{"id":29148,"date":"2026-08-24T09:51:52","date_gmt":"2026-08-24T07:51:52","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=29148"},"modified":"2026-08-24T09:51:54","modified_gmt":"2026-08-24T07:51:54","slug":"pica-e-petezuar","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/","title":{"rendered":"Pica e pet\u00ebzuar"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Rrotulla\u00a0 <strong>me stromboli<\/strong>\u00a0\u00ebsht\u00eb pothuajse nj\u00eb sukses n\u00eb kultur\u00ebn amerikane t\u00eb ushqimit. \u00cbsht\u00eb e njohur p\u00ebr koren e saj t\u00eb art\u00eb dhe, t\u00eb jemi t\u00eb sinqert\u00eb, nj\u00eb histori arg\u00ebtuese prapavije. Dua t\u00eb them, pavar\u00ebsisht atmosfer\u00ebs italiane, n\u00eb fakt filloi n\u00eb Filadelfia n\u00eb vitet 1950. Dhe ja \u00e7far\u00eb \u00ebsht\u00eb: emri &#8220;Stromboli&#8221; vjen nga nj\u00eb film me Ingrid Bergman, duke i dh\u00ebn\u00eb asaj k\u00ebt\u00eb shije dramatike, pak a shum\u00eb si nj\u00eb shp\u00ebrthim vullkanik &#8211; imagjinoni djathin e shkrir\u00eb ngjit\u00ebs dhe skajet krokante. N\u00eb t\u00eb v\u00ebrtet\u00eb, kjo\u00a0<br><strong>recet\u00eb e strombolit<\/strong>\u00a0ka t\u00eb b\u00ebj\u00eb me mb\u00ebshtilljen dhe prerjen n\u00eb feta, duke i l\u00ebn\u00eb\u00a0<br><strong>p\u00ebrb\u00ebr\u00ebsit e strombolit<\/strong>\u00a0t\u00eb p\u00ebrzihen s\u00eb bashku brenda brumit.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00cbRB\u00cbR\u00cbSIT<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Uj\u00eb 1 \u00bc filxhan (300 ml)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Miell i tipit 00 4 gota (500 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vaj ulliri ekstra i virgj\u00ebr 1 \u00bd lug\u00eb gjelle (20 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Krip\u00eb e im\u00ebt 1.8 lug\u00eb \u00e7aji (10 g) &#8211; P\u00ebraf\u00ebrsisht 1 3\/4 lug\u00eb \u00e7aji<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Maja birre 1 \u00bd lug\u00eb \u00e7aji (4 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Malt 1 lug\u00eb \u00e7aji<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">p\u00ebr mbushjen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pure domatesh 1 \u00bc filxhan (300 ml)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Djath\u00eb mocarela 10.6 oz (300 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ullinj t\u00eb zinj 2.1 oz (60 g) &#8211; pa b\u00ebrtham\u00eb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sallam pikant 40 feta &#8211; t\u00eb holla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sardele n\u00eb vaj 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kapari n\u00eb vaj 1 lug\u00eb \u00e7aji<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rigon 1 lug\u00eb \u00e7aji &#8211; i that\u00eb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Borzilok p\u00ebr shije<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vaj ulliri ekstra i virgj\u00ebr sipas shijes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Krip\u00eb e im\u00ebt 1 maj\u00eb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>P\u00ebrgatitja<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/359\/35908\/pizza_stromboli_seq_1.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00ebr t\u00eb b\u00ebr\u00eb pic\u00eb t\u00eb mb\u00ebshtjell\u00eb (Stromboli) filloni me brumin baz\u00eb: derdhni ujin n\u00eb nj\u00eb tas, shtoni krip\u00ebn 1 dhe p\u00ebrziejini me nj\u00eb lug\u00eb q\u00eb t\u00eb tretet, pastaj shtoni vajin 2 dhe p\u00ebrzieni p\u00ebrs\u00ebri emulsionin. N\u00eb nj\u00eb tas tjet\u00ebr t\u00eb madh siteni miellin dhe shtoni majan\u00eb e thar\u00eb t\u00eb buk\u00ebs (ose 12 g maja t\u00eb fresk\u00ebta t\u00eb buk\u00ebs, rreth 0.42 oz). Hidhni nj\u00eb pjes\u00eb t\u00eb emulsionit t\u00eb ujit t\u00eb kripur dhe vajit n\u00eb qend\u00ebr t\u00eb miellit.3 dhe shtoni maltin.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/359\/35908\/pizza_stromboli_seq_2.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Filloni t\u00eb gatuani me duart tuaja4ose nj\u00eb pirun. Mbani pak miell dhe emulsionin e mbetur af\u00ebr; do t&#8217;i shtoni n\u00eb brum\u00eb pak nga pak derisa t\u00eb arrini konsistenc\u00ebn e d\u00ebshiruar, e cila duhet t\u00eb jet\u00eb e but\u00eb dhe elastike (n\u00eb var\u00ebsi t\u00eb miellit t\u00eb p\u00ebrdorur, mund t&#8217;ju duhet pak m\u00eb shum\u00eb ose m\u00eb pak uj\u00eb). Vazhdoni t\u00eb brumosni derisa t\u00eb p\u00ebrftoni nj\u00eb brum\u00eb t\u00eb l\u00ebmuar dhe t\u00eb but\u00eb, por t\u00eb fort\u00eb.5, me t\u00eb cilin do t\u00eb formoni nj\u00eb top dhe do ta vendosni n\u00eb nj\u00eb tas t\u00eb madh6(mbani mend se brumi do t\u00eb dyfishohet n\u00eb v\u00ebllim). Sp\u00ebrkatni fundin e tasit me miell. Mbulojeni tasin me qese plastike dhe vendoseni n\u00eb nj\u00eb vend t\u00eb ngroht\u00eb larg rrymave t\u00eb ajrit, si p.sh. n\u00eb nj\u00eb furr\u00eb t\u00eb fikur me drit\u00ebn ndezur. Prisni derisa brumi t\u00eb dyfishohet n\u00eb v\u00ebllim (rreth disa or\u00eb).<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/359\/35908\/pizza_stromboli_seq_3.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Nd\u00ebrkoh\u00eb p\u00ebrgatitni p\u00ebrb\u00ebr\u00ebsit e mbushjes: n\u00eb nj\u00eb tas hidhni puren\u00eb e domates, sp\u00ebrkatni me vaj.7, krip\u00eb dhe rigon 8 Pritini ullinjt\u00eb n\u00eb rrath\u00eb 9, kulloni kaparit\u00eb dhe sardelet<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/359\/35908\/pizza_stromboli_seq_4.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">dhe i presim sardele n\u00eb copa10Pritini mocarel\u00ebn n\u00eb kube11dhe e vendosim n\u00eb nj\u00eb kulles\u00eb q\u00eb t\u00eb kulloj\u00eb12; \u00ebsht\u00eb e r\u00ebnd\u00ebsishme q\u00eb t\u00eb jet\u00eb e that\u00eb, p\u00ebrndryshe do t\u00eb humbas\u00eb l\u00ebng gjat\u00eb gatimit dhe do ta b\u00ebj\u00eb brumin t\u00eb lag\u00ebsht.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/359\/35908\/pizza_stromboli_seq_5.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Pas koh\u00ebs s\u00eb fryrjes, merrni brumin i cili do t\u00eb jet\u00eb dyfishuar n\u00eb v\u00ebllim.13, vendoseni n\u00eb nj\u00eb sip\u00ebrfaqe pune t\u00eb sp\u00ebrkatur me miell dhe hapeni me nj\u00eb okllai n\u00eb nj\u00eb flet\u00eb drejtk\u00ebnd\u00ebshe me p\u00ebrmasa rreth 19 11\/16 x 17 11\/16 in\u00e7 14 Shp\u00ebrndani salc\u00ebn e domates mbi tepsi.15, duke pasur kujdes q\u00eb t\u00eb lini nj\u00eb kufi prej rreth 3\/4 in\u00e7\u00ebsh.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/359\/35908\/pizza_stromboli_seq_6.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Vendosni feta sallami pikant n\u00eb shtresa, kapari dhe sardele t\u00eb prera.16, ullinjt\u00eb e prer\u00eb n\u00eb feta dhe kubet e mocarel\u00ebs s\u00eb kulluar 17 Lyeni skajet me pak uj\u00eb18p\u00ebr t\u00eb ndihmuar n\u00eb vulosjen e rrotull\u00ebs.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/359\/35908\/pizza_stromboli_seq_7.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00ebrfundoni duke aromatizuar mbushjen me gjethe borziloku 19 Rrotullojeni flet\u00ebn nga ana m\u00eb e gjat\u00eb 20 dhe mbyllni mir\u00eb skajet 21.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/359\/35908\/pizza_stromboli_seq_8.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Jepini form\u00eb rrotull\u00ebs n\u00eb form\u00ebn e shkronj\u00ebs U 22 dhe vendoseni n\u00eb nj\u00eb tepsi t\u00eb shtruar me let\u00ebr furre. Lyejeni sip\u00ebrfaqen me vaj ulliri.23 dhe piqeni n\u00eb nj\u00eb furr\u00eb konvencionale t\u00eb parangrohur n\u00eb 356\u00b0F p\u00ebr rreth 1 or\u00eb (n\u00ebse p\u00ebrdorni nj\u00eb furr\u00eb konveksioni, piqeni n\u00eb 320\u00b0F p\u00ebr 50 minuta). Kur t\u00eb jet\u00eb gatuar, hiqeni pic\u00ebn e mb\u00ebshtjell\u00eb nga furra.24 dhe e servirni t\u00eb prer\u00eb n\u00eb feta.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rrotulla\u00a0 me stromboli\u00a0\u00ebsht\u00eb pothuajse nj\u00eb sukses n\u00eb kultur\u00ebn amerikane t\u00eb ushqimit. \u00cbsht\u00eb e njohur p\u00ebr koren e saj t\u00eb art\u00eb dhe, t\u00eb jemi t\u00eb sinqert\u00eb, nj\u00eb histori arg\u00ebtuese prapavije. Dua t\u00eb them, pavar\u00ebsisht atmosfer\u00ebs italiane, n\u00eb fakt filloi n\u00eb Filadelfia n\u00eb vitet 1950. Dhe ja \u00e7far\u00eb \u00ebsht\u00eb: emri &#8220;Stromboli&#8221; vjen nga nj\u00eb film me Ingrid [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":29149,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-29148","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pica e pet\u00ebzuar - Kosova Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pica e pet\u00ebzuar - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Rrotulla\u00a0 me stromboli\u00a0\u00ebsht\u00eb pothuajse nj\u00eb sukses n\u00eb kultur\u00ebn amerikane t\u00eb ushqimit. \u00cbsht\u00eb e njohur p\u00ebr koren e saj t\u00eb art\u00eb dhe, t\u00eb jemi t\u00eb sinqert\u00eb, nj\u00eb histori arg\u00ebtuese prapavije. Dua t\u00eb them, pavar\u00ebsisht atmosfer\u00ebs italiane, n\u00eb fakt filloi n\u00eb Filadelfia n\u00eb vitet 1950. Dhe ja \u00e7far\u00eb \u00ebsht\u00eb: emri &#8220;Stromboli&#8221; vjen nga nj\u00eb film me Ingrid [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/\" \/>\n<meta property=\"og:site_name\" content=\"Kosova Times\" \/>\n<meta property=\"article:published_time\" content=\"2026-08-24T07:51:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-24T07:51:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/kosovatimes.info\/wp-content\/uploads\/2026\/08\/piza.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"780\" \/>\n\t<meta property=\"og:image:height\" content=\"520\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"i l\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"i l\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/08\\\/24\\\/pica-e-petezuar\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/08\\\/24\\\/pica-e-petezuar\\\/\"},\"author\":{\"name\":\"i l\",\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/#\\\/schema\\\/person\\\/7586712b9c512fe68085de007378c915\"},\"headline\":\"Pica e pet\u00ebzuar\",\"datePublished\":\"2026-08-24T07:51:52+00:00\",\"dateModified\":\"2026-08-24T07:51:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/08\\\/24\\\/pica-e-petezuar\\\/\"},\"wordCount\":746,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/08\\\/24\\\/pica-e-petezuar\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/kosovatimes.info\\\/wp-content\\\/uploads\\\/2026\\\/08\\\/piza.jpg\",\"articleSection\":[\"Receta\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/08\\\/24\\\/pica-e-petezuar\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/08\\\/24\\\/pica-e-petezuar\\\/\",\"url\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/08\\\/24\\\/pica-e-petezuar\\\/\",\"name\":\"Pica e pet\u00ebzuar - 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Dua t\u00eb them, pavar\u00ebsisht atmosfer\u00ebs italiane, n\u00eb fakt filloi n\u00eb Filadelfia n\u00eb vitet 1950. Dhe ja \u00e7far\u00eb \u00ebsht\u00eb: emri &#8220;Stromboli&#8221; vjen nga nj\u00eb film me Ingrid [&hellip;]","og_url":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/","og_site_name":"Kosova Times","article_published_time":"2026-08-24T07:51:52+00:00","article_modified_time":"2026-08-24T07:51:54+00:00","og_image":[{"width":780,"height":520,"url":"https:\/\/kosovatimes.info\/wp-content\/uploads\/2026\/08\/piza.jpg","type":"image\/jpeg"}],"author":"i l","twitter_card":"summary_large_image","twitter_misc":{"Written by":"i l","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/#article","isPartOf":{"@id":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/"},"author":{"name":"i l","@id":"https:\/\/kosovatimes.info\/#\/schema\/person\/7586712b9c512fe68085de007378c915"},"headline":"Pica e pet\u00ebzuar","datePublished":"2026-08-24T07:51:52+00:00","dateModified":"2026-08-24T07:51:54+00:00","mainEntityOfPage":{"@id":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/"},"wordCount":746,"commentCount":0,"image":{"@id":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/#primaryimage"},"thumbnailUrl":"https:\/\/kosovatimes.info\/wp-content\/uploads\/2026\/08\/piza.jpg","articleSection":["Receta"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/","url":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/24\/pica-e-petezuar\/","name":"Pica e pet\u00ebzuar - 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