{"id":4503,"date":"2026-03-14T09:11:55","date_gmt":"2026-03-14T09:11:55","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=4503"},"modified":"2026-03-14T09:11:56","modified_gmt":"2026-03-14T09:11:56","slug":"receta-me-kerpudha-te-shijshme-dhe-energjike","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/03\/14\/receta-me-kerpudha-te-shijshme-dhe-energjike\/","title":{"rendered":"Receta me k\u00ebrpudha, t\u00eb shijshme dhe energjike"},"content":{"rendered":"\n

N\u00ebse jemi me fat dhe gjejm\u00eb k\u00ebrpudha t\u00eb egra t\u00eb fresk\u00ebta (nj\u00eb sezon i mir\u00eb p\u00ebr t’i mbledhur \u00ebsht\u00eb vjeshta dhe fillimi i pranver\u00ebs, p\u00ebr shkak t\u00eb lag\u00ebshtis\u00eb dhe temperaturave t\u00eb buta), e presim me padurim at\u00eb kafshat\u00eb t\u00eb par\u00eb. Por nuk u themi jo edhe atyre t\u00eb zbutura, t\u00eb cilat i gjejm\u00eb gjat\u00eb gjith\u00eb vitit. Me shijen e tyre prej dheu, umami dhe struktur\u00ebn e tyre mishtore, l\u00ebngshme, madje edhe t\u00eb thjeshta, vet\u00ebm me disa er\u00ebza t\u00eb thjeshta – si pak vaj ulliri, pak mustard\u00eb, trumz\u00eb ose rozmarin\u00eb, hudh\u00ebr, piper t\u00eb sapobluar – k\u00ebrpudhat b\u00ebhen shum\u00eb t\u00eb k\u00ebndshme. P\u00ebrve\u00e7 kaurdisjes, skuqjes ose pjekjes s\u00eb tyre, sigurisht q\u00eb mund t’i vendosim edhe n\u00eb\u00a0ladera\u00a0, supa, pilaf, pjata me makarona ose, kur jan\u00eb t\u00eb m\u00ebdha, t’i mbushim. Meqen\u00ebse kombinohen leht\u00ebsisht me sallata dhe perime,\u00a0bishtajore\u00a0, makarona, drith\u00ebra dhe p\u00ebrshtaten leht\u00ebsisht me recetat tradicionale dhe moderne, ato hapin nj\u00eb gam\u00eb t\u00eb gjer\u00eb opsionesh. Ato d\u00ebshmohen t\u00eb jen\u00eb nj\u00eb aleat i vlefsh\u00ebm i\u00a0agjerimit\u00a0. Dhe, shum\u00eb e r\u00ebnd\u00ebsishme, ato jan\u00eb shum\u00eb ushqyese.<\/p>\n\n\n\n

K\u00ebrpudha me bulgur dhe majdanoz<\/h1>\n\n\n\n

K\u00ebrpudhat mund t\u00eb gatuhen n\u00eb nj\u00eb mij\u00eb e dy m\u00ebnyra, por a i keni provuar me bulgur? T\u00eb ziera n\u00eb tenxhere dhe m\u00eb pas t\u00eb pjekura, ato nxjerrin n\u00eb pah gjith\u00eb shijen e tyre.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Materialet<\/h3>\n\n\n\n

Porcione: 8<\/p>\n\n\n\n

    \n
  • \u00a01 kilogram k\u00ebrpudha t\u00eb bardha dhe portobello, n\u00eb feta mesatare<\/li>\n\n\n\n
  • \u00a0400 g bulgur i trash\u00eb<\/li>\n\n\n\n
  • \u00a02 qep\u00eb t\u00eb m\u00ebdha t\u00eb thata, t\u00eb prera im\u00ebt<\/li>\n\n\n\n
  • \u00a02 lug\u00eb gjelle paste domatesh<\/li>\n\n\n\n
  • \u00a02 thelpinj hudh\u00ebr, t\u00eb shtypur<\/li>\n\n\n\n
  • \u00a0gjethet nga 1\/3 tuf\u00eb majdanozi, t\u00eb grira im\u00ebt<\/li>\n\n\n\n
  • \u00a0150 ml vaj ulliri<\/li>\n\n\n\n
  • \u00a0krip\u00eb, piper i sapobluar<\/li>\n<\/ul>\n\n\n\n

    Procedura<\/h3>\n\n\n\n
      \n
    1. P\u00ebr t\u00eb p\u00ebrgatitur k\u00ebrpudhat me bulgur dhe majdanoz, n\u00eb nj\u00eb tenxhere t\u00eb gjer\u00eb, ngrohni vajin e ullirit n\u00eb zjarr t\u00eb lart\u00eb dhe kaurdisni k\u00ebrpudhat me qep\u00ebt p\u00ebr rreth 5 minuta, derisa t\u00eb marrin ngjyr\u00eb kafe t\u00eb leht\u00eb.<\/li>\n\n\n\n
    2. Shtoni hudhr\u00ebn, past\u00ebn dhe bulgurin dhe p\u00ebrziejini p\u00ebr 1-2 minuta, derisa t\u00eb p\u00ebrzihen mir\u00eb dhe t\u00eb mbulohen.<\/li>\n\n\n\n
    3. Kriposni dhe piperosni, shtoni 1,200 ml uj\u00eb dhe ulni nxeht\u00ebsin\u00eb.<\/li>\n\n\n\n
    4. Gatuajeni p\u00ebr 25-30 minuta, derisa bulguri t\u00eb zbutet dhe t\u00eb thith\u00eb l\u00ebngun e tep\u00ebrt.<\/li>\n\n\n\n
    5. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, ngrohni furr\u00ebn paraprakisht n\u00eb 220 \u00b0 C.<\/li>\n\n\n\n
    6. Zbrazni k\u00ebrpudhat me bulgurin n\u00eb nj\u00eb en\u00eb pjekjeje dhe shtoni majdanozin.<\/li>\n\n\n\n
    7. P\u00ebrziejini, shp\u00ebrndajini n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb dhe piqini p\u00ebr 8-10 minuta, derisa t\u00eb marrin ngjyr\u00eb kafe n\u00eb sip\u00ebrfaqe.<\/li>\n<\/ol>\n\n\n\n

      Oriz i skuqur me k\u00ebrpudha t\u00eb egra dhe qep\u00eb<\/h1>\n\n\n\n

      Makrolepiot\u00ebt jan\u00eb k\u00ebrpudha t\u00eb egra, t\u00eb njohura n\u00eb t\u00eb gjith\u00eb Greqin\u00eb dhe ve\u00e7an\u00ebrisht t\u00eb dashura nga pomak\u00ebt si ushqim i skuqur. N\u00eb var\u00ebsi t\u00eb stin\u00ebs s\u00eb vitit, i z\u00ebvend\u00ebsojm\u00eb ose shtojm\u00eb \u00e7far\u00ebdo tjet\u00ebr q\u00eb d\u00ebshirojm\u00eb.<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      Materialet<\/h3>\n\n\n\n

      Porcione: p\u00ebr 4 porcione – si meze<\/p>\n\n\n\n

        \n
      • \u00a0400 g k\u00ebrpudha t\u00eb egra, mund\u00ebsisht bolete (ose nj\u00eb lloj tjet\u00ebr, var\u00ebsisht nga stina), t\u00eb pastruara me nj\u00eb leck\u00eb t\u00eb lagur dhe t\u00eb prera n\u00eb feta t\u00eb holla<\/li>\n\n\n\n
      • \u00a04 qep\u00eb t\u00eb m\u00ebdha t\u00eb thata, t\u00eb prera holl\u00eb<\/li>\n\n\n\n
      • \u00a060-70 ml vaj ulliri (ose gjalp\u00eb lope)<\/li>\n\n\n\n
      • \u00a0krip\u00eb, piper i sapobluar<\/li>\n<\/ul>\n\n\n\n

        Procedura<\/h3>\n\n\n\n
          \n
        1. P\u00ebr t\u00eb b\u00ebr\u00eb nj\u00eb skuqje me k\u00ebrpudha t\u00eb egra dhe qep\u00eb, s\u00eb pari ngrohni vajin e ullirit (ose gjalpin) n\u00eb nj\u00eb tenxhere t\u00eb gjer\u00eb dhe t\u00eb cek\u00ebt.<\/li>\n\n\n\n
        2. Pastaj, skuqni qep\u00ebt n\u00eb zjarr mesatar p\u00ebr 15-20 minuta, derisa t\u00eb fillojn\u00eb t\u00eb karamelizohen.<\/li>\n\n\n\n
        3. Rritni pak nxeht\u00ebsin\u00eb, shtoni k\u00ebrpudhat, p\u00ebrzieni dhe mbulojeni tenxheren me kapakun e saj.<\/li>\n\n\n\n
        4. Ulni p\u00ebrs\u00ebri nxeht\u00ebsin\u00eb dhe gatuajeni ushqimin n\u00eb avullin e tij p\u00ebr disa minuta (k\u00ebrpudhat do t\u00eb l\u00ebshojn\u00eb mjaft l\u00ebng), derisa k\u00ebrpudhat t\u00eb zbuten.<\/li>\n\n\n\n
        5. Hiqeni kapakun e en\u00ebs dhe l\u00ebreni pjes\u00ebn m\u00eb t\u00eb madhe t\u00eb l\u00ebngut t\u00eb avulloj\u00eb p\u00ebr disa minuta.<\/li>\n\n\n\n
        6. Kriposni dhe piperosni, p\u00ebrzieni dhe servireni n\u00eb tigan me k\u00ebrpudha t\u00eb egra dhe qep\u00eb.<\/li>\n<\/ol>\n\n\n\n

          Oriz me spinaq, domate dhe limon me k\u00ebrpudha<\/h1>\n\n\n\n

          Duke e pasuruar orizin ton\u00eb tradicional me spinaq me domate, limon dhe k\u00ebrpudha, i shtojm\u00eb shije t\u00eb jasht\u00ebzakonshme dhe e b\u00ebjm\u00eb m\u00eb t\u00eb ngopsh\u00ebm.<\/p>\n\n\n\n

          \"\"<\/figure>\n\n\n\n

          Materialet<\/h3>\n\n\n\n

          Porcione: 4<\/p>\n\n\n\n

            \n
          • \u00a0800 g spinaq, i pastruar, i grir\u00eb trash\u00eb<\/li>\n\n\n\n
          • \u00a02 qep\u00eb t\u00eb m\u00ebdha t\u00eb thata, t\u00eb grira<\/li>\n\n\n\n
          • \u00a01 thelb hudh\u00ebr, i grir\u00eb<\/li>\n\n\n\n
          • \u00a0250 g l\u00ebng domatesh (passata)<\/li>\n\n\n\n
          • \u00a03\/4 filxhan oriz Karolina<\/li>\n\n\n\n
          • \u00a0200 g k\u00ebrpudha t\u00eb bardha, t\u00eb prera n\u00eb feta<\/li>\n\n\n\n
          • \u00a01 lug\u00eb gjelle mente t\u00eb thar\u00eb<\/li>\n\n\n\n
          • \u00a01\/2 tuf\u00eb kop\u00ebr, e grir\u00eb<\/li>\n\n\n\n
          • \u00a01\/4 lug\u00eb \u00e7aji arr\u00ebmyshk<\/li>\n\n\n\n
          • \u00a02 lug\u00eb gjelle mustard\u00eb pikante<\/li>\n\n\n\n
          • \u00a01 lug\u00eb gjelle l\u00ebkur\u00eb limoni<\/li>\n\n\n\n
          • \u00a030 ml l\u00ebng limoni<\/li>\n\n\n\n
          • \u00a090 ml vaj ulliri<\/li>\n\n\n\n
          • \u00a0krip\u00eb, piper i sapobluar<\/li>\n<\/ul>\n\n\n\n

            Procedura<\/h3>\n\n\n\n
              \n
            1. P\u00ebr orizin me spinaq, domate dhe limon me k\u00ebrpudha, kaurdisni qep\u00ebt n\u00eb gjysm\u00ebn e vajit, n\u00eb zjarr mesatar, p\u00ebr 5 minuta.<\/li>\n\n\n\n
            2. Shtoni spinaqin dhe hudhr\u00ebn dhe kaurdisini p\u00ebr 6-8 minuta, derisa t\u00eb ulet v\u00ebllimi i tyre.<\/li>\n\n\n\n
            3. Shtoni domaten dhe 400 ml uj\u00eb dhe gatuajeni p\u00ebr 10 minuta, derisa salca t\u00eb trashet pak.<\/li>\n\n\n\n
            4. Shtoni orizin, k\u00ebrpudhat, menten, kopr\u00ebn, arr\u00ebmyshkun, krip\u00ebn e piperin dhe gatuajini p\u00ebr 15 minuta, derisa orizi t\u00eb zbutet.<\/li>\n\n\n\n
            5. Hiqeni nga nxeht\u00ebsia.<\/li>\n\n\n\n
            6. N\u00eb nj\u00eb procesor ushqimi, p\u00ebrzieni mustard\u00ebn, l\u00ebkur\u00ebn dhe l\u00ebngun me vajin e mbetur derisa t\u00eb krijoni nj\u00eb salc\u00eb t\u00eb l\u00ebmuar.<\/li>\n\n\n\n
            7. Hidhni sip\u00ebr orizin me spinaq, p\u00ebrzieni ngadal\u00eb dhe sh\u00ebrbejeni.<\/li>\n<\/ol>\n\n\n\n

              K\u00ebrpudha t\u00eb pjekura n\u00eb furr\u00eb t\u00eb mbushura me karkaleca deti<\/h1>\n\n\n\n

              K\u00ebrpudhat me karkaleca deti jan\u00eb nj\u00eb recet\u00eb q\u00eb askush nuk do ta priste ta gjente.<\/p>\n\n\n\n

              Materialet<\/h3>\n\n\n\n

              Porcione: 5<\/p>\n\n\n\n

                \n
              • \u00a010 k\u00ebrpudha t\u00eb m\u00ebdha t\u00eb bardha, pa “k\u00ebrcellin” e tyre, t\u00eb fshira me nj\u00eb leck\u00eb t\u00eb lagur<\/li>\n\n\n\n
              • \u00a04 qep\u00eb t\u00eb njoma, t\u00eb grira im\u00ebt (pjesa e bardh\u00eb dhe pjesa e gjelb\u00ebr e but\u00eb)<\/li>\n\n\n\n
              • \u00a05 deg\u00ebza majdanozi, t\u00eb grira im\u00ebt (pa k\u00ebrcejt\u00eb shum\u00eb t\u00eb trash\u00eb)<\/li>\n\n\n\n
              • \u00a05 deg\u00ebza kop\u00ebr, t\u00eb grira im\u00ebt (pa k\u00ebrcejt\u00eb shum\u00eb t\u00eb trash\u00eb)<\/li>\n\n\n\n
              • \u00a03 thelpinj hudh\u00ebr, t\u00eb grir\u00eb (ose sa t\u00eb d\u00ebshironi)<\/li>\n\n\n\n
              • \u00a0200 g karkaleca t\u00eb vegj\u00ebl t\u00eb q\u00ebruar (t\u00eb ngrir\u00eb)<\/li>\n\n\n\n
              • \u00a04 lug\u00eb gjelle vaj ulliri (p\u00ebr k\u00ebrpudhat) + 2 lug\u00eb gjelle p\u00ebr salc\u00ebn<\/li>\n\n\n\n
              • \u00a01 lug\u00eb gjelle paste<\/li>\n\n\n\n
              • \u00a0l\u00ebngu i 1 limoni t\u00eb vog\u00ebl (n\u00ebse d\u00ebshironi)<\/li>\n\n\n\n
              • \u00a0krip\u00eb dhe piper<\/li>\n<\/ul>\n\n\n\n

                Procedura<\/h3>\n\n\n\n
                  \n
                1. P\u00ebr t\u00eb p\u00ebrgatitur k\u00ebrpudha t\u00eb mbushura me karkaleca deti n\u00eb furr\u00eb, s\u00eb pari ngrohni furr\u00ebn n\u00eb 180\u00b0C.<\/li>\n\n\n\n
                2. Vendosni k\u00ebrpudhat n\u00eb nj\u00eb tav\u00eb pjekjeje, sp\u00ebrkatini me vaj (4 lug\u00eb gjelle) dhe limon (n\u00ebse p\u00ebrdorni) dhe rregullojini me krip\u00eb dhe piper.<\/li>\n\n\n\n
                3. Vendosini ato n\u00eb furr\u00eb dhe piqini p\u00ebr rreth 10 minuta.<\/li>\n\n\n\n
                4. Nd\u00ebrkoh\u00eb, ngrohni vajin e mbetur (2 lug\u00eb gjelle) n\u00eb nj\u00eb tigan dhe skuqni qep\u00ebt, hudhr\u00ebn, majdanozin dhe kopr\u00ebn p\u00ebr 2 – 3 minuta.<\/li>\n\n\n\n
                5. Shtoni past\u00ebn e tretur n\u00eb 1\/2 filxhan uj\u00eb dhe ziejeni n\u00eb zjarr t\u00eb lart\u00eb derisa l\u00ebngjet t\u00eb p\u00ebrthithen dhe salca t\u00eb trashet.<\/li>\n\n\n\n
                6. N\u00eb fund, shtoni karkalecat dhe p\u00ebrziejini p\u00ebr 1-2 minuta.<\/li>\n\n\n\n
                7. Hiqni k\u00ebrpudhat nga furra dhe mbushini me p\u00ebrzierjen nga tava.<\/li>\n\n\n\n
                8. Piqini p\u00ebrs\u00ebri p\u00ebr 10 minuta, aq sa duhet q\u00eb aromat dhe shijet t\u00eb p\u00ebrzihen dhe k\u00ebrpudhat t\u00eb zbuten.<\/li>\n\n\n\n
                9. P\u00ebr t\u00eb avulluar m\u00eb mir\u00eb l\u00ebngun nga k\u00ebrpudhat, piqini ato n\u00eb temperatur\u00eb t\u00eb lart\u00eb n\u00eb furr\u00eb.<\/li>\n<\/ol>\n\n\n\n

                  Guacamole me k\u00ebrpudha me sallat\u00eb jeshile dhe salc\u00eb susami<\/h1>\n\n\n\n

                  Guacamoleja speciale me k\u00ebrpudha mund t\u00eb serviret edhe e thjesht\u00eb n\u00eb nj\u00eb tas si salc\u00eb, e shoq\u00ebruar me biskota t\u00eb vogla, shkopinj buke ose pite arabe krokante.<\/p>\n\n\n\n

                  \"\"<\/figure>\n\n\n\n

                  Materialet<\/h3>\n\n\n\n

                  Porcione: 6<\/p>\n\n\n\n

                    \n
                  • \u00a02 avokado mesatare, t\u00eb q\u00ebruara<\/li>\n\n\n\n
                  • \u00a0300 g k\u00ebrpudha t\u00eb bardha, t\u00eb fshira mir\u00eb me nj\u00eb peshqir t\u00eb lagur dhe t\u00eb grira (m\u00eb mir\u00eb n\u00eb nj\u00eb procesor ushqimi: vendosini n\u00eb tas dhe shtypni butonin 2-3 her\u00eb, p\u00ebr nj\u00eb \u00e7ast, derisa t\u00eb grihen, por jo t\u00eb shtypen)<\/li>\n\n\n\n
                  • \u00a040-50 ml l\u00ebng limoni (ose sa limon t\u00eb d\u00ebshironi)<\/li>\n\n\n\n
                  • \u00a0gjethet nga 1 tuf\u00eb majdanozi, t\u00eb grira im\u00ebt<\/li>\n\n\n\n
                  • \u00a01 qep\u00eb e vog\u00ebl e thar\u00eb, e prer\u00eb shum\u00eb im\u00ebt<\/li>\n\n\n\n
                  • \u00a01\/2 spec djeg\u00ebs i vog\u00ebl, i grir\u00eb (rregulloni sasin\u00eb n\u00eb var\u00ebsi t\u00eb shijes tuaj p\u00ebr pikantitet)<\/li>\n\n\n\n
                  • \u00a01 lug\u00eb gjelle vaj ulliri<\/li>\n<\/ul>\n\n\n\n

                    P\u00ebr salc\u00ebn<\/h4>\n\n\n\n
                      \n
                    • \u00a040 ml uthull molle<\/li>\n\n\n\n
                    • \u00a030 ml salc\u00eb soje<\/li>\n\n\n\n
                    • \u00a0100 ml vaj ulliri<\/li>\n\n\n\n
                    • \u00a02 lug\u00eb \u00e7aji sheqer kafe<\/li>\n\n\n\n
                    • \u00a03 lug\u00eb gjelle fara susami<\/li>\n\n\n\n
                    • \u00a0krip\u00eb, piper i sapobluar<\/li>\n<\/ul>\n\n\n\n

                      P\u00ebr sallat\u00ebn<\/h4>\n\n\n\n
                        \n
                      • \u00a0300 g zarzavate t\u00eb p\u00ebrziera sezonale (rukola, sallat\u00eb jeshile, sallat\u00eb jeshile franceze, lola, etj.) \u2013 ato jan\u00eb gjithashtu t\u00eb disponueshme t\u00eb gatshme, t\u00eb paketuara n\u00eb qese, n\u00eb korridoret e supermarketeve.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                        N\u00ebse jemi me fat dhe gjejm\u00eb k\u00ebrpudha t\u00eb egra t\u00eb fresk\u00ebta (nj\u00eb sezon i mir\u00eb p\u00ebr t’i mbledhur \u00ebsht\u00eb vjeshta dhe fillimi i pranver\u00ebs, p\u00ebr shkak t\u00eb lag\u00ebshtis\u00eb dhe temperaturave t\u00eb buta), e presim me padurim at\u00eb kafshat\u00eb t\u00eb par\u00eb. Por nuk u themi jo edhe atyre t\u00eb zbutura, t\u00eb cilat i gjejm\u00eb gjat\u00eb gjith\u00eb […]<\/p>\n","protected":false},"author":4,"featured_media":4504,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":{"0":"post-4503","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-receta"},"yoast_head":"\nReceta me k\u00ebrpudha, t\u00eb shijshme dhe energjike - 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\/03\/14\/receta-me-kerpudha-te-shijshme-dhe-energjike\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta me k\u00ebrpudha, t\u00eb shijshme dhe energjike - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"N\u00ebse jemi me fat dhe gjejm\u00eb k\u00ebrpudha t\u00eb egra t\u00eb fresk\u00ebta (nj\u00eb sezon i mir\u00eb p\u00ebr t’i mbledhur \u00ebsht\u00eb vjeshta dhe fillimi i pranver\u00ebs, p\u00ebr shkak t\u00eb lag\u00ebshtis\u00eb dhe temperaturave t\u00eb buta), e presim me padurim at\u00eb kafshat\u00eb t\u00eb par\u00eb. 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