{"id":5439,"date":"2026-03-18T20:04:06","date_gmt":"2026-03-18T20:04:06","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=5439"},"modified":"2026-03-18T20:04:06","modified_gmt":"2026-03-18T20:04:06","slug":"gjella-me-mish-vici","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/03\/18\/gjella-me-mish-vici\/","title":{"rendered":"Gjella me mish vi\u00e7i"},"content":{"rendered":"\n

Tradita \u00ebsht\u00eb e gjall\u00eb dhe n\u00eb zhvillim. K\u00ebshtu duhet t\u00eb jet\u00eb. Recetat e vjetra, tradicionale marrin ndikime t\u00eb reja, por ato ruajn\u00eb autenticitetin e tyre, sepse jan\u00eb t\u00eb p\u00ebrjetshme\u00a0.<\/p>\n\n\n\n

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

P\u00ebr t\u00eb p\u00ebrgatitur gjell\u00ebn me mish vi\u00e7i, e fshijm\u00eb mishin mir\u00eb me peshqir letre, duke u siguruar q\u00eb t\u00eb jet\u00eb plot\u00ebsisht i that\u00eb. Kjo do ta ndihmoj\u00eb t\u00eb skuqet m\u00eb mir\u00eb, gj\u00eb q\u00eb do ta b\u00ebj\u00eb gjell\u00ebn m\u00eb t\u00eb shijshme.Pastaj e kriposim. Zgjedhim nj\u00eb tenxhere t\u00eb gjer\u00eb, t\u00eb r\u00ebnd\u00eb dhe t\u00eb fort\u00eb. Gatimi i mishit t\u00eb kuq nuk \u00ebsht\u00eb nj\u00eb pun\u00eb e nxituar, duhet koh\u00eb dhe durim p\u00ebr ta p\u00ebrgatitur si\u00e7 duhet ushqimin. Tenxherja e r\u00ebnd\u00eb e ruan nxeht\u00ebsin\u00eb, e shp\u00ebrndan at\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb dhe e gatuan mishin m\u00eb ngadal\u00eb.]<\/p>\n\n\n\n

Ngrohni 20 ml vaj n\u00eb zjarr t\u00eb lart\u00eb dhe skuqni mishin, n\u00eb grupe, derisa t\u00eb skuqet mir\u00eb nga t\u00eb gjitha an\u00ebt, duke formuar nj\u00eb kore: aty q\u00ebndron gjith\u00eb shija. Nuk e grumbullojm\u00eb t\u00eb gjith\u00eb mishin n\u00eb tenxhere, sepse kjo do t\u00eb ul\u00eb temperatur\u00ebn e tenxheres dhe nuk do t\u00eb skuqet, p\u00ebrkundrazi do t\u00eb ziej\u00eb n\u00eb l\u00ebngjet e tij.<\/p>\n\n\n\n

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

E heqim me nj\u00eb lug\u00eb t\u00eb shpuar dhe e vendosim n\u00eb nj\u00eb pjat\u00eb.<\/p>\n\n\n\n

\"Mish<\/td>\"Mish<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Shtoni qep\u00ebt n\u00eb tenxhere, tek mbetjet e shijshme t\u00eb djegura nga skuqja e mishit, dhe kaurdisini me pak krip\u00eb p\u00ebr 7-8 minuta, n\u00eb zjarr mesatar, derisa t\u00eb marrin ngjyr\u00eb t\u00eb art\u00eb, gati p\u00ebr t’u karamelizuar dhe p\u00ebr t\u00eb l\u00ebshuar \u00ebmb\u00eblsin\u00eb e tyre. Shtoni hudhr\u00ebn dhe kaurdisini p\u00ebr 1\/2 minut\u00eb, q\u00eb t\u00eb nxehet dhe t\u00eb l\u00ebshoj\u00eb arom\u00ebn e saj.<\/p>\n\n\n\n

\"Mish<\/td>\"Mish<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Shtojm\u00eb edhe domaten e fresk\u00ebt. T\u00eb fresk\u00ebt dhe t\u00eb pjekur, tani q\u00eb \u00ebsht\u00eb ende n\u00eb sezon. Rokkinistos i duhet l\u00ebkura e domates s\u00eb fresk\u00ebt. Ne kurr\u00eb nuk e “korrigjojm\u00eb” shijen duke shtuar sheqer, duam q\u00eb rokkinisto t\u00eb kap\u00eb plot\u00ebsisht shijen e saj t\u00eb \u00ebmb\u00ebl dhe t\u00eb thart\u00eb.<\/p>\n\n\n\n

\"Mish<\/td>\"Mish<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\"Mish<\/td>\"Mish<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Gatuajeni p\u00ebr 10 minuta, derisa t\u00eb vloj\u00eb mir\u00eb, hidheni mishin p\u00ebrs\u00ebri me l\u00ebngjet q\u00eb ka l\u00ebn\u00eb n\u00eb pjat\u00eb dhe shtoni l\u00ebngun e mishit, gjethen e dafin\u00ebs, rigonin, specin, kanell\u00ebn, krip\u00ebn dhe piperin. Kombinimi i k\u00ebtyre er\u00ebzave \u00ebsht\u00eb, sipas mendimit tim, m\u00eb ideali p\u00ebr rokkinisto. K\u00ebrconi fundin e tenxheres p\u00ebr t\u00eb tretur \u00e7do p\u00ebrb\u00ebr\u00ebs t\u00eb djegur nga skuqja n\u00eb l\u00ebngjet. T\u00eb gjitha k\u00ebto jan\u00eb element\u00eb t\u00eb shijes s\u00eb mir\u00eb.Kur ushqimi fillon t\u00eb ziej\u00eb, fshijeni shkum\u00ebn me nj\u00eb lug\u00eb t\u00eb vog\u00ebl p\u00ebr 10-15 minuta – n\u00ebse shkuma mbetet, do t\u00eb l\u00ebr\u00eb nj\u00eb er\u00eb t\u00eb r\u00ebnd\u00eb n\u00eb ushqim. Ulni nxeht\u00ebsin\u00eb n\u00eb m\u00ebnyr\u00eb q\u00eb salca t\u00eb ziej\u00eb shum\u00eb ngadal\u00eb, me flluska t\u00eb dalin her\u00eb pas here n\u00eb sip\u00ebrfaqe – duke krijuar nj\u00eb “plop plop”. Mishi i mir\u00eb i zier k\u00ebrkon durim. Mund t\u00eb zgjas\u00eb deri n\u00eb 2 or\u00eb e \u00bd, var\u00ebsisht nga mishi, nuk \u00ebsht\u00eb i nj\u00ebjt\u00eb \u00e7do her\u00eb. Her\u00eb pas here e shikojm\u00eb dhe e p\u00ebrziejm\u00eb q\u00eb t\u00eb mos ngjitet, por n\u00eb p\u00ebrgjith\u00ebsi \u00ebsht\u00eb nj\u00eb vakt i qet\u00eb, nuk keni nevoj\u00eb t\u00eb jeni sip\u00ebr tij gjat\u00eb gjith\u00eb koh\u00ebs.<\/p>\n\n\n\n

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

Hiqeni kapakun dhe shijojeni mishin, duhet t\u00eb jet\u00eb mjaftuesh\u00ebm i but\u00eb sa t\u00eb pritet leht\u00eb me pirun. N\u00ebse n\u00eb k\u00ebt\u00eb faz\u00eb l\u00ebngu \u00ebsht\u00eb i holl\u00eb, hiqeni mishin dhe l\u00ebreni t\u00eb ziej\u00eb ngadal\u00eb p\u00ebr disa minuta, n\u00eb zjarr m\u00eb t\u00eb lart\u00eb, derisa salca t\u00eb trashet – nuk ka nevoj\u00eb t\u00eb jet\u00eb shum\u00eb e trash\u00eb, duhet t\u00eb ket\u00eb pak nga l\u00ebngjet e saj.<\/p>\n\n\n\n

\"Mish<\/td>\"Mish<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

E heqim ushqimin nga syt\u00eb, shtojm\u00eb menten dhe e rregullojm\u00eb me krip\u00eb e piper. Megjithat\u00eb, menta e fresk\u00ebt p\u00ebr nj\u00eb ndjesi freskuese n\u00eb goj\u00eb dhe nj\u00eb arom\u00eb t\u00eb fort\u00eb.<\/p>\n\n\n\n

\"Mish<\/td>\"Mish<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

L\u00ebreni ushqimin t\u00eb pushoj\u00eb p\u00ebr 10 minuta dhe sh\u00ebrbejeni, duke shtuar piper t\u00eb fresk\u00ebt dhe vaj ulliri cil\u00ebsor n\u00eb \u00e7do pjat\u00eb. Shmangni p\u00ebrdorimin e shum\u00eb vajit gjat\u00eb skuqjes, un\u00eb e preferoj n\u00eb fund, p\u00ebr t’i dh\u00ebn\u00eb ushqimit nj\u00eb not\u00eb pikante dhe t\u00eb thart\u00eb.<\/p>\n\n\n\n

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

Sh\u00ebrbejeni me patate t\u00eb skuqura \u2013 do t\u2019i skuqim n\u00eb minut\u00ebn e fundit \u2013 dhe sallat\u00eb me domate (gjithmon\u00eb domate pran\u00eb mishit t\u00eb kuq) me kapari dhe djath\u00eb t\u00eb thart\u00eb.P\u00ebrgatitje 20′<\/strong><\/p>\n\n\n\n

2 or\u00eb e 30 minuta<\/strong> koh\u00eb gatimi<\/p>\n\n\n\n

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

Porcione: 4<\/p>\n\n\n\n