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{"id":259661,"date":"2023-04-20T14:15:46","date_gmt":"2023-04-20T12:15:46","guid":{"rendered":"https:\/\/www.prishtinapress.net\/?p=259661"},"modified":"2023-04-20T14:15:46","modified_gmt":"2023-04-20T12:15:46","slug":"recete-origjinale-per-mbretereshen-e-sofres-se-festes-se-bajramit-bakllavane","status":"publish","type":"post","link":"https:\/\/www.prishtinapress.org\/recete-origjinale-per-mbretereshen-e-sofres-se-festes-se-bajramit-bakllavane\/","title":{"rendered":"Recet\u00eb origjinale p\u00ebr mbret\u00ebresh\u00ebn e sofr\u00ebs s\u00eb fest\u00ebs s\u00eb Bajramit \u2013 bakllavan\u00eb"},"content":{"rendered":"Bajrami \u00ebsht\u00eb i paimagjinuesh\u00ebm pa bakllava. Meqen\u00ebse nes\u00ebr \u00ebsht\u00eb festa e Kurban Bajramit, po ju sjellin nj\u00ebrin nd\u00ebr recetat m\u00eb t\u00eb mira t\u00eb cilat ekzistojn\u00eb.<\/p>\n
P\u00ebrb\u00ebr\u00ebsit:<\/strong><\/p>\n \u25aa pet\u00eb t\u00eb gatshme (jufka) p\u00ebr bakllava (1 kg) Sherbeti:<\/strong><\/p>\n \u25aa 1 kg sheqer P\u00ebrgatitja<\/strong><\/p>\n P\u00ebrgatitni sherbetin: qitni sheqer n\u00eb nj\u00eb tenxhere dhe qitni uj\u00eb (uji t\u00eb jet\u00eb dy gishta mbi sheqerin). Zieni p\u00ebraf\u00ebrsisht rreth 20 minuta (n\u00eb zjarr t\u00eb madh), mbase edhe m\u00eb i vog\u00ebl \u2013 sherbeti nuk b\u00ebn t\u00eb jet\u00eb tep\u00ebr e dendur (dend\u00ebsia duhet t\u00eb jet\u00eb midis shurupit dhe ujit).<\/p>\n Shtoni limon. Shtojm\u00eb por sherbeti patjet\u00ebr duhet t\u00eb ftohet para se ajo t\u00eb qitet n\u00eb bakllava. Pritni koret sipas mas\u00ebs s\u00eb tepsis\u00eb n\u00eb t\u00eb cil\u00ebn do ta piqni bakllavan\u00eb.<\/p>\n Shkrini gjalpin (n\u00eb zjarr t\u00eb vog\u00ebl, kujdesuni t\u00eb mos ndryshoj\u00eb ngjyr\u00ebn) dhe p\u00ebrzieni me vaj. N\u00eb tepsi m\u00eb par\u00eb qitni tri kore t\u00eb cilat i lyeni me gjalp\u00eb dhe vaj (kjo p\u00ebrzierje duhet t\u00eb jet\u00eb e nxeht\u00eb, kjo do ta b\u00ebj\u00eb koren m\u00eb k\u00ebrc\u00eblluese), dhe n\u00eb tri koret e para qitni t\u00eb gjitha arrat e grira.<\/p>\n Pastaj qiten dy jufka, p\u00ebrzieni gjalpin me vaj (p\u00ebrzierjen mund ta qitni n\u00eb secil\u00ebn kore), pastaj arrat e bluara (t\u00eb cilat m\u00eb par\u00eb i kemi p\u00ebrzier me 150 g sheqer).<\/p>\n Me k\u00ebt\u00eb radh\u00eb shkojm\u00eb deri n\u00eb fund.<\/p>\n N\u00eb fund, bakllavan\u00eb mbulojeni me tri kore n\u00eb at\u00eb m\u00ebnyr\u00eb q\u00eb n\u00eb secil\u00ebn, pas mbulimit, lyeni me gjalp\u00eb, pos kores s\u00eb fundit. Para prerjes shtypni bakllavan\u00eb me shuplaka dhe rrafshojeni t\u00eb gjith\u00ebn. Bakllavan\u00eb pastaj e presim n\u00eb form\u00eb diamanti.<\/p>\n Dhe pas gjith\u00eb k\u00ebsaj bakllava futet n\u00eb furr\u00eb: nj\u00eb her\u00eb afro dhjet\u00eb minuta n\u00eb 190 grad\u00eb, derisa t\u00eb marr\u00eb ngjyr\u00ebn e g\u00ebshtenjt\u00eb t\u00eb \u00e7el\u00ebt dhe pastaj 45 minuta e pjekim n\u00eb 150 grad\u00eb.<\/p>\n N\u00ebse ju duket q\u00eb do t\u00eb marr\u00eb ngjyr\u00eb shum\u00eb t\u00eb err\u00ebt, mbulojeni me folie alumini dhe vazhdoni ta piqni. Sigurohuni a \u00ebsht\u00eb pjekur, duke l\u00ebvizur bakllavan\u00eb dhe duke shikuar a \u00ebsht\u00eb e pjekur edhe n\u00eb fund.<\/p>\n Bakllavas\u00eb s\u00eb nxeht\u00eb qitni sherbetin e ftoht\u00eb dhe shtypeni me tepsi n\u00eb m\u00ebnyr\u00eb q\u00eb koret t\u00eb rrafshohen, por q\u00eb bakllava nuk duhet t\u00eb jet\u00eb e shtypur m\u00eb gjat\u00eb se dhjet\u00eb minuta.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Bajrami \u00ebsht\u00eb i paimagjinuesh\u00ebm pa bakllava. Meqen\u00ebse nes\u00ebr \u00ebsht\u00eb festa e Kurban Bajramit, po ju sjellin nj\u00ebrin nd\u00ebr recetat m\u00eb t\u00eb mira t\u00eb cilat ekzistojn\u00eb. P\u00ebrb\u00ebr\u00ebsit: \u25aa pet\u00eb t\u00eb gatshme (jufka) p\u00ebr bakllava (1 kg) \u25aa 900 g arra t\u00eb bluara \u25aa 100 g arra t\u00eb bluara trash\u00eb \u25aa 150 g sheqer \u25aa 250 g […]<\/p>\n","protected":false},"author":8,"featured_media":259664,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_oct_exclude_from_cache":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[309],"tags":[1893,1699],"class_list":{"0":"post-259661","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kuzhina","8":"tag-bakllave","9":"tag-kuzhine"},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts\/259661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/comments?post=259661"}],"version-history":[{"count":1,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts\/259661\/revisions"}],"predecessor-version":[{"id":259665,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts\/259661\/revisions\/259665"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/media\/259664"}],"wp:attachment":[{"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/media?parent=259661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/categories?post=259661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/tags?post=259661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u25aa 900 g arra t\u00eb bluara
\n\u25aa 100 g arra t\u00eb bluara trash\u00eb
\n\u25aa 150 g sheqer
\n\u25aa 250 g gjalp\u00eb
\n\u25aa 100 ml vaj<\/p>\n
\n\u25aa uj\u00eb
\n\u25aa limon<\/p>\n