{"id":34772,"date":"2026-09-30T12:27:29","date_gmt":"2026-09-30T10:27:29","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=34772"},"modified":"2026-09-30T12:27:30","modified_gmt":"2026-09-30T10:27:30","slug":"mishi-i-pare-i-vicit-wellington","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/09\/30\/mishi-i-pare-i-vicit-wellington\/","title":{"rendered":"Mishi i par\u00eb i vi\u00e7it Wellington\u00a0"},"content":{"rendered":"\n

Ideja e pjekjes s\u00eb mishit n\u00eb nj\u00eb brum\u00eb i paraprin Duk\u00ebs s\u00eb Wellingtonit. Q\u00eb n\u00eb vitin 1660, shefi i kuzhin\u00ebs anglez Robert May<\/strong> e p\u00ebrshkroi p\u00ebrgatitjen e mishit t\u00eb vi\u00e7it n\u00eb nj\u00eb byrek ose brum\u00eb t\u00eb mbyllur  n\u00eb librin e tij “<\/strong> The<\/strong> Accomplished Cook” .<\/strong><\/p>\n\n\n\n

T\u00eb dh\u00ebnat e shkruara t\u00eb pjat\u00ebs si\u00e7 e njohim sot nuk shfaqen deri n\u00eb fund t\u00eb shekullit t\u00eb 19-t\u00eb dhe fillim t\u00eb shekullit t\u00eb 20-t\u00eb. Fileto vi\u00e7i \u00e0 la Wellington<\/em> \u00ebsht\u00eb renditur n\u00eb menun\u00eb e anijes me avull F\u00fcrst Bismarck<\/strong> n\u00eb vitin 1899, dhe nj\u00eb em\u00ebr i ngjash\u00ebm shfaqet n\u00eb nj\u00eb menu darke n\u00eb Los Angeles disa vite m\u00eb von\u00eb. Prandaj, \u00ebsht\u00eb e mundur q\u00eb pjata t\u00eb ket\u00eb marr\u00eb form\u00ebn e saj t\u00eb tanishme n\u00eb kuzhinat e hoteleve t\u00eb m\u00ebdha dhe n\u00eb udh\u00ebtime luksoze, ku servirja mbres\u00ebl\u00ebn\u00ebse ishte pjes\u00eb e p\u00ebrvoj\u00ebs. <\/p>\n\n\n\n

Pas Luft\u00ebs s\u00eb Dyt\u00eb Bot\u00ebrore, mishi i vi\u00e7it Wellington u b\u00eb ylli i darkave<\/strong> . Fileto vi\u00e7i i shtrenjt\u00eb dhe kore e art\u00eb lan\u00eb nj\u00eb p\u00ebrshtypje mbres\u00ebl\u00ebn\u00ebse, por p\u00ebrgatitja k\u00ebrkonte sakt\u00ebsi: k\u00ebrpudhat duhej t\u00eb skuqeshin mjaftuesh\u00ebm gjat\u00eb, mishi duhej t\u00eb skuqej shkurt dhe t\u00eb ftohej para se t\u00eb mb\u00ebshtillej, dhe pastaj duhej t\u00eb vinte momenti i duhur kur brumi t\u00eb ishte gatuar dhe filetoja t\u00eb ishte ende l\u00ebngshme. Aft\u00ebsia p\u00ebr t\u00eb zbuluar nj\u00eb prerje perfekte gjat\u00eb prerjes \u00ebsht\u00eb pjes\u00eb e atraktivitetit t\u00eb tij. <\/p>\n\n\n\n

Si t\u00eb b\u00ebni Wellington pa gabime <\/h2>\n\n\n\n

Gabimet m\u00eb t\u00eb zakonshme gjat\u00eb p\u00ebrgatitjes s\u00eb mishit Wellington t\u00eb vi\u00e7it p\u00ebrfundojn\u00eb me nj\u00eb brum\u00eb t\u00eb lag\u00ebsht ose mish t\u00eb pjekur shum\u00eb. Prandaj, k\u00ebrpudhat duhet t\u00eb skuqen derisa pothuajse i gjith\u00eb l\u00ebngu t\u00eb ket\u00eb avulluar prej tyre, dhe filetoja e skuqur duhet t\u00eb ftohet plot\u00ebsisht para se t\u00eb mb\u00ebshtillet – filetoja e ngroht\u00eb do ta zbus\u00eb brumin. \u00cbsht\u00eb mir\u00eb q\u00eb Wellington-i i p\u00ebrgatitur t\u00eb ftohet p\u00ebr pak koh\u00eb<\/strong> p\u00ebr t\u00eb ruajtur form\u00ebn e tij dhe pastaj t\u00eb piqet n\u00eb furr\u00eb t\u00eb parangrohur. Meqen\u00ebse filetoja vazhdon t\u00eb gatuhet edhe pasi t\u00eb hiqet, \u00ebsht\u00eb mir\u00eb t\u00eb kontrolloni temperatur\u00ebn n\u00eb mes me nj\u00eb termomet\u00ebr kuzhine. L\u00ebreni t\u00eb pushoj\u00eb p\u00ebr pak koh\u00eb para se ta prisni: kjo do t’i mbaj\u00eb l\u00ebngjet n\u00eb mish dhe do t’i b\u00ebj\u00eb fetat t\u00eb duken m\u00eb t\u00eb rregullta.<\/p>\n\n\n\n

Mish vi\u00e7i Wellington – p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n
    \n
  • rreth 1 kg fileto vi\u00e7i cil\u00ebsor<\/li>\n\n\n\n
  • 3 lug\u00eb gjelle vaj ulliri<\/li>\n\n\n\n
  • 250 g k\u00ebrpudha kafe – mund t\u00eb shtoni disa k\u00ebrpudha t\u00eb egra n\u00ebse d\u00ebshironi<\/li>\n\n\n\n
  • 50 g gjalp\u00eb<\/li>\n\n\n\n
  • 1 deg\u00ebz e madhe trumze e fresk\u00ebt<\/li>\n\n\n\n
  • 100 ml ver\u00eb t\u00eb bardh\u00eb t\u00eb that\u00eb<\/li>\n\n\n\n
  • 12 feta proshut\u00eb<\/li>\n\n\n\n
  • 500 g brum\u00eb sfoliat\u00eb – n\u00ebse p\u00ebrdorni t\u00eb ngrir\u00eb, shkrijeni m\u00eb par\u00eb<\/li>\n\n\n\n
  • pak miell p\u00ebr pluhurosjen e sip\u00ebrfaqes s\u00eb pun\u00ebs<\/li>\n\n\n\n
  • 2 t\u00eb verdha vez\u00ebsh, t\u00eb rrahura me 1 lug\u00eb \u00e7aji uj\u00eb<\/li>\n<\/ul>\n\n\n\n

    Mish vi\u00e7i Wellington – p\u00ebrgatitja:<\/h2>\n\n\n\n
      \n
    1. Ngroheni furr\u00ebn paraprakisht n\u00eb 220 \u00b0C, ose 200 \u00b0C me ventilator.<\/li>\n\n\n\n
    2. Vendoseni fileton e vi\u00e7it n\u00eb nj\u00eb tav\u00eb pjekjeje, sp\u00ebrkateni me nj\u00eb lug\u00eb gjelle vaj ulliri dhe sp\u00ebrkateni me piper. Piqeni p\u00ebr rreth 15 minuta n\u00ebse \u00ebsht\u00eb pjekur mesatarisht pak ose rreth 20 minuta n\u00ebse \u00ebsht\u00eb pjekur mesatarisht. Kur mishi t\u00eb jet\u00eb gatuar sipas d\u00ebshir\u00ebs, \u200b\u200bhiqeni nga furra dhe l\u00ebreni t\u00eb ftohet, pastaj vendoseni n\u00eb frigorifer p\u00ebr rreth 20 minuta.<\/li>\n\n\n\n
    3. Nd\u00ebrsa mishi ftohet, pritini k\u00ebrpudhat sa m\u00eb im\u00ebt t\u00eb jet\u00eb e mundur, pothuajse deri n\u00eb struktur\u00ebn e buk\u00ebs s\u00eb trash\u00eb. Mund t\u00eb p\u00ebrdorni edhe nj\u00eb p\u00ebrpunues ushqimi, por pritini k\u00ebrpudhat me pulse t\u00eb shkurtra n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mos shnd\u00ebrrohen n\u00eb qull.<\/li>\n\n\n\n
    4. N\u00eb nj\u00eb tigan t\u00eb madh, ngrohni dy lug\u00ebt e mbetura t\u00eb vajit t\u00eb ullirit dhe shtoni gjalpin. Shtoni k\u00ebrpudhat dhe nj\u00eb deg\u00ebz trumze t\u00eb fresk\u00ebt dhe kaurdisini n\u00eb zjarr mesatar p\u00ebr rreth 10 minuta, duke i p\u00ebrzier shpesh, derisa k\u00ebrpudhat t\u00eb jen\u00eb t\u00eb buta.<\/li>\n\n\n\n
    5. Hidhni er\u00ebza p\u00ebrzierjes s\u00eb k\u00ebrpudhave, shtoni ver\u00ebn e bardh\u00eb t\u00eb that\u00eb dhe gatuajeni p\u00ebr rreth 10 minuta t\u00eb tjera, ose derisa l\u00ebngu t\u00eb jet\u00eb avulluar plot\u00ebsisht. P\u00ebrzierja duhet t\u00eb jet\u00eb mjaftuesh\u00ebm e trash\u00eb p\u00ebr t\u00eb ruajtur form\u00ebn e saj kur p\u00ebrzihet.<\/li>\n\n\n\n
    6. Hiqeni p\u00ebrzierjen e k\u00ebrpudhave, ose duxelles, nga tigani dhe l\u00ebreni t\u00eb ftohet. Hiqni deg\u00ebz\u00ebn e trumz\u00ebs.<\/li>\n\n\n\n
    7. Vendosni dy copa t\u00eb palosura t\u00eb flet\u00ebs s\u00eb tejdukshme t\u00eb kuzhin\u00ebs n\u00eb nj\u00eb d\u00ebrras\u00eb t\u00eb madhe. Renditni 12 feta proshute mbi to n\u00eb dy rreshta, duke i mbivendosur paksa.<\/li>\n\n\n\n
    8. Shp\u00ebrndani gjysm\u00ebn e p\u00ebrzierjes s\u00eb k\u00ebrpudhave mbi proshutto. Vendosni fileton e vi\u00e7it n\u00eb mes, pastaj mbulojeni me k\u00ebrpudhat e mbetura.<\/li>\n\n\n\n
    9. Duke p\u00ebrdorur skajet e qeses plastike, mb\u00ebshtillni proshut\u00ebn rreth filetos. Mb\u00ebshtilleni gjith\u00e7ka s\u00eb bashku n\u00eb nj\u00eb rrotull t\u00eb ngusht\u00eb, duke p\u00ebrdredhur skajet e qeses plastike p\u00ebr ta shtr\u00ebnguar rrotull\u00ebn sa m\u00eb shum\u00eb t\u00eb jet\u00eb e mundur.<\/li>\n\n\n\n
    10. Vendoseni fileton e mb\u00ebshtjell\u00eb n\u00eb frigorifer nd\u00ebrsa p\u00ebrgatitni brumin sfoliat\u00eb.<\/li>\n\n\n\n
    11. Sp\u00ebrkatni leht\u00eb sip\u00ebrfaqen e pun\u00ebs me miell. Hapni nj\u00eb t\u00eb tret\u00ebn e brumit sfoliat\u00eb n\u00eb nj\u00eb drejtk\u00ebnd\u00ebsh me p\u00ebrmasa af\u00ebrsisht 18 x 30 cm dhe vendoseni n\u00eb nj\u00eb tepsi t\u00eb shtruar me let\u00ebr pjekjeje ose n\u00eb nj\u00eb sip\u00ebrfaqe q\u00eb nuk ngjit.<\/li>\n\n\n\n
    12. Hapni brumin e mbetur sfoliat n\u00eb nj\u00eb shtres\u00eb af\u00ebrsisht 28 x 36 cm.<\/li>\n\n\n\n
    13. Hiqeni fileton e ftohur nga qesja e plastik\u00ebs dhe vendoseni n\u00eb mes t\u00eb nj\u00eb cope m\u00eb t\u00eb vog\u00ebl brumi t\u00eb sfoliatuar.<\/li>\n\n\n\n
    14. Rrihni t\u00eb verdhat e vez\u00ebve me nj\u00eb lug\u00eb \u00e7aji uj\u00eb. Lyeni me nj\u00eb fur\u00e7\u00eb p\u00ebrzierjen skajet e brumit dhe pjes\u00ebn e sip\u00ebrme e an\u00ebt e filetos s\u00eb mb\u00ebshtjell\u00eb. Duke p\u00ebrdorur nj\u00eb okllai, ngrini me kujdes nj\u00eb cop\u00eb m\u00eb t\u00eb madhe brumi sfoliat\u00eb dhe vendoseni sip\u00ebr filetos. Shtypeni fort kund\u00ebr an\u00ebve t\u00eb mishit. Pritini brumin e tep\u00ebrt n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mbetet nj\u00eb kufi me gjer\u00ebsi 4 cm rreth Wellington-it. Mbyllini skajet fort duke shtypur me nj\u00eb pirun ose me dorez\u00ebn e nj\u00eb luge.<\/li>\n\n\n\n
    15. Lyejeni t\u00eb gjith\u00eb sip\u00ebrfaqen me t\u00eb verdh\u00ebn e mbetur t\u00eb vez\u00ebs. Duke p\u00ebrdorur pjes\u00ebn e pasme t\u00eb nj\u00eb thike, b\u00ebni but\u00ebsisht vija t\u00eb gjata diagonale, duke pasur kujdes q\u00eb t\u00eb mos e prisni brumin. Vendoseni mishin e vi\u00e7it Wellington n\u00eb frigorifer p\u00ebr t\u00eb pakt\u00ebn 30 minuta ose deri n\u00eb 24 or\u00eb. Ngroheni furr\u00ebn n\u00eb 200\u00b0C ose 180\u00b0C me ventilator.<\/li>\n\n\n\n
    16. Para pjekjes, lyejeni p\u00ebrs\u00ebri leht\u00eb sip\u00ebrfaqen me t\u00eb verdh\u00ebn e vez\u00ebs. Piqeni derisa brumi t\u00eb marr\u00eb ngjyr\u00eb t\u00eb art\u00eb dhe t\u00eb b\u00ebhet krokante: 20\u201325 minuta p\u00ebr brumin e pjekur mesatarisht t\u00eb pak\u00ebt ose rreth 30 minuta p\u00ebr brumin e pjekur mesatarisht mir\u00eb. Pas pjekjes, l\u00ebreni brumin Wellington t\u00eb pushoj\u00eb p\u00ebr 10 minuta, pastaj priteni n\u00eb feta m\u00eb t\u00eb trasha dhe sh\u00ebrbejeni.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Ideja e pjekjes s\u00eb mishit n\u00eb nj\u00eb brum\u00eb i paraprin Duk\u00ebs s\u00eb Wellingtonit. Q\u00eb n\u00eb vitin 1660, shefi i kuzhin\u00ebs anglez Robert May e p\u00ebrshkroi p\u00ebrgatitjen e mishit t\u00eb vi\u00e7it n\u00eb nj\u00eb byrek ose brum\u00eb t\u00eb mbyllur  n\u00eb librin e tij “ The Accomplished Cook” . T\u00eb dh\u00ebnat e shkruara t\u00eb pjat\u00ebs si\u00e7 e njohim […]<\/p>\n","protected":false},"author":4,"featured_media":34773,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-34772","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\nMishi i par\u00eb i vi\u00e7it Wellington\u00a0 - 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\/30\/mishi-i-pare-i-vicit-wellington\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mishi i par\u00eb i vi\u00e7it Wellington\u00a0 - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Ideja e pjekjes s\u00eb mishit n\u00eb nj\u00eb brum\u00eb i paraprin Duk\u00ebs s\u00eb Wellingtonit. Q\u00eb n\u00eb vitin 1660, shefi i kuzhin\u00ebs anglez Robert May e p\u00ebrshkroi p\u00ebrgatitjen e mishit t\u00eb vi\u00e7it n\u00eb nj\u00eb byrek ose brum\u00eb t\u00eb mbyllur  n\u00eb librin e tij “ The Accomplished Cook” . 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