Nj\u00eb qytet n\u00eb let\u00ebrsi (Sht\u00ebpia botuese Metaichmio, Athin\u00eb 2003), nj\u00eb p\u00ebrmbledhje tekstesh letrare t\u00eb p\u00ebrzgjedhura nga siriani Manos Eleftheriou, p\u00ebrfshin nj\u00eb fragment nga teksti i Theophilos Gautier “Sirosi rreth mesit t\u00eb shekullit t\u00eb 19-t\u00eb”, i cili ishte botuar i p\u00ebrkthyer n\u00eb Kalendarin Cikladik, 1908. Ai p\u00ebrshkruan p\u00ebrvoj\u00ebn e tij entuziaste t\u00eb nj\u00eb \u00ebmb\u00eblsire me akullore limoni n\u00eb nj\u00eb kafene: “T\u00eb lodhur nga zhurma, u nis\u00ebm sikur do t\u00eb pushonim, brenda nj\u00eb kafeneje t\u00eb mobiluar me shezlong jasht\u00eb, pasi njer\u00ebzit n\u00eb Siros jetojn\u00eb kryesisht jasht\u00eb. Atje na ofruan akullore me limon, jasht\u00ebzakonisht m\u00eb t\u00eb mira se ato t\u00eb Tortoni-t dhe t\u00eb barabarta me ato t\u00eb kafenes\u00eb Bolsa n\u00eb Madrid.”<\/p>\n\n\n\n
Entuziazmi i Gautier p\u00ebr k\u00ebt\u00eb akullore nuk \u00ebsht\u00eb i rast\u00ebsish\u00ebm. Shefi i akullores nga Syros, Konstantinos Karakatsanis, i cili i b\u00ebn akulloret e tij t\u00eb famshme n\u00eb Django, n\u00eb zem\u00ebr t\u00eb Ermoupolisit, u p\u00ebrpoq t\u00eb ringjallte nj\u00eb akullore kaq t\u00eb mod\u00ebs s\u00eb vjet\u00ebr, me nj\u00eb recet\u00eb q\u00eb, si\u00e7 thekson ai, “\u00ebsht\u00eb n\u00eb stilin e akulloreve t\u00eb vjetra para vitit 1900. Dallimi q\u00ebndron n\u00eb p\u00ebrmasat e vez\u00ebs dhe sheqerit, pasi sot duam akullore pa sheqer, ndryshe nga at\u00ebher\u00eb kur ato haheshin padyshim m\u00eb t\u00eb \u00ebmbla. Sheqeri shtes\u00eb \u00ebsht\u00eb nj\u00eb avantazh i madh p\u00ebr ata q\u00eb do t\u00eb p\u00ebrpiqen ta b\u00ebjn\u00eb at\u00eb n\u00eb sht\u00ebpi, pasi b\u00ebn nj\u00eb akullore m\u00eb t\u00eb but\u00eb q\u00eb nuk do t\u00eb b\u00ebhet “beton” n\u00eb frigorifer”, thot\u00eb ai. “N\u00eb recetat e akulloreve, ne nuk i prishim p\u00ebrmasat, sepse na duhet nj\u00eb ekuilib\u00ebr yndyrnash-l\u00ebngjesh-l\u00ebngjesh dhe sheqernash”, k\u00ebshillon ai.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Porcione: 8-10<\/em> P\u00ebr akulloren me limon, me recet\u00ebn e vjet\u00ebr, me mjetin q\u00eb p\u00ebrdorim p\u00ebr t\u00eb q\u00ebruar perimet, i heqim limon\u00ebve pjes\u00ebn e verdh\u00eb t\u00eb l\u00ebkur\u00ebs.<\/p>\n\n\n\n Hidhni copat n\u00eb nj\u00eb tenxhere mesatare, shtoni qum\u00ebshtin, kanell\u00ebn dhe gjysm\u00ebn e sheqerit dhe ngrohini n\u00eb zjarr t\u00eb ngadalt\u00eb derisa termometri t\u00eb tregoj\u00eb 65\u00b0C.<\/p>\n\n\n\n Hiqeni nga zjarri dhe l\u00ebreni tenxheren n\u00eb nj\u00eb vend t\u00eb fresk\u00ebt (jo n\u00eb frigorifer) ose vendoseni me kujdes n\u00eb nj\u00eb tas t\u00eb mbushur me kube akulli dhe uj\u00eb me akull (duke pasur kujdes q\u00eb t\u00eb mos futet uj\u00eb n\u00eb tenxhere) dhe l\u00ebreni derisa p\u00ebrzierja t\u00eb ftohet plot\u00ebsisht.<\/p>\n\n\n\n Pastaj e derdhim n\u00eb nj\u00eb en\u00eb, e mbulojm\u00eb me kapakun e saj dhe e vendosim n\u00eb frigorifer p\u00ebr 4-8 or\u00eb – sa m\u00eb gjat\u00eb t\u00eb q\u00ebndroj\u00eb, aq m\u00eb intensivisht do t\u00eb aromatizohet qum\u00ebshti dhe do t\u00eb marr\u00eb nj\u00eb arom\u00eb t\u00eb thell\u00eb limoni.<\/p>\n\n\n\n Nxirreni en\u00ebn nga frigoriferi, derdhni qum\u00ebshtin e aromatizuar n\u00eb tenxheren (e pastruar mir\u00eb) dhe ngroheni p\u00ebrs\u00ebri, ngadal\u00eb dhe me durim, n\u00eb zjarr t\u00eb ul\u00ebt.<\/p>\n\n\n\n P\u00ebrzieni t\u00eb verdhat e vez\u00ebve me nj\u00eb lug\u00eb druri ose shpatull gome (jo me tel), duke shtuar gradualisht sheqerin e mbetur, derisa p\u00ebrb\u00ebr\u00ebsit t\u00eb p\u00ebrzihen mir\u00eb dhe sheqeri t\u00eb shkrihet.<\/p>\n\n\n\n Shtoni limoncellon<\/p>\n\n\n\n Kur temperatura e qum\u00ebshtit t\u00eb arrij\u00eb 65\u00b0C, hiqeni tenxheren nga zjarri, hiqni l\u00ebkurat (por jo kanell\u00ebn) dhe me nj\u00eb lug\u00eb hidhni gradualisht dhe ngadal\u00eb gjysm\u00ebn e sasis\u00eb s\u00eb qum\u00ebshtit n\u00eb p\u00ebrzierjen e t\u00eb verdh\u00ebve t\u00eb vez\u00ebs, duke e p\u00ebrzier vazhdimisht.<\/p>\n\n\n\n Zbrazni p\u00ebrzierjen nga tasi n\u00eb tenxheren me qum\u00ebshtin e mbetur, vendoseni p\u00ebrs\u00ebri n\u00eb zjarr t\u00eb ngadalt\u00eb dhe l\u00ebreni t\u00eb ziej\u00eb ngadal\u00eb derisa termometri t\u00eb arrij\u00eb 82\u00b0C (n\u00eb m\u00ebnyr\u00eb q\u00eb p\u00ebrzierja t\u00eb trashet dhe t\u00eb b\u00ebhet krem), por mos e kaloni 85\u00b0C, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb verdhat e vez\u00ebve t\u00eb mos gatuhen dhe kremi t\u00eb digjet.<\/p>\n\n\n\n E heqim menj\u00ebher\u00eb nga zjarri dhe e hedhim shpejt kremin n\u00eb tasin e ftoht\u00eb prej \u00e7eliku inox, t\u00eb cilin e vendosim brenda nj\u00eb tasi m\u00eb t\u00eb madh (ose n\u00eb nj\u00eb legen) t\u00eb mbushur me kube akulli.<\/p>\n\n\n\n P\u00ebrziejeni vazhdimisht me lug\u00eb derisa kremi t\u00eb ftohet dhe temperatura e tij t\u00eb bjer\u00eb n\u00ebn 30\u00b0C.<\/p>\n\n\n\n Mbulojeni tasin fort me qese plastike q\u00eb prek sip\u00ebrfaqen e kremit, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mos formohet kore, dhe vendoseni n\u00eb frigorifer p\u00ebr 8 or\u00eb, q\u00eb t\u00eb ngrij\u00eb dhe t\u00eb mpikset.<\/p>\n\n\n\n Nxirreni tasin nga frigoriferi, zbulojeni dhe hiqni kanell\u00ebn nga kremi.<\/p>\n\n\n\n Shtoni mjaltin dhe krip\u00ebn (n\u00ebse d\u00ebshironi) dhe rrihni p\u00ebrzierjen me nj\u00eb blender dore p\u00ebr 1 minut\u00eb, derisa kremi t\u00eb p\u00ebrzihet mir\u00eb dhe t\u00eb b\u00ebhet i but\u00eb.<\/p>\n\n\n\n Ngrirja me nj\u00eb makin\u00eb akulloreje<\/strong><\/p>\n\n\n\n Hidhni kremin n\u00eb nj\u00eb makin\u00eb akulloreje dhe ndiqni udh\u00ebzimet e prodhuesit.<\/p>\n\n\n\n Ngrirja n\u00eb frigorifer<\/strong><\/p>\n\n\n\n Hidheni kremin n\u00eb nj\u00eb tigan \u00e7eliku inox me kapak, n\u00eb nj\u00eb shtres\u00eb t\u00eb cek\u00ebt.<\/p>\n\n\n\n Mbulojeni me kapak dhe vendoseni n\u00eb frigorifer p\u00ebr 5-6 or\u00eb.<\/p>\n\n\n\n \u00c7do 1 or\u00eb, hiqeni en\u00ebn, p\u00ebrzieni mir\u00eb kremin, rrafshoni sip\u00ebrfaqen, mbulojeni p\u00ebrs\u00ebri me kapak dhe vazhdoni ftohjen.<\/p>\n\n\n\n Sh\u00ebrbim<\/strong><\/p>\n\n\n\n Hiqeni tiganin nga frigoriferi dhe p\u00ebrdorni nj\u00eb thik\u00eb p\u00ebr t\u00eb prer\u00eb akulloren n\u00eb kube.<\/p>\n\n\n\n Vendosini n\u00eb nj\u00eb procesor kuzhine dhe p\u00ebrziejini mir\u00eb derisa t\u00eb b\u00ebhen nj\u00eb krem \u200b\u200bi trash\u00eb. Idealisht, sh\u00ebrbejini po at\u00eb dit\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":" Nj\u00eb qytet n\u00eb let\u00ebrsi (Sht\u00ebpia botuese Metaichmio, Athin\u00eb 2003), nj\u00eb p\u00ebrmbledhje tekstesh letrare t\u00eb p\u00ebrzgjedhura nga siriani Manos Eleftheriou, p\u00ebrfshin nj\u00eb fragment nga teksti i Theophilos Gautier “Sirosi rreth mesit t\u00eb shekullit t\u00eb 19-t\u00eb”, i cili ishte botuar i p\u00ebrkthyer n\u00eb Kalendarin Cikladik, 1908. Ai p\u00ebrshkruan p\u00ebrvoj\u00ebn e tij entuziaste t\u00eb nj\u00eb \u00ebmb\u00eblsire me akullore […]<\/p>\n","protected":false},"author":4,"featured_media":10457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":{"0":"post-10456","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-receta"},"_links":{"self":[{"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/posts\/10456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/comments?post=10456"}],"version-history":[{"count":2,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/posts\/10456\/revisions"}],"predecessor-version":[{"id":10459,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/posts\/10456\/revisions\/10459"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/media\/10457"}],"wp:attachment":[{"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/media?parent=10456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/categories?post=10456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/tags?post=10456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 lit\u00ebr qum\u00ebsht i plot\u00eb i fresk\u00ebt
8 t\u00eb verdha vez\u00ebsh t\u00eb fresk\u00ebta, nj\u00ebditore
160 g sheqer kafe i grimcuar
60 g mjalt\u00eb trumze
2 limon\u00eb t\u00eb m\u00ebdhenj t\u00eb fresk\u00ebt
1 shkop kanelle
1 lug\u00eb gjelle limoncello, liker agrumesh Naxos ose raki<\/p>\n\n\n\nProcedura<\/h2>\n\n\n\n