{"id":92950,"date":"2025-04-26T19:32:34","date_gmt":"2025-04-26T16:32:34","guid":{"rendered":"https:\/\/www.baltic-course.com\/lv\/?p=92950"},"modified":"2025-04-26T19:32:34","modified_gmt":"2025-04-26T16:32:34","slug":"no-gruzinu-mtsvadi-lidz-japanu-jakitori-ka-sasliks-tiek-gatavots-dazadas-pasaules-valstis","status":"publish","type":"post","link":"https:\/\/www.baltic-course.com\/lv\/no-gruzinu-mtsvadi-lidz-japanu-jakitori-ka-sasliks-tiek-gatavots-dazadas-pasaules-valstis\/92950","title":{"rendered":"No gruz\u012bnu mtsvadi l\u012bdz jap\u0101\u0146u jakitori: k\u0101 \u0161a\u0161liks tiek gatavots da\u017e\u0101d\u0101s pasaules valst\u012bs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-92641\" src=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/1-19.jpg\" alt=\"\" width=\"818\" height=\"545\" srcset=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/1-19.jpg 818w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/1-19-768x512.jpg 768w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/1-19-95x62.jpg 95w\" sizes=\"auto, (max-width: 818px) 100vw, 818px\" \/><br \/>\n<span style=\"font-size: 10pt; color: #999999;\">Foto: Pixabay<\/span><br \/>\n<strong>Viegla pagatavo\u0161ana un iesp\u0113ja eksperiment\u0113t ir padar\u012bju\u0161as ga\u013cu uz uguns par vienu no popul\u0101r\u0101kajiem \u0113dieniem<\/strong><\/p>\n<p>M\u012blest\u012bbu pret \u0161a\u0161liku ar mums dal\u0101s ne tikai vec\u0101ki, vecvec\u0101ki \u2013 trad\u012bcija k\u016bpin\u0101t med\u012bjumu aizs\u0101k\u0101s jau senos laikos un ir ierakst\u012bta cilv\u0113ces \u0123en\u0113tiskaj\u0101 atmi\u0146\u0101.<\/p><div class=\"2e6ae01b4f90ae739e66a2cc7f5e8528\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8775106392232080\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Baltic course LV aug\u0161a -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8775106392232080\"\r\n     data-ad-slot=\"4540934099\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n<p>Visticam\u0101k, ga\u013ca uz uguns ir viens no pirmajiem \u0113dieniem, ko apguva m\u016bsu sen\u010di. Aizv\u0113sturiskos laikos cilv\u0113ki izmantoja ogl\u0113s k\u016bpin\u0101tu ga\u013cu, lai padar\u012btu to dro\u0161\u0101ku un gar\u0161\u012bg\u0101ku. Ant\u012bkaj\u0101 pasaul\u0113 grie\u0137i un romie\u0161i cepa ga\u013cu uz iesmiem, bet no klejot\u0101ju taut\u0101m l\u012bdz m\u016bsdien\u0101m ir saglab\u0101ju\u0161\u0101s mums ierast\u0101s \u0161a\u0161lika iesmi.<\/p>\n<p>Katrai valstij ir izveidojusies sava ga\u013cas cep\u0161anas kult\u016bra ar da\u017e\u0101du sare\u017e\u0123\u012bt\u012bbas un meistar\u012bbas pak\u0101pi \u2013 no vienk\u0101r\u0161\u0101 gruz\u012bnu \u0161a\u0161lika mcvadi l\u012bdz r\u016bp\u012bgai, daudzu stundu ilgi k\u016bpin\u0101tai amerik\u0101\u0146u barbekj\u016b vai jap\u0101\u0146u yakitori uz smalkiem iesmi\u0146iem. Apskat\u012bsim, k\u0101du \u0161a\u0161liku gatavo da\u017e\u0101d\u0101s pasaules mal\u0101s un ar ko receptes at\u0161\u0137iras.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-92951\" src=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080123.jpg\" alt=\"\" width=\"818\" height=\"545\" srcset=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080123.jpg 818w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080123-768x512.jpg 768w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080123-95x62.jpg 95w\" sizes=\"auto, (max-width: 818px) 100vw, 818px\" \/><\/p>\n<p><strong>Mcvadi \u2013 Gruzija<\/strong><\/p>\n<p>Gruzija ir viena no t\u0101m valst\u012bm, kur neviens sv\u0113tku galds nav iedom\u0101jams bez k\u0101rt\u012bgas ga\u013cas porcijas. Gruz\u012bnu \u0161a\u0161liku sauc par mcvadi, kas tulkojum\u0101 noz\u012bm\u0113 &#8220;cepta&#8221; vai &#8220;gril\u0113ta&#8221; ga\u013ca. T\u0101 galven\u0101 b\u016bt\u012bba \u2013 vienk\u0101r\u0161\u012bba. Mcvadi gatavo uz iesmiem no c\u016bkas kakla vai liellopa filejas, bez eti\u0137a un gar\u0161viel\u0101m, viss ir atkar\u012bgs no ga\u013cas kvalit\u0101tes un pareizas cep\u0161anas uz ogl\u0113m.<\/p>\n<p>Visautentisk\u0101ko mcvadi gatavo v\u012bna re\u0123ion\u0101 Kahetij\u0101, Gruzijas zieme\u013caustrumos. \u0160eit saglab\u0101jusies trad\u012bcija izmantot sausas v\u012bnogul\u0101ju ogles, kas \u0101tri aizdegas, dod maz d\u016bmu un pie\u0161\u0137ir ga\u013cai viegli saldenu aug\u013cu gar\u0161u.<\/p>\n<p>Ga\u013cu sagrie\u017e lielos gabalos un uzver uz plata, plakana iesma, lai cep\u0161anas laik\u0101 t\u0101 negrieztos. J\u0101cep \u013coti tuvu ogl\u0113m, apgrie\u017eot tikai tad, kad par\u0101d\u0101s zeltaina garozi\u0146a. P\u0113c v\u0113l\u0113\u0161an\u0101s ga\u013cu var apslac\u012bt ar v\u012bn u, lai t\u0101 b\u016btu sul\u012bg\u0101ka. Gatavo mcvadi saliek trauk\u0101 ar s\u012bpoliem, da\u017ek\u0101rt p\u0101rlejot ar svaigu gran\u0101t\u0101bolu sulu. Pie galda pasniedz kop\u0101 ar d\u0101rze\u0146iem, za\u013cumiem, lava\u0161u un tradicion\u0101laj\u0101m gruz\u012bnu m\u0113rc\u0113m \u2013 sacibeli un tkemali.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-92952\" src=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080350.jpg\" alt=\"\" width=\"818\" height=\"545\" srcset=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080350.jpg 818w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080350-768x512.jpg 768w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080350-95x62.jpg 95w\" sizes=\"auto, (max-width: 818px) 100vw, 818px\" \/><\/p>\n<p><strong>Horovacs \u2013 Arm\u0113nija<\/strong><\/p>\n<p>Arm\u0113\u0146u valod\u0101 v\u0101rds &#8220;horovacs&#8221; ar\u012b noz\u012bm\u0113 &#8220;cepta ga\u013ca&#8221;. At\u0161\u0137ir\u012bb\u0101 no Gruzijas, Arm\u0113nij\u0101 \u013coti m\u012bl marin\u0101di. Viet\u0113jo iedz\u012bvot\u0101ju fant\u0101zija ir bezgal\u012bga: tiek izmantota s\u0101ls, pipari, baziliks, za\u013cumi, citrona sula. Da\u017ek\u0101rt pievieno papriku, baziliku un sarkano v\u012bnu.\u00a0 Horovac\u0101 marin\u0101dei neizmanto eti\u0137i vai citus sk\u0101bus produktus, lai ga\u013ca nek\u013c\u016btu p\u0101r\u0101k cieta.<\/p>\n<p>Klasisko horovacu gatavo no te\u013ca filejas vai j\u0113ra ga\u013cas. \u012apa\u0161i iecien\u012btas ir ribi\u0146as \u2013 ga\u013ca pie kaula tiek uzskat\u012bta par \u012bpa\u0161i gardu. C\u016bkas vai liellopa ga\u013cu p\u0101rkaisa ar pipariem un r\u012bv\u0113tu baziliku, p\u0113c tam apkaisa ar s\u012bpoliem. S\u0101li pievieno tie\u0161i pirms cep\u0161anas. C\u016bkga\u013cu izcep l\u012bdz caursp\u012bd\u012bgam sulas pilienam.<\/p>\n<p>Horovacu tradicion\u0101li pasniedz ar ceptiem d\u0101rze\u0146iem: tom\u0101tiem, papriku vai bakla\u017e\u0101niem, kurus ar\u012b gatavo uz ogl\u0113m l\u012bdz\u0101s ga\u013cai. Gatavos d\u0101rze\u0146us att\u012bra no mizas, sagrie\u017e un sajauc sal\u0101t\u0101. \u0160a\u0161liku pasniedz uz pl\u0101na arm\u0113\u0146u lava\u0161a kop\u0101 ar svaigiem za\u013cumiem. Horovacu iesp\u0113jams pagatavot ar\u012b m\u0101jas apst\u0101k\u013cos parast\u0101 cepe\u0161kr\u0101sn\u012b.<\/p>\n<p><span style=\"color: #ff0000;\"><strong>Lasi v\u0113l:\u00a0<a style=\"color: #ff0000;\" href=\"https:\/\/www.baltic-course.com\/lv\/mamma-paradija-bulcinu-recepti-no-70tajiem-gadiem-luk-radu-ari-jums\/92784\" target=\"_blank\" rel=\"noopener\">Mamma par\u0101d\u012bja bulci\u0146u recepti no 70tajiem gadiem, l\u016bk r\u0101du ar\u012b jums<\/a><\/strong><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-92953\" src=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080517.jpg\" alt=\"\" width=\"818\" height=\"545\" srcset=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080517.jpg 818w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080517-768x512.jpg 768w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080517-95x62.jpg 95w\" sizes=\"auto, (max-width: 818px) 100vw, 818px\" \/><\/p>\n<p><strong>Kebabs \u2013 Turcija<\/strong><\/p>\n<p>Kebabs ir sens austrumu \u0161a\u0161lika pagatavo\u0161anas veids, kura saknes mekl\u0113jamas Senaj\u0101 Persij\u0101. M\u016bsdien\u0101s ar \u0161o v\u0101rdu apz\u012bm\u0113 vair\u0101k nek\u0101 divdesmit da\u017e\u0101das receptes.<\/p>\n<p>Popul\u0101r\u0101kais ir ljulja-kebabs \u2013 smalki sakap\u0101ta j\u0113ra ga\u013ca, veidota garen\u0101s desi\u0146\u0101s un cepta uz iesmiem. Ga\u013cu smalki sagrie\u017e un divas reizes sama\u013c kop\u0101 ar s\u012bpoliem un \u0137iplokiem. Ga\u013cai pievieno piparus, spe\u0137i, maltu koriandru un sarkano piparu, tad r\u016bp\u012bgi maisa ar rok\u0101m apm\u0113ram 15 min\u016btes. Tad masu ievieto ledusskap\u012b uz p\u0101ris stund\u0101m, lai t\u0101 k\u013c\u016btu bl\u012bva un viendab\u012bga. P\u0113c tam veido desi\u0146as un uzman\u012bgi uzver uz iesmiem. At\u0161\u0137ir\u012bb\u0101 no mcvadi un horovaca, kebabu cep, bie\u017ei apgrie\u017eot virs labi sakars\u0113t\u0101m ogl\u0113m 10\u201312 min\u016btes.<\/p>\n<p>Turcij\u0101 \u012bpa\u0161i izce\u013cas Adanas kebabs, kas ofici\u0101li re\u0123istr\u0113ts Adanas pils\u0113t\u0101 valsts dienvidaustrumos. T\u0101 pagatavo\u0161ana liel\u0101 m\u0113r\u0101 ir l\u012bdz\u012bga ljulja, bet ir divas b\u016btiskas at\u0161\u0137ir\u012bbas: tiek izmantotas asas gar\u0161vielas un \u012bpa\u0161i plati met\u0101la iesmi.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-92954\" src=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080712.jpg\" alt=\"\" width=\"818\" height=\"545\" srcset=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080712.jpg 818w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080712-768x512.jpg 768w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080712-95x62.jpg 95w\" sizes=\"auto, (max-width: 818px) 100vw, 818px\" \/><\/p>\n<p><strong>Suvlaki \u2014 Grie\u0137ija<\/strong><\/p>\n<p>Viens no popul\u0101r\u0101kajiem Grie\u0137ijas \u0113dieniem \u2014 suvlaki \u2014 tiek pasniegts restor\u0101nos, uz iel\u0101m un pludmal\u0113s. \u0160a\u0161liku galvenok\u0101rt gatavo no c\u016bkga\u013cas, bet pieejamas ar\u012b maig\u0101kas vistas vari\u0101cijas.<\/p>\n<p>Grie\u0137u restor\u0101nos suvlaki pasniedz kop\u0101 ar grie\u0137u sal\u0101tiem un fetas sieru. Klasiskajai suvlaki marin\u0101dei izmanto ol\u012bve\u013c\u013cu, oregano, timi\u0101nu un rozmar\u012bnu. Ga\u013cu sagrie\u017e mazos gabali\u0146os, uzdur uz pl\u0101n\u0101m koka iesmiem kop\u0101 ar d\u0101rze\u0146iem un cep apm\u0113ram 10 min\u016btes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-92955\" src=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080914.jpg\" alt=\"\" width=\"818\" height=\"545\" srcset=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080914.jpg 818w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080914-768x512.jpg 768w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-080914-95x62.jpg 95w\" sizes=\"auto, (max-width: 818px) 100vw, 818px\" \/><\/p>\n<p><strong>Barbekj\u016b \u2014 ASV<\/strong><\/p>\n<p>Amerik\u0101\u0146u trad\u012bcija cept ga\u013cu uz atkl\u0101tas uguns aizs\u0101k\u0101s koloni\u0101lajos laikos. 16. gadsimt\u0101 sp\u0101\u0146u konkistadori aizguva no Kar\u012bbu j\u016bras re\u0123iona indi\u0101\u0146iem metodi, k\u0101 l\u0113ni cept med\u012bjumu uz koka rest\u0113m, un nosauca to par barbacoa. L\u0113na gatavo\u0161ana uz v\u0101jas uguns m\u012bkstin\u0101ja ga\u013cu un padar\u012bja to \u0113dam\u0101ku. Laika gait\u0101 barbekj\u016b k\u013cuva par neat\u0146emamu Dienvidu kult\u016bras da\u013cu un v\u0113l\u0101k izplat\u012bj\u0101s vis\u0101 Amerik\u0101.<\/p>\n<p>Augst\u0101k\u0101 barbekj\u016b meistar\u012bba \u2014 gatavot ogles no da\u017e\u0101diem koksnes veidiem. Teksas\u0101 un Kanzas\u0101 ga\u013cu k\u016bpina uz hikorijas \u2014 riekstkoka, kas pie\u0161\u0137ir \u0113dienam d\u016bmainu un pies\u0101tin\u0101tu gar\u0161u. Hikoriju sauc par \u201cbarbekj\u016b karali\u201d, un t\u0101s gar\u0161as nianses tiek uzskat\u012btas par kanonisk\u0101m ASV. Dienvidos un Vid\u0113jos Rietumos izmanto ar\u012b ozolu un pekanriekstu kokus saldenam arom\u0101tam, bet zieme\u013cu \u0161tatos priek\u0161roku dod k\u013cavai un \u0101bel\u0113m.<\/p>\n<p>Klasiska barbekj\u016b b\u0101ze \u2014 c\u016bkas ribi\u0146as, liellopa kr\u016bti\u0146a, vistas sp\u0101rni vai burgeru kotletes. Taukus parasti nenogrie\u017e \u2014 t\u0101d\u0113j\u0101di ga\u013ca saglab\u0101 maigumu. Pirms k\u016bpin\u0101\u0161anas ga\u013cu ier\u012bv\u0113 ar saus\u0101s marin\u0101des mais\u012bjumu no gar\u0161viel\u0101m, \u0137iploka un br\u016bn\u0101 cukura, pie\u0161\u0137irot karameles piegar\u0161u.<\/p>\n<p>Sare\u017e\u0123\u012bt\u0101kais posms \u2014 k\u016bpin\u0101\u0161ana. Gatavo\u0161anai izmanto grilus vai speci\u0101las k\u016bpin\u0101tavas. Klasisko barbekj\u016b k\u016bpina +90 l\u012bdz +120 \u00b0C temperat\u016br\u0101, r\u016bp\u012bgi kontrol\u0113jot karstumu. Ga\u013ca l\u0113ni pies\u016bcas ar d\u016bmiem un k\u013c\u016bst maiga.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-92956\" src=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081032.jpg\" alt=\"\" width=\"818\" height=\"544\" srcset=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081032.jpg 818w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081032-768x511.jpg 768w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081032-95x62.jpg 95w\" sizes=\"auto, (max-width: 818px) 100vw, 818px\" \/><\/p>\n<p><strong>Braai \u2014 Dienvid\u0101frika<\/strong><\/p>\n<p>Dienvid\u0101frikas analogs amerik\u0101\u0146u barbekj\u016b ar augstu temperat\u016bru, popul\u0101rs Dienvid\u0101frik\u0101, Nam\u012bbij\u0101 un Botsv\u0101n\u0101. Nosaukums braai n\u0101k no afrikandu valodas braaivleis, kas noz\u012bm\u0113 \u201ccepta ga\u013ca\u201d. At\u0161\u0137ir\u012bb\u0101 no ASV, \u0161eit \u0113dieni uz atkl\u0101tas uguns tiek gatavoti \u0101tr\u0101k. Braai b\u016bt\u012bba nav viens konkr\u0113ts \u0113diens, bet gan vesels grila mielasts. Ga\u013cas sortiments ir daudzveid\u012bgs \u2014 no liellopa steikiem un aitas karbon\u0101d\u0113m l\u012bdz zebras filejai, strausam, krokodilam, gar\u0161vielu desi\u0146\u0101m un ziv\u012bm.<\/p>\n<p>Braai nav pie\u0146emts gatavot vienatn\u0113. Par d\u016bmu vienm\u0113r\u012bgu izplat\u012bbu r\u016bp\u0113jas vair\u0101ki cilv\u0113ki. Cep\u0161anas laik\u0101 notiek sarunas, tiek pulcin\u0101ti kaimi\u0146i kop\u012bgai malt\u012btei. Ga\u013cu izsmalcin\u0101ti nemarin\u0113 \u2014 parasti izmanto koriandru (galveno Dienvid\u0101frikas gar\u0161vielu), \u0137iplokus, papriku un ol\u012bve\u013c\u013cu. Gatavo\u0161anai reiz\u0113m izmanto braai-drums \u2014 pa\u0161tais\u012btas grila ier\u012bces no p\u0101rgrieztiem muc\u0101m.<\/p>\n<p>Braai tiek gatavots tikai uz ak\u0101ciju vai savannas kr\u016bmu koka ogl\u0113m, kas nodro\u0161ina ilgsto\u0161u karstumu. Ogles izk\u0101rto vienm\u0113r\u012bgi, radot zonas ar da\u017e\u0101du temperat\u016bru. Uz karst\u0101k\u0101s zonas liek steikus un desas, m\u0113renaj\u0101 \u2014 vistu un zivis. Temperat\u016bras diapazons \u2014 no 150 l\u012bdz 300 \u00b0C. Ga\u013cu cep uz rest\u0113m, apgrie\u017eot ik p\u0113c da\u017e\u0101m min\u016bt\u0113m. Vid\u0113ji gatavo\u0161ana aiz\u0146em no 15 l\u012bdz 45 min\u016bt\u0113m. Braai pasniedz ar garn\u0113jumu: balt\u0101s kukur\u016bzas putru \u201cpap\u201d, pikant\u0101m pupi\u0146\u0101m vai kartupe\u013cu sal\u0101tiem.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-92957\" src=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081140.jpg\" alt=\"\" width=\"817\" height=\"545\" srcset=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081140.jpg 817w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081140-768x512.jpg 768w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081140-95x62.jpg 95w\" sizes=\"auto, (max-width: 817px) 100vw, 817px\" \/><\/p>\n<p><strong>Jakitori \u2014 Jap\u0101na<\/strong><\/p>\n<p>Jap\u0101\u0146i nov\u0113rt\u0113 ga\u013cas dab\u012bgo gar\u0161u, t\u0101p\u0113c neizmanto marin\u0101des un sare\u017e\u0123\u012btas gar\u0161vielas. Jakitori atg\u0101dina parastu \u0161a\u0161liku \u2014 nelieli vistas gabali\u0146i tiek uzdurti uz bambusa iesmiem kushi.<\/p>\n<p>Vienai personai paredz\u0113ta porcija \u2014 2\u20133 iesmi. Restor\u0101nos ga\u013cu izk\u0101rto uz plakan\u0101m keramikas \u0161\u0137\u012bvjiem. Pie \u0161\u012b \u0113diena jap\u0101\u0146i m\u0113dz pas\u016bt\u012bt alu vai sak\u0113. Jakitori ir ar\u012b popul\u0101rs ielu \u0113diens \u2014 Tokijas iedz\u012bvot\u0101ji to bie\u017ei \u0113d steig\u0101, tie\u0161i no iesmiem.<\/p>\n<p>Ugunskuram izmanto \u012bpa\u0161as jap\u0101\u0146u ogl\u0113s binchotan, kur\u0101m ir maigs karstums. Sagaida aptuveni 40 min\u016btes, l\u012bdz ogles uzkarst l\u012bdz 200 \u00b0C. Iesmi ar ga\u013cu tiek izvietoti 5\u201310 cm att\u0101lum\u0101 no ogl\u0113m. Pirm\u0101s 2\u20133 min\u016btes \u0161a\u0161liku apcep uz straujas uguns, lai saglab\u0101tu ga\u013cas iek\u0161\u0113jo sul\u012bgumu, tad p\u0101rvieto uz maz\u0101k karstu zonu, apgrie\u017eot ik p\u0113c 30\u201340 sekund\u0113m. Visa cep\u0161anas proced\u016bra aiz\u0146em ap 10 min\u016bt\u0113m. P\u0113c gatavo\u0161anas gabali\u0146us iem\u0113rc tare m\u0113rc\u0113. Rezult\u0101ts \u2014 saldi s\u0101\u013c\u0161, maigs un viegli karamels gar\u0161as \u0113diens.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-92958\" src=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081357.jpg\" alt=\"\" width=\"818\" height=\"545\" srcset=\"https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081357.jpg 818w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081357-768x512.jpg 768w, https:\/\/www.baltic-course.com\/lv\/wp-content\/uploads\/2025\/04\/Ekranuznemums-2025-04-26-081357-95x62.jpg 95w\" sizes=\"auto, (max-width: 818px) 100vw, 818px\" \/><\/p>\n<p><strong>Tand\u016bri \u2014 Indija<\/strong><\/p>\n<p>Sens indie\u0161u un pakist\u0101\u0146u ga\u013cas gatavo\u0161anas veids uz ogl\u0113m \u012bpa\u0161\u0101 kr\u0101sn\u012b \u2014 tand\u016br\u0101 \u2014 trauka form\u0101, ko sakars\u0113 ar ogl\u0113m t\u0101s apak\u0161\u0101. Pirm\u0101s m\u0101la tand\u016bra kr\u0101snis izmantotas jau Indo civiliz\u0101cijas laik\u0101 ap 2500. gadu p.m.\u0113. \u2014 par to liecina izrakumi Mohend\u017eo-Daro un Harap\u0101.<\/p>\n<p>Tand\u016bra iek\u0161ien\u0113 temperat\u016bra sasniedz ekstr\u0113mus 400\u2013500 \u00b0C, t\u0101p\u0113c ga\u013ca \u013coti \u0101tri izcepas l\u012bdz ide\u0101lam st\u0101voklim. Indij\u0101 dievina gar\u0161vielas, t\u0101p\u0113c jebkur\u0161 \u0161a\u0161liks nav iedom\u0101jams bez marin\u0101des. Marin\u0101d\u0113s sajauc indie\u0161u jogurtu dahi, \u0137iploku, ingveru, garam masala gar\u0161vielu mais\u012bjumu, kurkumu, koriandru, \u0137ime\u0146u, eti\u0137i un ka\u0161miras piparus, kas pie\u0161\u0137ir \u0113dienam rakstur\u012bgo sarkano nokr\u0101su. Ga\u013cu izmanto da\u017e\u0101du veidu \u2014 no klasiska tandoori chicken, ko liek cept veselu, l\u012bdz j\u0113ra un zivju gabali\u0146iem jogurta marin\u0101d\u0113.<\/p>\n<p>Ga\u013cu uzdur uz iesmiem un ievieto vertik\u0101li kr\u0101sn\u012b. Cep\u0161anai pietiek ar 15\u201320 min\u016bt\u0113m, cep\u0161anas laik\u0101 ga\u013cu apsm\u0113r\u0113 ar sviestu vai e\u013c\u013cu. Tand\u016bri pasniedz ar indie\u0161u basmati r\u012bsiem un maiz\u012bt\u0113m. Tand\u016bra \u0113dienu gar\u0161a \u2014 pikanta, ar saldo un aso l\u012bdzsvaru un vieglu arom\u0101tu. Ga\u013ca iek\u0161pus\u0113 ir maiga, \u0101rpus\u0113 \u2014 krauk\u0161\u0137\u012bga.<\/p>\n<h3><strong>Padomi gard\u0113\u017eu ce\u013cot\u0101jiem<\/strong><\/h3>\n<p>Ja esat Argent\u012bn\u0101 vai Turcij\u0101 \u2014 nel\u016bdziet ke\u010dupu, cit\u0101di nopietni varat aizskart pav\u0101ru. Atkar\u012bb\u0101 no valsts \u0161a\u0161likam izmantot\u0101 ga\u013ca at\u0161\u0137iras. Grie\u0137ij\u0101 gandr\u012bz neiesp\u0113jami atrast suvlaki, kas nav no c\u016bkga\u013cas, bet Turcij\u0101 kebabus no t\u0101s negatavo visp\u0101r. J\u0113ra ga\u013cas \u0161a\u0161liks Gruzij\u0101 tiek piln\u012bb\u0101 izcepts, t\u0101p\u0113c var \u0161\u0137ist s\u012bksts \u2014 tas ne visiem pat\u012bk. Veicot pas\u016bt\u012bjumu, preciz\u0113jiet inform\u0101ciju pie viesm\u012b\u013ca un r\u016bp\u012bgi izp\u0113tiet \u0113dienkarti.<\/p>\n<p>Nep\u0101rsp\u012bl\u0113jiet ar asumu. Jamaik\u0101, Taizem\u0113, Indon\u0113zij\u0101 un Indij\u0101 gril\u0113tu ga\u013cu standarta veid\u0101 pasniedz ar as\u0101m gar\u0161viel\u0101m. Ja neesat pieradu\u0161i pie dedzino\u0161as gar\u0161as, l\u016bdziet mild \u2014 \u201cmazliet asi\u201d vai \u201cbez pipariem\u201d. T\u0101pat iepriek\u0161 noskaidrojiet sast\u0101vda\u013cu daudzumu, lai izvair\u012btos no ku\u0146\u0123a probl\u0113m\u0101m un aler\u0123ij\u0101m.<\/p>\n<p>Nel\u016bdziet pusj\u0113lu ga\u013cu, ja vien tas nav steiks. T\u0101das valst\u012bs k\u0101 Turcija, Gruzija, Grie\u0137ija un Arm\u0113nija ga\u013cu uz uguns vienm\u0113r izcep piln\u012bb\u0101. \u0160\u0101du v\u0113lmi iepriek\u0161 saska\u0146ojiet ar viesm\u012bli.<\/p>\n<p>Esiet gatavi \u0113st ar rok\u0101m \u2014 Argent\u012bn\u0101, Turcij\u0101 un ASV ga\u013cu bie\u017ei pasniedz bez galda piederumiem. Ja gad\u0101s piedal\u012bties asado gatavo\u0161an\u0101 Argent\u012bnas ciemat\u0101 \u2014 nebr\u012bnieties, ja gabalu j\u016bsu acu priek\u0161\u0101 to sadal\u012bs.<\/p>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Viegla pagatavo\u0161ana un iesp\u0113ja eksperiment\u0113t ir padar\u012bju\u0161as ga\u013cu uz uguns par vienu no popul\u0101r\u0101kajiem \u0113dieniem<\/p>\n","protected":false},"author":56,"featured_media":92641,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[483,1],"tags":[],"class_list":["post-92950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interesanti","category-jaunakie-raksti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>No gruz\u012bnu mtsvadi l\u012bdz jap\u0101\u0146u jakitori: k\u0101 \u0161a\u0161liks tiek gatavots da\u017e\u0101d\u0101s pasaules valst\u012bs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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