{"id":5813,"date":"2018-07-13T16:48:25","date_gmt":"2018-07-13T14:48:25","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=5813"},"modified":"2018-07-13T16:48:25","modified_gmt":"2018-07-13T14:48:25","slug":"halloumi-narodna-syrova-hrdost","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/halloumi-narodna-syrova-hrdost\/","title":{"rendered":"Halloumi – N\u00e1rodn\u00e1 syrov\u00e1 hrdos\u0165"},"content":{"rendered":"

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Zdrav\u00e9, pln\u00e9 slnka a\u00a0srde\u010dnosti. Tak\u00e9 s\u00fa jedl\u00e1 a\u00a0n\u00e1poje Cyper\u010danov, obyvate\u013eov stredomorsk\u00e9ho ostrova, ktor\u00ed najrad\u0161ej jedia v\u0161etko \u010derstv\u00e9, \u013e\u00fabia ryby, zeleninu, \u010derstv\u00fd chlieb, m\u00e4so a, samozrejme, syry. Pohostia v\u00e1s chutnou jah\u0148acinou, nalej\u00fa v\u00e1m dom\u00e1ceho v\u00edna a\u00a0ke\u010f pr\u00edde re\u010d na cypersk\u00e9 \u0161peciality, do nebies vychv\u00e1lia svoj syr halloumi. <\/em><\/p>\n

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Hovori\u0165 o\u00a0\u0148om iba ako o\u00a0syre je r\u00fahanie. Pre Cyper\u010danov je toti\u017e halloumi \u010di hellim \u010dosi ako symbol n\u00e1rodnej hrdosti a\u00a0dedi\u010dstva predkov. Odd\u00e1vna sa \u00fazko sp\u00e1ja s\u00a0kult\u00farou a\u00a0trad\u00edciami miestnych obyvate\u013eov, jeho dobr\u00e9 meno sa v\u0161ak u\u017e d\u00e1vnej\u0161ie roznieslo aj do kuch\u00fd\u0148 cel\u00e9ho sveta. Milovn\u00edkov syra toti\u017e o\u010daril nielen svojou slanou chu\u0165ou a\u00a0delik\u00e1tnos\u0165ou, ale i\u00a0\u010fal\u0161\u00edmi vlastnos\u0165ami: je univerz\u00e1lny, pou\u017eite\u013en\u00fd na gril, do sendvi\u010dov, k\u00a0ovociu i\u00a0na \u0161al\u00e1ty a\u00a0mo\u017eno ho pripravova\u0165 tepelne tis\u00edcorak\u00fdmi sp\u00f4sobmi. Halloumi v\u00e1m nikam neute\u010die, ehm, presnej\u0161ie, halloumi sa v\u00f4bec nikdy nerozte\u010die a\u00a0napriek tomu ost\u00e1va vo vn\u00fatri m\u00e4kk\u00fd.<\/p>\n

V\u00a0minulosti sa tento syr, ktor\u00fd bol k\u013e\u00fa\u010dovou s\u00fa\u010das\u0165ou cyperskej stravy, vyr\u00e1bal na Cypre v\u00fdsostne z\u00a0ov\u010dieho a\u00a0kozieho mlieka. Povr\u00e1va sa, \u017ee jeho p\u00f4vod siaha a\u017e do \u010dias bedu\u00ednskych kme\u0148ov Bl\u00edzkeho v\u00fdchodu. V\u00a0neskor\u0161\u00edch \u010dasoch bol – nalo\u017een\u00fd v\u00a0slanom n\u00e1leve – nevyhnutnou s\u00fa\u010das\u0165ou jed\u00e1lni\u010dka oby\u010dajn\u00fdch \u013eud\u00ed, preto\u017ee v\u00a0\u010dase bez chladni\u010diek sa ve\u013emi dobre uchov\u00e1val. Hoci sa halloumi objavuje v\u00a0spisoch star\u00fdch nieko\u013eko storo\u010d\u00ed, sp\u00f4sob jeho sprac\u00favania sa v\u00a0rodin\u00e1ch pren\u00e1\u0161al predov\u0161etk\u00fdm \u00fastnym podan\u00edm a\u00a0praxou, dodnes sa v\u00a0cypersk\u00fdch rodin\u00e1ch (ale u\u017e aj na youtube) m\u00f4\u017eete priu\u010di\u0165 star\u00e9mu remeslu v\u00fdroby tohto unik\u00e1tneho syra. Ak nem\u00e1te pr\u00edstup k\u00a0ov\u010diemu \u010di koziemu mlieku, nez\u00fafajte, modern\u00e1 doba a vy\u0161\u0161ia produkcia toho kravsk\u00e9ho sp\u00f4sobila, \u017ee dnes u\u017e be\u017ene dosta\u0165 halloumi aj s\u00a0podielom mlieka od kravi\u010diek.<\/p>\n

Halloumi je polotuh\u00fd druh syra, ktor\u00e9ho konzistencia pripom\u00edna trochu mozzarellu \u010di fetu. Nikomu neubl\u00ed\u017ei, ak sa skonzumuje surov\u00fd, ale bola by to \u0161koda, preto\u017ee jeho chu\u0165 a\u00a0text\u00fara sa naplno rozvinie a\u017e po tepelnej \u00faprave. Ud\u00e1va sa, \u017ee ide o jedin\u00fd syr, ktor\u00e9mu ohe\u0148, teplo ani dreven\u00e9 uhlie neubl\u00ed\u017eia, pr\u00e1ve naopak – zatia\u013e \u010do si dr\u017e\u00ed svoj tvar, na povrchu sa stane chrumkavej\u0161\u00edm a\u00a0vo vn\u00fatri pr\u00edjemne zm\u00e4kne.<\/p>\n

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Halloumi hranol\u010deky s\u00a0jogurtov\u00fdm dipom <\/strong><\/p>\n

Zabudnite na klasick\u00e9 hranol\u010deky, aj na tie zo sladk\u00fdch zemiakov, preto\u017ee toto leto \u201epoletia\u201c halloumi hranol\u010deky, ktor\u00e9 s\u00fa ide\u00e1lnou pr\u00edlohou k\u00a0hamburgerom,\u00a0ryb\u00e1m i\u00a0grilovan\u00e9mu m\u00e4sku. Pr\u00edprava je tak\u00e1 jednoduch\u00e1, \u017ee k\u00a0zemiakov\u00fdm \u201ehranclom\u201c sa u\u017e nebudete chcie\u0165 vr\u00e1ti\u0165…<\/p>\n

Potrebujeme:<\/strong> 2 balenia syra halloumi (odpor\u00fa\u010dame ten z\u00a0Lidla), 80 g hladkej m\u00faky, 2 \u010cL papriky (m\u00f4\u017ee by\u0165 sladk\u00e1, ale aj pikantn\u00e1 alebo \u00faden\u00e1), olej, 1 biely jogurt gr\u00e9ckeho typu, vetvi\u010dku koriandru, 1 chilli papri\u010dku, so\u013e, mlet\u00e9 \u010dierne korenie.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0miske zmie\u0161ame hladk\u00fa m\u00faku s\u00a0mletou paprikou. Na panvici rozohrejeme olej na vypr\u00e1\u017eanie a\u00a0medzit\u00fdm syr nakr\u00e1jame na \u00fah\u013eadn\u00e9 hranol\u010deky. Syr postupne oba\u013eujeme v\u00a0m\u00fa\u010dnej zmesi a\u00a0opek\u00e1me na oleji, ot\u00e1\u010dame klie\u0161\u0165ami, aby sa hranol\u010deky opiekli rovnomerne z\u00a0ka\u017edej strany. Po usma\u017een\u00ed ich prenesieme na kuchynsk\u00fa papierov\u00fa utierku a\u00a0zbav\u00edme ich prebyto\u010dn\u00e9ho tuku. Hranol\u010deky posypeme so\u013eou a\u00a0pod\u00e1vame s\u00a0jogurtov\u00fdm dipom, ktor\u00fd priprav\u00edme zmie\u0161an\u00edm bieleho jogurtu, nakr\u00e1janej koriandrovej v\u0148ate, soli a\u00a0mlet\u00e9ho korenia.<\/p>\n

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Baba syr\u00e1rka <\/strong><\/p>\n

V\u00a0minulosti plnil proces v\u00fdroby halloumi v\u00fdnimo\u010dn\u00fa \u00falohu – bol to \u010das pr\u00edpravy d\u00f4le\u017eit\u00e9ho pokrmu, ale i\u00a0stret\u00e1vania sa, predov\u0161etk\u00fdm \u017eien zo susedstva, ktor\u00e9 vytvorili ak\u00fdsi syr\u00e1rsky spolok na \u010dele s\u00a0\u201ebabou syr\u00e1rkou\u201c. \u0160lo \u010dasto o\u00a0najstar\u0161iu a\u00a0najsk\u00fasenej\u0161iu gazdin\u00fa, pri\u010dom v\u0161etky \u017eeny spojili svoje sily a\u00a0z\u00e1soby mlieka, aby si vyrobili halloumi na dlh\u0161\u00ed \u010das. Postupne vznikali men\u0161ie syr\u00e1rske v\u00fdrobne takmer v\u00a0ka\u017edej dedine, kde sa obyvatelia po\u013eahky dostali k\u00a0tak\u00e9mu druhu syra, ak\u00fd bol ich srdcu najmil\u0161\u00ed: feta, kaseri, kefalograviera,\u00a0manouri, halloumi…<\/p>\n

Hlavnou zlo\u017ekou pri v\u00fdrobe halloumi je v\u017edy \u010derstv\u00e9 nepasterizovan\u00e9 mlieko, najlep\u0161ie ov\u010die, kozie, alebo ich zmes. \u010eal\u0161\u00edmi potrebn\u00fdmi pr\u00edsadami s\u00fa syridlo, so\u013e, \u010derstv\u00e1 alebo su\u0161en\u00e1 m\u00e4ta a\u00a0v\u00fdrobca sa nezaob\u00edde ani bez v\u00e4\u010d\u0161ieho kotl\u00edka a\u00a0n\u00e1dobiek na syr. Tradi\u010dn\u00fd proces za\u010d\u00edna ohrievan\u00edm mlieka, soli a\u00a0syridla v\u00a0kotl\u00edku, pri\u010dom sa nesk\u00f4r vzniknut\u00e1 tuh\u0161ia hmota kr\u00e1ja, mie\u0161a a\u00a0napokon prenesie do formy, kde sa stla\u010den\u00edm zbav\u00ed v\u0161etkej srv\u00e1tky. Srv\u00e1tka sa odlo\u017e\u00ed, preto\u017ee sa v\u00a0nej, zahriatej na 90 \u00b0C nesk\u00f4r zlisovan\u00fd a\u00a0rozkr\u00e1jan\u00fd syr e\u0161te nejak\u00fd \u010das \u201ek\u00fape\u201c. E\u0161te tepl\u00fd syr sa potom posype zmesou soli a\u00a0such\u00fdch m\u00e4tov\u00fdch listov (m\u00e4ta sa dod\u00e1va nielen kv\u00f4li chuti, ale i\u00a0antibakteri\u00e1lnym \u00fa\u010dinkom). Napokon sa syr ru\u010dne preklad\u00e1 do v\u00fdslednej podoby a\u00a0uchov\u00e1va na \u010fal\u0161iu konzum\u00e1ciu alebo pr\u00edpravu.<\/p>\n

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Syrov\u00e9 \u0161p\u00edzy s\u00a0chlebovou plackou <\/strong><\/p>\n

Potrebujeme:<\/strong> 2 bal\u00ed\u010dky syra halloumi, 250 g men\u0161\u00edch \u0161ampi\u0148\u00f3nov, 1 v\u00e4\u010d\u0161iu alebo 2 men\u0161ie cukety, 250 g cherry paradajok, 1 ve\u013ek\u00fa papriku (zelen\u00fa, \u017elt\u00fa alebo oran\u017eov\u00fa), chlieb pita, biely jogurt gr\u00e9ckeho typu, \u0161pajle.<\/p>\n

Na marin\u00e1du:<\/strong> Olej, \u0161\u0165avu z\u00a0\u00bd limetky, 2 ly\u017eice medu, 1 pomlet\u00fd str\u00fa\u010dik cesnaku, mlet\u00fa papriku, so\u013e, korenie.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0miske zmie\u0161ame v\u0161etky pr\u00edsady na marin\u00e1du s\u00a0olejom a\u00a0v\u0161etko spolu dobre premie\u0161ame. Do misky prid\u00e1me halloumi nakr\u00e1jan\u00fd na kocky, hlavi\u010dky \u0161ampi\u0148\u00f3nov, cukety na kolieska, cherry paradajky i\u00a0papriku nakr\u00e1jan\u00fa na kocky. Nech\u00e1me odle\u017ea\u0165 cca hodinu. Pred opekan\u00edm rozp\u00e1lime olej na panvici (ak m\u00e1te gril, pou\u017eite ten), na \u0161pajle napichujeme striedavo syr a\u00a0zeleninu a\u00a0opek\u00e1me. Serv\u00edrujeme na teplom chlebe typu pita, so zeleninou a\u00a0pokvapkan\u00e9 bielym jogurtom. Nakoniec dozdob\u00edme bylinkami.<\/p>\n

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Syrovo-liter\u00e1rne vari\u00e1cie <\/strong><\/p>\n

Ak ste si doteraz mysleli, \u017ee halloumi m\u00f4\u017eete jes\u0165 len ako grilovan\u00fa letn\u00fa poch\u00fa\u0165ku, mus\u00edme v\u00e1s vyvies\u0165 z\u00a0omylu, preto\u017ee jeho v\u0161estrannos\u0165 je takpovediac nevy\u010derpate\u013en\u00e1. In\u0161pir\u00e1ciu mo\u017eno n\u00e1js\u0165 priamo na Cypre, kde ho dom\u00e1ci dok\u00e1\u017eu pou\u017ei\u0165 v\u00a0mno\u017estve jed\u00e1l – konzumuj\u00fa ho v\u00a0\u0161al\u00e1toch i\u00a0na sendvi\u010doch, str\u00fahaj\u00fa ho na cestoviny, ale cestoviny n\u00edm aj\u00a0plnia, objavuje sa ako plnka slan\u00fdch kol\u00e1\u010dov i\u00a0ako pr\u00edjemn\u00e9 jemne slan\u00e9 vyv\u00e1\u017eenie sladk\u00fdch k\u00faskov \u010derstv\u00e9ho ovocia (mel\u00f3n, figy \u010di datle). Prid\u00e1va sa do hor\u00facich polievok, uklad\u00e1 sa na hor\u00faci, \u010derstvo upe\u010den\u00fd chlieb, Cyper\u010dania ho ra\u0148ajkuj\u00fa s\u00a0mie\u0161an\u00fdmi vaj\u00ed\u010dkami, obeduj\u00fa s\u00a0\u010d\u00edmko\u013evek a\u00a0ve\u010deraj\u00fa s\u00a0poh\u00e1rikom v\u00edna, tekutou bodkou na konci d\u0148a.<\/p>\n

O\u00a0 halloumi sa p\u00edsali cel\u00e9 lit\u00e1nie, dokonca ver\u0161ovan\u00e9 b\u00e1sne, pri\u010dom prv\u00e9 p\u00edsomn\u00e9 zmienky o\u00a0\u0148om maj\u00fa viac ako 1.200 rokov. Spom\u00ednali na\u0148 cestovatelia, obdivovali ho moreplavci, vychutn\u00e1vali ho b\u00e1snici, ba i\u00a0vojensk\u00ed hodnost\u00e1ri. Ben\u00e1tskeho vl\u00e1dcu Leonarda Donata z\u00a0druhej polovice 16. storo\u010dia t\u00e1to lah\u00f4dka tak fascinovala, \u017ee jej v\u00fdrobu podrobne, krok po kroku op\u00edsal v\u00a0zlo\u017eitom spise. A gr\u00e9cky spisovate\u013e Arximandridis Kiprianos zaradil riadky o\u00a0halloumi a\u00a0jeho neop\u00edsate\u013ene lahodnej chuti do svojej knihy o\u00a0hist\u00f3rii cypersk\u00e9ho ostrova. Liter\u00e1rne vzato, tento syr je skuto\u010dne samostatnou a\u00a0uctievanou \u201ekapitolou\u201c v\u00a0\u017eivote Cyper\u010danov.<\/p>\n

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Z\u00e1vitky so syrom halloumi a\u00a0paradajkov\u00fdm pestom <\/strong><\/p>\n

Leto je ide\u00e1lne obdobie na dovolenku, ak v\u00e1m v\u0161ak okolnosti nedovolia vycestova\u0165 za hranice krajiny i\u00a0v\u0161edn\u00fdch dn\u00ed, ur\u010dite si doprajte v\u00fdlet do pr\u00edrody alebo n\u00e1v\u0161tevu priate\u013eov. Nikdy v\u0161ak necho\u010fte s\u00a0pr\u00e1zdnymi rukami, leto je ide\u00e1lny \u010das, aby ste si pripravili \u010dosi so sebou. Nie\u010do mal\u00e9, skladn\u00e9 a\u00a0za ka\u017ed\u00fdch okolnost\u00ed chutn\u00e9.<\/p>\n

Potrebujeme:<\/strong> 2 balenia syra halloumi (napr\u00edklad zo siete predaj\u00ed Lidl), 1ks ob\u013e\u00faben\u00e9ho \u0161al\u00e1tu, 4 \u010derven\u00e9 re\u010fkovky, 1 mrkvu, 2 jarn\u00e9 cibu\u013eky, papriku, uhorku, olivov\u00fd olej, 1 citr\u00f3n, 4 chlebov\u00e9 placky, paradajkov\u00e9 pesto, so\u013e, korenie. Pokia\u013e ide o\u00a0zeleninu, pokojne pou\u017eite v\u0161etko, \u010do ob\u013eubujete – cukety, grilovan\u00e9 huby, p\u00f3rik, at\u010f.<\/p>\n

Pr\u00edprava:<\/strong> \u0160al\u00e1tov\u00e9 listy umyjeme a\u00a0poriadne osu\u0161\u00edme, nakr\u00e1jame ich na men\u0161ie kusy. Zvy\u0161n\u00fa zeleninu nakr\u00e1jame na \u00fah\u013eadn\u00e9 ten\u0161ie p\u00e1siky, cibu\u013eku na kolieska. V\u00a0miske vymie\u0161ame metli\u010dkou olivov\u00fd olej, \u0161\u0165avu z\u00a0citr\u00f3na, so\u013e a\u00a0korenie a\u00a0z\u00e1lievkou prelejeme nakr\u00e1jan\u00fa zeleninu. Nech\u00e1me chv\u00ed\u013eu odst\u00e1\u0165. Halloumi nakr\u00e1jame na rovnak\u00e9 pl\u00e1tky a\u00a0osma\u017e\u00edme z\u00a0oboch str\u00e1n do zlato-hneda, opek\u00e1me nasucho, bez oleja. Chlebov\u00e9 placky potrieme pestom zo su\u0161en\u00fdch paradajok, navrstv\u00edme na ne zeleninov\u00fd \u0161al\u00e1t, pl\u00e1tky syra halloumi a\u00a0zrolujeme. Rolky prekroj\u00edme ostr\u00fdm no\u017eom na polovice a\u00a0pod\u00e1vame.<\/p>\n

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Gabina Weissov\u00e1<\/p>\n

foto autorka<\/p>\n

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Cel\u00fd \u010dl\u00e1nok si vychutnajte v letnom dvoj\u010d\u00edsle MIAU (2018)<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Zdrav\u00e9, pln\u00e9 slnka a\u00a0srde\u010dnosti. Tak\u00e9 s\u00fa jedl\u00e1 a\u00a0n\u00e1poje Cyper\u010danov, obyvate\u013eov stredomorsk\u00e9ho ostrova, ktor\u00ed najrad\u0161ej jedia v\u0161etko \u010derstv\u00e9, \u013e\u00fabia ryby, zeleninu, \u010derstv\u00fd chlieb, m\u00e4so a, samozrejme, syry. Pohostia v\u00e1s chutnou jah\u0148acinou, nalej\u00fa v\u00e1m dom\u00e1ceho v\u00edna a\u00a0ke\u010f pr\u00edde re\u010d na cypersk\u00e9 \u0161peciality, do nebies vychv\u00e1lia svoj syr halloumi.   Hovori\u0165 o\u00a0\u0148om iba ako o\u00a0syre je r\u00fahanie. […]<\/p>\n","protected":false},"author":3,"featured_media":5817,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67,9],"tags":[],"class_list":["post-5813","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leto-2018","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5813","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=5813"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5813\/revisions"}],"predecessor-version":[{"id":5820,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5813\/revisions\/5820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/5817"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=5813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=5813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=5813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}