{"id":36346,"date":"2026-10-09T11:29:44","date_gmt":"2026-10-09T09:29:44","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=36346"},"modified":"2026-10-09T11:29:46","modified_gmt":"2026-10-09T09:29:46","slug":"patate-te-pjekura-me-zemer-te-bute-per-dashamiresit-e-djathit","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/09\/patate-te-pjekura-me-zemer-te-bute-per-dashamiresit-e-djathit\/","title":{"rendered":"Patate t\u00eb pjekura me zem\u00ebr t\u00eb but\u00eb p\u00ebr dashamir\u00ebsit e djathit"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">P\u00ebr djathin frico, mund t\u00eb p\u00ebrdorni nj\u00eb kombinim t\u00eb djathit Montasio m\u00eb t\u00eb ri dhe m\u00eb t\u00eb pjekur, ose n\u00ebse nuk e gjeni dot, mund ta z\u00ebvend\u00ebsoni me nj\u00eb djath\u00eb tjet\u00ebr gjysm\u00eb t\u00eb pjekur ose t\u00eb pjekur. Fontina dhe Gruy\u00e8re do t\u00eb funksionojn\u00eb, por n\u00ebse nuk keni zgjidhje tjet\u00ebr, mund ta p\u00ebrgatitni recet\u00ebn edhe me nj\u00eb djath\u00eb tjet\u00ebr q\u00eb shkrihet mir\u00eb, si Gouda.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Patatet, qep\u00ebt dhe djathi jan\u00eb p\u00ebrb\u00ebr\u00ebsit kryesor\u00eb t\u00eb frikasee, nj\u00eb specialitet nga rajoni Friuli-Venezia Giulia n\u00eb Italin\u00eb verilindore. Skuqet n\u00eb tigan derisa t\u00eb marr\u00eb ngjyr\u00eb t\u00eb art\u00eb dhe mbetet i but\u00eb nga brenda, me djath\u00eb t\u00eb shkrir\u00eb q\u00eb lidh p\u00ebrb\u00ebr\u00ebsit s\u00eb bashku. N\u00eb pamje ngjan me nj\u00eb petull\u00eb t\u00eb trash\u00eb patateje ose<br><strong>tortilje spanjolle<\/strong> , por ky version nuk k\u00ebrkon vez\u00eb ose miell.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Frico \u00ebsht\u00eb ve\u00e7an\u00ebrisht i lidhur me <strong>Carnia-n<\/strong> , nj\u00eb zon\u00eb malore n\u00eb veri t\u00eb rajonit, dhe dikur p\u00ebrgatitej shpesh si nj\u00eb vakt praktik p\u00ebr druvar\u00ebt dhe barinjt\u00eb q\u00eb e kalonin gjith\u00eb dit\u00ebn larg sht\u00ebpis\u00eb. Recetat ndryshojn\u00eb nga familja n\u00eb familje dhe, p\u00ebrve\u00e7 Montasit, p\u00ebrdoren edhe djath\u00ebra vendas si Latteria ose djath\u00ebra nga kullotat malore.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dy versione t\u00eb s\u00eb nj\u00ebjt\u00ebs pjat\u00eb<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00ebn emrin frico mund t\u00eb gjeni dy <strong>pjata mjaft t\u00eb ndryshme<\/strong> . <em>Frico croccante<\/em> \u00ebsht\u00eb nj\u00eb fet\u00eb e holl\u00eb dhe krokante djathi t\u00eb pjekur, nd\u00ebrsa <em>frico morbido<\/em> \u00ebsht\u00eb m\u00eb i trash\u00eb dhe m\u00eb i but\u00eb n\u00eb mes, zakonisht me shtimin e patateve. \u00cbsht\u00eb versioni i dyt\u00eb, shpesh i p\u00ebrgatitur me qep\u00eb, q\u00eb pritet n\u00eb feta dhe sh\u00ebrbehet si nj\u00eb vakt i ngopsh\u00ebm.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bordi rajonal i turizmit i gjurmon origjin\u00ebn e frikases\u00eb n\u00eb shekullin e 15-t\u00eb, por kjo i referohet nj\u00eb gatimi t\u00eb b\u00ebr\u00eb me <strong>djath\u00eb t\u00eb shkrir\u00eb<\/strong> , jo domosdoshm\u00ebrisht kombinimit t\u00eb patateve q\u00eb njohim sot. P\u00ebrve\u00e7 dy versioneve m\u00eb t\u00eb famshme, n\u00eb t\u00eb gjith\u00eb rajonin p\u00ebrgatiten variacione me djath\u00ebra t\u00eb ndrysh\u00ebm dhe shtesa sezonale.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cilin djath\u00eb t\u00eb zgjidhni?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Zgjedhja tradicionale \u00ebsht\u00eb Montasio, nj\u00eb djath\u00eb me nj\u00eb Em\u00ebrtim t\u00eb Mbrojtur t\u00eb Origjin\u00ebs, ose DOP, p\u00ebrcaktim italian. Ai vjen n\u00eb shkall\u00eb t\u00eb ndryshme pjekurie dhe \u00ebsht\u00eb nj\u00eb nga produktet e njohura <strong>t\u00eb Friuli Venezia Giulia<\/strong> .<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nj\u00eb kombinim i djathit Montasio m\u00eb t\u00eb ri dhe m\u00eb t\u00eb pjekur mund t\u00eb p\u00ebrdoret p\u00ebr frico-n, dhe n\u00ebse nuk e gjeni dot, z\u00ebvend\u00ebsojeni me nj\u00eb tjet\u00ebr djath\u00eb gjysm\u00eb t\u00eb pjekur ose t\u00eb pjekur. <strong>Fontina<\/strong> dhe <strong>Gruy\u00e8re<\/strong> do t\u00eb funksionojn\u00eb , por n\u00ebse nuk keni zgjidhje tjet\u00ebr, mund ta p\u00ebrgatitni recet\u00ebn edhe me nj\u00eb djath\u00eb tjet\u00ebr q\u00eb shkrihet mir\u00eb, si Gouda.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Raporti i patateve me djathin nuk \u00ebsht\u00eb i nj\u00ebjt\u00eb kudo. Disa receta favorizojn\u00eb <strong>patatet<\/strong> , nd\u00ebrsa t\u00eb tjerat p\u00ebrmbajn\u00eb m\u00eb shum\u00eb djath\u00eb. Ekzistojn\u00eb edhe variante t\u00eb mishit &#8211; pan\u00e7eta e tymosur do t\u00eb ishte shum\u00eb mir\u00eb.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Si t\u00eb merrni nj\u00eb kore krokante?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00ebr t\u00eb arritur nj\u00eb p\u00ebrzierje uniforme, patatet dhe djathi mund t\u00eb grihen n\u00eb <strong>nj\u00eb rende t\u00eb trash\u00eb<\/strong> ose t\u00eb priten n\u00eb copa t\u00eb vogla. Kjo ndihmon q\u00eb p\u00ebrb\u00ebr\u00ebsit t\u00eb lidhen m\u00eb leht\u00eb, dhe frico t\u00eb marr\u00eb nj\u00eb struktur\u00eb kompakte q\u00eb e b\u00ebn m\u00eb t\u00eb leht\u00eb kthimin e saj.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Qepa fillimisht <strong>zbutet ngadal\u00eb n\u00eb gjalp\u00eb<\/strong> , pastaj shtohen patatet dhe m\u00eb pas djathi. Pasi p\u00ebrb\u00ebr\u00ebsit t\u00eb jen\u00eb kombinuar, p\u00ebrzierja shp\u00ebrndahet n\u00eb nj\u00eb tigan q\u00eb nuk ngjit dhe shtypet leht\u00eb. Nga ky moment e tutje, nuk p\u00ebrzihet m\u00eb: lihet t\u00eb formoj\u00eb nj\u00eb kore n\u00eb fund, pastaj kthehet me ndihm\u00ebn e nj\u00eb pjate ose kapaku dhe skuqet nga ana tjet\u00ebr.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Frico sh\u00ebrbehet m\u00eb s\u00eb miri <strong>i p\u00ebrgatitur fllad<\/strong> , nd\u00ebrsa mesi \u00ebsht\u00eb ende i ngroht\u00eb dhe i but\u00eb. N\u00ebse l\u00ebshon shum\u00eb yndyr\u00eb gjat\u00eb pjekjes, teprica mund t\u00eb kullohet para se ta servirni. Pjesa tjet\u00ebr, sipas t\u00eb nj\u00ebjt\u00ebs recet\u00eb, mund t\u00eb mbahet n\u00eb frigorifer p\u00ebr nj\u00eb dit\u00eb dhe t\u00eb ngrohet p\u00ebrs\u00ebri n\u00eb tigan ose furr\u00eb.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frico me patate dhe qep\u00eb &#8211; p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g patate<\/li>\n\n\n\n<li>200 g qep\u00eb<\/li>\n\n\n\n<li>300 g djath\u00eb gjysm\u00eb t\u00eb pjekur Montasio (ose Gouda)<\/li>\n\n\n\n<li>50 g gjalp\u00eb<\/li>\n\n\n\n<li>krip\u00eb sipas shijes<\/li>\n\n\n\n<li>&#8211; piper i zi i sapobluar p\u00ebr shije<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Frico me patate dhe qep\u00eb &#8211; p\u00ebrgatitja:<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Q\u00ebroni dhe grijini patatet n\u00eb nj\u00eb rende t\u00eb trash\u00eb dhe l\u00ebrini m\u00ebnjan\u00eb. Q\u00ebroni djathin Montasio dhe grijeni trash\u00eb n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb shkrihet n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb gjat\u00eb gatimit. Q\u00ebroni qep\u00ebn dhe priteni n\u00eb unaza t\u00eb holla.<\/li>\n\n\n\n<li>N\u00eb nj\u00eb tigan t\u00eb madh, shkrini 30 g gjalp\u00eb n\u00eb zjarr t\u00eb ul\u00ebt. Shtoni qep\u00ebn e prer\u00eb n\u00eb feta dhe kaurdiseni p\u00ebr rreth 15 minuta, duke e p\u00ebrzier shpesh me nj\u00eb lug\u00eb druri. Qepa duhet t\u00eb zbutet dhe t\u00eb b\u00ebhet transparente, por jo shum\u00eb e skuqur.<\/li>\n\n\n\n<li>Shtoni patatet e grira te qep\u00ebt e zbutura dhe vazhdoni gatimin n\u00eb zjarr mesatar-t\u00eb ul\u00ebt p\u00ebr dhjet\u00eb minuta t\u00eb tjera. P\u00ebrziejini her\u00eb pas here q\u00eb p\u00ebrb\u00ebr\u00ebsit t\u00eb mos ngjiten n\u00eb fund t\u00eb tiganit.<\/li>\n\n\n\n<li>Shtoni djathin e grir\u00eb n\u00eb tigan, shtoni krip\u00eb dhe piper sipas d\u00ebshir\u00ebs. Vazhdoni gatimin n\u00eb zjarr mesatar p\u00ebr rreth 20 minuta, duke e p\u00ebrzier, derisa djathi t\u00eb shkrihet plot\u00ebsisht dhe t\u00eb kombinohet me patatet dhe qep\u00ebt n\u00eb nj\u00eb p\u00ebrzierje t\u00eb trash\u00eb dhe uniforme.<\/li>\n\n\n\n<li>N\u00eb nj\u00eb tigan tjet\u00ebr t\u00eb cek\u00ebt, jo-ngjit\u00ebs, me diamet\u00ebr rreth 25 cm, shkrini 20 g gjalpin e mbetur. Transferoni p\u00ebrzierjen e p\u00ebrgatitur n\u00eb tigan, duke kulluar \u00e7do yndyr\u00eb t\u00eb tep\u00ebrt n\u00ebse \u00ebsht\u00eb e nevojshme. Shp\u00ebrndajeni n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb dhe shtypeni leht\u00eb me pjes\u00ebn e pasme t\u00eb nj\u00eb luge p\u00ebr t\u00eb formuar nj\u00eb petull\u00eb m\u00eb t\u00eb trash\u00eb.<\/li>\n\n\n\n<li>Mbulojeni tiganin dhe gatuajeni n\u00eb zjarr mesatar p\u00ebr rreth 15 minuta, pa e p\u00ebrzier, derisa t\u00eb formohet nj\u00eb kore e art\u00eb dhe krokante n\u00eb pjes\u00ebn e poshtme.<\/li>\n\n\n\n<li>Hiqeni tenxheren nga zjarri dhe l\u00ebreni frico-n t\u00eb pushoj\u00eb p\u00ebr pak koh\u00eb. Pastaj kthejeni me kujdes duke p\u00ebrdorur nj\u00eb pjat\u00eb ose kapak t\u00eb madh. Kthejeni n\u00eb tenxhere dhe gatuajeni nga ana tjet\u00ebr p\u00ebr dhjet\u00eb minuta t\u00eb tjera, derisa t\u00eb marr\u00eb nj\u00eb ngjyr\u00eb t\u00eb art\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb.<\/li>\n\n\n\n<li>L\u00ebreni frico-n e p\u00ebrfunduar p\u00ebr disa minuta q\u00eb t\u00eb ftohet dhe t\u00eb ngurt\u00ebsohet pak, pastaj transferojeni n\u00eb nj\u00eb pjat\u00eb servirjeje. Priteni n\u00eb trek\u00ebnd\u00ebsha dhe servireni nd\u00ebrsa \u00ebsht\u00eb ende i ngroht\u00eb.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebr djathin frico, mund t\u00eb p\u00ebrdorni nj\u00eb kombinim t\u00eb djathit Montasio m\u00eb t\u00eb ri dhe m\u00eb t\u00eb pjekur, ose n\u00ebse nuk e gjeni dot, mund ta z\u00ebvend\u00ebsoni me nj\u00eb djath\u00eb tjet\u00ebr gjysm\u00eb t\u00eb pjekur ose t\u00eb pjekur. Fontina dhe Gruy\u00e8re do t\u00eb funksionojn\u00eb, por n\u00ebse nuk keni zgjidhje tjet\u00ebr, mund ta p\u00ebrgatitni recet\u00ebn edhe me [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":36347,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-36346","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>Patate t\u00eb pjekura me zem\u00ebr t\u00eb but\u00eb p\u00ebr dashamir\u00ebsit e djathit - 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\/09\/patate-te-pjekura-me-zemer-te-bute-per-dashamiresit-e-djathit\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Patate t\u00eb pjekura me zem\u00ebr t\u00eb but\u00eb p\u00ebr dashamir\u00ebsit e djathit - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"P\u00ebr djathin frico, mund t\u00eb p\u00ebrdorni nj\u00eb kombinim t\u00eb djathit Montasio m\u00eb t\u00eb ri dhe m\u00eb t\u00eb pjekur, ose n\u00ebse nuk e gjeni dot, mund ta z\u00ebvend\u00ebsoni me nj\u00eb djath\u00eb tjet\u00ebr gjysm\u00eb t\u00eb pjekur ose t\u00eb pjekur. 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