u00edm masem, pot\u0159en\u00e9 jen tenkou vrstvou oleje a upe\u010den\u00e9 dozlatova v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\n\u010casova\u010d zazvon\u00ed, ko\u0161 se otev\u0159e a t\u011bsto zaprask\u00e1 u\u017e p\u0159i uchopen\u00ed prvn\u00edho troj\u00faheln\u00ed\u010dku. N\u00e1pl\u0148 je hork\u00e1, hov\u011bz\u00ed pod vrstvou ko\u0159en\u00ed st\u00e1le \u0161\u0165avnat\u00e9 a koriandr se syrovou cibul\u00ed dod\u00e1vaj\u00ed na posledn\u00ed chv\u00edli sv\u011b\u017eest. Tyto briky si spojujeme s frit\u00e9zami na tunisk\u00fdch tr\u017ei\u0161t\u00edch, s rozp\u00e1len\u00fdm olejem a v\u016fn\u00ed, kter\u00e1 v kuchyni z\u016fst\u00e1v\u00e1 t\u0159i dny. Ke stejn\u00e9mu k\u0159upnut\u00ed p\u0159itom sta\u010d\u00ed pot\u0159\u00edt t\u011bsto olejem a nechat p\u016fsobit hork\u00fd vzduch.\n\n\n\nStejn\u00e9 skl\u00e1d\u00e1n\u00ed, jin\u00e1 n\u00e1pl\u0148: samosy z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCo je brik?\n\n\n\nBrik je tunisk\u00e1 pln\u011bn\u00e1 ta\u0161ti\u010dka z velmi tenk\u00e9ho pl\u00e1tu t\u011bsta zvan\u00e9ho malsouka, kter\u00fd se p\u0159ehne p\u0159es n\u00e1pl\u0148 a pot\u00e9 usma\u017e\u00ed. Typickou verz\u00ed je brik s vejcem, slo\u017een\u00fd do p\u016flm\u011bs\u00edce, s tu\u0148\u00e1kem, kapary a cel\u00fdm vejcem. J\u00ed se s naklon\u011bnou hlavou, aby \u017eloutek nevytekl. Zde tvo\u0159\u00ed n\u00e1pl\u0148 mlet\u00e9 hov\u011bz\u00ed s ko\u0159en\u00edm, kter\u00e9 se sn\u00e1ze bal\u00ed do troj\u00faheln\u00ed\u010dk\u016f a j\u00ed vestoje, s kl\u00ednkem citronu a jogurtem s harissou. T\u011bsto je hotov\u00e9 za p\u00e1r minut a st\u00e1v\u00e1 se t\u00e9m\u011b\u0159 pr\u016fsvitn\u00fdm, \u010d\u00edm\u017e p\u0159ipom\u00edn\u00e1 jarn\u00ed z\u00e1vitky, je v\u0161ak ten\u010d\u00ed a k\u0159eh\u010d\u00ed.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z tureck\u00e9ho b\u00f6reku, rozs\u00e1hl\u00e9 rodiny ta\u0161ti\u010dek z tenk\u00e9ho t\u011bsta. V Tunisku se p\u00ed\u0161e brik nebo brick a pl\u00e1t t\u011bsta se naz\u00fdv\u00e1 malsouka podle zp\u016fsobu, jak\u00fdm se rozt\u00edr\u00e1 ve velmi tenk\u00e9 vrstv\u011b na horkou plotnu.\n\n\n\nM\u00e1te chu\u0165 sp\u00ed\u0161 na n\u011bco sv\u011b\u017e\u00edho ne\u017e k\u0159upav\u00e9ho? Jarn\u00ed z\u00e1vitky jsou to prav\u00e9\n\n\n\nZ Istanbulu na tunisk\u00e1 tr\u017ei\u0161t\u011b\n\n\n\nOsmansk\u00fd b\u00f6rek se \u0161\u00ed\u0159\u00ed spolu s \u0159\u00ed\u0161\u00ed a od 16. stolet\u00ed se zabydluje v Tunisku. M\u00edstn\u00ed t\u011bsto je ten\u010d\u00ed ne\u017e tureck\u00e9 vrstven\u00e9 t\u011bsto, t\u00e9m\u011b\u0159 jako z\u00e1voj, a prodejci malsouky se usazuj\u00ed na tr\u017ei\u0161t\u00edch, kde se \u010derstv\u00e9 pl\u00e1ty dodnes kupuj\u00ed ve stoz\u00edch.\n\n\n\nBrik s vejcem se st\u00e1v\u00e1 n\u00e1rodn\u00ed klasikou, pod\u00e1v\u00e1 se jako p\u0159edkrm a zejm\u00e9na b\u011bhem ramad\u00e1nu, hned po pol\u00e9vce chorba. Podle rodinn\u00fdch a region\u00e1ln\u00edch zvyklost\u00ed se p\u0159id\u00e1vaj\u00ed n\u00e1pln\u011b z mlet\u00e9ho masa, brambor \u010di s\u00fdra.\n\n\n\nTuni\u0161t\u00ed emigranti p\u0159ivezli brik do Marseille a Pa\u0159\u00ed\u017ee, kde se dnes pl\u00e1ty t\u011bsta prod\u00e1vaj\u00ed v chladic\u00edm odd\u011blen\u00ed ka\u017ed\u00e9ho supermarketu. Mnoz\u00ed kucha\u0159i si n\u00e1pl\u0148 p\u0159ipravuj\u00ed p\u0159edem a zamrazuj\u00ed ji, vejce pak p\u0159id\u00e1vaj\u00ed a\u017e na posledn\u00ed chv\u00edli, aby z\u016fstalo tekut\u00e9.\n\n\n\nHlavn\u00ed suroviny na brik\n\n\n\n\n\n\n\nPou\u017eijte mlet\u00e9 hov\u011bz\u00ed s p\u0159ibli\u017en\u011b 20 % tuku: tuk udr\u017e\u00ed n\u00e1pl\u0148 \u0161\u0165avnatou, zat\u00edmco kolem troj\u00faheln\u00ed\u010dk\u016f proud\u00ed hork\u00fd vzduch. Maso se p\u0159ipravuje s trochou vody, kter\u00e1 ho zm\u011bk\u010d\u00ed a zabr\u00e1n\u00ed vysu\u0161en\u00ed. \u010cerstv\u00fd koriandr, nadrobno nakr\u00e1jenou cibuli, citronovou \u0161\u0165\u00e1vu a nasekanou \u010dervenou chilli papri\u010dku p\u0159idejte a\u017e po odstaven\u00ed z ohn\u011b, kdy\u017e je n\u00e1pl\u0148 vla\u017en\u00e1, aby si zachovaly \u0159\u00edz.\n\n\n\nO zbytek se postar\u00e1 ko\u0159en\u00ed: z\u00e1zvorov\u00e1 a \u010desnekov\u00e1 pasta, garam masala, kajensk\u00fd pep\u0159 a \u0161petka kurkumy. Pot\u0159ebuj\u00ed minutu na hork\u00e9 p\u00e1nvi, aby se rozvon\u011bly, stejn\u011b jako u hov\u011bz\u00edho s \u0159\u00edmsk\u00fdm km\u00ednem. Sol\u00ed ne\u0161et\u0159ete, samotn\u00e9 t\u011bsto brik \u017e\u00e1dnou chu\u0165 nedod\u00e1.\n\n\n\nZb\u00fdv\u00e1 t\u011bsto. Prav\u00e9 pl\u00e1ty t\u011bsta brik, pod\u00e9ln\u011b nakr\u00e1jen\u00e9 na pruhy, jsou pro tento sklovit\u00fd a k\u0159upav\u00fd v\u00fdsledek nejlep\u0161\u00ed. Pou\u017e\u00edt lze i t\u011bsto filo, je v\u0161ak k\u0159eh\u010d\u00ed a v\u00fdsledek nen\u00ed tak \u00fahledn\u00fd, nav\u00edc je t\u0159eba polo\u017eit na sebe dv\u011b vrstvy. R\u00fd\u017eov\u00fd pap\u00edr se naopak pro p\u0159\u00edpravu hork\u00fdm vzduchem nehod\u00ed.\n\n\n\nStejn\u011b k\u0159upav\u00e9 jsou i dom\u00e1c\u00ed z\u00e1vitky nem\n\n\n\nCo pat\u0159\u00ed k autentick\u00e9mu briku a na co si d\u00e1t pozor\n\n\n\nZbylo v\u00e1m mlet\u00e9 hov\u011bz\u00ed? Pus\u0165te se do hov\u011bz\u00edho s \u0159\u00edmsk\u00fdm km\u00ednem\n\n\n\nBrik podle zast\u00e1nc\u016f tradice pat\u0159\u00ed do po\u0159\u00e1dn\u011b rozp\u00e1len\u00e9ho oleje, ze kter\u00e9ho vych\u00e1z\u00ed se skvrnitou k\u016frkou. Tu horkovzdu\u0161n\u00e1 frit\u00e9za nedok\u00e1\u017ee zcela napodobit: p\u0159ijdete o nepravideln\u00e9 puch\u00fd\u0159ky, zato z\u00edsk\u00e1te \u010distou p\u0159\u00edpravu p\u0159i 180 \u00b0C s pouhou l\u017ei\u010dkou oleje celkem. T\u0159i klasick\u00e9 chyby jsou je\u0161t\u011b hork\u00e1 n\u00e1pl\u0148, kter\u00e1 t\u011bsto rozm\u00e1\u010d\u00ed u\u017e p\u0159ed pe\u010den\u00edm, troj\u00faheln\u00ed\u010dky nat\u011bsnan\u00e9 nebo navrstven\u00e9 v ko\u0161i, kter\u00e9 z\u016fstanou m\u00edsty m\u011bkk\u00e9, a p\u0159\u00edli\u0161 mnoho n\u00e1pln\u011b, kv\u016fli n\u00ed\u017e spoje popraskaj\u00ed. V polovin\u011b pe\u010den\u00ed je oto\u010dte, aby se zbarvily rovnom\u011brn\u011b, a pokud z\u00e1rove\u0148 p\u0159ipravujete i n\u011bco dal\u0161\u00edho, m\u011bjte po ruce na\u0161i tabulku dob p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze. Syrov\u00e9 briky se velmi dob\u0159e zamrazuj\u00ed rozlo\u017een\u00e9 v jedn\u00e9 vrstv\u011b, pot\u00e9 je m\u016f\u017eete p\u00e9ct bez rozmrazov\u00e1n\u00ed, jen p\u0159idejte jednu a\u017e dv\u011b minuty.\n\n\n\n\n\n\tBrik z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tN\u00e1pl\u0148450 g mlet\u00e9ho hov\u011bz\u00edho masa (ide\u00e1ln\u011b s 80% obsahem tuku)230 ml vody1.5 l\u017ei\u010dky z\u00e1zvorov\u00e9 pasty1.5 l\u017ei\u010dky \u010desnekov\u00e9 pasty1 l\u017ei\u010dka soli0.5 l\u017ei\u010dky kajensk\u00e9ho pep\u0159e0.5 l\u017ei\u010dky vlo\u010dek \u010derven\u00e9ho chilli0.5 l\u017ei\u010dky garam masaly0.25 l\u017ei\u010dky kurkumy2 cibule (mal\u00e9, najemno nakr\u00e1jen\u00e9)0.5 svazku \u010derstv\u00e9ho koriandru (nasekan\u00e9ho)1 \u010derstv\u00e1 \u010derven\u00e1 chilli papri\u010dka (zbaven\u00e1 sem\u00ednek a najemno nakr\u00e1jen\u00e1)1 l\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vy (\u010derstv\u00e9)Skl\u00e1d\u00e1n\u00ed15 pl\u00e1t\u016f t\u011bsta brick (pod\u00e9ln\u011b nakr\u00e1jen\u00fdch na 3 prou\u017eky)Olej na sma\u017een\u00ed (na pot\u0159en\u00ed)\t\n\t\n\t\tP\u0159\u00edprava n\u00e1pln\u011bVlo\u017ete mlet\u00e9 hov\u011bz\u00ed maso do hlubok\u00e9 p\u00e1nve na st\u0159edn\u011b siln\u00fd ohe\u0148 a op\u00e9kejte 1 minutu, p\u0159itom ho rozd\u011blujte na drobn\u00e9 kousky.P\u0159ilijte vodu a va\u0159te 5 minut, dokud maso nebude t\u00e9m\u011b\u0159 hotov\u00e9. P\u0159itom ho d\u00e1l rozd\u011blujte na drobn\u00e9 kousky.Maso sce\u010fte p\u0159es cedn\u00edk, nenech\u00e1vejte ho odpo\u010d\u00edvat a ihned ho vra\u0165te do p\u00e1nve.P\u0159idejte s\u016fl, kajensk\u00fd pep\u0159, vlo\u010dky \u010derven\u00e9ho chilli, garam masalu, kurkumu, z\u00e1zvorovou pastu a \u010desnekovou pastu. Op\u00e9kejte 3 a\u017e 4 minuty, dokud se ko\u0159en\u00ed nerozvon\u00ed.Odstavte z ohn\u011b a nechte sm\u011bs vychladnout v misce.Jakmile maso vychladne, p\u0159idejte cibuli, koriandr, \u010dervenou chilli papri\u010dku a citronovou \u0161\u0165\u00e1vu a v\u0161e prom\u00edchejte.Skl\u00e1d\u00e1n\u00ed a pe\u010den\u00edNa prou\u017eek t\u011bsta brick dejte l\u017e\u00edci n\u00e1pln\u011b a slo\u017ete ho podle uveden\u00e9ho postupu. Konec lehce navlh\u010dete, aby se slepil.Briky vlo\u017ete v jedn\u00e9 vrstv\u011b do ko\u0161e horkovzdu\u0161n\u00e9 frit\u00e9zy a pot\u0159ete je olejem.Sma\u017ete p\u0159i 180 \u00b0C po dobu 6 minut, oto\u010dte, znovu pot\u0159ete olejem a pe\u010dte dal\u0161\u00edch 6 a\u017e 8 minut dozlatova a dok\u0159upava.Zmrazov\u00e1n\u00edBriky rozlo\u017ete v jedn\u00e9 vrstv\u011b na plech, dejte na 3 a\u017e 4 hodiny zmrazit, p\u0159endejte do vzduchot\u011bsn\u00e9ho s\u00e1\u010dku a sma\u017ete p\u0159\u00edmo bez rozmrazov\u00e1n\u00ed.\t\n\t\n\t\t\nZ\u00e1zvorov\u00e1 a \u010desnekov\u00e1 pasta: pokud pou\u017e\u00edv\u00e1te kombinovanou z\u00e1zvorovo-\u010desnekovou pastu, nahra\u010fte ob\u011b pasty celkem 1 l\u017e\u00edc\u00ed t\u00e9to sm\u011bsi.\n\n\t\n\t\n\t\tSnackAlg\u00e9rienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199666","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=199666"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199666\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/108627"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}