Dy kavanoza n\u00eb banak, nj\u00eb lug\u00eb dhe pa furr\u00eb. Receta me pastel ka vet\u00ebm dy p\u00ebrb\u00ebr\u00ebs dhe zakonisht tretet n\u00eb nj\u00eb hap q\u00eb zgjat dhjet\u00eb sekonda. P\u00ebrzierja mbetet kok\u00ebrrzore, topthat shp\u00ebrndahen n\u00eb pjat\u00eb dhe pas nj\u00eb ore n\u00eb frigorifer ato prap\u00eb ngjiten n\u00eb gishta. Mjalti nuk \u00ebsht\u00eb fajtori. Fajtori \u00ebsht\u00eb raporti dhe temperatura e tahinit.<\/p>\n\n\n\n
Masa baz\u00eb \u00ebsht\u00eb 300 g mjalt\u00eb dhe 300 g tahini. \u00cbsht\u00eb nj\u00eb proporcion klasik p\u00ebr nj\u00eb recet\u00eb pastel q\u00eb nuk ka nevoj\u00eb t\u00eb rishpiket. Por tahini nga kavanozi q\u00eb ndodhej n\u00eb dollap u nda n\u00eb vaj dhe nj\u00eb mbetje t\u00eb trash\u00eb, k\u00ebshtu q\u00eb n\u00ebse e merrni me lug\u00eb nga sip\u00ebr, do t\u00eb merrni shum\u00eb vaj dhe p\u00ebrzierja nuk do t\u00eb ngurt\u00ebsohet kurr\u00eb. P\u00ebrziejeni tahinin deri n\u00eb fund t\u00eb kavanozit para se ta matni, deri n\u00eb shtres\u00ebn e fundit.<\/p>\n\n\n\n
Mjalti i kristalizuar funksionon n\u00eb favorin tuaj. Mjalti m\u00eb i trash\u00eb jep nj\u00eb mas\u00eb m\u00eb t\u00eb fort\u00eb, nd\u00ebrsa mjalti i akacies transparent dhe i l\u00ebngsh\u00ebm k\u00ebrkon 30 deri n\u00eb 50 g m\u00eb shum\u00eb tahini. N\u00ebse p\u00ebrzierja shk\u00eblqen dhe pikon nga luga pas p\u00ebrzierjes, shtoni tahini, kurr\u00eb miell ose semolin\u00eb.<\/strong><\/p>\n\n\n\n Pasteli \u00ebsht\u00eb\u00a0nje embelsire greke\u00a0e b\u00ebr\u00eb me susam dhe mjalt\u00eb, e njohur \u00a0edhe si byrek me susam. P\u00ebrmendet n\u00eb Iliad\u00ebn e Homerit me emrin intrion, si ushqim q\u00eb luft\u00ebtar\u00ebt hanin para betej\u00ebs. Herodoti e p\u00ebrshkroi at\u00eb si ila\u00e7 dhe si nj\u00eb delikates\u00eb.<\/p>\n\n\n\n Hidhni mjaltin n\u00eb nj\u00eb tas, shtoni tahinin dhe p\u00ebrzieni me nj\u00eb lug\u00eb derisa masa t\u00eb b\u00ebhet nj\u00eb ngjyr\u00eb kafe e \u00e7el\u00ebt uniforme, pa vija t\u00eb lehta. Duhen rreth dy minuta. Kur t\u00eb ndaloj\u00eb s\u00eb ngjituri n\u00eb muret e tasit, \u00ebsht\u00eb gati.<\/p>\n\n\n\n Tani vjen hapi q\u00eb shumica e anashkalojn\u00eb. Vendoseni p\u00ebrzierjen n\u00eb frigorifer p\u00ebr 20 deri n\u00eb 30 minuta para se ta formoni, jo m\u00eb pas. Masa e ftoht\u00eb rrotullohet n\u00eb topa pa asnj\u00eb njoll\u00eb n\u00eb p\u00ebll\u00ebmb\u00eb, nd\u00ebrsa p\u00ebrzierja e ngroht\u00eb thjesht del p\u00ebrmes gishtave. Mb\u00ebshtillni topat me madh\u00ebsin\u00eb e nj\u00eb arre n\u00eb fara t\u00eb plota susami dhe kthejini n\u00eb frigorifer p\u00ebr 15 minuta t\u00eb tjera.<\/p>\n\n\n\n Tahini i bler\u00eb n\u00eb dyqanet serbe mund t\u00eb jet\u00eb i hidhur. Kjo \u00ebsht\u00eb arsyeja pse shum\u00eb amvisa e b\u00ebjn\u00eb vet\u00eb: skuqni leht\u00eb nj\u00eb filxhan fara susami t\u00eb q\u00ebruara n\u00eb nj\u00eb tigan t\u00eb that\u00eb n\u00eb zjarr t\u00eb ul\u00ebt, derisa t\u00eb marrin arom\u00eb dhe t\u00eb marrin pak t\u00eb verdh\u00eb. Sapo susami t\u00eb err\u00ebsohet, nuk mund ta nxirrni m\u00eb hidh\u00ebrimin prej tij.<\/strong> P\u00ebrzieni susamin e ftohur me dy lug\u00eb \u00e7aji vaj susami ose luledielli derisa t\u00eb p\u00ebrftoni nj\u00eb past\u00eb t\u00eb l\u00ebmuar.<\/p>\n\n\n\n Kjo \u00ebsht\u00eb m\u00ebnyra m\u00eb ushqyese p\u00ebr t\u00eb ngr\u00ebn\u00eb nj\u00eb lug\u00eb fara susami. Farat e susamit p\u00ebrmbajn\u00eb kalcium, hekur, zink dhe magnez, dhe mjalti ofron \u00ebmb\u00eblsi pa asnj\u00eb gram sheqer t\u00eb bardh\u00eb. Nj\u00eb top n\u00eb dit\u00eb \u00ebsht\u00eb mjaft i mjaftuesh\u00ebm, sepse ky \u00ebsht\u00eb nj\u00eb ushqim kalorik, jo nj\u00eb meze dietetike.<\/p>\n\n\n\n Arrat e grira trash\u00eb thithin lag\u00ebshtin\u00eb e tep\u00ebrt dhe e mbrojn\u00eb p\u00ebrzierjen nga but\u00ebsia e tep\u00ebrt. Bajamet i shtojn\u00eb krokante, nj\u00eb ngjyr\u00eb fistiku dhe nj\u00eb shije t\u00eb leht\u00eb kripe q\u00eb e prish \u00ebmb\u00eblsin\u00eb e mjaltit. Mos shtoni m\u00eb shum\u00eb se 80 g n\u00eb mas\u00ebn baz\u00eb, sepse mbi k\u00ebt\u00eb mas\u00eb masa humbet lidhjen e saj dhe topthat bien q\u00eb n\u00eb kafshat\u00ebn e par\u00eb.<\/p>\n\n\n\n Rrushi i that\u00eb nuk b\u00ebn pun\u00eb k\u00ebtu. \u00cbsht\u00eb shum\u00eb i lag\u00ebsht dhe brenda nj\u00eb ose dy dit\u00ebsh p\u00ebrzierja p\u00ebrreth tij zbutet.<\/p>\n\n\n\n N\u00eb nj\u00eb kuti t\u00eb mbyllur n\u00eb frigorifer, mund t\u00eb ruhet p\u00ebr tre jav\u00eb pa ndryshuar shijen.<\/strong> Mjalti \u00ebsht\u00eb nj\u00eb ruajt\u00ebs natyral, k\u00ebshtu q\u00eb kjo \u00ebmb\u00eblsir\u00eb e mod\u00ebs s\u00eb vjet\u00ebr nuk ka dat\u00eb skadimi. Nxirreni dhjet\u00eb minuta para se ta servirni, sepse humbet shijen e susamit kur ftohet me akull.<\/p>\n\n\n\n Gabimi i vet\u00ebm p\u00ebr nj\u00eb recet\u00eb pasteli q\u00eb nuk mund t\u00eb rregullohet: n\u00ebse e teproni me tahinin. As mjalti nuk ndihmon.<\/p>\n","protected":false},"excerpt":{"rendered":" Dy kavanoza n\u00eb banak, nj\u00eb lug\u00eb dhe pa furr\u00eb. Receta me pastel ka vet\u00ebm dy p\u00ebrb\u00ebr\u00ebs dhe zakonisht tretet n\u00eb nj\u00eb hap q\u00eb zgjat dhjet\u00eb sekonda. P\u00ebrzierja mbetet kok\u00ebrrzore, topthat shp\u00ebrndahen n\u00eb pjat\u00eb dhe pas nj\u00eb ore n\u00eb frigorifer ato prap\u00eb ngjiten n\u00eb gishta. Mjalti nuk \u00ebsht\u00eb fajtori. Fajtori \u00ebsht\u00eb raporti dhe temperatura e tahinit. […]<\/p>\n","protected":false},"author":4,"featured_media":26792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-26791","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n\u00c7far\u00eb \u00ebsht\u00eb pasteli dhe pse p\u00ebrmendet n\u00eb Iliad\u00eb<\/h2>\n\n\n\n
Pes\u00eb minuta n\u00eb kuzhin\u00eb, gjysm\u00eb ore n\u00eb frigorifer<\/h2>\n\n\n\n
Tahini i b\u00ebr\u00eb n\u00eb sht\u00ebpi: ku farat e susamit shkojn\u00eb n\u00ebn kavanoza<\/h2>\n\n\n\n
Arra, bajame apo fistik\u00eb: \u00e7far\u00eb e ndryshon v\u00ebrtet shijen<\/h2>\n\n\n\n
Sa gjat\u00eb q\u00ebndrojn\u00eb t\u00eb fresk\u00ebta ngjyrat pastel<\/h2>\n\n\n\n