P\u00ebrb\u00ebr\u00ebsit p\u00ebr brumin:
\n 400 gram\u00eb miell
\n 20 gr maja e fresk\u00ebt
\n 250 ml qum\u00ebsht i vak\u00ebt
\n 1 lug\u00eb \u00e7aji sheqer
\n 1\/2 luge \u00e7aji krip\u00eb
\n 1 vez\u00eb
\n 50 gr gjalp\u00eb i fresk\u00ebt
\n1\/4 lug\u00eb \u00e7aji p\u00ebrzierje er\u00ebzash t\u00eb bluara kardamon dhe koriand\u00ebr<\/p>\n
P\u00ebrb\u00ebr\u00ebsit p\u00ebr mbushjen:
\n3 lug\u00eb gjelle vaj ulliri
\n2 qep\u00eb t\u00eb njoma
\n2 hudhra t\u00eb njoma
\n1\/2 tuf\u00eb majdanoz i fresk\u00ebt
\n400 gr spinaq i grir\u00eb holl\u00eb
\nkrip\u00eb sipas d\u00ebshir\u00ebs
\n2 vez\u00eb
\n2 lug\u00eb gjelle miell
\n100 g djath\u00eb i bardh\u00eb, i th\u00ebrrmuar
\n3 lug\u00eb gjelle fara suzami
\n5-6 vez\u00eb t\u00eb ziera <\/p>\n
P\u00ebr lyerjen lart:
\n1 e verdh\u00eb veze
\npak qum\u00ebsht<\/p>\n
P\u00ebrgatitja
\nN\u00eb fillim, z\u00ebm\u00eb brumin. Tresim majan\u00eb n\u00eb qum\u00ebshtin e vak\u00ebt, ku kemi hedhur edhe sheqerin. Pastaj shtojm\u00eb p\u00ebrb\u00ebr\u00ebsit e tjer\u00eb, derisa t\u00eb zihet nj\u00eb brum\u00eb i but\u00eb dhe elastik. E l\u00ebm\u00eb t\u00eb mbuluar me nj\u00eb pecet\u00eb n\u00eb nj\u00eb vend t\u00eb ngroht\u00eb q\u00eb t\u00eb vij\u00eb dhe b\u00ebjm\u00eb gati mbushjen. Kav\u00ebrdisim pak qep\u00ebt dhe hudhrat me vaj ulliri derisa t\u00eb vyshken dhe shtojm\u00eb aty spinaqin derisa t\u00eb pij\u00eb ujin e vet. E heqim nga zjarri, e l\u00ebm\u00eb t\u00eb ftohet pak dhe shtojm\u00eb majdanozin e grir\u00eb, djathin, miellin, vez\u00ebt dhe farat e suzamit. Hapim brumin n\u00eb pet\u00eb me nj\u00eb trash\u00ebsi 1-2 cm, shtrojm\u00eb aty mbushjen dhe n\u00eb mes, vez\u00ebt e ziera. E rrotullojm\u00eb brumin si nj\u00eb rrotull t\u00eb madhe, t\u00eb gjat\u00eb dhe e lyejm\u00eb p\u00ebrsip\u00ebr me vez\u00ebn e tretur me pak qum\u00ebsht, q\u00eb t\u00eb marr\u00eb shk\u00eblqim. E pjekim n\u00eb 180 grad\u00eb celcius derisa t\u00eb marr\u00eb ngjyr\u00eb t\u00eb art\u00eb dhe pasi t\u00eb ftohet pak, e presim n\u00eb feta. Po t\u00eb doni, mund t\u2019i shtoni mbushjes edhe kima, sallam, etj. <\/p>\n","protected":false},"excerpt":{"rendered":"
P\u00ebrb\u00ebr\u00ebsit p\u00ebr brumin: 400 gram\u00eb miell 20 gr maja e fresk\u00ebt 250 ml qum\u00ebsht i vak\u00ebt 1 lug\u00eb \u00e7aji sheqer 1\/2 luge \u00e7aji krip\u00eb 1 vez\u00eb 50 gr gjalp\u00eb i fresk\u00ebt 1\/4 lug\u00eb \u00e7aji p\u00ebrzierje er\u00ebzash t\u00eb bluara kardamon dhe koriand\u00ebr P\u00ebrb\u00ebr\u00ebsit p\u00ebr mbushjen: 3 lug\u00eb gjelle vaj ulliri 2 qep\u00eb t\u00eb njoma 2 hudhra […]<\/p>\n","protected":false},"author":5,"featured_media":10788,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[923],"class_list":["post-10787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine","tag-role"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/10787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=10787"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/10787\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/10788"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=10787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=10787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=10787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}