{"id":34236,"date":"2026-09-28T12:02:00","date_gmt":"2026-09-28T10:02:00","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=34236"},"modified":"2026-09-28T10:44:23","modified_gmt":"2026-09-28T08:44:23","slug":"hunkyar-beyendi-receta-autentike","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/09\/28\/hunkyar-beyendi-receta-autentike\/","title":{"rendered":"Hunkyar Beyendi: receta autentike"},"content":{"rendered":"\n

Beyendy perfekt i mrekulluesh\u00ebm<\/h2>\n\n\n\n

N\u00eb form\u00ebn e saj origjinale, pureja e pat\u00ebllxhanit p\u00ebrmbante vet\u00ebm qum\u00ebsht dhe gjalp\u00eb, por me kalimin e koh\u00ebs, dhe me hyrjen e teknik\u00ebve francez\u00eb n\u00eb kuzhinat e Port\u00ebs s\u00eb Lart\u00eb, ajo u pasurua me beshamel dhe u b\u00eb m\u00eb e trash\u00eb dhe m\u00eb e bollshme. N\u00eb disa versione, mishi i grir\u00eb nuk skuqet, por skuqet ose piqet n\u00eb skar\u00eb (kebab), me puren\u00eb e pat\u00ebllxhanit p\u00ebrreth.<\/p>\n\n\n\n

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Mishi:<\/strong> I q\u00ebroj domatet n\u00eb nj\u00eb pjat\u00eb t\u00eb thell\u00eb, i pres p\u00ebrgjysm\u00eb dhe u shtrydh farat. Ua hedh edhe l\u00ebkurat aty dhe i l\u00eb t\u00eb gjitha m\u00ebnjan\u00eb. E grij trash\u00eb tulin e domates. E thaj mir\u00eb mishin (\u00ebsht\u00eb e r\u00ebnd\u00ebsishme, q\u00eb t\u00eb skuqet si\u00e7 duhet m\u00eb von\u00eb), e kripos dhe e piperos dhe e kaurdis n\u00eb vaj ulliri, n\u00eb nj\u00eb tenxhere t\u00eb gjer\u00eb dhe n\u00eb zjarr t\u00eb lart\u00eb, p\u00ebr 5-6 minuta, derisa t\u00eb skuqet mir\u00eb nga t\u00eb gjitha an\u00ebt. I nxjerr copat n\u00eb nj\u00eb pjat\u00eb dhe i l\u00eb m\u00ebnjan\u00eb. Ul zjarrin dhe n\u00eb vajin e mbetur, kaurdis qep\u00ebn p\u00ebr 2-3 minuta, derisa t\u00eb zbutet. Hedh edhe hudhr\u00ebn dhe e kaurdis p\u00ebr 1\/2 minut\u00eb, duke e p\u00ebrzier derisa t\u00eb p\u00ebrhapet aroma e saj – nuk e l\u00eb t\u00eb skuqet, sepse do t\u00eb hidhet.<\/p>\n\n\n\n

LEXONI GJITHASHTU\"RavioliRaviol\u00ebt qipriot\u00eb t\u00eb Pescias thjesht nuk ekzistojn\u00eb!<\/a><\/p>\n\n\n\n

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Shtoj domatet (tul\u00ebn) dhe i p\u00ebrziej. Vendos nj\u00eb kulles\u00eb t\u00eb im\u00ebt mbi tenxhere, hedh l\u00ebngjet nga pastrimi dhe prerja e domateve, s\u00eb bashku me farat dhe l\u00ebkurat, dhe i shtyp me nj\u00eb shpatull gome n\u00eb m\u00ebnyr\u00eb q\u00eb l\u00ebngjet t\u00eb bien n\u00eb tenxhere. Ky l\u00ebng n\u00eb dukje i par\u00ebnd\u00ebsish\u00ebm ka nj\u00eb shije t\u00eb ve\u00e7ant\u00eb dhe un\u00eb nuk e hedh kurr\u00eb. Dhe nj\u00eb k\u00ebshill\u00eb: tani n\u00eb ver\u00eb, kur domatet jan\u00eb pjekur, t\u00eb pjekura dhe kan\u00eb \u00ebmb\u00eblsin\u00eb e tyre, mos shtoni sheqer n\u00eb salcat e domates, nuk \u00ebsht\u00eb e nevojshme. Kjo b\u00ebhet vet\u00ebm me domatet e hershme, t\u00eb cilat jan\u00eb ende shum\u00eb acide – tani nuk ka nevoj\u00eb. Shtoj l\u00ebngun e mishit, shtoj tulpanakin me er\u00ebzat dhe rozmarin\u00ebn dhe e l\u00eb p\u00ebrzierjen t\u00eb ziej\u00eb, duke kruar fundin e tenxheres me nj\u00eb lug\u00eb druri p\u00ebr t\u00eb tretur karamelet e shijshme nga skuqja e mishit. Ul zjarrin dhe filloj ta skremoj.<\/p>\n\n\n\n

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Shkuma, n\u00eb \u00e7do ushqim q\u00eb formohet (mish, pul\u00eb, bishtajore, peshk, perime, kudo), \u00ebsht\u00eb e pad\u00ebshirueshme. \u00cbsht\u00eb “shkum\u00eb”, nuk \u00ebsht\u00eb rast\u00ebsisht nj\u00eb p\u00ebrshkrim i sh\u00ebmtuar, figurativisht. Ajo p\u00ebrqendron t\u00eb gjith\u00eb er\u00ebn e pak\u00ebndshme dhe t\u00eb r\u00ebnd\u00eb nga zierja e p\u00ebrb\u00ebr\u00ebsve dhe duhet t\u00eb hiqet, p\u00ebr nj\u00eb shije m\u00eb t\u00eb mir\u00eb dhe q\u00eb l\u00ebngu ose salca e ushqimit t\u00eb mbetet e qart\u00eb dhe me ngjyr\u00eb t\u00eb dallueshme. Pas 30 minutash gatimi, e derdh mishin n\u00eb salc\u00eb, s\u00eb bashku me l\u00ebngun nga tava, pres q\u00eb t\u00eb ziej\u00eb p\u00ebrs\u00ebri, ulim nxeht\u00ebsin\u00eb dhe e l\u00eb t\u00eb ziej\u00eb ngadal\u00eb me nj\u00eb tenxhere t\u00eb mbuluar p\u00ebr 1\u00bd deri n\u00eb 2 or\u00eb, derisa t\u00eb zbutet mir\u00eb – n\u00ebse \u00ebsht\u00eb e nevojshme, shtoj pak l\u00ebng t\u00eb nxeht\u00eb ose uj\u00eb gjat\u00eb rrug\u00ebs. Si alternativ\u00eb, e derdh t\u00eb gjith\u00eb p\u00ebrmbajtjen e tenxheres n\u00eb nj\u00eb tav\u00eb dhe e piq n\u00eb 180\u00b0C p\u00ebr 2 or\u00eb, derisa t\u00eb marr\u00eb ngjyr\u00eb mjalti – n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb do t\u00eb ket\u00eb nota pjekjeje.<\/p>\n\n\n\n

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Mish i bardh\u00eb, shije e tymosur<\/h2>\n\n\n\n

Pure pat\u00ebllxhani:<\/strong> Kam nj\u00eb tas me uj\u00eb t\u00eb akullt dhe kube akulli af\u00ebr. Ndez nj\u00eb flak\u00eb shum\u00eb t\u00eb fort\u00eb n\u00eb sob\u00eb me gaz (n\u00eb nj\u00eb vend t\u00eb sigurt dhe mund\u00ebsisht para nj\u00eb dritareje ose n\u00eb lavaman, p\u00ebr sa koh\u00eb q\u00eb nuk ka dollap\u00eb druri ose perde sip\u00ebr). E mbaj nj\u00eb pat\u00ebllxhan nga k\u00ebrcelli dhe e mb\u00ebshtes mbi flak\u00ebn e gazit, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb digjet mir\u00eb p\u00ebrreth: l\u00ebkura duhet t\u00eb nxihet, t\u00eb thahet dhe t\u00eb filloj\u00eb t\u00eb kap\u00eb shk\u00ebndija – t\u00eb digjet gjithsesi. Pse ndodh kjo? N\u00eb hunkyar beyendi, sekreti \u00ebsht\u00eb q\u00eb pureja e pat\u00ebllxhanit t\u00eb mbahet sa m\u00eb e leht\u00eb t\u00eb jet\u00eb e mundur. P\u00ebr ta b\u00ebr\u00eb k\u00ebt\u00eb, tuli i pat\u00ebllxhanit t\u00eb pjekur duhet t\u00eb mbetet s\u00eb pari i bardh\u00eb. Dhe kjo b\u00ebhet duke e djegur fort p\u00ebr nj\u00eb koh\u00eb sa m\u00eb t\u00eb shkurt\u00ebr t\u00eb jet\u00eb e mundur.<\/p>\n\n\n\n

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Tuli duhet t\u00eb zbutet brenda pak minutash, p\u00ebrpara se t\u00eb ket\u00eb koh\u00eb t\u00eb err\u00ebsohet. N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, ai q\u00ebndron i \u00e7el\u00ebt n\u00eb ngjyr\u00eb, duke ruajtur nj\u00eb shije t\u00eb mrekullueshme tymi q\u00eb nuk e arrini kurr\u00eb duke e pjekur n\u00eb furr\u00eb ose n\u00eb skar\u00eb – vet\u00ebm n\u00eb sob\u00eb me gaz dhe, sigurisht, n\u00eb qymyr druri. Soba me gaz b\u00ebn nj\u00eb pun\u00eb shum\u00eb t\u00eb mir\u00eb. I p\u00ebrdredh pat\u00ebllxhan\u00ebt, duke i mbajtur me kujdes nga k\u00ebrcelli, derisa t\u00eb digjen nga t\u00eb gjitha an\u00ebt. Marr me vete tasin me ujin e akullt dhe kubet e akullit. Sa her\u00eb q\u00eb mbaroj s\u00eb djeguri nj\u00eb pat\u00ebllxhan dhe tuli i tij zbutet si krem, e zhyt menj\u00ebher\u00eb n\u00eb ujin e akullt p\u00ebr disa minuta, n\u00eb m\u00ebnyr\u00eb q\u00eb l\u00ebkura t\u00eb shk\u00ebputet nga tuli dhe t\u00eb pastrohet leht\u00eb. E q\u00ebroj mbi uj\u00eb, me kujdes dhe pa shkrir\u00eb tulin, duke e shp\u00eblar\u00eb rregullisht me uj\u00eb. E thaj but\u00ebsisht tulin me let\u00ebr kuzhine dhe e vendos t\u00eb plot\u00eb n\u00eb nj\u00eb tas t\u00eb madh. E pres p\u00ebrgjysm\u00eb dhe e l\u00eb t\u00eb ftohet pak nd\u00ebrsa p\u00ebrgatis beshamelin.<\/p>\n\n\n\n

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B\u00e9chamel: I trash\u00eb dhe i p\u00ebrtypsh\u00ebm<\/h2>\n\n\n\n

B\u00e9chamel:<\/strong> B\u00e9chamel p\u00ebrgatitet me rregullin karakteristik t\u00eb proporcioneve 1:1:10. Dometh\u00ebn\u00eb, 1 pjes\u00eb miell, 1 pjes\u00eb gjalp\u00eb dhe 10 pjes\u00eb qum\u00ebsht, p.sh. 100 g miell, 100 g gjalp\u00eb dhe 1 lit\u00ebr qum\u00ebsht. Un\u00eb do ta p\u00ebrgatis p\u00ebr hunkiar me pothuajse k\u00ebt\u00eb raport – them “pothuajse” sepse do t\u00eb m\u00eb duhet m\u00eb pak qum\u00ebsht, pasi nj\u00eb pjes\u00eb e tij do t\u00eb z\u00ebvend\u00ebsohet nga pat\u00ebllxhani. N\u00eb nj\u00eb tenxhere t\u00eb cek\u00ebt, shkrij gjalpin n\u00eb zjarr mesatar, kaurdis qep\u00ebn p\u00ebr 1 minut\u00eb, shtoj hudhr\u00ebn dhe miellin dhe e p\u00ebrziej me nj\u00eb rrah\u00ebse teli derisa t\u00eb b\u00ebj nj\u00eb mas\u00eb t\u00eb trash\u00eb, roux, e cila \u00ebsht\u00eb baza e beshamelit. Kjo p\u00ebrzierje nuk duhet t\u00eb marr\u00eb ngjyr\u00eb kafe, dometh\u00ebn\u00eb mielli nuk duhet t\u00eb piqet, p\u00ebr sa koh\u00eb q\u00eb \u00ebsht\u00eb ngrohur mir\u00eb n\u00eb gjalp\u00eb – nuk dua q\u00eb salca t\u00eb err\u00ebsohet. Shtoj pat\u00ebllxhan\u00ebt dhe i p\u00ebrziej vazhdimisht me nj\u00eb lug\u00eb druri p\u00ebr 1-2 minuta n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb ndahen n\u00eb copa, jo t\u00eb shkrihen.<\/p>\n\n\n\n

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Shtoj qum\u00ebshtin dhe e p\u00ebrziej vazhdimisht, derisa kremi t\u00eb mpikset dhe t\u00eb trashet. E heq nga zjarri, shtoj djathin dhe e p\u00ebrziej. Tekstura ideale p\u00ebr puren\u00eb hunkiar \u00ebsht\u00eb t\u00eb jet\u00eb e p\u00ebrtypshme, me fibrat e pat\u00ebllxhanit t\u00eb dukshme, p\u00ebr t\u00eb ngritur lug\u00ebn dhe stalagmitet e gjata t\u00eb mbetura. Nuk dua nj\u00eb krem \u200b\u200bsi ushqim p\u00ebr f\u00ebmij\u00eb, por nj\u00eb shoq\u00ebrim t\u00eb dendur dhe t\u00eb fort\u00eb pran\u00eb qengjit t\u00eb zier. N\u00eb kafshat\u00eb, pat\u00ebllxhani duhet t\u00eb jet\u00eb i duksh\u00ebm n\u00eb dh\u00ebmb, p\u00ebr t\u00eb ndjer\u00eb copat e m\u00ebdha q\u00eb duhen p\u00ebrtypur. Shtoj krip\u00eb dhe piper, aromatizoj me arr\u00ebmyshk dhe e l\u00eb m\u00ebnjan\u00eb. Kur mishi t\u00eb jet\u00eb gati, hap tenxheren, hedh rozmarin\u00ebn dhe qesen e er\u00ebzave, shtoj krip\u00eb dhe piper dhe e gatuaj p\u00ebr 5 minuta t\u00eb tjera. Shtoj bim\u00ebt e fresk\u00ebta (mente dhe majdanoz) p\u00ebr t’i dh\u00ebn\u00eb nj\u00eb freski salc\u00ebs s\u00eb trash\u00eb dhe e servir n\u00eb pjata. E sp\u00ebrkas me pak vaj ulliri, i cili i lidh t\u00eb gjitha shijet me shijen dhe gjall\u00ebrin\u00eb e tij, vendos lug\u00eb pure pat\u00ebllxhani rreth mishit, e sp\u00ebrkas me piper dhe e servir menj\u00ebher\u00eb.<\/p>\n\n\n\n

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Beyendy perfekt i mrekulluesh\u00ebm N\u00eb form\u00ebn e saj origjinale, pureja e pat\u00ebllxhanit p\u00ebrmbante vet\u00ebm qum\u00ebsht dhe gjalp\u00eb, por me kalimin e koh\u00ebs, dhe me hyrjen e teknik\u00ebve francez\u00eb n\u00eb kuzhinat e Port\u00ebs s\u00eb Lart\u00eb, ajo u pasurua me beshamel dhe u b\u00eb m\u00eb e trash\u00eb dhe m\u00eb e bollshme. N\u00eb disa versione, mishi i grir\u00eb […]<\/p>\n","protected":false},"author":4,"featured_media":34237,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-34236","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\nHunkyar Beyendi: receta autentike - 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\/09\/28\/hunkyar-beyendi-receta-autentike\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hunkyar Beyendi: receta autentike - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Beyendy perfekt i mrekulluesh\u00ebm N\u00eb form\u00ebn e saj origjinale, pureja e pat\u00ebllxhanit p\u00ebrmbante vet\u00ebm qum\u00ebsht dhe gjalp\u00eb, por me kalimin e koh\u00ebs, dhe me hyrjen e teknik\u00ebve francez\u00eb n\u00eb kuzhinat e Port\u00ebs s\u00eb Lart\u00eb, ajo u pasurua me beshamel dhe u b\u00eb m\u00eb e trash\u00eb dhe m\u00eb e bollshme. 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