{"id":34071,"date":"2026-09-27T12:18:36","date_gmt":"2026-09-27T10:18:36","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=34071"},"modified":"2026-09-27T12:19:41","modified_gmt":"2026-09-27T10:19:41","slug":"nje-meze-e-diskutueshme-portugeze-po-kthehet-nga-harresa","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/09\/27\/nje-meze-e-diskutueshme-portugeze-po-kthehet-nga-harresa\/","title":{"rendered":"Nj\u00eb meze e diskutueshme portugeze po kthehet nga harresa"},"content":{"rendered":"\n

Disa pjata nuk zhduken sepse nuk jan\u00eb t\u00eb mira, por sepse koha thjesht i shtyp. Dhe pastaj, pothuajse n\u00eb m\u00ebnyr\u00eb t\u00eb padukshme, ato rikthehen. Kjo \u00ebsht\u00eb pik\u00ebrisht ajo q\u00eb ka ndodhur vitet e fundit me moelas, nj\u00eb pjat\u00eb tradicionale portugeze e b\u00ebr\u00eb nga stomak\u00ebt e pul\u00ebs, e cila \u00ebsht\u00eb rikthyer n\u00eb rrug\u00eb, kafene t\u00eb vogla dhe bare lokale n\u00eb t\u00eb gjith\u00eb Portugalin\u00eb.<\/em><\/h3>\n\n\n\n

Dikur nj\u00eb pjat\u00eb modeste e familjeve dhe lagjeve t\u00eb klas\u00ebs pun\u00ebtore, moelas ka gjetur vendin e saj n\u00eb sken\u00ebn portugeze t\u00eb ushqimit t\u00eb rrug\u00ebs, si dhe n\u00eb ofertat e taskave dhe cervejarias t\u00eb vogla. Ajo q\u00eb dikur ishte nj\u00eb pjat\u00eb “p\u00ebr ata q\u00eb din\u00eb”, po b\u00ebhet p\u00ebrs\u00ebri interesante p\u00ebr brezat e rinj dhe turist\u00ebt q\u00eb duan t\u00eb provojn\u00eb nj\u00eb shije autentike t\u00eb Portugalis\u00eb.<\/p>\n\n\n\n

Sekreti i moelas q\u00ebndron n\u00eb p\u00ebrgatitjen e ngadalt\u00eb. Zorra e pul\u00ebs pastrohet me kujdes, pastaj zihet ngadal\u00eb p\u00ebr or\u00eb t\u00eb t\u00ebra n\u00eb nj\u00eb salc\u00eb t\u00eb pasur derisa t\u00eb zbutet, por t\u00eb ruaj\u00eb fort\u00ebsin\u00eb e saj karakteristike t\u00eb leht\u00eb n\u00ebn dh\u00ebmb\u00eb. Pik\u00ebrisht p\u00ebr k\u00ebt\u00eb arsye kjo nuk \u00ebsht\u00eb nj\u00eb pjat\u00eb q\u00eb duhet p\u00ebrgatitur me nxitim – shija m\u00eb e mir\u00eb vjen kur p\u00ebrb\u00ebr\u00ebsve u jepet koh\u00eb e mjaftueshme.<\/p>\n\n\n\n

Dhe salca \u00ebsht\u00eb nj\u00eb histori m\u00eb vete. Baza zakonisht p\u00ebrgatitet nga vaji i ullirit, qepa, hudhra dhe gjethe dafine, me domate dhe ver\u00eb ose birr\u00eb. Gjith\u00e7ka zihet ngadal\u00eb p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb derisa l\u00ebngu t\u00eb shnd\u00ebrrohet n\u00eb nj\u00eb salc\u00eb t\u00eb trash\u00eb dhe aromatike. Adhuruesit e pikant\u00ebve shtojn\u00eb speca djeg\u00ebs piri-piri<\/em> ose portugez, nd\u00ebrsa disa versione p\u00ebrfshijn\u00eb edhe copa sal\u00e7i\u00e7e t\u00eb tymosur chouri\u00e7o<\/em> ose proshut\u00eb. Moelas zakonisht sh\u00ebrbehet e nxeht\u00eb, e sp\u00ebrkatur me majdanoz t\u00eb fresk\u00ebt, n\u00eb nj\u00eb tas t\u00eb vog\u00ebl nga i cili nxirren copat me nj\u00eb kruajt\u00ebse dh\u00ebmb\u00ebsh. Por ekziston nj\u00eb rregull tjet\u00ebr, pothuajse i pashkruar. Nuk llogaritet pa buk\u00eb.<\/p>\n\n\n\n

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A post shared by Jessi's Kitchen (@kitchenjessi)<\/a><\/p><\/div><\/blockquote>\n