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{"id":308540,"date":"2023-07-30T09:16:31","date_gmt":"2023-07-30T07:16:31","guid":{"rendered":"https:\/\/www.prishtinapress.net\/?p=308540"},"modified":"2023-07-30T09:16:32","modified_gmt":"2023-07-30T07:16:32","slug":"naan-buke-e-shijshme-indiane-te-cilen-te-gjithe-deshirojne-ta-provojne","status":"publish","type":"post","link":"https:\/\/www.prishtinapress.org\/naan-buke-e-shijshme-indiane-te-cilen-te-gjithe-deshirojne-ta-provojne\/","title":{"rendered":"Naan, buk\u00eb e shijshme indiane, t\u00eb cil\u00ebn t\u00eb gjith\u00eb d\u00ebshirojn\u00eb ta provojn\u00eb?!"},"content":{"rendered":"\n
Nuk \u00ebsht\u00eb e v\u00ebshtir\u00eb ta gatuani: ju nevojiten miell, uj\u00eb dhe tharm\u00eb<\/strong><\/p>\n\n\n\n N\u00eb origjinal \u201cnaan\u201d ngjishet me shtes\u00eb jogurti. Mir\u00ebpo, duke pasur parasysh q\u00eb nuk kemi furr\u00eb \u201ctandoor\u201d, mund t\u00eb p\u00ebrdorim tiganin.<\/p>\n\n\n\n N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb gatuhet aq thjesht sa q\u00eb jemi t\u00eb sigurt q\u00eb vazhdimisht do ta gatuani, transmeton Telegrafi.<\/p>\n\n\n\n P\u00ebrb\u00ebr\u00ebsit:<\/strong><\/p>\n\n\n\n \u2013 500 g miell t\u00eb bardh\u00eb,<\/strong> Udh\u00ebzime:<\/strong><\/p>\n\n\n\n N\u00eb tepsi p\u00ebrzieni miellin dhe tharmin instant dhe n\u00eb mes b\u00ebni nj\u00eb grop\u00eb n\u00eb t\u00eb cil\u00ebn shtoni me radh\u00eb: mjaltin, jogurtin, gjalpin dhe krip\u00ebn.<\/p>\n\n\n\n Me pirun leht\u00eb t\u00eb gjith\u00eb p\u00ebrb\u00ebr\u00ebsit p\u00ebrzieni duke shtuar uj\u00eb t\u00eb vak\u00ebt. Kur m\u00eb nuk mund ta p\u00ebrzieni me pirun, filloni ta ngjishni me duar.<\/p>\n\n\n\n Qiteni n\u00eb tavolin\u00eb pune dhe mir\u00eb e mir\u00eb ngjisheni. Ngjisheni s\u00eb paku 10 minuta n\u00eb m\u00ebnyr\u00eb q\u00eb gluteni t\u00eb zhvillohet mir\u00eb.<\/p>\n\n\n\n Brumin e p\u00ebrzier lyeni me pak gjalp\u00eb apo vaj, mbulojeni me leck\u00eb t\u00eb past\u00ebr dhe l\u00ebreni n\u00eb vend t\u00eb ngroht\u00eb q\u00eb t\u00eb bymehet.<\/p>\n\n\n\n Kur brumi t\u00eb bymehet s\u00ebrish kthejeni n\u00eb tavolin\u00eb pune. M\u00ebshoni me shuplak\u00eb n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb dal\u00eb ajri nga brumi dhe ngjisheni pak edhe nj\u00eb her\u00eb.<\/p>\n\n\n\n Ndajeni brumin n\u00eb tet\u00eb (apo dymb\u00ebdhjet\u00eb) pjes\u00eb dhe secil\u00ebn pjes\u00eb me garuzhd\u00eb hollojeni n\u00eb form\u00eb ovale trash\u00ebsi rreth nj\u00eb centimetri.<\/p>\n\n\n\n Tiganin e madh nxeheni q\u00eb t\u00eb jet\u00eb shum\u00eb, shum\u00eb i nxeht\u00eb, pastaj zvog\u00ebloni pak zjarrin. N\u00eb tiganin e nxehur piqni buk\u00ebt e p\u00ebrgatitura.<\/p>\n\n\n\n Secil\u00ebn piqeni nga 3-4 minuta nga nj\u00ebra an\u00eb. Ktheni n\u00eb an\u00ebn tjet\u00ebr dhe piqni disa minuta. Mos i piqni m\u00eb shum\u00eb se dy \u201cnana\u201d p\u00ebrnj\u00ebher\u00eb.<\/p>\n\n\n\n Kur buk\u00ebt (kule\u00e7\u00ebt) t\u00eb jen\u00eb t\u00eb pjekura, menj\u00ebher\u00eb lyeni me gjalpin e shkrir\u00eb dhe qitni sip\u00ebr susam.<\/p>\n\n\n\n Deri sa t\u00eb b\u00ebhen gati p\u00ebr sh\u00ebrbim, mbani pak n\u00eb furr\u00eb t\u00eb ngrohur, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mos ftohen.<\/p>\n\n\n\n Ju b\u00ebft\u00eb mir\u00eb. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Nuk \u00ebsht\u00eb e v\u00ebshtir\u00eb ta gatuani: ju nevojiten miell, uj\u00eb dhe tharm\u00eb N\u00eb origjinal \u201cnaan\u201d ngjishet me shtes\u00eb jogurti. Mir\u00ebpo, duke pasur parasysh q\u00eb nuk kemi furr\u00eb \u201ctandoor\u201d, mund t\u00eb p\u00ebrdorim tiganin. N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb gatuhet aq thjesht sa q\u00eb jemi t\u00eb sigurt q\u00eb vazhdimisht do ta gatuani, transmeton Telegrafi. P\u00ebrb\u00ebr\u00ebsit: \u2013 500 g miell […]<\/p>\n","protected":false},"author":4,"featured_media":308539,"comment_status":"closed","ping_status":"","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":[],"class_list":{"0":"post-308540","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kuzhina"},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts\/308540","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/comments?post=308540"}],"version-history":[{"count":1,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts\/308540\/revisions"}],"predecessor-version":[{"id":308541,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts\/308540\/revisions\/308541"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/media\/308539"}],"wp:attachment":[{"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/media?parent=308540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/categories?post=308540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/tags?post=308540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u2013 1 qese tharm\u00eb instant,<\/strong>
\u2013 2 lug\u00eb t\u00eb vogla mjalt\u00eb,<\/strong>
\u2013 6 lug\u00eb t\u00eb vogla jogurt,<\/strong>
\u2013 2 lug\u00eb t\u00eb vogla gjalp\u00eb t\u00eb shkrir\u00eb,<\/strong>
\u2013 1 lug\u00eb t\u00eb vog\u00ebl krip\u00eb,<\/strong>
\u2013 250 ml uj\u00eb t\u00eb vak\u00ebt,<\/strong>
\u2013 susam p\u00ebr hedhje sip\u00ebr,<\/strong>
\u2013 gjalp\u00eb t\u00eb shkrir\u00eb p\u00ebr lyerje.<\/strong><\/p>\n\n\n\n<\/figure>\n\n\n\n