nj\u00eb shtes\u00eb e preferuar n\u00eb \u00ebmb\u00eblsira<\/strong> sepse u jepte nj\u00eb struktur\u00eb t\u00eb ve\u00e7ant\u00eb, t\u00eb but\u00eb dhe elastike pudingjeve me qum\u00ebsht, gj\u00eb q\u00eb ishte nj\u00eb truk shum\u00eb i sofistikuar kulinar n\u00eb koh\u00ebn para trash\u00ebsve industrial\u00eb. Nj\u00eb plus shtes\u00eb \u00ebsht\u00eb se ato nuk kan\u00eb nj\u00eb shije ose er\u00eb intensive. \u00cbmb\u00eblsira t\u00eb tilla krijoheshin n\u00eb kuzhinat e Pallatit Topkapi, ku shefat e kuzhin\u00ebs vazhdimisht dilnin me pjata t\u00eb reja dhe luksoze p\u00ebr t\u00eb impresionuar sulltanin dhe mysafir\u00ebt e tij. P\u00ebrve\u00e7 k\u00ebsaj, n\u00eb tradit\u00ebn mjek\u00ebsore t\u00eb koh\u00ebs, besohej se qum\u00ebshti dhe pula forconin trupin, k\u00ebshtu q\u00eb \u00ebmb\u00eblsira t\u00eb tilla konsideroheshin edhe ushqyese, pothuajse medicinale. Nj\u00eb nga \u00ebmb\u00eblsirat q\u00eb dikur p\u00ebrfshinte gjoksin e pul\u00ebs, dhe q\u00eb tani mund t\u00eb gjendet n\u00eb kuzhinat e shefave m\u00eb t\u00eb guximsh\u00ebm, \u00ebsht\u00eb
kazandibi<\/strong> , nj\u00eb puding me nj\u00eb shtres\u00eb karakteristike t\u00eb karamelizuar. Dikur i rezervuar p\u00ebr familjen perandorake, kazandibi tani hahet n\u00eb t\u00eb gjith\u00eb vendin.<\/p>\n\n\n\n
![\"Kazandibi](\"https:\/\/image.dnevnik.hr\/media\/images\/1024xX\/Feb2026\/63255671-kazandibi.jpg\")
Kazandibi – 1(Foto: Shutterstock)<\/p>\n\n\n\n
Nga fundi i kazanit…<\/h2>\n\n\n\n
Kazandibi mund t\u00eb p\u00ebrshkruhet si nj\u00eb puding me qum\u00ebsht t\u00eb karamelizuar me nj\u00eb struktur\u00eb t\u00eb pasur, pothuajse t\u00eb but\u00eb, ndryshe nga \u00e7do puding q\u00eb keni provuar ndonj\u00ebher\u00eb. Emri i tij do t\u00eb thot\u00eb fundi i kazanit<\/em> , gj\u00eb q\u00eb p\u00ebrshkruan n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrshtatshme metod\u00ebn e p\u00ebrgatitjes. Shtresa e poshtme p\u00ebrb\u00ebhet nga tavuk g\u00f6\u011fs\u00fc<\/em> , nj\u00eb lloj i ve\u00e7ant\u00eb pudingu, p\u00ebrb\u00ebr\u00ebsit kryesor\u00eb t\u00eb t\u00eb cilit jan\u00eb gjoksi i pul\u00ebs i grir\u00eb<\/strong> , qum\u00ebshti dhe mielli i orizit. Nd\u00ebrsa piqet, kjo shtres\u00eb merr shije gjithnj\u00eb e m\u00eb komplekse dhe nj\u00eb struktur\u00eb m\u00eb t\u00eb fort\u00eb q\u00eb \u00ebsht\u00eb kund\u00ebrpesha ideale ndaj shtres\u00ebs s\u00eb sip\u00ebrme kremoze. Sot, shum\u00eb versione moderne e l\u00ebn\u00eb jasht\u00eb pul\u00ebn dhe p\u00ebrdorin vet\u00ebm qum\u00ebsht, sheqer dhe miell niseshteje. Edhe pse \u00ebmb\u00eblsira \u00ebsht\u00eb disi e ngjashme me krem \u200b\u200bbr\u00fbl\u00e9e dhe i ngjan tres leches<\/strong> n\u00eb pamje , shija dhe struktura jan\u00eb qart\u00ebsisht turke. Tradicionalisht, ajo \u00ebsht\u00eb b\u00ebr\u00eb me qum\u00ebsht bualli p\u00ebr nj\u00eb shije m\u00eb t\u00eb fort\u00eb, por qum\u00ebshti i lop\u00ebs p\u00ebrdoret m\u00eb shpesh sot.<\/p>\n\n\n\n Edhe pse n\u00eb dukje e thjesht\u00eb, kazandibi ka nj\u00eb gam\u00eb \u00e7udit\u00ebrisht t\u00eb gjer\u00eb variacionesh. N\u00eb disa vende, shtohet nj\u00eb sasi e vog\u00ebl uji tr\u00ebndafili<\/strong> ose uji i luleve t\u00eb portokallit, duke i dh\u00ebn\u00eb \u00ebmb\u00eblsir\u00ebs nj\u00eb not\u00eb delikate lulesh. N\u00eb disa rajone, p\u00ebrdoret semolina n\u00eb vend t\u00eb miellit t\u00eb orizit, nd\u00ebrsa t\u00eb tjera e z\u00ebvend\u00ebsojn\u00eb shtres\u00ebn tavuk g\u00f6\u011fs\u00fc me puding t\u00eb thjesht\u00eb me qum\u00ebsht (muhallebi). N\u00ebse d\u00ebshironi, mund t\u00eb p\u00ebrdoret qum\u00ebsht bajamesh ose kokosi. Pudingu shpesh sh\u00ebrbehet i sp\u00ebrkatur me kanell\u00eb, fistik\u00eb<\/strong> t\u00eb grir\u00eb ose lajthi.<\/p>\n\n\n\n Pjesa m\u00eb e r\u00ebnd\u00ebsishme e gatimit \u00ebsht\u00eb t\u00eb arrihet tekstura perfekte e pudingut dhe t\u00eb karamelizohet si\u00e7 duhet fundi i pjat\u00ebs n\u00eb m\u00ebnyr\u00eb q\u00eb \u00ebmb\u00eblsira t\u00eb hiqet leht\u00ebsisht. S\u00eb pari, nj\u00eb sasi e vog\u00ebl qum\u00ebshti i ftoht\u00eb p\u00ebrzihet me miell orizi dhe niseshte misri p\u00ebr t\u00eb krijuar nj\u00eb p\u00ebrzierje t\u00eb l\u00ebmuar dhe pa kokrriza<\/strong> . Nd\u00ebrkoh\u00eb, ngrohni qum\u00ebshtin dhe sheqerin n\u00eb nj\u00eb tenxhere t\u00eb madhe, duke e p\u00ebrzier vazhdimisht q\u00eb p\u00ebrzierja t\u00eb mos digjet. Kur p\u00ebrzierja t\u00eb trashet, hidheni n\u00eb nj\u00eb en\u00eb t\u00eb lyer me gjalp\u00eb dhe sheqer pluhur. Furra ose soba duhet t\u00eb vendoset n\u00eb temperatur\u00ebn m\u00eb t\u00eb ul\u00ebt n\u00eb m\u00ebnyr\u00eb q\u00eb sheqeri t\u00eb karamelizohet ngadal\u00eb – n\u00ebse procesi nxitohet, sheqeri do t\u00eb digjet n\u00eb vend q\u00eb t\u00eb marr\u00eb nj\u00eb ngjyr\u00eb t\u00eb but\u00eb dhe t\u00eb art\u00eb. Kazandibi zakonisht pritet n\u00eb copa drejtk\u00ebnd\u00ebshe dhe sh\u00ebrbehet i ftoht\u00eb ose n\u00eb temperatur\u00eb ambienti, p\u00ebr t\u00eb theksuar kontrastin midis pudingut t\u00eb but\u00eb me qum\u00ebsht dhe kore t\u00eb karamelizuar pak t\u00eb djegur.<\/p>\n","protected":false},"excerpt":{"rendered":" Kazandibi mund t\u00eb p\u00ebrshkruhet si nj\u00eb puding me qum\u00ebsht t\u00eb karamelizuar me nj\u00eb tekstur\u00eb t\u00eb pasur, pothuajse t\u00eb but\u00eb, ndryshe nga \u00e7do puding q\u00eb keni provuar ndonj\u00ebher\u00eb… N\u00eb kuzhin\u00ebn osmane, vija ndar\u00ebse midis \u00ebmb\u00eblsis\u00eb dhe t\u00eb kripur\u00ebs nuk ishte ve\u00e7an\u00ebrisht e trash\u00eb, k\u00ebshtu q\u00eb ideja e mishit n\u00eb nj\u00eb \u00ebmb\u00eblsir\u00eb nuk shkaktonte grimasa n\u00eb fytyrat […]<\/p>\n","protected":false},"author":4,"featured_media":32548,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-32547","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\nShum\u00eb durim dhe aft\u00ebsi <\/h2>\n\n\n\n