{"id":38104,"date":"2026-10-19T00:02:00","date_gmt":"2026-10-18T22:02:00","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=38104"},"modified":"2026-10-19T11:55:47","modified_gmt":"2026-10-19T09:55:47","slug":"dreka-pas-gjysme-ore-nje-pjate-e-preferuar-me-mish-te-grire-dhe-oriz-se-ciles-nuk-i-mungojne-erezat","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/19\/dreka-pas-gjysme-ore-nje-pjate-e-preferuar-me-mish-te-grire-dhe-oriz-se-ciles-nuk-i-mungojne-erezat\/","title":{"rendered":"Dreka pas gjysm\u00eb ore: Nj\u00eb pjat\u00eb e preferuar me mish t\u00eb grir\u00eb dhe oriz, s\u00eb cil\u00ebs nuk i mungojn\u00eb er\u00ebzat"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Laabi dikur zinte nj\u00eb vend t\u00eb ve\u00e7ant\u00eb n\u00eb tryez\u00ebn festive n\u00eb Isaan. Ai p\u00ebrgatitej p\u00ebr ceremoni t\u00eb r\u00ebnd\u00ebsishme, dasma dhe tubime t\u00eb tjera, dhe servirja e tij p\u00ebr mysafir\u00ebt ishte nj\u00eb shenj\u00eb mikpritjeje n\u00eb nj\u00eb koh\u00eb kur mishi nuk ishte nj\u00eb ushqim i p\u00ebrditsh\u00ebm&#8230;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00ebse jeni duke k\u00ebrkuar nj\u00eb recet\u00eb t\u00eb mir\u00eb me <strong>mish t\u00eb grir\u00eb<\/strong> &#8211; n\u00eb vend t\u00eb bolonjezes, qofteve dhe sarmas ose specave t\u00eb mbushur, mund t\u00eb hidhni nj\u00eb sy n\u00eb kuzhin\u00ebn tajlandeze dhe t\u00eb b\u00ebni nj\u00eb sallat\u00eb aziatike t\u00eb preferuar q\u00eb hahet si pjat\u00eb kryesore. Mishi kombinohet me limon, nenexhik, koriand\u00ebr dhe spec djeg\u00ebs, dhe m\u00eb pas sh\u00ebrbehet me oriz dhe perime krokante. Ky version i <strong>laab<\/strong> , ose sallat\u00ebs me mish, \u00ebsht\u00eb nj\u00eb pjes\u00eb e r\u00ebnd\u00ebsishme e kuzhin\u00ebs s\u00eb Laosit dhe Tajland\u00ebs verilindore, ose rajonit Isaan. Rezultati \u00ebsht\u00eb nj\u00eb kombinim i kripur, i thart\u00eb dhe pikant. N\u00eb menu dhe n\u00eb receta do t\u00eb gjeni disa variacione t\u00eb tem\u00ebs s\u00eb emrit: laab, laap ose larb. Versioni me mish derri quhet laab moo, nd\u00ebrsa ai me pul\u00eb quhet laab gai.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Oriz q\u00eb s\u00eb pari piqet, pastaj bluhet<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00ebrb\u00ebr\u00ebsi q\u00eb i jep orizit shijen e tij t\u00eb ve\u00e7ant\u00eb \u00ebsht\u00eb <strong>orizi i bluar i pjekur<\/strong> . Kokrrat e pagatuara ngrohen n\u00eb nj\u00eb tigan t\u00eb that\u00eb, pa vaj, derisa t\u00eb marrin nj\u00eb ngjyr\u00eb t\u00eb art\u00eb t\u00eb thell\u00eb. M\u00eb pas ato bluhen n\u00eb nj\u00eb havan ose n\u00eb nj\u00eb mulli er\u00ebzash.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Orizi i p\u00ebrgatitur n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb i jep nj\u00eb shije arre, thith disa nga l\u00ebngjet dhe ndihmon q\u00eb er\u00ebzat t\u00eb ngjiten m\u00eb mir\u00eb n\u00eb mish. \u00cbsht\u00eb e r\u00ebnd\u00ebsishme ta bluani mjaftuesh\u00ebm n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mos mbeten copa t\u00eb forta n\u00eb gjell\u00eb, por jo ta shnd\u00ebrroni n\u00eb miell t\u00ebr\u00ebsisht t\u00eb im\u00ebt. Tradicionalisht, p\u00ebrdoret oriz ngjit\u00ebs tajlandez, por edhe <strong>orizi jasemini<\/strong> do t\u00eb funksionoj\u00eb .<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Orizi duhet t\u00eb p\u00ebrzihet vazhdimisht gjat\u00eb skuqjes, dhe kur t\u00eb arrij\u00eb ngjyr\u00ebn e d\u00ebshiruar, transferojeni menj\u00ebher\u00eb nga tigani i nxeht\u00eb n\u00eb nj\u00eb en\u00eb tjet\u00ebr p\u00ebr t\u00eb parandaluar djegien. Ky hap i jep pjat\u00ebs nj\u00eb shije q\u00eb nuk mund ta merrni duke shtuar oriz t\u00eb gatuar thjesht.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nga tryeza festive te dreka e p\u00ebrditshme<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Laab dikur zinte nj\u00eb vend t\u00eb ve\u00e7ant\u00eb n\u00eb tryez\u00ebn festive n\u00eb Isaan. Ai p\u00ebrgatitej p\u00ebr ceremoni t\u00eb r\u00ebnd\u00ebsishme, dasma dhe tubime t\u00eb tjera, dhe servirja e tij p\u00ebr mysafir\u00ebt ishte <strong>nj\u00eb shenj\u00eb mikpritjeje<\/strong> n\u00eb nj\u00eb koh\u00eb kur mishi nuk ishte nj\u00eb ushqim i p\u00ebrditsh\u00ebm. Sot, ai \u00ebsht\u00eb pjes\u00eb e rregullt e menus\u00eb s\u00eb restoranteve t\u00eb kuzhin\u00ebs rajonale. Mishi i derrit nuk \u00ebsht\u00eb zgjedhja e vetme. Laab p\u00ebrgatitet gjithashtu me pul\u00eb, vi\u00e7, ros\u00eb ose peshk, dhe ka edhe p\u00ebrshtatje me tofu dhe salc\u00eb soje n\u00eb vend t\u00eb peshkut.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Laab<\/strong> kua e p\u00ebrgatitur n\u00eb Tajland\u00ebn Veriore \u00ebsht\u00eb mjaft e ndryshme nga versioni i thart\u00eb dhe i pasur me barishte Isaan: nj\u00eb p\u00ebrzierje er\u00ebzash aromatike t\u00eb thata luan nj\u00eb rol t\u00eb madh n\u00eb t\u00eb. Kjo \u00ebsht\u00eb arsyeja pse dy pjata me laab mund t\u00eb ofrojn\u00eb aroma dhe shije krejt\u00ebsisht t\u00eb ndryshme.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Me \u00e7far\u00eb ta servirim?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Laab tradicionalisht sh\u00ebrbehet me <strong>oriz ngjit\u00ebs<\/strong> dhe perime t\u00eb gjalla, t\u00eb tilla si lakra ose kastraveci. Gjethet e maruleve dhe rrepkat gjithashtu shkojn\u00eb mir\u00eb. Mund t\u00eb vendosni nj\u00eb lug\u00eb mish n\u00eb nj\u00eb gjethe marule ose lakre dhe t\u00eb b\u00ebni nj\u00eb meze t\u00eb vog\u00ebl, dhe ta hani orizin si pjat\u00eb an\u00ebsore.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Laab shpesh sh\u00ebrbehet n\u00eb <strong>nj\u00eb pjat\u00eb t\u00eb p\u00ebrbashk\u00ebt<\/strong> , nd\u00ebrsa secili ka porcionin e vet t\u00eb orizit. Orizi ngjit\u00ebs tradicionalisht hahet me duar: i jepet form\u00eb nj\u00eb kafshate t\u00eb vog\u00ebl q\u00eb mund t\u00eb mblidhet me pak mish.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">K\u00ebshilla p\u00ebr nj\u00eb laab t\u00eb mir\u00eb<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Mos e anashkaloni orizin e pjekur.<\/strong> Edhe pse mund t\u00eb duket si nj\u00eb shtes\u00eb e pazakont\u00eb n\u00eb nj\u00eb sallat\u00eb, n\u00eb fakt \u00ebsht\u00eb nj\u00eb nga p\u00ebrb\u00ebr\u00ebsit kryesor\u00eb t\u00eb pjat\u00ebs. P\u00ebr shijen m\u00eb t\u00eb mir\u00eb, piqeni dhe bluajeni pak para se ta p\u00ebrgatitni.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>P\u00ebrshtateni djeg\u00ebsin\u00eb sipas shijes tuaj.<\/strong> Isaan laab njihet p\u00ebr djeg\u00ebsin\u00eb e tij intensive, por mund ta zvog\u00ebloni sasin\u00eb e specit djeg\u00ebs. N\u00ebse nuk ju p\u00eblqejn\u00eb gatimet jasht\u00ebzakonisht pikante, p\u00ebrdorni thekon m\u00eb t\u00eb buta speci djeg\u00ebs: n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb do ta ruani shijen e tyre pa qen\u00eb shum\u00eb pikante.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>MSG \u00ebsht\u00eb opsionale.<\/strong> N\u00eb k\u00ebt\u00eb recet\u00eb, ajo sh\u00ebrben p\u00ebr t\u00eb rritur shijen umami dhe p\u00ebr t\u00eb ulur aciditetin e limonit. Si alternativ\u00eb, nj\u00eb maj\u00eb sheqeri ose pak mjalt\u00eb mund t\u00eb p\u00ebrdoret p\u00ebr t\u00eb ulur aciditetin, megjith\u00ebse ato nuk kan\u00eb t\u00eb nj\u00ebjtin efekt si MSG.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Shtoni er\u00ebzat n\u00eb fund.<\/strong> Nenexhiku, koriandri dhe qep\u00ebt e njoma jan\u00eb m\u00eb t\u00eb mirat kur jan\u00eb t\u00eb fresk\u00ebta. Prandaj prisni disa minuta q\u00eb mishi t\u00eb ftohet para se t\u2019i shtoni.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Shijojeni para se ta servirni.<\/strong> Limon\u00ebt ndryshojn\u00eb n\u00eb aciditet, salcat e peshkut n\u00eb krip\u00ebsi dhe specat djeg\u00ebs n\u00eb pikantitet, k\u00ebshtu q\u00eb shtojini sipas shijes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Laab &#8211; p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr oriz t\u00eb skuqur:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 lug\u00eb gjelle oriz jasemini ose oriz ngjit\u00ebs tajlandez (mund t\u00eb p\u00ebrdoret edhe oriz i bardh\u00eb i rregullt me \u200b\u200bkok\u00ebrr t\u00eb gjat\u00eb)<\/li>\n\n\n\n<li>1 gjethe limoni makrut (opsionale; mund t\u00eb z\u00ebvend\u00ebsohet me pak l\u00ebkur\u00eb limoni t\u00eb sapo grir\u00eb)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr sallat\u00ebn:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g mish derri t\u00eb grir\u00eb<\/li>\n\n\n\n<li>2 lug\u00eb gjelle salc\u00eb peshku<\/li>\n\n\n\n<li>2 lug\u00eb gjelle uj\u00eb<\/li>\n\n\n\n<li>25 g qep\u00eb t\u00eb njoma<\/li>\n\n\n\n<li>2 gjethe limoni makrut, t\u00eb grira im\u00ebt (opsionale; n\u00eb vend t\u00eb tyre mund t\u00eb shtoni pak l\u00ebkur\u00eb limoni t\u00eb grir\u00eb)<\/li>\n\n\n\n<li>2 lug\u00eb gjelle l\u00ebng limoni t\u00eb shtrydhur fllad<\/li>\n\n\n\n<li>1\u20132 lug\u00eb \u00e7aji thekon speci djeg\u00ebs<\/li>\n\n\n\n<li>\u215b\u2013\u00bc lug\u00eb \u00e7aji glutamat monosodiumi \u2013 MSG (opsionale; mund t\u00eb hiqet dor\u00eb)<\/li>\n\n\n\n<li>\u00bc filxhan gjethe menteje t\u00eb fresk\u00ebta<\/li>\n\n\n\n<li>8-10 deg\u00eb koriandri t\u00eb fresk\u00ebt<\/li>\n\n\n\n<li>1 qep\u00eb e vog\u00ebl pranverore<\/li>\n\n\n\n<li>2\u20133 gjethe koriandri me gjethe t\u00eb gjata (mund t\u00eb z\u00ebvend\u00ebsohen me koriand\u00ebr t\u00eb fresk\u00ebt t\u00eb zakonsh\u00ebm)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr t\u00eb sh\u00ebrbyer:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Oriz ngjit\u00ebs tajlandez (mund t\u00eb z\u00ebvend\u00ebsohet me oriz jasemini t\u00eb gatuar thjesht ose oriz basmati)<\/li>\n\n\n\n<li>Lak\u00ebr e fresk\u00ebt, kastraveca, sallat\u00eb jeshile ose rrepka<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Laab &#8211; p\u00ebrgatitja:<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>N\u00eb nj\u00eb tigan t\u00eb that\u00eb, vendosni orizin e pagatuar dhe gjethen e limonit makrut, n\u00ebse e p\u00ebrdorni. Skuqeni n\u00eb zjarr mesatar, duke e p\u00ebrzier vazhdimisht, derisa orizi t\u00eb marr\u00eb ngjyr\u00eb t\u00eb art\u00eb. Hiqeni gjethen e limonit sapo t\u00eb thahet dhe t\u00eb b\u00ebhet krokante. Hiqeni orizin nga zjarri dhe l\u00ebreni t\u00eb ftohet pak.<\/li>\n\n\n\n<li>Bluajeni orizin e skuqur n\u00eb nj\u00eb havan ose mulli kafeje derisa t\u00eb ket\u00eb nj\u00eb struktur\u00eb t\u00eb ngjashme me r\u00ebr\u00ebn e im\u00ebt. N\u00ebse p\u00ebrdorni limon makrut, bluajeni edhe gjethen e thar\u00eb. N\u00ebse keni zgjedhur l\u00ebkur\u00ebn e limonit si z\u00ebvend\u00ebsim, shtojeni m\u00eb von\u00eb, nd\u00ebrsa i jepni er\u00ebza mishit.<\/li>\n\n\n\n<li>Shtoni 2 lug\u00eb \u00e7aji salc\u00eb peshku n\u00eb mishin e derrit t\u00eb bluar dhe p\u00ebrziejini me nj\u00eb pirun p\u00ebr t\u00eb thyer \u00e7do kokrriz\u00eb m\u00eb t\u00eb madhe.<\/li>\n\n\n\n<li>N\u00eb nj\u00eb tenxhere vloni dy lug\u00eb gjelle uj\u00eb, shtoni mishin dhe gatuajeni duke e p\u00ebrzier derisa t\u00eb jet\u00eb gatuar plot\u00ebsisht. Hiqeni nga zjarri sapo t\u00eb jet\u00eb gati n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mbetet l\u00ebngsh\u00ebm.<\/li>\n\n\n\n<li>Nd\u00ebrsa mishi \u00ebsht\u00eb ende i nxeht\u00eb, shtoni qep\u00ebt e prera holl\u00eb dhe gjethet e limonit makrut, n\u00ebse i p\u00ebrdorni. Nxeht\u00ebsia do t\u2019i zbus\u00eb pak qep\u00ebt e njoma.<\/li>\n\n\n\n<li>Shtoni salc\u00ebn e mbetur t\u00eb peshkut, l\u00ebngun e limonit, specin djeg\u00ebs, pluhurin e orizit t\u00eb skuqur dhe MSG-n\u00eb, n\u00ebse e p\u00ebrdorni. P\u00ebrzieni mir\u00eb, shijoni dhe rregulloni er\u00ebzat sipas nevoj\u00ebs.<\/li>\n\n\n\n<li>L\u00ebreni mishin t\u00eb ftohet pak p\u00ebr disa minuta, pastaj p\u00ebrzieni menten\u00eb e grir\u00eb, koriandr\u00ebn, qep\u00ebt e njoma dhe koriandr\u00ebn me gjethe t\u00eb gjata, n\u00ebse e p\u00ebrdorni.<\/li>\n\n\n\n<li>Sh\u00ebrbejeni sallat\u00ebn t\u00eb ngroht\u00eb ose n\u00eb temperatur\u00eb ambienti, me oriz t\u00eb gatuar dhe perime t\u00eb fresk\u00ebta krokante.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Laabi dikur zinte nj\u00eb vend t\u00eb ve\u00e7ant\u00eb n\u00eb tryez\u00ebn festive n\u00eb Isaan. Ai p\u00ebrgatitej p\u00ebr ceremoni t\u00eb r\u00ebnd\u00ebsishme, dasma dhe tubime t\u00eb tjera, dhe servirja e tij p\u00ebr mysafir\u00ebt ishte nj\u00eb shenj\u00eb mikpritjeje n\u00eb nj\u00eb koh\u00eb kur mishi nuk ishte nj\u00eb ushqim i p\u00ebrditsh\u00ebm&#8230; N\u00ebse jeni duke k\u00ebrkuar nj\u00eb recet\u00eb t\u00eb mir\u00eb me mish t\u00eb [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":38105,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-38104","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>Dreka pas gjysm\u00eb ore: Nj\u00eb pjat\u00eb e preferuar me mish t\u00eb grir\u00eb dhe oriz, s\u00eb cil\u00ebs nuk i mungojn\u00eb er\u00ebzat - 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\/19\/dreka-pas-gjysme-ore-nje-pjate-e-preferuar-me-mish-te-grire-dhe-oriz-se-ciles-nuk-i-mungojne-erezat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dreka pas gjysm\u00eb ore: Nj\u00eb pjat\u00eb e preferuar me mish t\u00eb grir\u00eb dhe oriz, s\u00eb cil\u00ebs nuk i mungojn\u00eb er\u00ebzat - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Laabi dikur zinte nj\u00eb vend t\u00eb ve\u00e7ant\u00eb n\u00eb tryez\u00ebn festive n\u00eb Isaan. 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