{"id":36165,"date":"2026-10-08T10:00:00","date_gmt":"2026-10-08T08:00:00","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=36165"},"modified":"2026-10-07T23:58:25","modified_gmt":"2026-10-07T21:58:25","slug":"buke-me-kungull","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/08\/buke-me-kungull\/","title":{"rendered":"Buk\u00eb me kungull"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Buka me kungull<\/strong> \u00ebsht\u00eb nj\u00eb ushqim shum\u00eb i r\u00ebnd\u00ebsish\u00ebm n\u00eb <strong>Italin\u00eb Veriore<\/strong> kur ajri b\u00ebhet i fresk\u00ebt dhe gjethet fillojn\u00eb t\u00eb bien. Dhe ja \u00e7far\u00eb ndodh: kjo <strong>buk\u00eb me kungull<\/strong> nuk \u00ebsht\u00eb vet\u00ebm p\u00ebr vjesht\u00eb. Jo, njer\u00ebzit n\u00eb vende si Lombardia dhe Emilia-Romagna e mbajn\u00eb at\u00eb deri n\u00eb muajt e par\u00eb t\u00eb dimrit. Seriozisht, do t\u00eb merrni nj\u00eb buk\u00eb super t\u00eb but\u00eb dhe t\u00eb l\u00ebngshme, me nj\u00eb arom\u00eb q\u00eb mezi e mbush kuzhin\u00ebn tuaj. Gj\u00ebra v\u00ebrtet t\u00eb mira.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Njer\u00ebzit me t\u00eb v\u00ebrtet\u00eb e adhurojn\u00eb shijen e but\u00eb q\u00eb kombinohet me pothuajse \u00e7do gj\u00eb. E dini, n\u00ebse e prisni n\u00eb feta, shkon shum\u00eb mir\u00eb me mjalt\u00eb ose re\u00e7el. Dhe shikoni, \u00ebsht\u00eb fantastike me <strong>proshut\u00eb<\/strong> , sallam ose pak djath\u00eb t\u00eb vjet\u00ebr. <strong>Receta e leht\u00eb e buk\u00ebs me kungull<\/strong> ju jep nj\u00eb shije q\u00eb nuk \u00ebsht\u00eb as shum\u00eb e \u00ebmb\u00ebl dhe as shum\u00eb e kripur, gj\u00eb q\u00eb \u00ebsht\u00eb shum\u00eb mir\u00eb. Pothuajse, \u00ebsht\u00eb perfekte me \u00e7do gj\u00eb q\u00eb d\u00ebshironi ta servirni. Plus, kungulli e b\u00ebn brumin t\u00eb but\u00eb dhe pak t\u00eb art\u00eb, sikur \u00e7do kafshat\u00eb t\u00eb jet\u00eb nj\u00eb p\u00ebrqafim i ngroht\u00eb. N\u00eb t\u00eb v\u00ebrtet\u00eb, quhet mbreti i tryez\u00ebs n\u00eb mbledhjet familjare.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00eb sht\u00ebpit\u00eb e Italis\u00eb veriore, <strong>buka e b\u00ebr\u00eb n\u00eb sht\u00ebpi me kungull<\/strong> \u00ebsht\u00eb nj\u00eb ushqim klasik q\u00eb t\u00eb ngush\u00ebllon. \u00cbsht\u00eb nga ato gj\u00ebra q\u00eb ia kaloni njer\u00ebzve n\u00eb drekat e m\u00ebdha t\u00eb s\u00eb diel\u00ebs ose n\u00eb dit\u00ebt e pjekjes n\u00eb vjesht\u00eb. Ndonj\u00ebher\u00eb e vendosni pran\u00eb ushqimeve t\u00eb tjera t\u00eb preferuara me brum\u00eb kungulli, si foka\u00e7ja ose edhe buk\u00ebt fshatare topinambur, duke festuar at\u00eb q\u00eb \u00ebsht\u00eb e fresk\u00ebt dhe vendase. Dhe e gjeni veten duke e marr\u00eb edhe pa asgj\u00eb sip\u00ebr, vet\u00ebm sepse \u00ebsht\u00eb kaq e but\u00eb dhe e shijshme. Njer\u00ebzit thon\u00eb se nj\u00eb fet\u00eb me gjalp\u00eb ose e shoq\u00ebruar me djath\u00eb malor \u00ebsht\u00eb nj\u00eb k\u00ebnaq\u00ebsi q\u00eb nuk mund t\u00eb mposhtet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00cbRB\u00cbR\u00cbSIT<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Maja birre 1 lug\u00eb \u00e7aji (4 g)<\/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\">Kungull 2 \u200b\u200b\u00bd gota (400 g) &#8211; i gjall\u00eb, i pastruar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Malt 0.18 oz (5 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 2 lug\u00eb \u00e7aji (10 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fara kungulli 1.67 lug\u00eb gjelle (15 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uj\u00eb 0.4 gota (100 g) &#8211; n\u00eb temperatur\u00eb ambienti<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 deg\u00ebza rozmarine<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00ebrgatitja<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/326\/32641\/16389_pane_alla_zucca_strip_1-3.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 p\u00ebrgatitur buk\u00ebn me kungull, filloni duke e pastruar kungullin: hiqni farat dhe fijet e brendshme dhe priteni n\u00eb feta, duke hequr edhe l\u00ebkur\u00ebn.1 Vendosni nj\u00eb tenxhere me uj\u00eb n\u00eb sob\u00eb dhe parfumojeni me rozmarin\u00eb.4 Vendosni fetat e kungullit n\u00eb shport\u00ebn e avullimit 3,<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/326\/32641\/16389_pane_alla_zucca_strip_4-6.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">mbulojeni me kapak 4 Gatuajeni kungullin: do t\u00eb duhen rreth 30 minuta dhe duhet t\u00eb jet\u00eb i but\u00eb, por i fort\u00eb.5\u2013 mund ta kontrolloni konsistenc\u00ebn me nj\u00eb pirun. Shtypeni tulin e gatuar me nj\u00eb shtyp\u00ebse patatesh.6 p\u00ebr t\u00eb marr\u00eb nj\u00eb pure.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/326\/32641\/16389_pane_alla_zucca_strip_7-9.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00eb nj\u00eb mikser, siteni miellin 7 pastaj shtoni puren\u00eb e kungullit 8, maja 9<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/326\/32641\/16389_pane_alla_zucca_strip_10-12.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">dhe malt 10 Vendosni grepin e brumit dhe ndizni mikserin n\u00eb shpejt\u00ebsi t\u00eb ul\u00ebt, dhe shtoni ujin n\u00eb nj\u00eb rrjedh\u00eb t\u00eb holl\u00eb, \u00ebsht\u00eb e r\u00ebnd\u00ebsishme q\u00eb t\u00eb jet\u00eb n\u00eb temperatur\u00eb ambienti.11 Vazhdoni brumin, duke rritur shpejt\u00ebsin\u00eb, p\u00ebr t\u00eb pakt\u00ebn 10 minuta. Kur brumi t\u00eb bashkohet, mund t\u00eb shtoni krip\u00ebn.12 Mos e shtoni shum\u00eb her\u00ebt, pasi do t\u00eb pengonte fryrjen e brumit.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/326\/32641\/16389_pane_alla_zucca_strip_13-15.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">L\u00ebreni krip\u00ebn t\u00eb p\u00ebrthithet nd\u00ebrsa vazhdoni ta p\u00ebrzieni p\u00ebr 2 minuta, pastaj shtoni vajin me nj\u00eb rrjedh\u00eb t\u00eb ngadalt\u00eb 13 dhe l\u00ebreni t\u00eb p\u00ebrthithet edhe ai: do t\u00eb duhen rreth 3 minuta. Transferoni brumin n\u00eb sip\u00ebrfaqen e pun\u00ebs 14, shtrijeni pak dhe vazhdoni me palosjet: palosni flet\u00ebt an\u00ebsore 15<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/326\/32641\/16389_pane_alla_zucca_strip_16-18.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Dhe pastaj flet\u00ebt e sip\u00ebrme dhe t\u00eb poshtme hapen, sikur t\u00eb b\u00ebjn\u00eb nj\u00eb tuf\u00eb 16 Mbylleni p\u00ebr t\u00eb formuar nj\u00eb top 17 dhe vendoseni t\u00eb fryhet brenda nj\u00eb tasi t\u00eb madh. Mbulojeni me qese plastike.18<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/326\/32641\/16389_pane_alla_zucca_strip_19-21.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">dhe l\u00ebreni brumin t\u00eb fryhet p\u00ebr t\u00eb pakt\u00ebn 3 or\u00eb n\u00eb nj\u00eb vend t\u00eb ngroht\u00eb (p\u00ebr shembull, furra e fikur me drit\u00ebn ndezur) derisa t\u00eb dyfishohet n\u00eb v\u00ebllim 19 Lyejeni leht\u00eb sip\u00ebrfaqen e pun\u00ebs me miell dhe vendosni brumin e fryr\u00eb mbi t\u00eb.20 P\u00ebrs\u00ebritni 4 palosjet e forc\u00ebs 21,<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/326\/32641\/16389_pane_alla_zucca_strip_22-24.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">formoni nj\u00eb top t\u00eb mbyllur mir\u00eb si m\u00eb par\u00eb 22 dhe vendoseni n\u00eb nj\u00eb tepsi t\u00eb shtruar me let\u00ebr furre. L\u00ebreni t\u00eb vij\u00eb p\u00ebr nj\u00eb or\u00eb tjet\u00ebr.23 pastaj, me nj\u00eb thik\u00eb ose prer\u00ebs t\u00eb mpreht\u00eb, b\u00ebni 8 prerje n\u00eb sip\u00ebrfaqen e brumit 24, p\u00ebr ta b\u00ebr\u00eb t\u00eb ngjaj\u00eb me nj\u00eb kungull t\u00eb v\u00ebrtet\u00eb.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/326\/32641\/16389_pane_alla_zucca_strip_25-27.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Sp\u00ebrkatni pak uj\u00eb n\u00eb sip\u00ebrfaqen e buk\u00ebs q\u00eb t\u00eb b\u00ebhet e lag\u00ebsht 25 dhe shp\u00ebrndani farat e kungullit brenda prerjeve q\u00eb keni b\u00ebr\u00eb 26 Tani piqeni buk\u00ebn n\u00eb nj\u00eb furr\u00eb statike t\u00eb parangrohur n\u00eb 392\u00b0F, me nj\u00eb tav\u00eb me uj\u00eb t\u00eb vendosur n\u00eb fund p\u00ebr nj\u00ebzet minutat e para: uji do t\u00eb krijoj\u00eb lag\u00ebshtin\u00eb e nevojshme brenda furr\u00ebs p\u00ebr fryrje t\u00eb duhur. Pas 20 minutave t\u00eb para, hiqeni tav\u00ebn me uj\u00eb, ulni temperatur\u00ebn n\u00eb 374\u00b0F dhe piqeni buk\u00ebn p\u00ebr rreth 35 minuta t\u00eb tjera. L\u00ebreni buk\u00ebn me kungull t\u00eb ftohet.27 para se ta shijosh!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Buka me kungull \u00ebsht\u00eb nj\u00eb ushqim shum\u00eb i r\u00ebnd\u00ebsish\u00ebm n\u00eb Italin\u00eb Veriore kur ajri b\u00ebhet i fresk\u00ebt dhe gjethet fillojn\u00eb t\u00eb bien. Dhe ja \u00e7far\u00eb ndodh: kjo buk\u00eb me kungull nuk \u00ebsht\u00eb vet\u00ebm p\u00ebr vjesht\u00eb. Jo, njer\u00ebzit n\u00eb vende si Lombardia dhe Emilia-Romagna e mbajn\u00eb at\u00eb deri n\u00eb muajt e par\u00eb t\u00eb dimrit. Seriozisht, do [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":36166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-36165","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>Buk\u00eb me kungull - 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\/10\/08\/buke-me-kungull\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Buk\u00eb me kungull - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Buka me kungull \u00ebsht\u00eb nj\u00eb ushqim shum\u00eb i r\u00ebnd\u00ebsish\u00ebm n\u00eb Italin\u00eb Veriore kur ajri b\u00ebhet i fresk\u00ebt dhe gjethet fillojn\u00eb t\u00eb bien. Dhe ja \u00e7far\u00eb ndodh: kjo buk\u00eb me kungull nuk \u00ebsht\u00eb vet\u00ebm p\u00ebr vjesht\u00eb. Jo, njer\u00ebzit n\u00eb vende si Lombardia dhe Emilia-Romagna e mbajn\u00eb at\u00eb deri n\u00eb muajt e par\u00eb t\u00eb dimrit. 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