Umutiti belance i dodati kiselu vodu, jogurt i so po ukusu. Sir umutiti sa jednim žumancetom.
Odvojiti tri kore. Svaku koru premazati sa po jednom kašikom smese od belanceta, na treću koru staviti 2 kašike fila i urolati. Ponavljati postupak sve dok imate kora.
Pleh premazati sa maslinovim uljem i poredjati urolanu pitu. Peći na 180 C, oko 25 minuta.
Nešto o Heljdi Heljda pripada zeljastom povrću iako se u kulinarstvu smatra žitaricom zbog svoje hranjivosti, a ponekad se ubraja i u voćke. Seme heljde je i slično semenkama pšenice. Heljda može da služi kao zamena za pirinač a često se priprema kao kaša. Koristi se brašno od heljde koje možebiti svetlije ili tamnije boje. Tamnije brašno sadrži više nutrijenata. Od heljdinog brašna prave se odlične palačinke. Heljda ne sadrži gluten, zbog čega je pogodna za osobe koje su alergične na gluten. Čaj od heljdinog cveta ima lekovito dejstvo na disajne organe i pluća (kašalj, katar, sluz), a mešavina listova i cvetova heljde leči aterosklerozu krvnih sudova. Idealna je hrana za mozak jer poboljšava memoriju. Heljda ublažava posledice zračenja i preteranog umnog rada. Jela od heljde pomažu kod povišenog krvnog pritiska i problema sa varenjem. Izuzetno je korisna za gubitak suvišnih kilograma.
Dragi posetioci, radi poboljšanja korisničkog iskustva ovaj sajt koristi kolačiće (eng. “cookies”)
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