http___www.kuhaona.com_2014_08_viski-hjib__1.xml
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Every island in the Adriatic sea seems to have its own fig cake. On the Island of Vis it is prepared from figs, Lozovača (grape rakia) and fennel. It is shaped into patties and stored on laurel leaves. Ingredients 500 g (17.5 oz) dried figs 50 ml (1.7 fl oz) Lozovača (grape rakia) 1 teaspoon fresh chopped fennel leaves Preparation Remove stems from the figs and cut into quarters. Put into blender, add rakia and fennel. Blend thoroughly. Divide the mixture into four portions and form with wet hands patties about 1 cm thick. Place each on a board and leave 15 days to dry. They need to be flipped every day. The process can be speeded up by drying them for an hour in the oven at 60°C (140°F). Serving Cut the fig cake into slices and serve with homemade rakia (rakija). Advice Pattie (hjib) may be stored in a cardboard box. Put some laurel leaves on the bottom and place the patties on it, then cover with laurel leaves for another layer, finish with sprigs of rosemary on top. Preparation time 80 minutes
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Mogli bi reći da svaki otok svoj smokvenjak ima. Na otoku Visu se priprema od smokvi, lozovače i komorača. Oblikuje u okrugle oblike i čuva na lovorovim listovima. Sastojci 500 g sušenih smokava 50 ml rakije lozovače 1 žličica svježe nasjeckanih listova komorača Priprema Smokve očistite od drvenastih peteljki i narežite ih na četvrtine. Stavite ih u električnu miješalicu, dodajte lozovaču i komorač. Sve zajedno dobro izmiješajte. Smjesu podijelite na 4 dijela i mokrim rukama ih oblikujte u okrugle oblike debljine oko 1 cm. Posložite ih na dasku i ostavite sušiti 15 dana. Potrebno ih je svaki dan okretati. Sušenje se može ubrzati u pećnici na 60°C oko sat vremena. Posluživanje Smokvenjak narežite na kriške i poslužite uz domaću rakiju. Savjet Hjib možete čuvati u kartonskoj kutiji. Na dno stavite sloj lovorovog lista, pa posložite kolutove hjiba, pa opet lovor, a na vrh stavite grančice ružmarina. Vrijeme pripreme 80 minuta