{"id":36804,"date":"2026-10-12T10:01:00","date_gmt":"2026-10-12T08:01:00","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=36804"},"modified":"2026-10-12T08:30:58","modified_gmt":"2026-10-12T06:30:58","slug":"si-te-beni-nje-leng-te-mire-baza-per-salca-te-mira-pjata-me-mish-dhe-rizoto-te-papermbajtshem","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/12\/si-te-beni-nje-leng-te-mire-baza-per-salca-te-mira-pjata-me-mish-dhe-rizoto-te-papermbajtshem\/","title":{"rendered":"Si t\u00eb b\u00ebni nj\u00eb l\u00ebng t\u00eb mir\u00eb: Baza p\u00ebr salca t\u00eb mira, pjata me mish dhe rizoto t\u00eb pap\u00ebrmbajtsh\u00ebm"},"content":{"rendered":"\n

Nga l\u00ebngu i leht\u00eb i pul\u00ebs te l\u00ebngu i pasur i vi\u00e7it dhe l\u00ebngu i shpejt\u00eb i peshkut – secili ka vendin e vet n\u00eb kuzhin\u00eb. Ne ju sjellim receta dhe k\u00ebshilla p\u00ebr p\u00ebrgatitjen, ruajtjen dhe p\u00ebrdorimin e tyre n\u00eb supa, rizoto, salca dhe gjell\u00eb.<\/p>\n\n\n\n

L\u00ebngjet u p\u00ebrshkruan sistematikisht n\u00eb fillim t\u00eb shekullit t\u00eb 20-t\u00eb nga shefi francez Auguste Escoffier<\/a><\/strong> n\u00eb librin e tij Le Guide culinaire<\/em> , nj\u00eb nga manualet kryesore t\u00eb kuzhin\u00ebs klasike franceze. Ai b\u00ebri dallimin midis l\u00ebngjeve t\u00eb bardha dhe kafe, si dhe l\u00ebngjeve t\u00eb b\u00ebra nga shpend\u00ebt, gjahu dhe peshku, dhe theksoi ve\u00e7an\u00ebrisht sa i r\u00ebnd\u00ebsish\u00ebm \u00ebsht\u00eb nj\u00eb l\u00ebng i mir\u00eb p\u00ebr p\u00ebrgatitjen e salcave. Nj\u00eb l\u00ebng i mir\u00eb i shton shije supave, i jep ngopje salcave dhe nj\u00eb arom\u00eb m\u00eb t\u00eb pasur mishit q\u00eb zihet ngadal\u00eb. Pa t\u00eb, nuk ka rizoto t\u00eb mir\u00eb, si dhe pjata t\u00eb shijshme me peshk<\/strong> . Polenta, elbi ose kuskusi gjithashtu mund t\u00eb gatuhen n\u00eb l\u00ebng, gj\u00eb q\u00eb do t’i jap\u00eb m\u00eb shum\u00eb shije sesa n\u00ebse do t\u00eb gatuhej n\u00eb uj\u00eb.N\u00eb trend<\/p>\n\n\n\n

P\u00ebr l\u00ebngun e bardh\u00eb,<\/strong> kockat nuk piqen, k\u00ebshtu q\u00eb shija mbetet m\u00eb delikate. P\u00ebr l\u00ebngun kafe, ato piqen s\u00eb pari, dhe ngjyra dhe shija jepen gjithashtu nga perimet e pjekura n\u00eb furr\u00eb. Shumica e l\u00ebngjeve t\u00eb mishit k\u00ebrkojn\u00eb disa or\u00eb gatim, nd\u00ebrsa l\u00ebngjet e peshkut gatuhen p\u00ebr rreth nj\u00ebzet minuta, dhe n\u00eb k\u00ebt\u00eb version, ato lihen t\u00eb q\u00ebndrojn\u00eb p\u00ebr gjysm\u00eb ore tjet\u00ebr. Konsomm\u00e9 (shum\u00ebs consomm\u00e9) \u00ebsht\u00eb nj\u00eb histori tjet\u00ebr: p\u00ebrgatitet nga nj\u00eb l\u00ebng i p\u00ebrgatitur q\u00eb m\u00eb pas sqarohet dhe sh\u00ebrbehet si sup\u00eb.<\/p>\n\n\n\n

Kur gatuani l\u00ebngun, nxeht\u00ebsia duhet t\u00eb jet\u00eb e ul\u00ebt<\/strong> , n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb shfaqen vet\u00ebm flluska t\u00eb vogla n\u00eb sip\u00ebrfaqe. Zierja e fort\u00eb mund ta turbulloj\u00eb l\u00ebngun dhe ta shp\u00ebrndaj\u00eb yndyr\u00ebn n\u00eb t\u00eb. Hiqni shkum\u00ebn q\u00eb mblidhet sip\u00ebr me nj\u00eb lug\u00eb ose lug\u00eb dhe kini kujdes me krip\u00ebn. N\u00ebse do ta zieni l\u00ebngun m\u00eb von\u00eb p\u00ebr nj\u00eb salc\u00eb, \u00ebsht\u00eb mir\u00eb ta kriposni m\u00eb von\u00eb: uji avullohet, por kripa mbetet, k\u00ebshtu q\u00eb leht\u00eb mund t\u00eb p\u00ebrfundoni me nj\u00eb salc\u00eb shum\u00eb t\u00eb kripur.<\/p>\n\n\n\n

L\u00ebng pule i bardh\u00eb p\u00ebr supa dhe salca<\/h2>\n\n\n\n

L\u00ebngu i bardh\u00eb i pul\u00ebs, francez fond blanc de volaille<\/em> , p\u00ebrgatitet nga kockat e pul\u00ebs, ve\u00e7an\u00ebrisht nga shpina, me shtimin e perimeve dhe bim\u00ebve aromatike. Meqen\u00ebse kockat nuk piqen paraprakisht, l\u00ebngu mbetet me ngjyr\u00eb t\u00eb \u00e7el\u00ebt dhe ka nj\u00eb shije t\u00eb but\u00eb. P\u00ebrdoret p\u00ebr t\u00eb p\u00ebrgatitur supa<\/strong> dhe salca t\u00eb lehta, t\u00eb tilla si velout\u00e9 e pul\u00ebs, e cila p\u00ebrgatitet nga l\u00ebngu, gjalpi dhe mielli. P\u00ebrdoret gjithashtu shpesh n\u00eb p\u00ebrgatitjen e rizotos me pul\u00eb, pul\u00ebs n\u00eb salc\u00eb kremoze ose me k\u00ebrpudha dhe supave me perime, t\u00eb cilave u jep nj\u00eb shije shtes\u00eb t\u00eb plot\u00eb.<\/p>\n\n\n\n

Si p\u00ebrgatitet?<\/strong><\/p>\n\n\n\n

P\u00ebr versionin baz\u00eb, ju nevojitet nj\u00eb shpin\u00eb pule, nj\u00eb qep\u00eb, nj\u00eb karot\u00eb, nj\u00eb k\u00ebrcell selino, nj\u00eb deg\u00ebz trumze dhe disa thelpinj hudhre.<\/p>\n\n\n\n

Vendoseni pjes\u00ebn e pasme t\u00eb perimeve n\u00eb nj\u00eb tenxhere t\u00eb madhe, shtoni perimet e pastruara dhe t\u00eb grira trash\u00eb, trumz\u00ebn dhe hudhr\u00ebn. Hidhni uj\u00eb t\u00eb ftoht\u00eb sip\u00ebr n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb gjith\u00eb p\u00ebrb\u00ebr\u00ebsit t\u00eb zhyten. Ngroheni ngadal\u00eb dhe, sapo uji t\u00eb filloj\u00eb t\u00eb ziej\u00eb, ulni nxeht\u00ebsin\u00eb. Gatuajeni p\u00ebr rreth tre or\u00eb, pa kapak, dhe hiqeni rregullisht shkum\u00ebn<\/strong> . N\u00ebse avullon shum\u00eb uj\u00eb, shtoni uj\u00eb t\u00eb mjaftuesh\u00ebm p\u00ebr t\u00eb mbuluar p\u00ebrb\u00ebr\u00ebsit. S\u00eb fundmi, hiqni pjes\u00ebn e pasme dhe copat m\u00eb t\u00eb m\u00ebdha t\u00eb perimeve dhe kullojeni l\u00ebngun p\u00ebrmes nj\u00eb site t\u00eb im\u00ebt. P\u00ebrdoreni menj\u00ebher\u00eb ose ftoheni shpejt dhe ruajeni n\u00eb frigorifer ose n\u00eb ngrirje.<\/p>\n\n\n\n

\"L\u00ebng<\/figure>\n\n\n\n

L\u00ebng vi\u00e7i i bardh\u00eb(Foto: Shutterstock)<\/p>\n\n\n\n

L\u00ebng vi\u00e7i i bardh\u00eb p\u00ebr rizoto t\u00eb shijshme<\/h2>\n\n\n\n

L\u00ebngu i vi\u00e7it t\u00eb bardh\u00eb, fond blanc de veau<\/em> , p\u00ebrgatitet gjithashtu pa i gatuar kockat. Shija e tij e but\u00eb \u00ebsht\u00eb ve\u00e7an\u00ebrisht e dobishme p\u00ebr salcat e lehta, duke p\u00ebrfshir\u00eb veluten e vi\u00e7it<\/strong> , ku l\u00ebngu nuk ka nevoj\u00eb t\u00eb mbizot\u00ebroj\u00eb mbi p\u00ebrb\u00ebr\u00ebsit e tjer\u00eb. Mund t\u00eb p\u00ebrdoret gjithashtu n\u00eb rizoto me vi\u00e7, vi\u00e7 me bizele, biftek\u00eb vi\u00e7i n\u00eb salc\u00eb k\u00ebrpudhash dhe gjell\u00eb t\u00eb ndryshme me vi\u00e7. Plot\u00ebsia e tij i jepet nga xhelatina<\/strong> , e cila formohet gjat\u00eb gatimit t\u00eb gjat\u00eb t\u00eb kolagjenit nga indi lidh\u00ebs rreth kockave dhe nyjeve.<\/p>\n\n\n\n

Si p\u00ebrgatitet?<\/strong><\/p>\n\n\n\n

P\u00ebr k\u00ebt\u00eb version, p\u00ebrgatitni rreth 900 g kocka supe me mish vi\u00e7i, dy presh, nj\u00eb karot\u00eb, nj\u00eb k\u00ebrcell selino dhe nj\u00eb qep\u00eb me dy thelpinj t\u00eb futur brenda. Do t’ju duhen gjithashtu kat\u00ebr deg\u00ebza majdanozi, gjysm\u00eb lug\u00eb \u00e7aji trumz\u00eb e thar\u00eb dhe nj\u00eb gjethe dafine. Majdanozi, trumza dhe gjethja e dafin\u00ebs p\u00ebrb\u00ebjn\u00eb buqet\u00ebn e garnitur\u00ebs <\/strong> (ch. buke garni), ose nj\u00eb deg\u00ebz me barishte<\/strong> . Mund t’i vendosni barishtet n\u00eb nj\u00eb qese nape p\u00ebr ta b\u00ebr\u00eb m\u00eb t\u00eb leht\u00eb heqjen e tyre.<\/p>\n\n\n\n

Hidhni rreth 2.8 litra uj\u00eb t\u00eb ftoht\u00eb mbi kockat. Ngroheni ngadal\u00eb deri sa t\u00eb vloj\u00eb dhe hiqeni shkum\u00ebn me pastrim. Shtoni edhe 120 ml uj\u00eb t\u00eb ftoht\u00eb, l\u00ebreni t\u00eb ziej\u00eb ngadal\u00eb p\u00ebrs\u00ebri dhe hiqeni shkum\u00ebn e re me pastrim. Shtoni perimet dhe er\u00ebzat dhe, n\u00ebse nuk planifikoni ta zieni shum\u00eb l\u00ebngun, pak krip\u00eb. Gatuajeni p\u00ebr kat\u00ebr or\u00eb n\u00eb zjarr t\u00eb ul\u00ebt. Pastaj shtoni rreth 450 g t\u00eb brendshme pule t\u00eb prera pa m\u00ebl\u00e7i ose pul\u00eb t\u00eb grir\u00eb dhe vazhdoni gatimin p\u00ebr dy or\u00eb t\u00eb tjera. Shtoni uj\u00eb t\u00eb nxeht\u00eb n\u00ebse \u00ebsht\u00eb e nevojshme p\u00ebr t’i mbajtur p\u00ebrb\u00ebr\u00ebsit t\u00eb zhytur. Kullojini, ftohini shpejt dhe hiqeni \u00e7do yndyr\u00eb q\u00eb ngurt\u00ebsohet n\u00eb sip\u00ebrfaqe.<\/p>\n\n\n\n

L\u00ebng vi\u00e7i i zier – shoq\u00ebrimi perfekt p\u00ebr biftek\u00ebt <\/h2>\n\n\n\n

L\u00ebngu i vi\u00e7it ngjyr\u00eb kafe, fond brun de veau<\/em> , ka nj\u00eb shije m\u00eb t\u00eb thell\u00eb dhe ngjyr\u00eb m\u00eb t\u00eb err\u00ebt fal\u00eb kockave t\u00eb pjekura, perimeve t\u00eb skuqura dhe past\u00ebs s\u00eb domates. Xhelatina i jep asaj trup, duke e b\u00ebr\u00eb at\u00eb nj\u00eb baz\u00eb t\u00eb r\u00ebnd\u00ebsishme p\u00ebr salcat klasike franceze si espagnole <\/em> (shum\u00ebs espanjol) dhe demi-glace<\/em> (shum\u00ebs d\u0259mi glas). P\u00ebrdoret gjithashtu p\u00ebr t\u00eb p\u00ebrgatitur biftek\u00eb vi\u00e7i n\u00eb salc\u00eb vere t\u00eb kuqe, vi\u00e7 t\u00eb zier me perime dhe vi\u00e7 t\u00eb pjekur me salc\u00eb t\u00eb pjekur, duke u dh\u00ebn\u00eb atyre nj\u00eb shije m\u00eb t\u00eb pasur dhe m\u00eb intensive.<\/p>\n\n\n\n

N\u00eb kuzhinat profesionale,<\/strong> sasi t\u00eb m\u00ebdha mund t\u00eb gatuhen p\u00ebr dymb\u00ebdhjet\u00eb or\u00eb ose m\u00eb shum\u00eb. P\u00ebr nj\u00eb tenxhere m\u00eb t\u00eb vog\u00ebl n\u00eb sht\u00ebpi, do t’ju duhen kat\u00ebr deri n\u00eb gjasht\u00eb or\u00eb koh\u00eb gatimi pas pjekjes s\u00eb kockave.<\/p>\n\n\n\n

Si p\u00ebrgatitet?<\/strong><\/p>\n\n\n\n

P\u00ebrgatitni 3 kg kocka vi\u00e7i t\u00eb prera n\u00eb copa t\u00eb vogla, dy qep\u00eb, karota, presh, k\u00ebrcej selino, nj\u00eb kok\u00eb hudhre, 50 g salc\u00eb domatesh dhe 300 ml ver\u00eb t\u00eb kuqe. Shtoni disa deg\u00ebza trumze, tre gjethe dafine, nj\u00eb lug\u00eb \u00e7aji kokrra piperi dhe pak vaj.<\/p>\n\n\n\n

Lyejini leht\u00eb<\/strong> kockat me vaj dhe piqini p\u00ebr rreth nj\u00eb or\u00eb n\u00eb 200 \u00b0C, derisa t\u00eb marrin ngjyr\u00eb kafe t\u00eb mir\u00eb. Nd\u00ebrkoh\u00eb, skuqni perimet e prera dhe thelbin e hudhr\u00ebs t\u00eb prer\u00eb p\u00ebrgjysm\u00eb n\u00eb nj\u00eb tenxhere t\u00eb madhe me pak vaj. Pas rreth 15 minutash, kur perimet t\u00eb jen\u00eb zbutur dhe t\u00eb jen\u00eb skuqur, shtoni puren\u00eb e domates, er\u00ebzat dhe piperin. L\u00ebrini t\u00eb ziejn\u00eb ngadal\u00eb p\u00ebr pes\u00eb minuta t\u00eb tjera.<\/p>\n\n\n\n

Shtoni kockat e pjekura. Hidhni pak ver\u00eb n\u00eb tav\u00ebn e pjekjes dhe hiqni \u00e7do l\u00ebng t\u00eb skuqur<\/strong> nga fundi, pastaj hidhni gjith\u00e7ka n\u00eb tenxhere. Shtoni pjes\u00ebn tjet\u00ebr t\u00eb ver\u00ebs dhe gatuajeni derisa vera t\u00eb pak\u00ebsohet me rreth nj\u00eb t\u00eb kat\u00ebrt\u00ebn. Pastaj shtoni uj\u00eb t\u00eb ftoht\u00eb n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mbuloj\u00eb kockat.<\/p>\n\n\n\n

Kur t\u00eb filloj\u00eb t\u00eb ziej\u00eb, hiqeni shkum\u00ebn dhe ulni nxeht\u00ebsin\u00eb<\/strong> . N\u00ebse avullon shum\u00eb uj\u00eb, shtoni uj\u00eb t\u00eb nxeht\u00eb t\u00eb mjaftuesh\u00ebm p\u00ebr t\u00eb mbuluar kockat. Gatuajeni p\u00ebr kat\u00ebr deri n\u00eb gjasht\u00eb or\u00eb, duke hequr shkum\u00ebn her\u00eb pas here, kullojeni dhe ftoheni shpejt. P\u00ebr nj\u00eb shije m\u00eb t\u00eb fort\u00eb, mund ta ktheni l\u00ebngun e kulluar n\u00eb zjarr dhe ta gatuani m\u00eb tej.<\/p>\n\n\n\n

L\u00ebng vi\u00e7i i skuqur p\u00ebr pjata t\u00eb fuqishme me mish<\/h2>\n\n\n\n

L\u00ebngu i vi\u00e7it i b\u00ebr\u00eb nga kocka t\u00eb pjekura, fond brun de b\u0153uf, ka nj\u00eb shije m\u00eb t\u00eb theksuar dhe shkon mir\u00eb me salca t\u00eb pasura me mish dhe pjata t\u00eb ziera gjat\u00eb. P\u00ebrdoret p\u00ebr t\u00eb p\u00ebrgatitur gulash me mish vi\u00e7i<\/strong> , biftek\u00eb vi\u00e7i n\u00eb l\u00ebng, patissade dhe pjata t\u00eb ndryshme me mish vi\u00e7i n\u00eb salc\u00eb. \u00cbsht\u00eb gjithashtu i r\u00ebnd\u00ebsish\u00ebm n\u00eb kuzhin\u00ebn burgundiane, ve\u00e7an\u00ebrisht n\u00eb pjatat e p\u00ebrgatitura me ver\u00eb t\u00eb kuqe. Disa versione t\u00eb l\u00ebngut p\u00ebrmbajn\u00eb domate dhe ver\u00eb, nd\u00ebrsa ky bazohet n\u00eb kocka t\u00eb pjekura, perime dhe bim\u00eb aromatike.<\/p>\n\n\n\n

Koha e gatimit varet nga sasia dhe madh\u00ebsia e kockave<\/strong> dhe sa e fort\u00eb \u00ebsht\u00eb shija e d\u00ebshiruar. P\u00ebrgatitjet e gjata mund t\u00eb zgjasin dhjet\u00eb or\u00eb ose m\u00eb shum\u00eb, nd\u00ebrsa p\u00ebr nj\u00eb version t\u00eb b\u00ebr\u00eb n\u00eb sht\u00ebpi, lejoni t\u00eb pakt\u00ebn gjasht\u00eb or\u00eb koh\u00eb gatimi pas pjekjes.<\/p>\n\n\n\n

Si p\u00ebrgatitet?<\/strong><\/p>\n\n\n\n

Do t’ju duhen rreth 2 kg kocka vi\u00e7i, mund\u00ebsisht t\u00eb prera n\u00eb copa dhe me pak mish, dy qep\u00eb, dy karota dhe dy k\u00ebrcej selino. Gjithashtu p\u00ebrgatitni disa deg\u00ebza majdanozi, nj\u00eb deg\u00eb rozmarine, nj\u00eb lug\u00eb \u00e7aji trumz\u00eb t\u00eb thar\u00eb, tre gjethe dafine, nj\u00eb lug\u00eb \u00e7aji kokrra piperi dhe dy deri n\u00eb tre lug\u00eb gjelle vaj ulliri.<\/p>\n\n\n\n

Lyejini kockat me vaj dhe piqini p\u00ebr rreth nj\u00eb or\u00eb n\u00eb 200 \u00b0C, derisa t\u00eb marrin ngjyr\u00eb kafe. Transferojini n\u00eb nj\u00eb tenxhere, hidhni uj\u00eb t\u00eb ftoht\u00eb disa centimetra sip\u00ebr tyre dhe ngrohini ngadal\u00eb. Hiqni shkum\u00ebn<\/strong> dhe gatuajini n\u00eb zjarr shum\u00eb t\u00eb ul\u00ebt p\u00ebr t\u00eb pakt\u00ebn kat\u00ebr or\u00eb. N\u00ebse avullon shum\u00eb uj\u00eb, shtoni uj\u00eb t\u00eb nxeht\u00eb t\u00eb mjaftuesh\u00ebm p\u00ebr t\u00eb mbuluar kockat.<\/p>\n\n\n\n

Pastaj shtoni perimet e grira trash\u00eb, barishtet dhe piperin dhe gatuajini p\u00ebr rreth dy or\u00eb t\u00eb tjera. Kullojini n\u00ebp\u00ebr nj\u00eb sit\u00eb t\u00eb im\u00ebt ose nap\u00eb, ftohini shpejt dhe hiqni \u00e7do yndyr\u00eb t\u00eb ngurt\u00ebsuar. N\u00ebse d\u00ebshironi nj\u00eb shije m\u00eb t\u00eb koncentruar<\/strong> , ziejeni m\u00eb tej l\u00ebngun e kulluar dhe shtoni krip\u00eb vet\u00ebm kur t\u00eb dini se p\u00ebr \u00e7far\u00eb do ta p\u00ebrdorni.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Baza p\u00ebr en\u00ebt e gjahut<\/h2>\n\n\n\n

P\u00ebrgatitja \u201cFond de gibier\u201d p\u00ebrdor kocka dhe copa dreri, kaprolli ose mishi tjet\u00ebr t\u00eb gjahut. Kockat piqen s\u00eb pari dhe, s\u00eb bashku me perimet e zakonshme, shtohen er\u00ebza me arom\u00eb m\u00eb t\u00eb fort\u00eb<\/strong> , si d\u00ebllinja dhe rozmarina. N\u00eb disa receta, shtohet edhe ver\u00eb e kuqe. Ky l\u00ebng \u00ebsht\u00eb i p\u00ebrshtatsh\u00ebm p\u00ebr salca gjuetie, salca me piper dhe ver\u00eb, si dhe p\u00ebr gatime me gjah t\u00eb zier.<\/p>\n\n\n\n

Si p\u00ebrgatitet?<\/strong><\/p>\n\n\n\n

P\u00ebrgatitni rreth 1.8 kg kocka gjahu me pak mish, kat\u00ebr lug\u00eb gjelle vaj ulliri, nj\u00eb qep\u00eb, dy karota t\u00eb m\u00ebdha dhe dy k\u00ebrcej selino. P\u00ebr bim\u00ebt dhe er\u00ebzat, do t’ju duhen disa deg\u00ebza majdanozi, dy lug\u00eb gjelle rozmarin\u00eb t\u00eb fresk\u00ebt, nj\u00eb lug\u00eb gjelle trumz\u00eb t\u00eb thar\u00eb, kat\u00ebr gjethe dafine, nj\u00eb lug\u00eb gjelle kokrra d\u00ebllinje t\u00eb shtypura leht\u00eb dhe nj\u00eb lug\u00eb gjelle piper t\u00eb zi t\u00eb shtypur trash\u00eb. Mund ta hiqni d\u00ebllinj\u00ebn .<\/strong><\/p>\n\n\n\n

Piqini kockat e lyera me vaj<\/strong> p\u00ebr rreth nj\u00eb or\u00eb n\u00eb 200 \u00b0C, derisa t\u00eb marrin ngjyr\u00eb kafe t\u00eb mir\u00eb. Vendosini n\u00eb nj\u00eb tenxhere t\u00eb madhe dhe hidhni uj\u00eb t\u00eb ftoht\u00eb disa centimetra mbi kocka. Ngroheni ngadal\u00eb, hiqni shkum\u00ebn dhe gatuajini n\u00eb zjarr t\u00eb ul\u00ebt p\u00ebr t\u00eb pakt\u00ebn kat\u00ebr or\u00eb. N\u00ebse avullon shum\u00eb uj\u00eb, shtoni uj\u00eb t\u00eb nxeht\u00eb t\u00eb mjaftuesh\u00ebm p\u00ebr t\u00eb mbuluar kockat.<\/p>\n\n\n\n

Shtoni perimet e grira trash\u00eb<\/strong> , bim\u00ebt dhe er\u00ebzat dhe gatuajini p\u00ebr dy or\u00eb t\u00eb tjera. Hiqni copat m\u00eb t\u00eb m\u00ebdha dhe kullojeni l\u00ebngun e mishit p\u00ebrmes nj\u00eb site t\u00eb im\u00ebt t\u00eb shtruar me nap\u00eb. N\u00ebse e d\u00ebshironi m\u00eb t\u00eb fort\u00eb, ziejeni m\u00eb tej. P\u00ebr salca, l\u00ebreni pa krip\u00eb, nd\u00ebrsa p\u00ebr ta servirur si sup\u00eb, shtoni krip\u00eb n\u00eb fund.<\/p>\n\n\n\n

L\u00ebng perimesh: gati p\u00ebr rreth nj\u00eb or\u00eb<\/h2>\n\n\n\n

L\u00ebngu i perimeve, fond de l\u00e9gumes, \u00ebsht\u00eb m\u00eb i leht\u00eb se l\u00ebngu i mishit sepse nuk p\u00ebrmban xhelatin\u00eb nga kockat dhe indet lidh\u00ebse. M\u00eb shpesh p\u00ebrgatitet nga qep\u00eb, karrota, presh dhe selino, me shtimin e bim\u00ebve aromatike. Perimet mund t\u00eb shtohen menj\u00ebher\u00eb n\u00eb uj\u00eb p\u00ebr nj\u00eb shije m\u00eb t\u00eb but\u00eb, ose t\u00eb zihen paraprakisht<\/strong> p\u00ebr t’i dh\u00ebn\u00eb l\u00ebngut nj\u00eb shije m\u00eb t\u00eb pasur.<\/p>\n\n\n\n

P\u00ebrdoret p\u00ebr t\u00eb p\u00ebrgatitur supa perimesh, rizoto me k\u00ebrpudha, rizoto me shparguj, gjell\u00eb me bizele ose fasule, si dhe p\u00ebr t\u00eb gatuar elb dhe drith\u00ebra t\u00eb tjera. Zakonisht gatuhet p\u00ebr 45 minuta deri n\u00eb nj\u00eb or\u00eb, pasi gatimi m\u00eb i gjat\u00eb mund t\u00eb mos e p\u00ebrmir\u00ebsoj\u00eb shijen dhe disa perime mund t\u00eb b\u00ebhen t\u00eb hidhura<\/strong> . P\u00ebr t\u00eb p\u00ebrgatitur nj\u00eb l\u00ebng me shije neutrale, \u00ebsht\u00eb m\u00eb mir\u00eb t\u00eb hiqni dor\u00eb nga brokoli, lulelakra dhe lakra, pasi ato mund t\u00eb zhvillojn\u00eb nj\u00eb er\u00eb dhe shije t\u00eb pak\u00ebndshme gjat\u00eb gatimit t\u00eb zgjatur.<\/p>\n\n\n\n

Si p\u00ebrgatitet?<\/strong><\/p>\n\n\n\n

P\u00ebr k\u00ebt\u00eb version, p\u00ebrgatitni nj\u00eb qep\u00eb, nj\u00eb presh, nj\u00eb k\u00ebrcell selino, 200 g k\u00ebrpudha, nj\u00eb karot\u00eb dhe nj\u00eb kok\u00eb hudhre. Do t’ju duhet nj\u00eb lug\u00eb gjelle vaj ulliri, dy lug\u00eb gjelle gjalp\u00eb, dy gjethe dafine, kat\u00ebr deg\u00eb trumz\u00eb, gjysm\u00eb lug\u00eb \u00e7aji piper t\u00eb bluar leht\u00eb dhe, n\u00ebse d\u00ebshironi, 150 ml ver\u00eb t\u00eb bardh\u00eb.<\/p>\n\n\n\n

Pritini holl\u00eb perimet dhe k\u00ebrpudhat, p\u00ebrdorni pjes\u00ebn e bardh\u00eb t\u00eb preshit dhe pritini hudhr\u00ebn p\u00ebrgjysm\u00eb. Skuqini n\u00eb vaj dhe gjalp\u00eb p\u00ebr rreth dhjet\u00eb minuta, derisa t\u00eb zbuten dhe t\u00eb fillojn\u00eb t\u00eb marrin ngjyr\u00eb. Shtoni ver\u00ebn, n\u00ebse e p\u00ebrdorni, dhe gatuajini derisa sasia t\u00eb zvog\u00eblohet p\u00ebr rreth gjysm\u00ebn.<\/p>\n\n\n\n

Hidhni uj\u00eb t\u00eb ftoht\u00eb disa centimetra mbi perimet. Kur t\u00eb filloj\u00eb t\u00eb ziej\u00eb, hiqni shkum\u00ebn, ulni nxeht\u00ebsin\u00eb dhe shtoni gjethen e dafin\u00ebs, trumz\u00ebn dhe piperin. Gatuajeni p\u00ebr rreth nj\u00eb or\u00eb, pastaj kullojeni. P\u00ebr nj\u00eb version t\u00ebr\u00ebsisht me baz\u00eb bimore, z\u00ebvend\u00ebsoni gjalpin me vaj ulliri. P\u00ebr nj\u00eb l\u00ebng m\u00eb t\u00eb leht\u00eb dhe m\u00eb t\u00eb but\u00eb, mos e zieni ngadal\u00eb dhe gatuajini perimet direkt n\u00eb uj\u00eb, pa vaj ose gjalp\u00eb.<\/p>\n\n\n\n

\"Sup\u00eb<\/figure>\n\n\n\n

Sup\u00eb peshku(Foto: Shutterstock)<\/p>\n\n\n\n

Peshk fumet – l\u00ebng i shpejt\u00eb me ushqime deti<\/h2>\n\n\n\n

Tymi i peshkut, fumet de poisson, \u00ebsht\u00eb nj\u00eb baz\u00eb aromatike e p\u00ebrgatitur nga kockat dhe mbetjet e peshkut t\u00eb bardh\u00eb pa dhjam\u00eb, perimeve, ver\u00ebs s\u00eb bardh\u00eb dhe bim\u00ebve aromatike. P\u00ebrdoret p\u00ebr t\u00eb p\u00ebrgatitur supa peshku, brudot, rizoto t\u00eb bardh\u00eb me fruta deti dhe salca t\u00eb ndryshme me peshk. Mund t\u00eb p\u00ebrdoret gjithashtu p\u00ebr t\u00eb gatuar but\u00ebsisht fileto peshku n\u00eb l\u00ebng dhe si shtes\u00eb n\u00eb disa versione t\u00eb salc\u00ebs franceze beurre blanc (shum\u00ebs ber blan). \u00cbsht\u00eb mir\u00eb t\u00eb p\u00ebrdorni kockat dhe kokat e peshqve t\u00eb bardh\u00eb pa dhjam\u00eb, si\u00e7 jan\u00eb levreku, kopra e detit, merluci, gjuha e eg\u00ebr ose karpa\u00e7io, p\u00ebr ta p\u00ebrgatitur at\u00eb. Kockat e peshqve m\u00eb t\u00eb dhjamosur, si\u00e7 jan\u00eb skumbri, sardelet, toni dhe salmoni, mund t\u00eb japin shum\u00eb yndyr\u00eb dhe nj\u00eb shije shum\u00eb intensive. \u00cbsht\u00eb ve\u00e7an\u00ebrisht e r\u00ebnd\u00ebsishme t\u00eb hiqni \u00e7do gjak dhe gush\u00eb pasi ato mund ta turbullojn\u00eb l\u00ebngun dhe t\u00eb shkaktojn\u00eb hidh\u00ebrim.<\/p>\n\n\n\n

Si p\u00ebrgatitet?<\/strong><\/p>\n\n\n\n

P\u00ebrgatitni 1 kg kocka peshku t\u00eb pastruara, nj\u00eb presh, gjysm\u00eb koke kopre, nj\u00eb k\u00ebrcell selino, nj\u00eb qep\u00eb t\u00eb vog\u00ebl, gjysm\u00eb koke hudh\u00ebr dhe 500 ml ver\u00eb t\u00eb bardh\u00eb. Shtoni gjasht\u00eb kokrra piper t\u00eb bardh\u00eb, nj\u00eb lug\u00eb \u00e7aji fara kopre, dy gjethe dafine, disa k\u00ebrcej majdanozi, pak kop\u00ebr dhe estragon, dy feta limoni dhe pak vaj ulliri.<\/p>\n\n\n\n

Shp\u00eblani kockat me uj\u00eb t\u00eb ftoht\u00eb dhe pritini n\u00eb copa rreth pes\u00eb centimetra t\u00eb gjata. Ngrohni shkurtimisht farat e kopr\u00ebs dhe piperin n\u00eb pak vaj, shtoni perimet e grira im\u00ebt dhe kaurdisini derisa t\u00eb zbuten, pa marr\u00eb ngjyr\u00eb kafe. Hidhni ver\u00ebn dhe pak\u00ebsoni sasin\u00eb p\u00ebrgjysm\u00eb.<\/p>\n\n\n\n

Shtoni kockat dhe uj\u00eb aq sa t\u00eb mbulohen. L\u00ebreni t\u00eb ziej\u00eb, hiqeni shkum\u00ebn, shtoni gjethen e dafin\u00ebs dhe ulni nxeht\u00ebsin\u00eb. Gatuajeni p\u00ebr rreth 20 minuta, pa e p\u00ebrzier fuqish\u00ebm. Hiqeni nga zjarri, shtoni majdanozin, kopr\u00ebn, estragonin dhe limonin, pastaj mbulojeni dhe l\u00ebreni p\u00ebr 30 minuta t\u00eb tjera. Kullojeni me kujdes n\u00ebp\u00ebr nj\u00eb kulles\u00eb t\u00eb veshur me nap\u00eb, pa shtypur kockat. Ndryshe nga l\u00ebngjet e mishit, kjo nuk ka nevoj\u00eb p\u00ebr or\u00eb t\u00eb t\u00ebra gatimi.<\/p>\n\n\n\n

L\u00ebng gaforreje i gatuar ngadal\u00eb<\/h2>\n\n\n\n

L\u00ebngu i krustaceve, fond de crustac\u00e9s<\/em> , p\u00ebrgatitet nga kokat dhe guaskat e karkalecave, karkalecave deti, karavidheve dhe krustaceve t\u00eb tjera, t\u00eb cilat i japin nj\u00eb shije intensive dhe nj\u00eb ngjyr\u00eb karakteristike t\u00eb kuq\u00ebrremt\u00eb. P\u00ebrdoret p\u00ebr t\u00eb p\u00ebrgatitur supa me karkaleca deti, karkaleca deti ose gjell\u00eb me karkaleca deti, rizoto me karkaleca deti, makarona me karkaleca deti dhe salca t\u00eb ndryshme me peshk dhe ushqime deti.<\/p>\n\n\n\n

Guaska fillimisht grihet dhe skuqet shkurt n\u00eb nj\u00eb tenxhere p\u00ebr t\u00eb l\u00ebshuar arom\u00ebn e tyre, pastaj gatuhet me perime, domate dhe ver\u00eb t\u00eb bardh\u00eb. L\u00ebngu i p\u00ebrgatitur n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb u jep gatimeve nj\u00eb shije m\u00eb t\u00eb pasur deti, ve\u00e7an\u00ebrisht kur p\u00ebrdoret n\u00eb vend t\u00eb ujit gjat\u00eb gatimit.<\/p>\n\n\n\n

Koh\u00ebt e gatimit ndryshojn\u00eb nga receta n\u00eb recet\u00eb. Disa versione gatuhen p\u00ebr 30 deri n\u00eb 45 minuta, nd\u00ebrsa t\u00eb tjerat zgjasin dy deri n\u00eb tre or\u00eb.<\/p>\n\n\n\n

Si p\u00ebrgatitet?<\/strong><\/p>\n\n\n\n

P\u00ebr ta p\u00ebrgatitur, ju nevojiten 1 kg guaska dhe koka gaforresh, dy lug\u00eb gjelle vaj, nj\u00eb lug\u00eb gjelle gjalp\u00eb, nj\u00eb qep\u00eb, nj\u00eb presh i vog\u00ebl, gjysm\u00eb koke kop\u00ebr, nj\u00eb k\u00ebrcell selino, nj\u00eb karot\u00eb e vog\u00ebl dhe gjysm\u00eb koke hudh\u00ebr. Shtoni dy lug\u00eb gjelle paste domatesh, 200 ml konjak, ver\u00eb sheri t\u00eb that\u00eb ose t\u00eb bardh\u00eb, dy gjethe dafine, nj\u00eb lug\u00eb \u00e7aji fara koriandri t\u00eb shtypura dhe kat\u00ebr deg\u00eb trumz\u00eb.<\/p>\n\n\n\n

Pastroni guaskat dhe pritini n\u00eb copa m\u00eb t\u00eb m\u00ebdha. Skuqini n\u00eb nj\u00eb lug\u00eb gjelle vaj dhe gjalp\u00eb p\u00ebr 10 deri n\u00eb 15 minuta, duke i p\u00ebrzier her\u00eb pas here, derisa t\u00eb marrin ngjyr\u00eb kafe t\u00eb mir\u00eb. B\u00ebjeni k\u00ebt\u00eb n\u00eb grupe n\u00ebse nuk futen n\u00eb nj\u00eb shtres\u00eb t\u00eb vetme n\u00eb fund t\u00eb tenxheres. Hiqini, hidhni rreth 50 ml nga pija q\u00eb keni zgjedhur dhe pastroni \u00e7do cop\u00eb t\u00eb djegur<\/strong> nga fundi. Ruajeni l\u00ebngun me guaskat.<\/p>\n\n\n\n

Shtoni vajin e mbetur dhe perimet e grira me hudhr\u00ebn e shtypur<\/strong> n\u00eb tenxhere . L\u00ebreni t\u00eb ziej\u00eb ngadal\u00eb p\u00ebr dhjet\u00eb minuta, shtoni salc\u00ebn e domates dhe vazhdoni p\u00ebr dy minuta t\u00eb tjera. Kthejini l\u00ebkurat dhe l\u00ebngjet e ruajtura, shtoni l\u00ebngun e mbetur dhe p\u00ebrgjysmoni l\u00ebngun.<\/p>\n\n\n\n

Shtoni uj\u00eb rreth tre centimetra mbi guaskat. Ngroheni, hiqni shkum\u00ebn, shtoni gjethen e dafin\u00ebs, koriandr\u00ebn dhe trumz\u00ebn dhe gatuajini p\u00ebr dy deri n\u00eb tre or\u00eb n\u00eb zjarr t\u00eb ul\u00ebt, pa kapak. Hiqni shkum\u00ebn her\u00eb pas here. Kullojini n\u00ebp\u00ebr nj\u00eb kulles\u00eb t\u00eb veshur me nap\u00eb, duke i shtypur but\u00ebsisht guaskat p\u00ebr t\u00eb nxjerr\u00eb \u00e7do l\u00ebng t\u00eb mbetur. Gatuajini p\u00ebr nj\u00eb minut\u00eb tjet\u00ebr n\u00ebse d\u00ebshironi.<\/p>\n\n\n\n

\"Konsome\"Konsome(Foto: Shutterstock)<\/p>\n\n\n\n

Konsome me pul\u00eb<\/h2>\n\n\n\n

Konsomeja \u00ebsht\u00eb nj\u00eb sup\u00eb e kthjell\u00ebt dhe me shije t\u00eb pasur, e p\u00ebrgatitur nga nj\u00eb l\u00ebng mishi i gatuar m\u00eb par\u00eb. N\u00eb procesin klasik, ajo kthjellohet duke p\u00ebrdorur t\u00eb bardhat e vez\u00ebve, mishin e grir\u00eb dhe perimet. Gjat\u00eb ngrohjes, t\u00eb bardhat e vez\u00ebve dhe mishi<\/strong> formojn\u00eb nj\u00eb shtres\u00eb n\u00eb sip\u00ebrfaqe q\u00eb bllokon grimcat e vogla nga l\u00ebngu. Pasi t\u00eb jet\u00eb formuar kjo shtres\u00eb, supa nuk p\u00ebrzihet p\u00ebrs\u00ebri p\u00ebr t\u00eb parandaluar q\u00eb ajo t\u00eb b\u00ebhet p\u00ebrs\u00ebri e turbullt.<\/p>\n\n\n\n

Konsomeja sh\u00ebrbehet m\u00eb shpesh si sup\u00eb e kthjell\u00ebt m\u00eb vete<\/strong> , e nxeht\u00eb ose e ftoht\u00eb, dhe mund t\u00eb pasurohet me perime t\u00eb prera holl\u00eb, makarona t\u00eb p\u00ebrgatitura n\u00eb sht\u00ebpi ose petulla me semolina. N\u00eb kuzhin\u00ebn kroate, \u00ebsht\u00eb m\u00eb e ngjashme me sup\u00ebn e kthjell\u00ebt me mish vi\u00e7i ose pule, megjith\u00ebse k\u00ebto p\u00ebrgatiten m\u00eb shpesh pa procesin shtes\u00eb t\u00eb sqarimit.<\/p>\n\n\n\n

Si p\u00ebrgatitet?<\/strong><\/p>\n\n\n\n

P\u00ebr versionin me pul\u00eb, ju nevojitet nj\u00eb lit\u00ebr l\u00ebng pule<\/strong> i mir\u00eb dhe i ftoht\u00eb , 300 g gjoks pule pa l\u00ebkur\u00eb, dy qep\u00eb t\u00eb njoma, gjasht\u00eb t\u00eb bardha vez\u00ebsh dhe pak krip\u00eb. Grijeni pul\u00ebn dhe qep\u00ebt e njoma n\u00eb nj\u00eb procesor ushqimi. Rrihni leht\u00eb t\u00eb bardhat e vez\u00ebve, derisa t\u00eb fillojn\u00eb t\u00eb shkum\u00ebzojn\u00eb, dhe p\u00ebrziejini me mishin dhe qep\u00ebt e njoma. P\u00ebrziejini p\u00ebrzierjen me l\u00ebngun e ftoht\u00eb n\u00eb nj\u00eb tenxhere me fund t\u00eb trash\u00eb me nj\u00eb rrah\u00ebse. Ngroheni ngadal\u00eb n\u00eb zjarr t\u00eb ul\u00ebt, duke e p\u00ebrzier her\u00eb pas here q\u00eb p\u00ebrzierja t\u00eb mos ngjitet n\u00eb fund.<\/p>\n\n\n\n

Kur t\u00eb formohet nj\u00eb shtres\u00eb e fort\u00eb n\u00eb sip\u00ebrfaqe, ndaloni s\u00eb p\u00ebrzieri. B\u00ebni nj\u00eb hapje t\u00eb vog\u00ebl p\u00ebrgjat\u00eb skajit dhe vazhdoni t\u00eb zieni ngadal\u00eb p\u00ebr rreth 30 deri n\u00eb 45 minuta, pa e p\u00ebrzier ose pa e zier me forc\u00eb. Hiqeni nga zjarri dhe hidhni l\u00ebngun e tejduksh\u00ebm p\u00ebrmes hapjes dhe kullojeni ngadal\u00eb p\u00ebrmes nap\u00ebs s\u00eb dyfisht\u00eb. Mos e shtypni p\u00ebrzierjen ose mos e prishni shtres\u00ebn sip\u00ebrfaq\u00ebsore. Ftoheni shpejt, hiqni \u00e7do yndyr\u00eb t\u00eb mbetur dhe ngroheni pak para se ta servirni, duke shtuar krip\u00eb n\u00ebse \u00ebsht\u00eb e nevojshme.<\/p>\n\n\n\n

Konsom\u00eb e dyfisht\u00eb<\/h2>\n\n\n\n

Konsom\u00eb e dyfisht\u00eb, konsom\u00eb e dyfisht\u00eb, p\u00ebrgatitet nga nj\u00eb l\u00ebng i gatuar tashm\u00eb i cili pasurohet me nj\u00eb sasi m\u00eb t\u00eb madhe mishi dhe perimesh aromatike gjat\u00eb kthjellimit, duke i dh\u00ebn\u00eb nj\u00eb shije edhe m\u00eb t\u00eb fort\u00eb dhe m\u00eb t\u00eb p\u00ebrqendruar<\/strong> . Pavar\u00ebsisht arom\u00ebs s\u00eb pasur, supa mbetet plot\u00ebsisht e kthjell\u00ebt fal\u00eb procesit t\u00eb kujdessh\u00ebm t\u00eb kthjellimit.<\/p>\n\n\n\n

M\u00eb shpesh sh\u00ebrbehet si nj\u00eb meze e ve\u00e7ant\u00eb<\/strong> n\u00eb vakte m\u00eb formale dhe mund t\u00eb pasurohet me perime t\u00eb grira im\u00ebt, shirita t\u00eb holl\u00eb petullash ose makarona t\u00eb p\u00ebrgatitura n\u00eb sht\u00ebpi. N\u00eb kuzhin\u00ebn kroate, mund t\u00eb krahasohet me nj\u00eb sup\u00eb vi\u00e7i ve\u00e7an\u00ebrisht t\u00eb fort\u00eb dhe t\u00eb kthjell\u00ebt q\u00eb shpesh sh\u00ebrbehet n\u00eb dasma, festime familjare dhe dreka zyrtare, megjith\u00ebse supa tradicionale e b\u00ebr\u00eb n\u00eb sht\u00ebpi zakonisht nuk p\u00ebrgatitet me t\u00eb nj\u00ebjtin proces sqarimi.<\/p>\n\n\n\n

Si p\u00ebrgatitet?<\/strong><\/p>\n\n\n\n

P\u00ebrgatitni rreth 1.5 kg mish t\u00eb grir\u00eb pa dhjam\u00eb, kat\u00ebr karota t\u00eb vogla, rreth 200 deri n\u00eb 300 g pjes\u00eb t\u00eb bardha dhe t\u00eb gjelbra t\u00eb \u00e7el\u00ebt t\u00eb preshit, dy t\u00eb bardha vez\u00ebsh dhe dy litra l\u00ebng t\u00eb ftoht\u00eb vi\u00e7i ose vi\u00e7i. Shtoni disa kokrra piperi dhe nj\u00eb deg\u00eb t\u00eb vog\u00ebl majdanozi, trumze dhe gjethe dafine.<\/p>\n\n\n\n

N\u00eb nj\u00eb tenxhere, p\u00ebrzieni mishin, karotat dhe preshin e grir\u00eb im\u00ebt, t\u00eb bardhat e vez\u00ebve, specin dhe er\u00ebzat. Hidhni l\u00ebngun e ftoht\u00eb dhe ngroheni ngadal\u00eb, duke e p\u00ebrzier me kujdes n\u00eb m\u00ebnyr\u00eb q\u00eb mishi dhe t\u00eb bardhat e vez\u00ebve t\u00eb mos ngjiten n\u00eb fund. Kur nj\u00eb shtres\u00eb e fort\u00eb mishi dhe t\u00eb bardhash vez\u00ebsh fillon t\u00eb formohet n\u00eb sip\u00ebrfaqe, b\u00ebni me kujdes nj\u00eb hapje t\u00eb vog\u00ebl<\/strong> p\u00ebrgjat\u00eb skajit t\u00eb shtres\u00ebs n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mund t\u00eb monitoroni zierjen dhe m\u00eb pas nxirrni sup\u00ebn e kthjell\u00ebt me nj\u00eb lug\u00eb. Nd\u00ebrpritni p\u00ebrzierjen dhe mbani nj\u00eb zierje shum\u00eb t\u00eb ngadalt\u00eb. Gatuajeni p\u00ebr rreth nj\u00eb or\u00eb n\u00eb zjarr shum\u00eb t\u00eb ul\u00ebt, duke u siguruar q\u00eb shtresa sip\u00ebrfaq\u00ebsore t\u00eb mbetet e paprekur. Hiqeni nga zjarri dhe l\u00ebreni p\u00ebr pes\u00eb minuta. Nxirrni me kujdes sup\u00ebn e kthjell\u00ebt me nj\u00eb lug\u00eb dhe kullojeni n\u00ebp\u00ebr nj\u00eb kulles\u00eb t\u00eb im\u00ebt<\/strong> t\u00eb shtruar me nap\u00eb t\u00eb past\u00ebr, pa shtypur mbi p\u00ebrb\u00ebr\u00ebsit.<\/p>\n\n\n\n

Si t\u00eb ruani stokun p\u00ebr gatimin e radh\u00ebs<\/h2>\n\n\n\n

Ia vlen ta gatuani l\u00ebngun n\u00eb sasi t\u00eb m\u00ebdha dhe ta ngrini n\u00eb porcione m\u00eb t\u00eb vogla<\/strong> . Ndani nj\u00eb pjes\u00eb n\u00eb en\u00eb ose gota letre, dhe nj\u00eb pjes\u00eb n\u00eb forma p\u00ebr porcione t\u00eb vogla q\u00eb mund t\u2019i shtoni n\u00eb salca. N\u00ebse e zieni paraprakisht, do t\u00eb z\u00ebr\u00eb m\u00eb pak hap\u00ebsir\u00eb \u200b\u200bdhe mund ta holloni me uj\u00eb para p\u00ebrdorimit.<\/p>\n\n\n\n

Pasi ta keni gatuar dhe kulluar, ndajeni l\u00ebngun n\u00eb en\u00eb m\u00eb t\u00eb vogla dhe t\u00eb cek\u00ebta q\u00eb t\u00eb ftohet m\u00eb shpejt. Futeni n\u00eb frigorifer brenda dy or\u00ebsh<\/strong> dhe konsumojeni brenda tre deri n\u00eb kat\u00ebr dit\u00ebsh ose ngrijeni.<\/p>\n\n\n\n

Kur l\u00ebngu i mishit ftohet, dhjami do t\u00eb mblidhet dhe do t\u00eb ngurt\u00ebsohet sip\u00ebr, duke e b\u00ebr\u00eb t\u00eb leht\u00eb heqjen e tij<\/strong> . N\u00ebse l\u00ebngu xhelatinozohet n\u00eb frigorifer, kjo \u00ebsht\u00eb e pritshme me l\u00ebngje t\u00eb pasura me xhelatin\u00eb – do t\u00eb b\u00ebhet p\u00ebrs\u00ebri i l\u00ebngsh\u00ebm kur t\u00eb nxehet.<\/p>\n","protected":false},"excerpt":{"rendered":"

Nga l\u00ebngu i leht\u00eb i pul\u00ebs te l\u00ebngu i pasur i vi\u00e7it dhe l\u00ebngu i shpejt\u00eb i peshkut – secili ka vendin e vet n\u00eb kuzhin\u00eb. Ne ju sjellim receta dhe k\u00ebshilla p\u00ebr p\u00ebrgatitjen, ruajtjen dhe p\u00ebrdorimin e tyre n\u00eb supa, rizoto, salca dhe gjell\u00eb. L\u00ebngjet u p\u00ebrshkruan sistematikisht n\u00eb fillim t\u00eb shekullit t\u00eb 20-t\u00eb […]<\/p>\n","protected":false},"author":4,"featured_media":36805,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-36804","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\nSi t\u00eb b\u00ebni nj\u00eb l\u00ebng t\u00eb mir\u00eb: Baza p\u00ebr salca t\u00eb mira, pjata me mish dhe rizoto t\u00eb pap\u00ebrmbajtsh\u00ebm - 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\/12\/si-te-beni-nje-leng-te-mire-baza-per-salca-te-mira-pjata-me-mish-dhe-rizoto-te-papermbajtshem\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Si t\u00eb b\u00ebni nj\u00eb l\u00ebng t\u00eb mir\u00eb: Baza p\u00ebr salca t\u00eb mira, pjata me mish dhe rizoto t\u00eb pap\u00ebrmbajtsh\u00ebm - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Nga l\u00ebngu i leht\u00eb i pul\u00ebs te l\u00ebngu i pasur i vi\u00e7it dhe l\u00ebngu i shpejt\u00eb i peshkut – secili ka vendin e vet n\u00eb kuzhin\u00eb. 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