{"id":202875,"title":"Prav\u00e9 tunisk\u00e9 klob\u00e1sy merguez","modified":"2026-11-04T14:49:39+01:00","plain":"Autentick\u00fd recept na tunisk\u00e9 klob\u00e1sy merguez, kter\u00e9 zpest\u0159\u00ed va\u0161e letn\u00ed grilov\u00e1n\u00ed\n\n\n\nV\u016fn\u011b klob\u00e1s merguez, kter\u00e9 sy\u010d\u00ed nad \u017ehav\u00fdmi uhl\u00edky, sta\u010d\u00ed k tomu, aby se v\u0161ichni se\u0161li kolem grilu. Podle tohoto receptu na tradi\u010dn\u00ed uzeniny, kter\u00fd autor Ser Kos zd\u011bdil po sv\u00e9 matce, p\u0159iprav\u00edte pikantn\u00ed klob\u00e1sy dochucen\u00e9 harissou a provon\u011bn\u00e9 fenyklem. P\u0159ipravte jich rad\u011bji v\u00edc, miz\u00ed rychle.\n\n\n\nCo jsou klob\u00e1sy merguez?\n\n\n\nMerguez jsou pikantn\u00ed klob\u00e1sy poch\u00e1zej\u00edc\u00ed ze severn\u00ed Afriky, velmi obl\u00edben\u00e9 v Tunisku, Al\u017e\u00edrsku a Maroku. Tradi\u010dn\u011b se p\u0159ipravuj\u00ed ze skopov\u00e9ho nebo hov\u011bz\u00edho masa a jejich ko\u0159en\u011bn\u00ed se li\u0161\u00ed podle regionu i rodinn\u00e9ho receptu.\n\n\n\nJejich n\u00e1zev pravd\u011bpodobn\u011b poch\u00e1z\u00ed z berbersk\u00e9ho slova \u201eamergaz\u201c, kter\u00e9 znamen\u00e1 \u201eklob\u00e1sa\u201c.\n\n\n\nHarissa a fenykl, typick\u00e9 tunisk\u00e9 chut\u011b\n\n\n\nTunisk\u00e9 klob\u00e1sy merguez se vyzna\u010duj\u00ed \u0161t\u011bdrou d\u00e1vkou ko\u0159en\u00ed a v\u00fdraznou chut\u00ed. \u010casto obsahuj\u00ed harissu, pastu z \u010derven\u00fdch chilli papri\u010dek, kter\u00e1 jim dod\u00e1v\u00e1 p\u00e1livost a hloubku chuti.\n\n\n\nDal\u0161\u00edm pozn\u00e1vac\u00edm znamen\u00edm tunisk\u00e9 verze jsou mlet\u00e1 fenyklov\u00e1 sem\u00ednka. Jejich an\u00fdzov\u00fd t\u00f3n se skv\u011ble snoub\u00ed s plnou chut\u00ed masa.\n\n\n\nHlavn\u00ed suroviny na klob\u00e1sy merguez\n\n\n\nRecept kombinuje libov\u00e9 hov\u011bz\u00ed a tu\u010dn\u00e9 jehn\u011b\u010d\u00ed maso ve stejn\u00e9m pom\u011bru, aby byly klob\u00e1sy vl\u00e1\u010dn\u00e9 a m\u011bly plnou chu\u0165. Masov\u00e1 sm\u011bs se pot\u00e9 pln\u00ed do tenk\u00e9ho jehn\u011b\u010d\u00edho st\u0159\u00edvka.\n\n\n\nHarissa, sladk\u00e1 mlet\u00e1 paprika, pep\u0159 a mlet\u00e1 fenyklov\u00e1 sem\u00ednka se vm\u00edchaj\u00ed do masa spolu s trochou olivov\u00e9ho oleje. Na rozd\u00edl od klob\u00e1sy cervelas nebo b\u00edl\u00e9 klob\u00e1sy boudin blanc s portsk\u00fdm v\u00ednem zde chceme dos\u00e1hnout velmi v\u00fdrazn\u00e9 chuti. Mno\u017estv\u00ed si ale p\u0159izp\u016fsobte podle sv\u00e9 chuti.\n\n\n\nPraktick\u00e9 rady pro poveden\u00e9 klob\u00e1sy merguez\n\n\n\nKo\u0159en\u00ed d\u016fkladn\u011b prom\u00edchejte s masem, aby se rovnom\u011brn\u011b rozpt\u00fdlilo. P\u0159ed pln\u011bn\u00edm do st\u0159\u00edvek pak nechte sm\u011bs p\u0159es noc odpo\u010dinout v lednici: chut\u011b se rozvinou a zes\u00edl\u00ed.\n\n\n\nNapln\u011bn\u00e9 klob\u00e1sy merguez p\u0159ed tepelnou \u00fapravou zav\u011bste na 36 hodin do lednice. D\u00edky tomuto oschnut\u00ed budou pevn\u00e9 a budou dob\u0159e dr\u017eet tvar.\n\n\n\nPro tepelnou \u00fapravu z\u016fst\u00e1v\u00e1 nejlep\u0161\u00ed volbou gril. Prudk\u00fd \u017e\u00e1r povrch zkaramelizuje, zat\u00edmco vnit\u0159ek z\u016fstane vl\u00e1\u010dn\u00fd a \u0161\u0165avnat\u00fd.\n\n\n\n\n\n\tPrav\u00e9 tunisk\u00e9 merguez\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g libov\u00e9ho hov\u011bz\u00edho masa500 g tu\u010dn\u00e9ho jehn\u011b\u010d\u00edho masa10 g soli1 l\u017ei\u010dka mlet\u00e9ho pep\u0159e1 l\u017e\u00edce mlet\u00fdch fenyklov\u00fdch sem\u00ednek (mno\u017estv\u00ed m\u016f\u017eete zdvojn\u00e1sobit)1 l\u017e\u00edce harissy (nejl\u00e9pe Harissa Samia (dod\u00e1 i dal\u0161\u00ed s\u016fl), mno\u017estv\u00ed m\u016f\u017eete zdvojn\u00e1sobit)3 l\u017e\u00edce  olivov\u00e9ho oleje2 l\u017e\u00edce  mlet\u00e9 papriky (sladk\u00e9)Jehn\u011b\u010d\u00ed st\u0159\u00edvko 22-24\t\n\t\n\t\tHov\u011bz\u00ed a jehn\u011b\u010d\u00ed maso umelte.Mlet\u00e9 maso sm\u00edchejte se sol\u00ed, paprikou, pep\u0159em, mlet\u00fdmi fenyklov\u00fdmi sem\u00ednky a harissou.P\u0159idejte olivov\u00fd olej a d\u016fkladn\u011b prom\u00edchejte.P\u0159ed pln\u011bn\u00edm do st\u0159\u00edvka nechte masovou sm\u011bs p\u0159es noc odpo\u010dinout v lednici.Sm\u011bs\u00ed napl\u0148te jehn\u011b\u010d\u00ed st\u0159\u00edvko.Merguez zav\u011bste do lednice a nechte 36 hodin osychat.Merguez ope\u010dte na grilu nebo na p\u00e1nvi.\t\n\t\n\t\tNeop\u00e9kejte je p\u0159\u00edli\u0161 dlouho, aby z\u016fstaly m\u011bkk\u00e9 a \u0161\u0165avnat\u00e9.\nHarissa Samia, kter\u00e1 se prod\u00e1v\u00e1 v mal\u00e9m 100g kel\u00edmku, se pro tento recept skv\u011ble hod\u00ed. Chutn\u00e1 p\u0159esn\u011b jako tradi\u010dn\u00ed dom\u00e1c\u00ed tunisk\u00e1 harissa. Obsahuje pouze su\u0161en\u00e9 drcen\u00e9 chilli papri\u010dky, s\u016fl a po\u0159\u00e1dnou d\u00e1vku \u010desneku. \n\t\n\t\n\t\tSaucisse \u00e0 cuireTunisienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202875","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=202875"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202875\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202116"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=202875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=202875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=202875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}