{"id":16900,"date":"2019-07-26T08:17:24","date_gmt":"2019-07-26T05:17:24","guid":{"rendered":"https:\/\/bar.lv\/ginja\/"},"modified":"2019-07-26T08:17:24","modified_gmt":"2019-07-26T05:17:24","slug":"ginja","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16900","title":{"rendered":"Ginja &#8211; Portug\u0101\u013cu li\u0137ieris"},"content":{"rendered":"<p style=\"text-align: justify\"><a href=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/ginja.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-341\" title=\"ginja\" src=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/ginja.png\" alt=\"\" width=\"105\" height=\"300\" \/><\/a>Ginjinha, licor de ginja vai vienk\u0101r\u0161i ginja ir viens no iecien\u012bt\u0101kajiem alkoholiskajiem dz\u0113rieniem Portug\u0101les pils\u0113t\u0101 \u00d3bidos un Lisboa (mums zin\u0101ma k\u0101 Portug\u0101les galvaspils\u0113ta Lisabona). T\u016bristu ce\u013cved\u012b atradu, ka latvie\u0161u valod\u0101 \u0161is dz\u0113riens var\u0113tu saukties par d\u017eind\u017eu. K\u0101dam d\u017eind\u017eas v\u0101rds varb\u016bt asoci\u0113sies ar kand\u017eu.<br \/>\nTa\u010du dz\u0113riena nosaukumam ir sava noz\u012bme, jo tas ir gatavots no sk\u0101bo \u0137ir\u0161u \u0161\u0137irnes, kas sarunvalod\u0101 sauc\u0101s ginja berry. Ta\u010du zin\u0101tnisk\u0101 valod\u0101 tas b\u016bs sk\u0101bais \u0137irsis jeb prunus cerasus. \u0160im \u0137irsim ir divi paveidi, ta\u010du ginjas ra\u017eo\u0161an\u0101 izmanto tum\u0161i s\u0101rto morello \u0137irsi, kas ir tuv\u0101 radniec\u012bb\u0101 ar savva\u013cas \u0137irsi, ta\u010du ir mazliet zem\u0101ks, garum\u0101 izaug ap 4-10 metriem.<br \/>\nT\u0101 k\u0101 nek\u0101dos rakstos nav min\u0113ts, kur\u0161 no Portug\u0101les re\u0123ioniem \u00d3bidos vai Lisboa ir l\u012bderis ginjas ra\u017eo\u0161an\u0101, tad t\u0101s ir j\u0101nov\u0113rt\u0113 vienl\u012bdz\u012bgi. Lai gan par \u0161\u012b dz\u0113riena baud\u012b\u0161anas trad\u012bcij\u0101m noteikti vair\u0101k ir par\u016bp\u0113jusies Portug\u0101les galvaspils\u0113ta Lisabona, ko pier\u0101da ar\u012b daudz pla\u0161\u0101kais informat\u012bvais materi\u0101ls.<br \/>\nK\u0101 liecina v\u0113sturiskie fakti, ginjas recepti atkl\u0101ju\u0161i m\u016bki no S\u00e3o Domingos klostera Lisabon\u0101. M\u016bks Francisco Espinheira no Santo Ant\u00f3nio bazn\u012bcas reiz veica eksperimentu, sk\u0101bos \u0137ir\u0161us p\u0101rl\u0113ja ar portug\u0101\u013cu brendiju (aguardente), pievienoja \u016bdeni, cukuru un kan\u0113li. \u0160\u0101di pagatavoja pirmo ginju. Dz\u0113riena veiksm\u012bgais izn\u0101kums dr\u012bz vien padar\u012bja to atpaz\u012bstamu Portug\u0101les galvaspils\u0113t\u0101, un l\u012bdz pat \u0161ai dienai tas ir iecien\u012bt\u0101kais portug\u0101\u013cu li\u0137ieris, galvenok\u0101rt Lisabon\u0101 un \u00d3bidos. M\u016bsdien\u0101s ginja ir piepras\u012bta prece ar\u012b \u0101rvalst\u012bs, portug\u0101\u013ci to galvenok\u0101rt eksport\u0113 uz ASV. Vien\u0101 gad\u0101 aptuveni tiek sara\u017eoti 150 t\u016bksto\u0161i litri \u0161\u0101 dz\u0113riena.<br \/>\nJa ir lemts apmekl\u0113t Lisabonu, tad noteikti ir j\u0101piest\u0101j pie \u2018A Ginjinha\u2019 krodzi\u0146a, kas ir lab\u0101k\u0101 vieta, kur nobaud\u012bt \u0161o dz\u0113rienu jau kop\u0161 1840. gada. T\u0101 ir \u0161aura vieta, kur\u0101 vienlaic\u012bgi var ietilpt maksimums tr\u012bs cilv\u0113ki. Lai ginju nobaud\u012btu, kabat\u0101 nav j\u0101b\u016bt daudz naudai. Interesanti ir pav\u0113rot k\u0101 viet\u0113jie prasm\u012bgi iepilda gl\u0101z\u0113s \u0137ir\u0161u li\u0137ieri, jo ne katrs to var izdar\u012bt. K\u0101 redzams att\u0113l\u0101 ginjas pudele vienm\u0113r tiek pild\u012bta ar \u0137ir\u0161u og\u0101m, kas nos\u0113\u017eas pudeles apak\u0161gal\u0101. Un ir j\u0101piem\u012bt \u012bpa\u0161ai prasmei, lai gl\u0101z\u0113 ielietu li\u0137ieri tikai ar vienu \u0137ir\u0161a ogu. Pas\u016btot ginju ir j\u0101saka vai v\u0113lies ar \u2018com Ginja\u2019 vai bez ogas \u2018sem Ginja\u2019. Ginja tiek pasniegta shot gl\u0101z\u012bt\u0113s. Viet\u0113jie portug\u0101\u013ci izdzer to \u2018vien\u0101 r\u0101vien\u0101\u2019, k\u0101du br\u012bdi pako\u0161\u013c\u0101 \u0137ir\u0161u ogu un kauli\u0146u izsp\u013cauj turpat uz ielas. Nav noteikta dienas laika, kur\u0101 labpr\u0101t\u0101k baud\u012bt ginju, viet\u0113jie to m\u0113dz dar\u012bt visu dienu, ik pa laikam piest\u0101jot pie krodzi\u0146a, jo tie parasti ir atv\u0113rti no agra r\u012bta l\u012bdz pat v\u0113lam vakaram.<br \/>\nGinju var pasniegt gan k\u0101 aperit\u012bvu gan k\u0101 did\u017eest\u012bvu, v\u0113lam\u0101 pasnieg\u0161anas temperat\u016bra ir starp 15  un 17 gr\u0101diem, ta\u010du \u012bpa\u0161i karst\u0101s dien\u0101s to var viegli atdzes\u0113t. Ne reti li\u0137ieri izmanto koktei\u013cos un \u0113dienu pagatavo\u0161an\u0101. Nedaudz at\u0161\u0137ir\u012bgas ginjas pasnieg\u0161anas trad\u012bcijas ir otr\u0101 portug\u0101\u013cu pils\u0113ti\u0146\u0101 \u00d3bidos. Tur li\u0137ieri pasniedz \u0161okol\u0101des kausi\u0146os vai gl\u0101z\u012bt\u0113s, par kuru papildus j\u0101piemaks\u0101 aptuveni 1 eiro. Gar\u0161a var\u0113tu b\u016bt l\u012bdz\u012bga, k\u0101 ap\u0113dot \u0137ir\u0161u li\u0137iera konfektes \u0161okol\u0101d\u0113. \u0160aj\u0101 pils\u0113ti\u0146\u0101 ar\u012b ginjas b\u0101ri at\u0161\u0137iras no Lisabonas. Koka kr\u0113sli un galdi\u0146\u0161 ir piestiprin\u0101ts pie m\u016bra sienas uz speci\u0101liem \u0101\u0137iem, ta\u010du \u012bpa\u0161nieks tos katru dienu no\u0146em un n\u0101kamaj\u0101 r\u012bt\u0101 atkal pieliek pie sienas.<br \/>\nGinjas ra\u017eo\u0161ana ir roku darbs, kur\u0101 apvienojas gudr\u012bba, zin\u0101\u0161anas un trad\u012bcijas, ta\u010du pagatavo\u0161anas metode ir vienk\u0101r\u0161a. Nomazg\u0101 \u0137ir\u0161us, no\u0146em to k\u0101ti\u0146us, nosusina, lai neb\u016btu ne \u016bdens pil\u012btes. Vienu tre\u0161da\u013cu pudeles piepilda ar og\u0101m un pieber cukuru vien\u0101 l\u012bmen\u012b ar og\u0101m, pievieno kan\u0113\u013ca standzi\u0146u. Aiztaisa pudeli un stipri sakrata, atst\u0101j uz diennakti. N\u0101kamaj\u0101 dien\u0101 pievieno brendiju, aiztaisa pudeli un katru dienu ned\u0113\u013cas garum\u0101 sakrat\u012bt pudeli. Tad uz pudel\u0113m uzl\u012bm\u0113 eti\u0137etes un novieto tum\u0161\u0101 viet\u0101 minimums uz tr\u012bs m\u0113ne\u0161iem. P\u0113c \u0161\u012b laika posma nogar\u0161o, vai cukurs ir pietieko\u0161\u0101 daudzum\u0101. P\u0113c se\u0161iem m\u0113ne\u0161iem Ginju jau var baud\u012bt, ta\u010du speci\u0101listi iesaka to notur\u0113t vienu gadu, lai izjustu \u012bsto gar\u0161as bu\u0137eti. \u0160\u012b dz\u0113riena ra\u017eo\u0161an\u0101 neizmanto br\u016bno cukuru!<br \/>\nGinjas li\u0137ieri viet\u0113jos veikalos var ieg\u0101d\u0101ties aptuveni par 15 eiro.<br \/>\nSpecifisk\u0101ka inform\u0101cija par ginjas li\u0137ieri ir pieejama tikai portug\u0101\u013cu valod\u0101.<\/p>\n<p style=\"text-align: justify\">Autors: Linda T\u0101lberga. Ieskaites darbs Bar.lv b\u0101rme\u0146u treni\u0146u centrs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ginjinha, licor de ginja vai vienk\u0101r\u0161i ginja ir viens no iecien\u012bt\u0101kajiem alkoholiskajiem dz\u0113rieniem Portug\u0101les pils\u0113t\u0101 \u00d3bidos un Lisboa (mums zin\u0101ma k\u0101 Portug\u0101les galvaspils\u0113ta Lisabona). T\u016bristu ce\u013cved\u012b<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":11221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5474],"tags":[],"class_list":["post-16900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-likieri"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16900"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16900\/revisions"}],"predecessor-version":[{"id":19102,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16900\/revisions\/19102"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/11221"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}