{"id":7922,"date":"2024-07-18T14:55:36","date_gmt":"2024-07-18T12:55:36","guid":{"rendered":"https:\/\/www.tui.cz\/blog\/?p=7922"},"modified":"2024-07-18T14:55:38","modified_gmt":"2024-07-18T12:55:38","slug":"recka-kuchyne-co-ochutnat-v-zemi-pradavne-mytologie","status":"publish","type":"post","link":"https:\/\/www.tui.cz\/blog\/recka-kuchyne-co-ochutnat-v-zemi-pradavne-mytologie\/","title":{"rendered":"\u0158eck\u00e1 kuchyn\u011b: Co ochutnat v zemi prad\u00e1vn\u00e9 mytologie"},"content":{"rendered":"\n

\u0158ecko je p\u0159ekr\u00e1snou slune\u010dnou zem\u00ed, kter\u00e1 je bohat\u00e1 nejen na n\u00e1dhern\u00e9 pl\u00e1\u017ee a panenskou p\u0159\u00edrodu, ale p\u0159edev\u0161\u00edm na m\u00fdty a legendy, kter\u00e9 jej\u00ed pozn\u00e1v\u00e1n\u00ed \u010din\u00ed neskute\u010dn\u011b zaj\u00edmav\u00fdm. Krom\u011b objevov\u00e1n\u00ed historick\u00fdch pam\u00e1tek a koup\u00e1n\u00ed v mo\u0159i ale nab\u00edz\u00ed je\u0161t\u011b jednu atrakci, a tou je sv\u011btov\u011b vyhl\u00e1\u0161en\u00e1 gastronomie. Jak\u00e9 pochoutky v \u0158ecku m\u016f\u017eete ochutnat?<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\u0158eck\u00e1 kuchyn\u011b v kostce<\/strong><\/h2>\n\n\n\n

\u0158ecko m\u00e1 velmi bohatou historii, kdy bylo pod nadvl\u00e1dou mnoha \u0159\u00ed\u0161\u00ed, kter\u00e9 v zemi zanechaly sv\u016fj kulturn\u00ed otisk. Vlivy \u0158\u00edman\u016f, Ben\u00e1t\u010dan\u016f, Osman\u016f, Slovan\u016f nebo Angli\u010dan\u016f se tak propsaly nejen do architektury \u010di n\u00e1rodn\u00edch zvyk\u016f, ale i do \u0159eck\u00e9 kuchyn\u011b. Nej\u010dast\u011bji si ale v \u0158ecku v\u0161imneme podobnost j\u00eddla s kuchyn\u00ed tureckou a balk\u00e1nskou.<\/p>\n\n\n\n

\u0158eck\u00e1 kuchyn\u011b je velmi zdrav\u00e1, bohat\u00e1 na \u010derstvou zeleninu, ryby, jehn\u011b\u010d\u00ed a koz\u00ed maso, ml\u00e9\u010dn\u00e9 v\u00fdrobky i v\u0161udyp\u0159\u00edtomn\u00fd olivov\u00fd olej, kter\u00e9ho \u0158ekov\u00e9 na hlavu spot\u0159ebuj\u00ed nejv\u00edce na sv\u011bt\u011b. Skoro ke v\u0161emu se nav\u00edc p\u0159ikusuje pita chl\u00e9b a up\u00edj\u00ed proslaven\u00e9 \u0159eck\u00e9 v\u00edno.<\/p>\n\n\n\n

\u0158eck\u00e1 j\u00eddla se dochucuj\u00ed divok\u00fdmi bylinami, jako je dobromysl, tymi\u00e1n, rozmar\u00fdn, kopr, \u0161abrej, bazalka ale t\u0159eba i sko\u0159ice, d\u00edky \u010demu\u017e jsou velmi aromatick\u00e1 a maj\u00ed nezam\u011bnitelnou chu\u0165. Velmi obl\u00edben\u00e9 jsou v \u0158ecku tak\u00e9 ml\u00e9\u010dn\u00e9 v\u00fdrobky, jako je legend\u00e1rn\u00ed \u0159eck\u00fd jogurt, s\u00fdr feta nebo kefalotyri \u2013 slan\u00fd s\u00fdr z ov\u010d\u00edho \u010di koz\u00edho ml\u00e9ka tvarovan\u00fd do velk\u00fdch koul\u00ed.<\/p>\n\n\n\n

\u0158eck\u00e9 speciality si nejl\u00e9pe vychutn\u00e1te v m\u00edstn\u00ed tavern\u011b. Tyto mal\u00e9 hosp\u016fdky jsou velmi \u00fatuln\u00e9 a \u0158ekov\u00e9 si zak\u00e1daj\u00ed na tom, aby se v nich ka\u017ed\u00fd c\u00edtila jako doma. M\u016f\u017eete se tak t\u011b\u0161it na velmi p\u0159\u00edjemn\u00fd servis a pravd\u011bpodobn\u011b skleni\u010dku ouza po j\u00eddle. Typick\u00e9 pro stolov\u00e1n\u00ed v \u0158ecku jsou ztv. mezedes. Jedn\u00e1 se o velk\u00e9 mno\u017estv\u00ed mal\u00fdch pokrm\u016f chu\u0165ovek skl\u00e1daj\u00edc\u00edch se v\u011bt\u0161inou z nejr\u016fzn\u011bj\u0161\u00edch s\u00fdr\u016f, mo\u0159sk\u00fdch plod\u016f a zeleninov\u00fdch sal\u00e1t\u016f s tzatziky a dal\u0161\u00edmi dipy.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

P\u0159edkrmy a sal\u00e1ty<\/strong><\/h2>\n\n\n\n

Jeliko\u017e je v \u0158ecku velmi tepl\u00e9 podneb\u00ed, p\u0159ijdou v\u00e1m jist\u011b k chuti \u010derstv\u00e9 lehk\u00e9 sal\u00e1ty. Nejslavn\u011bj\u0161\u00edm je sal\u00e1t choriatiki, kter\u00fd u n\u00e1s zn\u00e1me jako \u0159eck\u00fd sal\u00e1t, tedy sez\u00f3nn\u00ed zeleninu pod\u00e1vanou se s\u00fdrem feta, cibul\u00ed a \u010dern\u00fdmi olivami. Dal\u0161\u00ed superhv\u011bzdou mezi \u0159eck\u00fdmi sal\u00e1ty jsou samoz\u0159ejm\u011b slavn\u00e9 tzatziki, jejich\u017e z\u00e1kladem je \u0159eck\u00fd jogurt, kopr a nastrouhan\u00e1 okurka. V \u0158ecku se pod\u00e1vaj\u00ed jako p\u0159edkrm i jako dip k jin\u00fdm pokrm\u016fm.<\/p>\n\n\n\n

Tradi\u010dn\u00edm \u0159eck\u00fdm p\u0159edkrmem je tak\u00e9 zeleninov\u00e1 chorta neboli spa\u0159en\u00e9 nat\u011b r\u016fzn\u00fdch plan\u00fdch rostlin pokapan\u00e9 olivov\u00fdm olejem a citronovou \u0161\u0165\u00e1vou. Velmi chutn\u00fd je i saganaki, tedy \u0159eck\u00e1 verze sma\u017een\u00e9ho s\u00fdra obalen\u00e9ho v mouce, fazolov\u00e1 pol\u00e9vka fasolada \u010di pol\u00e9vka avgolemono, kter\u00e1 obsahuje roz\u0161lehan\u00e1 vejce a konzumuje se s r\u00fd\u017e\u00ed. Zapomenout nesm\u00edme ani na velmi roz\u0161\u00ed\u0159en\u00e9 dolmades, co\u017e jsou vinn\u00e9 listy pln\u011bn\u00e9 mlet\u00fdm masem, r\u00fd\u017e\u00ed a pinov\u00fdmi o\u0159\u00ed\u0161ky.<\/p>\n\n\n\n

Co vybrat za hlavn\u00ed chod<\/strong><\/h2>\n\n\n\n

\u0158eck\u00e1 kuchyn\u011b je bohat\u00e1 na mlet\u00e9 maso, zeleninu a lu\u0161t\u011bniny. Tato kombinace n\u00e1m p\u0159in\u00e1\u0161\u00ed jak masit\u00e9, tak bezmas\u00e9 pokrmy, po kter\u00fdch se v\u00e1m budou d\u011blat boule za u\u0161ima.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Pro milovn\u00edky masa<\/strong><\/h3>\n\n\n\n

Kdo se n\u011bkdy ocitne v \u0158ecku, m\u011bl by rozhodn\u011b ochutnat legend\u00e1rn\u00ed gyros, kter\u00fd je velmi podobn\u00fd tureck\u00e9mu kebabu. Ka\u017ed\u00fd jist\u011b zn\u00e1 onen ot\u00e1\u010div\u00fd ro\u017ee\u0148, na n\u011bm\u017e se op\u00e9k\u00e1 \u0161\u0165avnat\u00e9 maso, kter\u00e9 se po tenk\u00fdch pl\u00e1tc\u00edch od\u0159ez\u00e1v\u00e1 a bal\u00ed se zeleninou a tzatziki bal\u00ed do pita chleba. Komu by se p\u0159i pohledu na tu pochoutku nesb\u00edhaly sliny?<\/p>\n\n\n\n

Podobn\u011b zn\u00e1m\u00e9 je souvlaki, tedy kousky masa a zeleniny nap\u00edchnut\u00e9 na jehlici a grilovan\u00e9 v podob\u011b \u0161p\u00edzu, z n\u011bho\u017e se potom i p\u0159\u00edmo okusuj\u00ed, p\u0159\u00edpadn\u011b mohou b\u00fdt pod\u00e1v\u00e1ny s r\u016fzn\u00fdmi dipy na tal\u00ed\u0159i. Za ochutn\u00e1n\u00ed stoj\u00ed tak\u00e9 tradi\u010dn\u00ed musaka, kterou v \u0158ecku p\u0159ipravuj\u00ed hlavn\u011b ke speci\u00e1ln\u00edm p\u0159\u00edle\u017eitostem a jedn\u00e1 se o vzd\u00e1lenou p\u0159\u00edbuznou italsk\u00fdch lasagn\u00ed, p\u0159i\u010dem\u017e v n\u00ed najdete mlet\u00e9 maso zape\u010den\u00e9 s lilky, raj\u010daty a be\u0161amelovou om\u00e1\u010dkou. Kdo si r\u00e1d pochutn\u00e1 na bolo\u0148sk\u00fdch \u0161paget\u00e1ch, m\u011bl by vyzkou\u0161et tzv. keftedes, tedy jehn\u011b\u010d\u00ed masov\u00e9 kuli\u010dky v raj\u010datov\u00e9 om\u00e1\u010dce.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Kdo si potrp\u00ed na dary mo\u0159e<\/strong><\/h3>\n\n\n\n

\u0158ecko je p\u0159\u00edmo\u0159sk\u00fdm st\u00e1tem, a \u0159eck\u00e1 kuchyn\u011b je proto bohat\u00e1 na ryby a mo\u0159sk\u00e9 plody, kter\u00e9 se v\u011bt\u0161inou pod\u00e1vaj\u00ed grilovan\u00e9 a polit\u00e9 olivov\u00fdm olejem a citronovou \u0161\u0165\u00e1vou, p\u0159\u00edpadn\u011b \u010desnekovou pastou. Velmi obl\u00edben\u00e1 je v \u0158ecku grilovan\u00e1 parma, ale i me\u010doun, mo\u0159sk\u00fd jazyk, pra\u017ema \u010di makrela. \u0158ekov\u00e9 si tak\u00e9 r\u00e1di pochutnaj\u00ed na pe\u010den\u00fdch sardink\u00e1ch nebo sma\u017een\u00fdch sled\u00edch, p\u0159\u00edpadn\u011b na chobotnici v b\u00edl\u00e9m v\u00edn\u011b s raj\u010daty a na garn\u00e1tech, k nim\u017e p\u0159ikusuj\u00ed s\u00fdr feta.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Jakou ochutat sladkou te\u010dku<\/strong><\/h2>\n\n\n\n

\u0158eck\u00e9 dezerty jsou podobn\u011b jako dezerty tureck\u00e9 a balk\u00e1nsk\u00e9 \u010dasto zalo\u017een\u00e9 na tenk\u00e9m vrstven\u00e9m filo t\u011bstu a pod\u00e1vaj\u00ed se vykoupan\u00e9 v medu a sirupu. Z\u00e1kladem \u0159eck\u00fdch dezert\u016f je tradi\u010dn\u00ed, velmi zn\u00e1m\u00e1 baklava, tedy pochoutka z filo t\u011bsta s medem a o\u0159echy, kter\u00e1 se konzumuje ve v\u0161ech zem\u00edch b\u00fdval\u00e9 Osmansk\u00e9 \u0159\u00ed\u0161e.<\/p>\n\n\n\n

Obl\u00edben\u00fd je v \u0158ecku i galaktobureko \u2013 dezert z filo t\u011bsta je tentokr\u00e1t napln\u011bn vanilkovou krupicovou ka\u0161\u00ed a rovn\u011b\u017e kompletn\u011b pono\u0159en\u00fd ve sladk\u00e9m sirupu. V \u0159eck\u00e9 kuchyni je popul\u00e1rn\u00ed tak\u00e9 chalva, co\u017e je pochoutka z krupice \u010di sezamu slazen\u00e1 medem nebo cukrem, kataifi, tedy nitky z filo t\u011bsta ve tvaru klubka oh\u0159\u00edvan\u00e9 s m\u00e1slem \u010di olejem a p\u0159elit\u00e9 medem anebo loukomades. Tyto sma\u017een\u00e9 kobl\u00ed\u017eky m\u00e1\u010den\u00e9 v medu a sypan\u00e9 sko\u0159ic\u00ed se \u00fadajn\u011b jedly u\u017e na prvn\u00edch olympijsk\u00fdch hr\u00e1ch! A kdo by si jako dezert cht\u011bl d\u00e1t n\u011bco leh\u010d\u00edho, pochutn\u00e1 si samoz\u0159ejm\u011b na \u0159eck\u00e9m jogurtu s ovocem, medem a o\u0159echy.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Osv\u011b\u017euj\u00edc\u00ed \u0159eck\u00e9 n\u00e1poje<\/strong><\/h2>\n\n\n\n

V tepl\u00fdch kon\u010din\u00e1ch, jako je \u0158ecko a jeho malebn\u00e9 ostrovy, jednomu \u010dasto vyprahne hrdlo. Jak\u00fdmi n\u00e1poji se v tedy \u0158ecku m\u016f\u017eete osv\u011b\u017eit? Obl\u00edben\u00e9 jsou zde ovocn\u00e9 \u0161\u0165\u00e1vy a bylinkov\u00e9 \u010daje, p\u0159\u00edpadn\u011b jogurt \u0159ed\u011bn\u00fd s vodou ayrani, kter\u00fd je roz\u0161\u00ed\u017een\u00fd hlavn\u011b na Bl\u00edzk\u00e9m v\u00fdchod\u011b.<\/p>\n\n\n\n

Piva\u0159i si zde z mnoha zna\u010dek nevyberou, proto\u017ee pivo v \u0158ecku nen\u00ed tolik roz\u0161\u00ed\u0159en\u00e9, vyzkou\u0161et mohou ale t\u0159eba zna\u010dky Amstel a Mythos. To vina\u0159i si na sv\u00e9 p\u0159ijdou ur\u010dit\u011b, proto\u017ee \u0158ecko se \u0159ad\u00ed mezi vina\u0159sk\u00e9 velmoci. Za ochutn\u00e1vku stoj\u00ed tradi\u010dn\u00ed b\u00edl\u00e9 v\u00edno Retsina, do n\u011bho\u017e \u0158ekov\u00e9 p\u0159id\u00e1vaj\u00ed borovicovou prysky\u0159ici, co\u017e mu dod\u00e1v\u00e1 unik\u00e1tn\u00ed chu\u0165.<\/p>\n\n\n\n

A pokud byste v\u0161echny ty sn\u011bden\u00e9 speciality pot\u0159ebovali spl\u00e1chnout n\u011b\u010d\u00edm ost\u0159ej\u0161\u00edm, vsa\u010fte na an\u00fdzov\u00fd lik\u00e9r ouzo, kter\u00fd se pije jen v \u0158ecku a na Kypru a pod\u00e1v\u00e1 se po j\u00eddle na tr\u00e1ven\u00ed. Z \u0158ecka poch\u00e1z\u00ed tak\u00e9 slavn\u00e1 metaxa, ji\u017e v 19. stolet\u00ed poprv\u00e9 p\u0159ipravil Spyros Metaxas a jedn\u00e1 se o sm\u011bs brandy, v\u00edna a ko\u0159en\u00ed.<\/p>\n\n\n\n

Kdo si po j\u00eddle r\u00e1d vypije dobrou k\u00e1vi\u010dku, bude m\u00edt v \u0158ecku tak\u00e9 \u017en\u011b. K\u00e1va se zde pije opravdu hodn\u011b a p\u0159ipravuje se v d\u017eezv\u011b na tureck\u00fd zp\u016fsob. Pije se siln\u00e1 a sladk\u00e1, p\u0159\u00edpadn\u011b v ledov\u00e9 form\u011b jako frapp\u00e9.<\/p>\n\n\n\n

Jak\u00e9 \u0159eck\u00e9 speciality v\u00e1s zl\u00e1kaly nejv\u00edce? T\u011b\u0161\u00edte se na lehk\u00fd \u0159eck\u00fd sal\u00e1t, tradi\u010dn\u00ed gyros nebo sladk\u00e9 dezerty? Zarezervujte si na str\u00e1nk\u00e1ch TUI<\/a> svou \u0159eckou dovolenou a vydejte se ochutn\u00e1vat \u0159eck\u00e9 delikatesy!<\/p>\n","protected":false},"excerpt":{"rendered":"

\u0158ecko je p\u0159ekr\u00e1snou slune\u010dnou zem\u00ed, kter\u00e1 je bohat\u00e1 nejen na n\u00e1dhern\u00e9 pl\u00e1\u017ee a panenskou p\u0159\u00edrodu, ale p\u0159edev\u0161\u00edm na m\u00fdty a legendy, kter\u00e9 jej\u00ed pozn\u00e1v\u00e1n\u00ed \u010din\u00ed neskute\u010dn\u011b zaj\u00edmav\u00fdm. Krom\u011b objevov\u00e1n\u00ed historick\u00fdch…<\/p>\n","protected":false},"author":49,"featured_media":7924,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[182],"tags":[],"class_list":["post-7922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cestovani"],"home_img_url":"https:\/\/www.tui.cz\/blog\/wp-content\/uploads\/2024\/07\/PHOTO1-9-585x390.jpg","home_img_alt":"","_links":{"self":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts\/7922","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/comments?post=7922"}],"version-history":[{"count":3,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts\/7922\/revisions"}],"predecessor-version":[{"id":7932,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts\/7922\/revisions\/7932"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/media\/7924"}],"wp:attachment":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/media?parent=7922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/categories?post=7922"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/tags?post=7922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}