{"id":40023,"date":"2026-10-28T10:20:00","date_gmt":"2026-10-28T09:20:00","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=40023"},"modified":"2026-10-28T10:02:10","modified_gmt":"2026-10-28T09:02:10","slug":"legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/","title":{"rendered":"Legjenda gastronomike: &#8220;K\u00ebto jan\u00eb pes\u00eb pjatat franceze m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb t\u00eb gjitha koh\u00ebrave&#8221;"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ushqimi i gatuar ngadal\u00eb ofron gjithashtu nj\u00eb ndjesi t\u00eb ve\u00e7ant\u00eb rehatie. Aromat mbushin kuzhin\u00ebn. Njer\u00ebzit fillojn\u00eb t\u00eb presin me padurim vaktin. Dhe kur t\u00eb gjith\u00eb m\u00eb n\u00eb fund ulen s\u00eb bashku n\u00eb tavolin\u00eb, ushqimi b\u00ebhet pjes\u00eb e p\u00ebrvoj\u00ebs s\u00eb p\u00ebrbashk\u00ebt. Kjo \u00ebsht\u00eb nj\u00eb nga arsyet pse gatimet tradicionale zgjasin. Ato ofrojn\u00eb m\u00eb shum\u00eb sesa thjesht shije. Ato krijojn\u00eb kujtime.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Pas m\u00eb shum\u00eb se 70 vitesh n\u00eb kuzhin\u00eb, kam m\u00ebsuar di\u00e7ka q\u00eb i habit shum\u00eb. Pjatat m\u00eb t\u00eb mira nuk jan\u00eb gjithmon\u00eb m\u00eb komplekset. Kam gatuar p\u00ebr president\u00eb, kam punuar n\u00eb disa nga kuzhinat m\u00eb t\u00eb mira n\u00eb Franc\u00eb dhe Amerik\u00eb dhe kam p\u00ebrgatitur vakte q\u00eb kan\u00eb k\u00ebrkuar<br><strong>or\u00eb t\u00eb t\u00ebra pune t\u00eb kujdesshme<\/strong> . Por kur mendoj p\u00ebr ushqimin q\u00eb ka v\u00ebrtet r\u00ebnd\u00ebsi p\u00ebr mua, rrall\u00eb mendoj p\u00ebr luksin. Mendoj p\u00ebr arom\u00ebn e qep\u00ebve q\u00eb skuqen ngadal\u00eb n\u00eb gjalp\u00eb, tenxheren me ushqim q\u00eb zien n\u00eb sob\u00eb dhe tingujt e kuzhin\u00ebs s\u00eb n\u00ebn\u00ebs sime n\u00eb Franc\u00eb&#8221;, thot\u00eb<br><strong>Jacques P\u00e9pin,<\/strong> nj\u00eb legjend\u00eb e gastronomis\u00eb franceze, dhe shton:&#8221;Fillova ta m\u00ebsoja zanatin kur isha 13 vje\u00e7. At\u00ebher\u00eb, nuk gatuanim p\u00ebr t&#8217;u b\u00ebr\u00eb t\u00eb famsh\u00ebm. Nuk kishte kamera televizive q\u00eb na prisnin. Punonim me or\u00eb t\u00eb gjata, p\u00ebrs\u00ebritnim t\u00eb nj\u00ebjtat procedura dhe m\u00ebsuam t\u00eb respektonim \u00e7do p\u00ebrb\u00ebr\u00ebs. Dhe ndoshta m\u00ebsimi m\u00eb i r\u00ebnd\u00ebsish\u00ebm ishte se nj\u00eb shef i mir\u00eb kuzhine <strong>nuk ka nevoj\u00eb p\u00ebr p\u00ebrb\u00ebr\u00ebs t\u00eb shtrenjt\u00eb<\/strong> p\u00ebr t\u00eb p\u00ebrgatitur di\u00e7ka t\u00eb shk\u00eblqyer. Me kalimin e viteve, kam par\u00eb bot\u00ebn e kuzhin\u00ebs t\u00eb ndryshoj\u00eb. Jan\u00eb shfaqur teknika t\u00eb reja. Restorantet jan\u00eb b\u00ebr\u00eb m\u00eb ambicioze. Shefat e kuzhin\u00ebs jan\u00eb b\u00ebr\u00eb personalitete televizive. Por disa pjata kan\u00eb mbetur t\u00eb preferuara p\u00ebr breza. Jo sepse jan\u00eb moderne, por sepse jan\u00eb thjesht shum\u00eb t\u00eb mira p\u00ebr t&#8217;u zhdukur. Do t\u00eb ve\u00e7oja pes\u00eb pjata q\u00eb p\u00ebrfaq\u00ebsojn\u00eb m\u00eb t\u00eb mir\u00ebn e kuzhin\u00ebs tradicionale franceze. \u00c7do pjat\u00eb tregon nj\u00eb histori t\u00eb ndryshme p\u00ebr durimin, thjesht\u00ebsin\u00eb dhe njer\u00ebzit q\u00eb i kalojn\u00eb recetat brez pas brezi.&#8221;<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/image.dnevnik.hr\/media\/images\/1024xX\/Oct2026\/63424140-jacques-ppin.jpg\" alt=\"Zhak Pepin\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Zhak Pepin<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sup\u00eb franceze me qep\u00eb \u2013 bukuria e thjesht\u00ebsis\u00eb<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Ka di\u00e7ka t\u00eb ve\u00e7ant\u00eb n\u00eb kthimin e nj\u00eb qepe t\u00eb zakonshme n\u00eb nj\u00eb pjat\u00eb q\u00eb njer\u00ebzit e mbajn\u00eb mend p\u00ebr gjith\u00eb jet\u00ebn.Supa franceze me qepe fillon me p\u00ebrb\u00ebr\u00ebs q\u00eb mund t\u00eb gjenden pothuajse n\u00eb \u00e7do kuzhin\u00eb: qep\u00eb, l\u00ebng mishi, buk\u00eb dhe djath\u00eb. Asgj\u00eb ve\u00e7an\u00ebrisht e shtrenjt\u00eb. Megjithat\u00eb, kur k\u00ebta p\u00ebrb\u00ebr\u00ebs p\u00ebrgatiten si\u00e7 duhet, rezultati mund t\u00eb jet\u00eb i jasht\u00ebzakonsh\u00ebm&#8221;, thot\u00eb Pepin, duke theksuar:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Sekreti \u00ebsht\u00eb durimi. Qep\u00ebt duhet t\u00eb gatuhen ngadal\u00eb p\u00ebr t\u00eb zhvilluar <strong>\u00ebmb\u00eblsin\u00eb e tyre natyrale<\/strong> . Me kalimin e koh\u00ebs, djeg\u00ebsia e tyre gradualisht zbehet, ngjyra e tyre err\u00ebsohet dhe aroma e tyre e mrekullueshme mbush kuzhin\u00ebn. N\u00ebse e nxitoni procesin, shija thjesht nuk do t\u00eb jet\u00eb e nj\u00ebjt\u00eb.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Supa franceze me qep\u00eb ka qen\u00eb prej koh\u00ebsh pjes\u00eb e jet\u00ebs franceze. \u00cbsht\u00eb e ngroht\u00eb <strong>si nj\u00eb p\u00ebrqafim<\/strong> , \u00ebsht\u00eb e p\u00ebrballueshme dhe t\u00eb ngop. P\u00ebr breza me radh\u00eb, gatime t\u00eb tilla i kan\u00eb ndihmuar familjet t\u00eb shfryt\u00ebzojn\u00eb n\u00eb maksimum p\u00ebrb\u00ebr\u00ebsit e thjesht\u00eb dhe \u00ebsht\u00eb nj\u00eb pjes\u00eb e r\u00ebnd\u00ebsishme e historis\u00eb s\u00eb kuzhin\u00ebs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Sot, njer\u00ebzit shpesh mendojn\u00eb s\u00eb pari p\u00ebr <strong>djathin e shkrir\u00eb<\/strong> , at\u00eb shtres\u00eb t\u00eb bukur t\u00eb art\u00eb q\u00eb mbulon buk\u00ebn. Por arritja e v\u00ebrtet\u00eb q\u00ebndron posht\u00eb tij: nj\u00eb l\u00ebng i pasuruar me qep\u00eb t\u00eb cilit i \u00ebsht\u00eb dh\u00ebn\u00eb koh\u00eb e mjaftueshme p\u00ebr t\u00eb zhvilluar shijen e tij. Nj\u00eb sup\u00eb e mir\u00eb franceze me qep\u00eb duhet t\u00eb ket\u00eb nj\u00eb shije t\u00eb pasur, por jo t\u00eb tep\u00ebrt. Buka duhet <strong>ta thith\u00eb l\u00ebngun<\/strong> duke ruajtur nj\u00eb pjes\u00eb t\u00eb struktur\u00ebs s\u00eb saj. Djathi duhet ta plot\u00ebsoj\u00eb sup\u00ebn, jo ta dominoj\u00eb at\u00eb. K\u00ebto detaje mund t\u00eb duken t\u00eb vogla, por gatimi i shk\u00eblqyer shpesh \u00ebsht\u00eb nj\u00eb koleksion vendimesh t\u00eb vogla, t\u00eb marra mir\u00eb.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8221; Gjithmon\u00eb kam besuar se kushdo mund t\u00eb blej\u00eb <strong>ushqime t\u00eb shtrenjta<\/strong> . Sfida e v\u00ebrtet\u00eb \u00ebsht\u00eb t\u00eb krijosh di\u00e7ka t\u00eb paharrueshme nga ajo q\u00eb ke tashm\u00eb. Supa franceze me qep\u00eb e demonstron k\u00ebt\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrkryer&#8221;, zbulon shefi i kuzhin\u00ebs.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sup\u00eb franceze me qep\u00eb &#8211; p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g djath\u00eb (gruyere, etj.)<\/li>\n\n\n\n<li>60 g parmixhano<\/li>\n\n\n\n<li>6 feta buk\u00eb t\u00eb gjat\u00eb<\/li>\n\n\n\n<li>4 lug\u00eb gjelle gjalp\u00eb<\/li>\n\n\n\n<li>2 lug\u00eb gjelle vaj ulliri<\/li>\n\n\n\n<li>2 lug\u00eb gjelle ver\u00eb \u00ebmb\u00eblsire t\u00eb that\u00eb (sheri, porto, madeira)<\/li>\n\n\n\n<li>1.2 l l\u00ebng mishi<\/li>\n\n\n\n<li>1 qep\u00eb e madhe<\/li>\n\n\n\n<li>1 lug\u00eb \u00e7aji trumz\u00eb t\u00eb thar\u00eb<\/li>\n\n\n\n<li>krip\u00eb dhe piper sipas d\u00ebshir\u00ebs<\/li>\n\n\n\n<li>majdanoz<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Sup\u00eb franceze me qep\u00eb &#8211; p\u00ebrgatitja:<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Ngrohni gjalpin dhe vajin e ullirit n\u00eb nj\u00eb tenxhere, pastaj shtoni qep\u00ebn e prer\u00eb holl\u00eb dhe p\u00ebrziejini her\u00eb pas here derisa t\u00eb zbutet dhe t\u00eb b\u00ebhet transparente.<\/li>\n\n\n\n<li>Hidhni l\u00ebngun e mishit, ver\u00ebn e \u00ebmb\u00eblsir\u00ebs, \u200b\u200btrumz\u00ebn, krip\u00ebn dhe piperin. Gatuajeni sup\u00ebn p\u00ebr 30 minuta n\u00eb zjarr mesatar.<\/li>\n\n\n\n<li>Ngroheni furr\u00ebn n\u00eb 200 \u00b0C, priteni buk\u00ebn n\u00eb feta dhe piqeni ose skuqeni n\u00eb tigan.<\/li>\n\n\n\n<li>Hidheni sup\u00ebn n\u00eb en\u00eb q\u00eb mund t\u00eb futen n\u00eb furr\u00eb dhe vendosni nga nj\u00eb fet\u00eb buk\u00eb franceze n\u00eb secil\u00ebn prej tyre, vendosni sip\u00ebr feta djathi dhe sp\u00ebrkatni me djath\u00eb parmixhano t\u00eb grir\u00eb. Piqeni n\u00eb raftin e sip\u00ebrm p\u00ebr dy deri n\u00eb tre minuta, derisa skajet t\u00eb marrin ngjyr\u00eb t\u00eb art\u00eb. Sh\u00ebrbejeni t\u00eb ngroht\u00eb me majdanoz t\u00eb grir\u00eb<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Ratatouille \u2013 shpirti i kuzhin\u00ebs franceze fshatare<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Kur njer\u00ebzit mendojn\u00eb p\u00ebr kuzhin\u00ebn franceze, shpesh mendojn\u00eb p\u00ebr restorante elegante, mbulesa tavoline t\u00eb bardha dhe salca t\u00eb p\u00ebrpunuara. Por disa nga gatimet m\u00eb t\u00eb mira franceze vijn\u00eb nga kuzhina t\u00eb thjeshta fshatare. Ratatouille \u00ebsht\u00eb nj\u00ebra prej tyre. Ky gatim tradicional perfshin perimet q\u00eb lul\u00ebzojn\u00eb n\u00eb klim\u00ebn mesdhetare: domate, pat\u00ebllxhan, kungulleshka, speca dhe qep\u00eb, s\u00eb bashku me vaj ulliri. Asgj\u00eb e ve\u00e7ant\u00eb. E megjithat\u00eb, s\u00eb bashku, k\u00ebta p\u00ebrb\u00ebr\u00ebs krijojn\u00eb di\u00e7ka t\u00eb ve\u00e7ant\u00eb.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Bukuria e ratatouille q\u00ebndron n\u00eb ekuilib\u00ebr. \u00c7do perime ka shijen dhe struktur\u00ebn e vet. Pat\u00ebllxhani thith aroma t\u00eb ndryshme nga kungulleshkat. Domatet ofrojn\u00eb aciditet dhe \u00ebmb\u00eblsi. Specat sjellin arom\u00eb. Nj\u00eb shef kuzhine i kujdessh\u00ebm i kupton k\u00ebto ndryshime dhe kjo mir\u00ebkuptim ndryshon rezultatin p\u00ebrfundimtar. Gjithmon\u00eb kam besuar se gatimi i mir\u00eb duhet t\u00eb respektoj\u00eb vetit\u00eb natyrore t\u00eb ushqimit. Nj\u00eb domate e mir\u00eb duhet <strong>t\u00eb ket\u00eb shije domateje<\/strong> . Kungulleshkat nuk duhet t\u00eb humbasin n\u00ebn shum\u00eb er\u00ebza. Dhe perimet nuk duhet t\u00eb konsiderohen kurr\u00eb t\u00eb par\u00ebnd\u00ebsishme vet\u00ebm sepse jan\u00eb t\u00eb lira. N\u00eb fshatrat franceze, pjata si ratatouille ishin t\u00eb lidhura me stin\u00ebt. Familjet gatuanin me at\u00eb q\u00eb kishin n\u00eb dispozicion. Kur kopshtet prodhonin me boll\u00ebk, ato perime do t\u00eb b\u00ebheshin baza e vakteve t\u00eb shijshme. Nuk kishte nevoj\u00eb t\u00eb shpiknin asgj\u00eb komplekse. Vet\u00eb p\u00ebrb\u00ebr\u00ebsit ofronin frym\u00ebzim&#8221;, shpjegon Jacques P\u00e9pin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ratatouille mund t\u00eb serviret i ngroht\u00eb <strong>ose n\u00eb temperatur\u00eb ambienti<\/strong> . Mund t\u00eb serviret si pjat\u00eb an\u00ebsore p\u00ebr peshk ose mish, dhe madje edhe nj\u00eb cop\u00eb buk\u00eb e mir\u00eb \u00ebsht\u00eb e mjaftueshme. Ashtu si shum\u00eb gatime tradicionale, mund t\u00eb zhvilloj\u00eb shije edhe m\u00eb harmonike pasi t\u00eb ket\u00eb pushuar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img decoding=\"async\" src=\"https:\/\/image.dnevnik.hr\/media\/images\/1024xX\/Jul2022\/62351037.jpg\" alt=\"Ratatouille\">Ratatouille<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Coq au vin \u2013 Kthim te rr\u00ebnj\u00ebt<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Disa nga gatimet m\u00eb t\u00eb mira n\u00eb bot\u00eb kan\u00eb lindur nga nevoja, jo nga boll\u00ebku. Coq au vin \u00ebsht\u00eb nj\u00eb shembull kryesor. Kjo pjat\u00eb tradicionale franceze kombinon pul\u00ebn, ver\u00ebn dhe p\u00ebrb\u00ebr\u00ebsit aromatik\u00eb n\u00eb nj\u00eb vakt t\u00eb gatuar ngadal\u00eb q\u00eb \u00ebsht\u00eb b\u00ebr\u00eb i famsh\u00ebm n\u00eb t\u00eb gjith\u00eb bot\u00ebn. Por <strong>rr\u00ebnj\u00ebt<\/strong> e saj q\u00ebndrojn\u00eb n\u00eb nj\u00eb m\u00ebnyr\u00eb shum\u00eb m\u00eb praktike gatimi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00eb t\u00eb kaluar\u00ebn, familjet duhej t\u00eb gjenin nj\u00eb m\u00ebnyr\u00eb p\u00ebr t\u00eb p\u00ebrgatitur shpend\u00eb t\u00eb vjet\u00ebr, mishi i t\u00eb cil\u00ebve ishte m\u00eb i fort\u00eb. Gatimi i ngadalt\u00eb ofronte nj\u00eb zgjidhje. Me ver\u00eb, perime, er\u00ebza dhe durim, nj\u00eb p\u00ebrb\u00ebr\u00ebs i k\u00ebrkuar mund t\u00eb transformohej n\u00eb nj\u00eb vakt shum\u00eb t\u00eb shijsh\u00ebm. Kjo \u00ebsht\u00eb <strong>zgjuarsia e kuzhin\u00ebs tradicionale<\/strong> . Njer\u00ebzit m\u00ebsuan t\u00eb shfryt\u00ebzonin m\u00eb s\u00eb miri at\u00eb q\u00eb kishin dhe kjo njohuri u transmetua brez pas brezi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Nuk \u00ebsht\u00eb vet\u00ebm vera q\u00eb e b\u00ebn t\u00eb ve\u00e7ant\u00eb ver\u00ebn. \u00cbsht\u00eb <strong>harmonia e p\u00ebrb\u00ebr\u00ebsve<\/strong> q\u00eb \u00ebsht\u00eb e r\u00ebnd\u00ebsishme . K\u00ebrpudhat i japin nj\u00eb shije dheu. Qep\u00ebt i shtojn\u00eb \u00ebmb\u00eblsi. L\u00ebngu n\u00eb t\u00eb cilin gatuhet gjella gradualisht b\u00ebhet i pasur dhe aromatik. Por vet\u00ebm koha nuk mjafton. Nj\u00eb kuzhinier i mir\u00eb duhet t\u00eb kuptoj\u00eb temperatur\u00ebn, er\u00ebzat dhe t\u00eb dalloj\u00eb momentin kur gjella \u00ebsht\u00eb gati.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>RECET\u00cb &#8211;<\/strong> <em><strong>Ratatouille&nbsp;<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>P\u00ebrb\u00ebr\u00ebsit:&nbsp;<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 qep\u00eb<\/li>\n\n\n\n<li>1 thelb hudh\u00ebr<\/li>\n\n\n\n<li>250 ml pure domatesh<\/li>\n\n\n\n<li>5-6 domate t\u00eb vogla<\/li>\n\n\n\n<li>1 pat\u00ebllxhan<\/li>\n\n\n\n<li>2 kungulleshka<\/li>\n\n\n\n<li>2 speca t\u00eb kuq<\/li>\n\n\n\n<li>2 speca t\u00eb verdh\u00eb\u00a0<\/li>\n\n\n\n<li>Rozmarin\u00eb<\/li>\n\n\n\n<li>Trumz\u00eb<\/li>\n\n\n\n<li>Nj\u00eb lug\u00eb \u00e7aji krip\u00eb<\/li>\n\n\n\n<li>Gjysm\u00eb luge \u00e7aji piper\u00a0<\/li>\n\n\n\n<li>Vaj ulliri\u00a0<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>P\u00ebrgatitja:<\/strong>&nbsp;<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Lani perimet mir\u00eb. S\u00eb pari, pritini holl\u00eb kungulleshkat dhe pat\u00ebllxhanin dhe kriposini q\u00eb t\u00eb dal\u00eb uji. Prisni q\u00eb perimet t\u00eb qet\u00ebsohen p\u00ebr 15-20 minuta.\u00a0<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Lyeni nj\u00eb tigan me vaj, grini im\u00ebt qep\u00ebn dhe hudhr\u00ebn dhe skuqini shkurt n\u00eb vaj. Shtoni puren\u00eb e domates dhe p\u00ebrziejini mir\u00eb. N\u00eb fund, shtoni krip\u00eb, piper, trumz\u00eb t\u00eb grir\u00eb fllad dhe rozmarin\u00eb.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transferoni gjith\u00e7ka nga tava n\u00eb nj\u00eb tepsi ku m\u00eb von\u00eb do t\u00eb piqni<br><em>ratatouille<\/em> n\u00ebn let\u00ebr alumini . Renditni perimet n\u00eb m\u00ebnyr\u00eb alternative, nj\u00eb fet\u00eb n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, duke filluar nga skajet drejt pjes\u00ebs s\u00eb brendshme t\u00eb tepsis\u00eb s\u00eb pjekjes dhe duke e mbushur at\u00eb plot\u00ebsisht.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I sp\u00ebrkatni perimet me pak m\u00eb shum\u00eb rozmarin\u00eb dhe piper, mbulojeni en\u00ebn me let\u00ebr alumini dhe vendoseni n\u00eb furr\u00eb t\u00eb parangrohur n\u00eb 180 grad\u00eb p\u00ebr rreth 45 minuta.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pas 45 minutash, hiqeni letr\u00ebn e aluminit dhe l\u00ebreni ushqimin tuaj t\u00eb shijsh\u00ebm t\u00eb piqet p\u00ebr rreth 15 minuta t\u00eb tjera.\u00a0<br>\u00a0<\/li>\n\n\n\n<li>Kur <em>ratatouille<\/em> t\u00eb jet\u00eb gati, piqni buk\u00ebn p\u00ebr pak koh\u00eb dhe shijoni rapsodin\u00eb tuaj t\u00eb shijeve, ashtu si\u00e7 b\u00ebnin dikur fermer\u00ebt francez\u00eb q\u00eb shpik\u00ebn k\u00ebt\u00eb pjat\u00eb t\u00eb thjesht\u00eb dhe t\u00eb ngopshme. Shijojeni vaktin tuaj!\u00a0<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Gjithmon\u00eb kam besuar se nj\u00eb recet\u00eb \u00ebsht\u00eb vet\u00ebm nj\u00eb udh\u00ebzues. Mund t\u00eb t\u00eb tregoj\u00eb se sa nga nj\u00eb p\u00ebrb\u00ebr\u00ebs i caktuar duhet t\u00eb p\u00ebrdor\u00ebsh, por nuk mund t\u00eb z\u00ebvend\u00ebsoj\u00eb shqisat e tua. Duhet t\u00eb shijosh, t\u00eb v\u00ebzhgosh dhe t\u00eb m\u00ebsosh nga p\u00ebrvoja. E zbulova k\u00ebt\u00eb gjat\u00eb viteve t\u00eb mia t\u00eb para n\u00eb <strong>kuzhinat profesionale<\/strong> . Mund t\u00eb shihje nj\u00eb shef kuzhine me p\u00ebrvoj\u00eb t\u00eb p\u00ebrgatiste t\u00eb nj\u00ebjt\u00ebn pjat\u00eb shum\u00eb her\u00eb. Por derisa t\u00eb kuptosh pse \u00e7do hap \u00ebsht\u00eb i r\u00ebnd\u00ebsish\u00ebm, nuk ke m\u00ebsuar v\u00ebrtet si ta p\u00ebrgatis\u00ebsh at\u00eb.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Coq au vin e p\u00ebrfaq\u00ebson n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrkryer k\u00ebt\u00eb <strong>filozofi<\/strong> . \u00cbsht\u00eb nj\u00eb pjat\u00eb q\u00eb shp\u00ebrblen dijen dhe durimin, dhe na kujton se disa nga traditat m\u00eb t\u00eb mira t\u00eb kuzhin\u00ebs u zhvilluan nga njer\u00ebz t\u00eb zakonsh\u00ebm q\u00eb zgjidhnin probleme t\u00eb p\u00ebrditshme&#8221;, thot\u00eb shefi i kuzhin\u00ebs.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/image.dnevnik.hr\/media\/images\/1024xX\/Oct2026\/63424136-coq-au-vin.jpg\" alt=\"Gjel me ver\u00eb\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Gjel me ver\u00eb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Boeuf bourguignon: Pa nxitim<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pak pjata p\u00ebrfaq\u00ebsojn\u00eb kuzhin\u00ebn klasike franceze aq sa boetuf bourguignon , ose vi\u00e7i bourguignon. Kjo pjat\u00eb e famshme kombinon mishin e vi\u00e7it, ver\u00ebn e kuqe, perimet dhe p\u00ebrgatitjen e kujdesshme dhe t\u00eb ngadalt\u00eb. \u00c7do p\u00ebrb\u00ebr\u00ebs duhet t\u00eb kontribuoj\u00eb n\u00eb rezultatin p\u00ebrfundimtar. Vera duhet t\u00eb ofroj\u00eb thell\u00ebsi shijeje pa e mbingarkuar mishin e vi\u00e7it. Perimet duhet ta pasurojn\u00eb salc\u00ebn dhe mishi duhet t\u00eb b\u00ebhet i but\u00eb duke ruajtur karakterin e tij.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>P\u00ebrb\u00ebr\u00ebsit:<\/strong><br>1 kg faqe vi\u00e7i<br>400 gram bisht vi\u00e7i<br>300 ml l\u00ebng mishi<br>200 gram proshut\u00eb<br>200 gram k\u00ebrpudha<br>60 ml raki<br>12 cop\u00eb qep\u00eb t\u00eb vogla<br>5 karota&nbsp;<br>2 thelpinj hudh\u00ebr<br>2 lug\u00eb gjelle miell<br>2 deg\u00eb trumz\u00eb<br>2 thelpinj<br>1 qep\u00eb<br>1 shishe ver\u00eb e kuqe e that\u00eb<br>1 gjethe dafine<br>1 lug\u00eb \u00e7aji arr\u00ebmyshk<br>1 lug\u00eb \u00e7aji xhenxhefil i bluar<br>majdanoz i fresk\u00ebt<br>pak vaj ulliri<br>krip\u00eb dhe piper<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>P\u00ebrgatitja:<\/strong><br>1. <strong>N\u00eb nj\u00eb tenxhere, vendosni salc\u00ebn t\u00eb ziej\u00eb<\/strong> , p\u00ebrkat\u00ebsisht qep\u00ebn e grir\u00eb dhe dy thelpinj hudh\u00ebr, nj\u00eb karot\u00eb t\u00eb madhe t\u00eb prer\u00eb n\u00eb unaza dhe hidhni ver\u00eb sip\u00ebr gjith\u00e7kaje.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shtoni n\u00eb tenxhere er\u00ebza t\u00eb tilla si xhenxhefil i bluar, arr\u00ebmyshk, karafil, gjethe dafine, trumz\u00eb, majdanoz dhe piper. Gatuajini n\u00eb zjarr mesatar derisa p\u00ebrzierja t\u00eb p\u00ebrgjysmohet.<br><br>2. N\u00eb nj\u00eb tigan t\u00eb ve\u00e7ant\u00eb, <strong>skuqni proshut\u00ebn e prer\u00eb n\u00eb<\/strong> kubik\u00eb . Kur proshuta t\u00eb marr\u00eb ngjyr\u00eb t\u00eb art\u00eb, hiqeni dhe l\u00ebreni m\u00ebnjan\u00eb.<br><br>3. <strong>N\u00eb yndyr\u00ebn e mbetur, skuqni karotat e mbetura, t\u00eb prera n\u00eb unaza, dhe k\u00ebrpudhat e prera p\u00ebrgjysm\u00eb<\/strong> . Skuqini derisa perimet t\u00eb marrin ngjyr\u00eb t\u00eb art\u00eb, pastaj hiqini nga tenxherja.<br><br>4. N\u00eb t\u00eb nj\u00ebjt\u00ebn yndyr\u00eb, <strong>skuqni qep\u00ebt e njoma, t\u00eb prera n\u00eb copa m\u00eb t\u00eb m\u00ebdha<\/strong> . Kur qep\u00ebt t\u00eb jen\u00eb zbutur, transferojini n\u00eb t\u00eb nj\u00ebjtin tigan me perimet e tjera t\u00eb skuqura.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. N\u00ebse nuk ka m\u00eb yndyr\u00eb n\u00eb tigan, <strong>shtoni pak vaj ulliri.<\/strong> Skuqni copat e faqeve dhe bishtit t\u00eb vi\u00e7it q\u00eb sapo i keni zhytur n\u00eb miell.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6. Hiqeni mishin nga zjarri <strong>kur t\u00eb ket\u00eb marr\u00eb nj\u00eb ngjyr\u00eb t\u00eb bukur kafe.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7. <strong>Hidhni rakin\u00eb p\u00ebr ta deglazuruar tiganin<\/strong> . Shtoni l\u00ebngun e mishit dhe salc\u00ebn e ver\u00ebs s\u00eb reduktuar nga e cila keni hequr m\u00eb par\u00eb perimet dhe er\u00ebzat n\u00eb tigan. P\u00ebrzieni gjith\u00e7ka mir\u00eb. 8. <strong>Hidhni<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">l\u00ebngun q\u00eb rezulton n\u00eb nj\u00eb en\u00eb t\u00eb thell\u00eb q\u00eb mund t\u00eb futet n\u00eb furr\u00eb dhe zhytni mishin e skuqur n\u00eb t\u00eb. Mbulojeni en\u00ebn me let\u00ebr alumini dhe vendoseni n\u00eb furr\u00eb t\u00eb parangrohur <strong>n\u00eb 150 grad\u00eb Celsius p\u00ebr 2 or\u00eb e 30 minuta.<\/strong> 9. Pasi t\u00eb ket\u00eb kaluar kjo koh\u00eb, nxirreni mishin nga furra, <strong>p\u00ebrzieni perimet e skuqura n\u00eb en\u00eb<\/strong> dhe gatuajini t\u00eb gjitha s\u00eb bashku n\u00eb furr\u00eb p\u00ebr 30 minuta t\u00eb tjera. 10. <strong>Ndani mishin nga kocka e bishtit<\/strong> dhe rikthejeni at\u00eb n\u00eb salc\u00eb s\u00eb bashku me proshut\u00ebn krokante. Sp\u00ebrkateni me majdanoz t\u00eb fresk\u00ebt dhe sh\u00ebrbejeni me buk\u00eb t\u00eb thekur. <strong>Shijojeni!<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Ideja \u00ebsht\u00eb e thjesht\u00eb, por k\u00ebrkon njohuri p\u00ebr t\u00eb marr\u00eb rezultatet m\u00eb t\u00eb mira. Prerja e duhur e mishit t\u00eb vi\u00e7it \u00ebsht\u00eb e r\u00ebnd\u00ebsishme. Disa prerje jan\u00eb ideale p\u00ebr gatim t\u00eb shpejt\u00eb. T\u00eb tjerat duan koh\u00eb q\u00eb t\u00eb b\u00ebhen t\u00eb buta dhe t\u00eb shijshme. Zgjedhja e prerjes s\u00eb duhur \u00ebsht\u00eb vendimi i par\u00eb i r\u00ebnd\u00ebsish\u00ebm. Pastaj vjen <strong>skuqja e shkurt\u00ebr<\/strong> e mishit. Ky hap zhvillon aromat q\u00eb m\u00eb von\u00eb b\u00ebhen pjes\u00eb e salc\u00ebs s\u00eb p\u00ebrfunduar. \u00cbsht\u00eb e leht\u00eb t\u00eb tundohesh t\u00eb nxitosh, ve\u00e7an\u00ebrisht kur p\u00ebrgatit nj\u00eb vakt t\u00eb madh, por nxitimi shpesh jep rezultate zhg\u00ebnjyese. Sapo mishi t\u00eb filloj\u00eb t\u00eb ziej\u00eb ngadal\u00eb, durimi b\u00ebhet thelb\u00ebsor. L\u00ebngu duhet t\u00eb ziej\u00eb ngadal\u00eb. Mishi duhet t\u00eb zbutet gradualisht dhe salca duhet t\u00eb zhvilloj\u00eb nj\u00eb shije t\u00eb plot\u00eb pa qen\u00eb shum\u00eb e r\u00ebnd\u00eb. \u00cbsht\u00eb ky ekuilib\u00ebr q\u00eb ndan mishin e mir\u00eb t\u00eb vi\u00e7it nga ai i paharruesh\u00ebm.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Kjo pjat\u00eb u kujton shum\u00eb amerikan\u00ebve edhe <strong>Julia Child<\/strong> . P\u00ebrmes emisioneve t\u00eb saj televizive dhe librave t\u00eb gatimit, Julia ua prezantoi kuzhin\u00ebn franceze brezave t\u00eb t\u00ebr\u00eb kuzhinier\u00ebsh sht\u00ebpiak\u00eb. Ajo i ndihmoi ata t\u00eb kuptonin se k\u00ebto receta nuk ishin t\u00eb rezervuara p\u00ebr restorante t\u00eb shtrenjta. Ato mund t\u00eb p\u00ebrgatiteshin n\u00eb kuzhinat e zakonshme amerikane. Gjithmon\u00eb e kam admiruar k\u00ebt\u00eb filozofi. Gatimi duhet t&#8217;u jap\u00eb njer\u00ebzve vet\u00ebbesim. Duhet t&#8217;i inkurajoj\u00eb ata t\u00eb provojn\u00eb di\u00e7ka t\u00eb re, t\u00eb b\u00ebjn\u00eb gabime dhe t\u00eb p\u00ebrmir\u00ebsohen. Julia e kuptoi k\u00ebt\u00eb m\u00eb mir\u00eb se pothuajse kushdo&#8221;, thekson Pepin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img decoding=\"async\" src=\"https:\/\/image.dnevnik.hr\/media\/images\/1024xX\/Oct2026\/63424137-omlet.jpg\" alt=\"Om\u00eblet\u00eb\">Om\u00eblet\u00eb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Om\u00ebleta franceze &#8211; prova p\u00ebrfundimtare e aft\u00ebsive kulinare<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Ju kam treguar se si t\u00eb b\u00ebni nj\u00eb om\u00eblet\u00eb panum\u00ebrta her\u00eb gjat\u00eb karrier\u00ebs sime. Dhe ka nj\u00eb arsye p\u00ebr k\u00ebt\u00eb. Nj\u00eb om\u00eblet\u00eb zbulon bazat e gatimit m\u00eb qart\u00eb se pothuajse \u00e7do gj\u00eb tjet\u00ebr. <strong>Temperatura e tiganit<\/strong> \u00ebsht\u00eb e r\u00ebnd\u00ebsishme . M\u00ebnyra se si i l\u00ebvizni vez\u00ebt \u00ebsht\u00eb e r\u00ebnd\u00ebsishme dhe koha \u00ebsht\u00eb thelb\u00ebsore. Disa sekonda mund ta ndryshojn\u00eb plot\u00ebsisht struktur\u00ebn e nj\u00eb pjate. Nj\u00eb om\u00eblet\u00eb klasike franceze duhet t\u00eb jet\u00eb e but\u00eb dhe e l\u00ebmuar nga jasht\u00eb, dhe e but\u00eb nga brenda. Por arritja n\u00eb k\u00ebt\u00eb pik\u00eb k\u00ebrkon praktik\u00eb.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kur isha nj\u00eb shef kuzhine i ri, p\u00ebrs\u00ebritja ishte pjes\u00eb e jet\u00ebs s\u00eb p\u00ebrditshme. Ne m\u00ebsonim nj\u00eb teknik\u00eb, e praktikonim dhe e p\u00ebrs\u00ebrisnim derisa duart tona t\u00eb dinin se \u00e7far\u00eb t\u00eb b\u00ebnin. <strong>Nuk kishte rrug\u00eb t\u00eb shkurtra<\/strong> dhe nuk kishte asgj\u00eb q\u00eb e z\u00ebvend\u00ebsonte p\u00ebrvoj\u00ebn. Ky arsimim m\u00eb m\u00ebsoi di\u00e7ka q\u00eb m\u00eb ka mbetur me vete gjat\u00eb gjith\u00eb karrier\u00ebs sime: gatimi i mir\u00eb fillon me zot\u00ebrimin e bazave.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nj\u00eb om\u00eblet\u00eb l\u00eb shum\u00eb pak hap\u00ebsir\u00eb \u200b\u200bp\u00ebr gabime. Nuk ka salc\u00eb t\u00eb komplikuar p\u00ebr t\u00eb mbuluar <strong>teknik\u00ebn e dob\u00ebt<\/strong> . Nuk ka p\u00ebrb\u00ebr\u00ebs t\u00eb shtrenjt\u00eb q\u00eb t\u00eb shp\u00ebrqendroj\u00eb v\u00ebmendjen nga rezultati. Dhe kjo \u00ebsht\u00eb bukuria e saj. Edhe pas dekadash n\u00eb kuzhina profesionale, nj\u00eb om\u00eblet\u00eb e p\u00ebrgatitur si\u00e7 duhet dhe e thjesht\u00eb ende ofron k\u00ebnaq\u00ebsi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shpesh kam treguar dy m\u00ebnyra t\u00eb ndryshme p\u00ebr ta p\u00ebrgatitur: Omletin klasik francez, t\u00eb but\u00eb dhe t\u00eb l\u00ebmuar, dhe om\u00eblet\u00ebn fshatare, me nj\u00eb struktur\u00eb dhe pamje t\u00eb ndryshme. T\u00eb dyja mund t\u00eb jen\u00eb t\u00eb shijshme, por k\u00ebrkojn\u00eb teknika t\u00eb ndryshme. T\u00eb kuptuarit e k\u00ebtyre dallimeve \u00ebsht\u00eb pjes\u00eb e fitimit t\u00eb njohurive kulinare.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Gjithmon\u00eb kam besuar se nj\u00eb shef i shk\u00eblqyer kur\u00eb nuk duhet ta konsideroj\u00eb veten shum\u00eb t\u00eb aft\u00eb p\u00ebr t\u00eb p\u00ebrgatitur di\u00e7ka t\u00eb thjesht\u00eb. Bazat nuk jan\u00eb n\u00ebn nivelin ton\u00eb. Ato jan\u00eb themeli i gjith\u00e7kaje q\u00eb b\u00ebjm\u00eb&#8221;, thot\u00eb Pepin.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Si t\u00eb gatuaj nj\u00eb om\u00eblet\u00eb franceze?&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00ebr kat\u00ebr vez\u00eb, shefi i kuzhin\u00ebs p\u00ebrdor nj\u00eb maj\u00eb kripe dhe piper, 2 lug\u00eb gjelle bim\u00eb t\u00eb fresk\u00ebta dhe nj\u00eb lug\u00eb gjelle e gjysm\u00eb gjalp\u00eb p\u00ebr nj\u00eb om\u00eblet\u00eb perfekte. Harrojeni djathin dhe proshut\u00ebn, ato nuk kan\u00eb vend k\u00ebtu. Sipas recet\u00ebs s\u00eb P\u00e9pin, duhet t\u2019i thyeni vez\u00ebt n\u00eb nj\u00eb tas me er\u00ebza &#8211; mund\u00ebsisht n\u00eb sip\u00ebrfaqen e pun\u00ebs, jo n\u00eb buz\u00eb t\u00eb tasit n\u00eb m\u00ebnyr\u00eb q\u00eb l\u00ebvozhga t\u00eb mos futet n\u00eb t\u00eb verdh\u00ebn e vez\u00ebs. Pastaj, shponi t\u00eb verdhat me nj\u00eb pirun p\u00ebr t\u2019i p\u00ebrzier m\u00eb mir\u00eb vez\u00ebt dhe i kriposni e piperosni dhe i rrihni fort. <em>Nuk ka nevoj\u00eb t\u00eb jeni t\u00eb but\u00eb<\/em> n\u00eb k\u00ebt\u00eb hap , dhe vez\u00ebt jan\u00eb t\u00eb p\u00ebrziera mjaftuesh\u00ebm kur pikojn\u00eb nga piruni n\u00eb nj\u00eb rrjedh\u00eb kur e ngrini mbi tas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ngrohni nj\u00eb tigan n\u00eb zjarr mesatar dhe shtoni nj\u00eb cop\u00eb <strong>gjalp\u00eb.<\/strong> Gjalpi duhet t\u00eb shkrihet shpejt, por jo t\u00eb fishk\u00eblloj\u00eb n\u00eb tigan. Pastaj hidhni vez\u00ebt n\u00eb tigan me nj\u00eb l\u00ebvizje dhe p\u00ebrziejini duke e tundur tiganin me forc\u00eb. \u00cbsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb p\u00ebrzieni vez\u00ebt nga skajet drejt qendr\u00ebs p\u00ebr t\u00eb shmangur formimin e nj\u00eb cipe n\u00eb skaje. Pas pak \u00e7astesh, vez\u00ebt do t\u00eb jen\u00eb m\u00eb t\u00eb forta, por prap\u00eb pak t\u00eb l\u00ebngshme.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pastaj <strong>rrotullojeni<\/strong> om\u00eblet\u00ebn n\u00eb tigan \u2013 si t\u00eb rrotullosh nj\u00eb qilim, n\u00eb form\u00ebn e nj\u00eb gjysm\u00ebh\u00ebne, thot\u00eb shefi i kuzhin\u00ebs. N\u00ebse vez\u00ebt ngjiten, ruajeni dit\u00ebn me pak gjalp\u00eb. Shtypeni om\u00eblet\u00ebn (mund ta trokitni disa her\u00eb tiganin n\u00eb sip\u00ebrfaqen e pun\u00ebs q\u00eb t\u00eb bjer\u00eb) dhe pastaj hiqeni nga tigani n\u00eb nj\u00eb pjat\u00eb. Ndihuni t\u00eb lir\u00eb <strong>ta shtypni leht\u00eb<\/strong> p\u00ebr t\u2019i dh\u00ebn\u00eb nj\u00eb form\u00eb m\u00eb t\u00eb bukur. Om\u00ebleta franceze duhet t\u00eb jet\u00eb pak kremoze nga brenda, k\u00ebshtu q\u00eb kur ta prisni dhe t\u00eb vini re se veza \u00ebsht\u00eb ende pak e but\u00eb \u2013 mos u shqet\u00ebsoni, k\u00ebshtu duhet t\u00eb jet\u00eb. Mund ta shikoni edhe teknik\u00ebn e p\u00ebrgatitjes n\u00eb video.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"youtube-embed\" data-video_id=\"_Wb5Crj917I\"><iframe loading=\"lazy\" title=\"French Omelette\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/_Wb5Crj917I?feature=oembed&#038;enablejsapi=1\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/image.dnevnik.hr\/media\/images\/1024xX\/Oct2026\/63424139-juha-od-luka.jpg\" alt=\"Sup\u00eb me qep\u00eb\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Sup\u00eb me qep\u00eb(Foto: Shutterstock)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00c7far\u00eb i b\u00ebn k\u00ebto pes\u00eb pjata v\u00ebrtet t\u00eb shk\u00eblqyera?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Kur i shoh k\u00ebto pes\u00eb pjata s\u00eb bashku, shoh pes\u00eb m\u00ebsime t\u00eb ndryshme. Supa franceze me qep\u00eb na m\u00ebson durimin. Ratatouille na m\u00ebson <strong>respektin<\/strong> p\u00ebr p\u00ebrb\u00ebr\u00ebsit. Coq au vin demonstron vler\u00ebn e tradit\u00ebs. Mishi i vi\u00e7it burgundian zbulon r\u00ebnd\u00ebsin\u00eb e teknik\u00ebs dhe koh\u00ebs. Dhe om\u00ebleta franceze na kujton r\u00ebnd\u00ebsin\u00eb e zot\u00ebrimit t\u00eb bazave.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Por un\u00eb kurr\u00eb nuk do t\u00eb pretendoja se kuzhina franceze \u00ebsht\u00eb e vetmja kuzhin\u00eb e shk\u00eblqyer n\u00eb bot\u00eb. \u00c7do vend ka pjata t\u00eb jasht\u00ebzakonshme. <strong>Italia<\/strong> ka receta t\u00eb formuara nga breza t\u00eb t\u00ebr\u00eb traditash familjare. <strong>Kina<\/strong> ka zhvilluar teknika gatimi jasht\u00ebzakonisht t\u00eb sofistikuara. <strong>Japonia<\/strong> ka nj\u00eb respekt t\u00eb thell\u00eb p\u00ebr sakt\u00ebsin\u00eb dhe p\u00ebrb\u00ebr\u00ebsit. Ajo q\u00eb bashkon ushqimin v\u00ebrtet t\u00eb jasht\u00ebzakonsh\u00ebm nuk \u00ebsht\u00eb <strong>origjina e tij komb\u00ebtare<\/strong> . \u00cbsht\u00eb njohuria mbi t\u00eb cil\u00ebn mb\u00ebshtetet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nj\u00eb pjat\u00eb e shk\u00eblqyer duhet t\u00eb ket\u00eb ekuilib\u00ebr, <strong>kuptim<\/strong> dhe karakter. P\u00ebrb\u00ebr\u00ebsit e saj duhet t\u00eb funksionojn\u00eb n\u00eb harmoni dhe p\u00ebrgatitja duhet t\u00eb respektoj\u00eb tradit\u00ebn nga e cila ka origjin\u00ebn. Recetat m\u00eb t\u00eb mira mbijetojn\u00eb sepse njer\u00ebzit vazhdojn\u00eb t&#8217;i p\u00ebrgatisin, t&#8217;i ndajn\u00eb dhe t&#8217;ua kalojn\u00eb t\u00eb tjer\u00ebve. Kjo \u00ebsht\u00eb ajo q\u00eb i jep kuptim gatimit. Jo fama apo luksi, por lidhja midis <strong>brezave<\/strong> .<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ushqimi i gatuar ngadal\u00eb ofron gjithashtu nj\u00eb ndjesi t\u00eb ve\u00e7ant\u00eb rehatie. Aromat mbushin kuzhin\u00ebn. Njer\u00ebzit fillojn\u00eb t\u00eb presin me padurim vaktin. Dhe kur t\u00eb gjith\u00eb m\u00eb n\u00eb fund ulen s\u00eb bashku n\u00eb tavolin\u00eb, ushqimi b\u00ebhet pjes\u00eb e p\u00ebrvoj\u00ebs s\u00eb p\u00ebrbashk\u00ebt. Kjo \u00ebsht\u00eb nj\u00eb nga arsyet pse gatimet tradicionale zgjasin. Ato ofrojn\u00eb m\u00eb shum\u00eb sesa thjesht [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":40024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-40023","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>Legjenda gastronomike: &quot;K\u00ebto jan\u00eb pes\u00eb pjatat franceze m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb t\u00eb gjitha koh\u00ebrave&quot; - 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\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Legjenda gastronomike: &quot;K\u00ebto jan\u00eb pes\u00eb pjatat franceze m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb t\u00eb gjitha koh\u00ebrave&quot; - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Ushqimi i gatuar ngadal\u00eb ofron gjithashtu nj\u00eb ndjesi t\u00eb ve\u00e7ant\u00eb rehatie. Aromat mbushin kuzhin\u00ebn. Njer\u00ebzit fillojn\u00eb t\u00eb presin me padurim vaktin. Dhe kur t\u00eb gjith\u00eb m\u00eb n\u00eb fund ulen s\u00eb bashku n\u00eb tavolin\u00eb, ushqimi b\u00ebhet pjes\u00eb e p\u00ebrvoj\u00ebs s\u00eb p\u00ebrbashk\u00ebt. Kjo \u00ebsht\u00eb nj\u00eb nga arsyet pse gatimet tradicionale zgjasin. Ato ofrojn\u00eb m\u00eb shum\u00eb sesa thjesht [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/\" \/>\n<meta property=\"og:site_name\" content=\"Kosova Times\" \/>\n<meta property=\"article:published_time\" content=\"2026-10-28T09:20:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/kosovatimes.info\/wp-content\/uploads\/2026\/10\/UShqim-1.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"920\" \/>\n\t<meta property=\"og:image:height\" content=\"695\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"i l\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"i l\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"16 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/10\\\/28\\\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/10\\\/28\\\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\\\/\"},\"author\":{\"name\":\"i l\",\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/#\\\/schema\\\/person\\\/7586712b9c512fe68085de007378c915\"},\"headline\":\"Legjenda gastronomike: &#8220;K\u00ebto jan\u00eb pes\u00eb pjatat franceze m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb t\u00eb gjitha koh\u00ebrave&#8221;\",\"datePublished\":\"2026-10-28T09:20:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/10\\\/28\\\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\\\/\"},\"wordCount\":3745,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/10\\\/28\\\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/kosovatimes.info\\\/wp-content\\\/uploads\\\/2026\\\/10\\\/UShqim-1.webp\",\"articleSection\":[\"Receta\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/10\\\/28\\\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/10\\\/28\\\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\\\/\",\"url\":\"https:\\\/\\\/kosovatimes.info\\\/index.php\\\/2026\\\/10\\\/28\\\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\\\/\",\"name\":\"Legjenda gastronomike: \\\"K\u00ebto jan\u00eb pes\u00eb pjatat franceze m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb t\u00eb gjitha koh\u00ebrave\\\" - 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Kosova Times","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/","og_locale":"en_US","og_type":"article","og_title":"Legjenda gastronomike: \"K\u00ebto jan\u00eb pes\u00eb pjatat franceze m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb t\u00eb gjitha koh\u00ebrave\" - Kosova Times","og_description":"Ushqimi i gatuar ngadal\u00eb ofron gjithashtu nj\u00eb ndjesi t\u00eb ve\u00e7ant\u00eb rehatie. Aromat mbushin kuzhin\u00ebn. Njer\u00ebzit fillojn\u00eb t\u00eb presin me padurim vaktin. Dhe kur t\u00eb gjith\u00eb m\u00eb n\u00eb fund ulen s\u00eb bashku n\u00eb tavolin\u00eb, ushqimi b\u00ebhet pjes\u00eb e p\u00ebrvoj\u00ebs s\u00eb p\u00ebrbashk\u00ebt. Kjo \u00ebsht\u00eb nj\u00eb nga arsyet pse gatimet tradicionale zgjasin. Ato ofrojn\u00eb m\u00eb shum\u00eb sesa thjesht [&hellip;]","og_url":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/","og_site_name":"Kosova Times","article_published_time":"2026-10-28T09:20:00+00:00","og_image":[{"width":920,"height":695,"url":"https:\/\/kosovatimes.info\/wp-content\/uploads\/2026\/10\/UShqim-1.webp","type":"image\/webp"}],"author":"i l","twitter_card":"summary_large_image","twitter_misc":{"Written by":"i l","Est. reading time":"16 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/#article","isPartOf":{"@id":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/"},"author":{"name":"i l","@id":"https:\/\/kosovatimes.info\/#\/schema\/person\/7586712b9c512fe68085de007378c915"},"headline":"Legjenda gastronomike: &#8220;K\u00ebto jan\u00eb pes\u00eb pjatat franceze m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb t\u00eb gjitha koh\u00ebrave&#8221;","datePublished":"2026-10-28T09:20:00+00:00","mainEntityOfPage":{"@id":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/"},"wordCount":3745,"commentCount":0,"image":{"@id":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/#primaryimage"},"thumbnailUrl":"https:\/\/kosovatimes.info\/wp-content\/uploads\/2026\/10\/UShqim-1.webp","articleSection":["Receta"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/","url":"https:\/\/kosovatimes.info\/index.php\/2026\/10\/28\/legjenda-gastronomike-keto-jane-pese-pjatat-franceze-me-te-rendesishme-te-te-gjitha-koherave\/","name":"Legjenda gastronomike: \"K\u00ebto jan\u00eb pes\u00eb pjatat franceze m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb t\u00eb gjitha koh\u00ebrave\" - 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