N\u00ebse ju duket se nj\u00eb burek i mir\u00eb k\u00ebrkon shum\u00eb koh\u00eb, p\u00ebrpjekje dhe aft\u00ebsi, nj\u00eb influencuese turke ka treguar krejt t\u00eb kund\u00ebrt\u00ebn.<\/p>\n\n\n\n
N\u00eb kanalin e tij n\u00eb YouTube, Eisenur Altan zbulon nj\u00eb metod\u00eb p\u00ebrgatitjeje q\u00eb zgjat vet\u00ebm 15 minuta dhe nuk k\u00ebrkon furr\u00eb, por vet\u00ebm nj\u00eb tigan. Rezultati \u00ebsht\u00eb nj\u00eb burek krokante i art\u00eb q\u00eb nuk \u00ebsht\u00eb i zhytur n\u00eb vaj, dhe shum\u00eb pretendojn\u00eb se ka shije edhe m\u00eb t\u00eb mir\u00eb se ai i furr\u00ebs s\u00eb buk\u00ebs.<\/p>\n\n\n\n
P\u00ebrb\u00ebr\u00ebsit<\/strong><\/p>\n\n\n\n brum\u00eb byreku P\u00ebrgatitja<\/strong><\/p>\n\n\n\n S\u00eb pari, kombinoni djathin dhe majdanozin n\u00eb nj\u00eb tas, dhe n\u00ebse d\u00ebshironi nj\u00eb shije m\u00eb t\u00eb plot\u00eb, mund t\u00eb shtoni edhe pak mocarela. N\u00eb nj\u00eb tas tjet\u00ebr, rrihni vez\u00ebn, pastaj p\u00ebrzieni qum\u00ebshtin dhe vajin. Pastaj kombinoni p\u00ebrzierjen e l\u00ebngshme t\u00eb p\u00ebrftuar me djathin dhe p\u00ebrzieni mir\u00eb.<\/p>\n\n\n\n Lyejeni leht\u00eb tav\u00ebn me vaj. Renditni l\u00ebkurat n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mbulojn\u00eb fundin, nd\u00ebrsa lini pak p\u00ebr t\u00eb kaluar n\u00ebp\u00ebr skaje. Hidhni pak nga mbushja e p\u00ebrgatitur n\u00eb fund. Shk\u00ebputni pjes\u00ebn tjet\u00ebr t\u00eb brumit, th\u00ebrrmoni pak, zhyteni n\u00eb p\u00ebrzierje dhe shp\u00ebrndajeni n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb n\u00eb tav\u00eb.<\/p>\n\n\n\n Transferoni pjes\u00ebt e brumit q\u00eb varen mbi skaj n\u00eb mes, mbulojini me mbushjen dhe n\u00eb fund hidhni sip\u00ebr gjith\u00e7ka q\u00eb ka mbetur nga p\u00ebrzierja. Mbulojeni dhe piqeni derisa pjesa e poshtme t\u00eb marr\u00eb nj\u00eb ngjyr\u00eb t\u00eb bukur t\u00eb art\u00eb. Pastaj kthejeni me kujdes dhe skuqeni an\u00ebn tjet\u00ebr p\u00ebr nj\u00eb koh\u00eb t\u00eb shkurt\u00ebr. Sh\u00ebrbehet m\u00eb s\u00eb miri nd\u00ebrsa \u00ebsht\u00eb ende e ngroht\u00eb, me nj\u00eb got\u00eb kos t\u00eb ftoht\u00eb.<\/p>\n\n\n\n Avantazhi i k\u00ebsaj metode p\u00ebrgatitjeje nuk q\u00ebndron vet\u00ebm n\u00eb shpejt\u00ebsi. P\u00ebrzierja e vez\u00ebve, qum\u00ebshtit dhe vajit i lag brum\u00ebrat n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb, k\u00ebshtu q\u00eb nuk ka yndyr\u00eb t\u00eb tep\u00ebrt q\u00eb shpesh e r\u00ebndon burekun klasik nga furra e buk\u00ebs. Pik\u00ebrisht p\u00ebr shkak t\u00eb p\u00ebrdorimit t\u00eb tep\u00ebrt t\u00eb vajit dhe margarin\u00ebs, bureku i bler\u00eb mund t\u00eb jet\u00eb i v\u00ebshtir\u00eb p\u00ebr stomakun.<\/p>\n\n\n\n K\u00ebtu, p\u00ebrdoret sasia e duhur e yndyr\u00ebs p\u00ebr t\u00eb krijuar nj\u00eb pjes\u00eb t\u00eb jashtme krokante dhe nj\u00eb mbushje l\u00ebng\u00ebse, por t\u00eb leht\u00eb. Djathi i fresk\u00ebt n\u00eb kombinim me majdanozin i jep freski shtes\u00eb, prandaj ky burek \u00ebsht\u00eb si i ngopsh\u00ebm ashtu edhe i k\u00ebndsh\u00ebm p\u00ebr t\u2019u ngr\u00ebn\u00eb, ashtu si\u00e7 p\u00ebrgatitet shpesh n\u00eb Turqi.<\/p>\n\n\n\n
1 vez\u00eb
rreth nj\u00eb e treta e nj\u00eb filxhani qum\u00ebsht
rreth nj\u00eb e treta e nj\u00eb filxhani vaj perimesh, plus pak p\u00ebr lyerjen e tav\u00ebs
200 gram djath\u00eb feta ose djath\u00eb i vog\u00ebl i ri
1 lug\u00eb \u00e7aji majdanoz i grir\u00eb im\u00ebt<\/p>\n\n\n\nPse \u00ebsht\u00eb m\u00eb i leht\u00eb ky burek?<\/h2>\n\n\n\n