{"id":1794,"date":"2018-01-25T09:04:02","date_gmt":"2018-01-25T09:04:02","guid":{"rendered":"http:\/\/hrvatskakuhinja.info\/?p=314"},"modified":"2021-03-03T14:02:43","modified_gmt":"2021-03-03T14:02:43","slug":"rudarska-greblica-mala-povijest-tradicionalnog-jela-samoborskog-kraja","status":"publish","type":"post","link":"https:\/\/crodestinations.com\/hr\/rudarska-greblica-mala-povijest-tradicionalnog-jela-samoborskog-kraja\/","title":{"rendered":"RUDARSKA GREBLICA: Mala povijest tradicionalnog jela samoborskog kraja"},"content":{"rendered":"

\"RUDARSKA<\/a><\/p>\n

Prema usmenoj predaji priprema kola\u010da rudarska greblica po\u010dinje polovicom 16. st., usporedno s procvatom rudarstva u Rudama. Ime je dobila po tradicijskom drvenom alatu, greblici, kojim se razgrijavao \u017ear u kru\u0161ngreblicaoj pe\u0107i, jer je krajnji oblik kola\u010da sli\u010dan obliku tog alata.<\/strong> <\/p>\n

\n

POVEZANO:<\/strong>
\nRECEPT: Rudarska greblica \u2013 tradicionalno jelo samoborskog kraja<\/a><\/p>\n

\n

Jedini pisani trag o pripremi kola\u010da je knjiga Milana Langa \u201cSamobor, \u017eivot i obi\u010daji\u201d iz 1915. godine u kojoj se spominje greblica kao \u201ctanki kola\u010d\u201d od sira i oraha. Rudarska greblica je slani kola\u010d koji se nadijeva sirom i raznim prilozima (orasi, \u017euta mrkva, li\u0161\u0107e mladog luka, koprive, \u0161pinat, blitva).<\/p>\n

Za pripremu rudarske greblice potrebno je izraditi tijesto od okvirno 35 dkg bra\u0161na, 2 dcl vrhnja, 3 \u017elice ulja, 1,5 dcl mlakog mlijeka, \u017elice soli, \u017eutanjka i pola male \u017elice kvasca. Za nadjev je potrebno okvirno oko jedan kravlji sir srednje veli\u010dine, cijelo jaje i jedan bjelanjak, 5 dkg oraha i malo soli. Tijesto se razvalja u dvostrukoj veli\u010dini lima za pe\u010denje, protvanu. Na polovicu tijesta stavi se nadjev, preklopi drugom polovicom, a rubovi se saviju prema gore. Greblica se pe\u010de od 20 do 25 minuta na temperaturi od 200\u00b0 C. Prije pe\u010denja se pripremljena greblica odozgo prema\u017ee vrhnjem. Pe\u010dena greblica se prema\u017ee maslacem ili margarinom. Dana\u0161nji recept rudarske greblice zapisan je 90-ih godina 20. stolje\u0107a, a zbirom nekoliko recepata iz usmene predaje uskladila se koli\u010dina potrebnih sastojaka.<\/p>\n

Iako se svaka greblica donekle razlikuje ovisno o umje\u0161nosti doma\u0107ice koja ju priprema, slijede se odre\u0111ena osnovna pravila. Rudarska greblica mora biti slana, nadjevena samo sirogreblicam ili sirom s dodacima ve\u0107 prema vlastitom odabiru kao \u0161to su orasi, \u017euta mrkva, li\u0161\u0107e mladog luka, koprive, \u0161pinat ili blitva. Tijesto ne smije biti debelo, niti se smije dodavati puno kvasca. Rubovi moraju biti zavrnuti prema gore i treba ih utisnuti kako nadjev ne bi iscurio tijekom pe\u010denja. Prije stavljanja u prethodno ugrijanu pe\u0107nicu, gornji sloj tijesta treba premazati punomasnim vrhnjem. Tijekom pe\u010denja treba nekoliko puta probosti gornji sloj tijesta kako ne bi nabubrilo i ispucalo. Nakon pe\u010denja, gornji sloj tijesta treba ponovno premazati vrhnjem, margarinom ili maslacem, pokriti kuhinjskom krpom i ostaviti da malo odstoji. Greblica je najbolja dok je vru\u0107a, no mo\u017ee se jesti i hladna.<\/p>\n

\"RUDARSKA<\/a><\/p>\n

Postoje razlike u odnosu na prija\u0161nju pripremu greblice i dana\u0161nju, recentniju. Tako se neko\u0107 koristilo kiselo tijesto u malim koli\u010dinama i u ve\u0107oj mjeri mast, a greblica se pekla u kru\u0161nim pe\u0107ima. Danas se u izradi greblice koriste kvasac i ulje, a pe\u010de se u pe\u0107nicama. <\/p>\n

Greblica je bila glavno jelo, jer rudari nisu bili u mogu\u0107nosti priu\u0161titi si bogatiji jelovnik i meso svaki dan, a danas je ona kola\u010d, desert, specijalitet. Razlika izme\u0111u nekada\u0161nje i dana\u0161nje greblice najo\u010ditija je u izgledu to jest njenoj debljini. Ta razlika se obja\u0161njava \u010dinjenicom da se nekad radi u\u0161tede na siru dodavalo vi\u0161e bra\u0161na kako bi kola\u010d bio izda\u0161niji. Danas je rudarska greblica prepoznata i u vegetarijanskim krugovima.<\/p>\n

Rude su poznate po rudniku “Kokel i Sveto Trojstvo” jo\u0161 od vremena Rimskog Carstva. Prvi pisani dokumenti o postojanju tog rudnika i eksploataciji rude potje\u010du iz 1528. godine kada se kao vlasnik rudnika spominje Leonhaard Gruber, ljubljanski trgovac i plemi\u0107. Kako je rudarska greblica kroz povijest bila prisutna u rudnicima u Rudama ponekad i kao jedina hrana rudara, s vremenom je postala kola\u010d koji se povezuje sa rudarstvom. Greblica je bila sinonim rudarskog doma, ona je za\u0161titni znak rudarenja u Rudama, a danas je obi\u010daj goste do\u010dekati s vru\u0107om greblicom na stolu. Nositelji tradicije pripreme greblice danas su mje\u0161tanke Ruda koje stolje\u0107ima prenose tu tradiciju na svoje k\u0107eri te iznimno na svoje snahe. Tijekom povijesti zamije\u0107eno je da su majke nerado prenosile svoje iskustvo u cijelosti na snahe, sve radi o\u010duvanja privr\u017eenosti svojih sinova. Prema k\u0107erima nije bilo takve zadr\u0161ke.<\/p>\n

Greblica je prisutna na svim svetkovinama tog kraja, kao i na mnogobrojnim sve\u010danostima i raznim proslavama u gradu Samoboru i Zagreba\u010dkoj \u017eupaniji. Prepoznata je kao kgreblicaulinarski specijalitet i upravo radi toga se od 1985. odr\u017eava manifestacija pod nazivom “Dani rudarske greblice” u organizaciji KUD-a “O\u0161trc”. Na manifestaciji se, osim raznih folklornih doga\u0111anja uz goste iz zemlje i inozemstva, rudarska greblica priprema u velikim koli\u010dinama, prema tradicijskim pravilima, u mjesnoj pekarni u Rudama. Posljednjih godina organizira se natjecanje za izbor najbolje greblice na kojem mje\u0161tanke Ruda donose svoje greblice na ocjenu stru\u010dnom \u017eiriju. Zahvaljuju\u0107i svemu tome, rudarska greblica je postala za\u0161titni znak Ruda, a kroz manifestaciju promi\u010de i turisti\u010dki razvoj mjesta, posebno u sklopu osnivanja rudarskog muzeja u poznatom rudniku.<\/p>\n

Izvor: Hrvatska agencija za hranu<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Prema usmenoj predaji priprema kola\u010da rudarska greblica po\u010dinje polovicom 16. st., usporedno s procvatom rudarstva<\/p>\n","protected":false},"author":1,"featured_media":1961,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[879,352,66],"class_list":["post-1794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrvatska-kuhinja","tag-rudarska-greblica","tag-samobor","tag-tradicionalna-jela"],"yoast_head":"\nRUDARSKA GREBLICA: Mala povijest tradicionalnog jela samoborskog kraja - CROdestinations<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/crodestinations.com\/hr\/rudarska-greblica-mala-povijest-tradicionalnog-jela-samoborskog-kraja\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RUDARSKA GREBLICA: Mala povijest tradicionalnog jela samoborskog kraja - 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