{"id":11115,"date":"2015-11-19T11:30:35","date_gmt":"2015-11-19T10:30:35","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=11115"},"modified":"2015-11-18T12:44:03","modified_gmt":"2015-11-18T11:44:03","slug":"buke-me-peshk-ton-dhe-ullinj","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2015\/11\/buke-me-peshk-ton-dhe-ullinj\/","title":{"rendered":"Buk\u00eb me peshk ton dhe ullinj"},"content":{"rendered":"<p><strong>j<\/strong><\/p>\n<p>P\u00ebrb\u00ebr\u00ebsit p\u00ebr 4 persona<\/p>\n<p>&#8211; 300 gram\u00eb ton konserv\u00eb (n\u00eb uj\u00eb)<\/p>\n<p>&#8211; 100 gram\u00eb ullinj jeshil\u00eb t\u00eb prer\u00eb n\u00eb feta<\/p>\n<p>&#8211; 100 gram\u00eb djath\u00eb ka\u00e7kavall i grir\u00eb<\/p>\n<p>&#8211; 100 gram\u00eb miell<\/p>\n<p>&#8211; 1 paket\u00eb maja e that\u00eb<\/p>\n<p>&#8211; 3 vez\u00eb<\/p>\n<p>&#8211; 10 cl qum\u00ebsht<\/p>\n<p>&#8211; 10 cl vaj ulliri<\/p>\n<p>&#8211; pak gjalp\u00eb dhe miell p\u00ebr t\u00eb lyer form\u00ebn<\/p>\n<p>&nbsp;<\/p>\n<p><strong>P\u00ebrgatitja<\/strong><\/p>\n<p>P\u00ebrziejm\u00eb miellin me majan\u00eb n\u00eb nj\u00eb tas. Hapim nj\u00eb grop\u00eb n\u00eb mes dhe hedhim aty vez\u00ebt e rrahura pak, qum\u00ebshtin dhe vajin. Shtojm\u00eb tonin e th\u00ebrrmuar, ullinjt\u00eb dhe djathin. E hedhim brumin e p\u00ebrftuar n\u00eb nj\u00eb form\u00eb buke t\u00eb lyer paraprakisht me gjalp\u00eb dhe pak miell, q\u00eb t\u00eb mos ngjis\u00eb buka. E pjekim n\u00eb furr\u00eb n\u00eb 180 grad\u00eb celsius.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>j P\u00ebrb\u00ebr\u00ebsit p\u00ebr 4 persona &#8211; 300 gram\u00eb ton konserv\u00eb (n\u00eb uj\u00eb) &#8211; 100 gram\u00eb ullinj jeshil\u00eb t\u00eb prer\u00eb n\u00eb feta &#8211; 100 gram\u00eb djath\u00eb ka\u00e7kavall i grir\u00eb &#8211; 100 gram\u00eb miell &#8211; 1 paket\u00eb maja e that\u00eb &#8211; 3 vez\u00eb &#8211; 10 cl qum\u00ebsht &#8211; 10 cl vaj ulliri &#8211; pak gjalp\u00eb dhe miell [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":11116,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-11115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/11115","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=11115"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/11115\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/11116"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=11115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=11115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=11115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}