{"id":14747,"date":"2017-01-06T18:14:19","date_gmt":"2017-01-06T17:14:19","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=14747"},"modified":"2017-01-06T18:16:01","modified_gmt":"2017-01-06T17:16:01","slug":"receta-e-vecante-e-gatimit-te-gjelit-te-vitit-te-ri","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2017\/01\/receta-e-vecante-e-gatimit-te-gjelit-te-vitit-te-ri\/","title":{"rendered":"Receta e ve\u00e7ant\u00eb e gatimit t\u00eb gjelit t\u00eb Vitit t\u00eb Ri"},"content":{"rendered":"<p><strong>P\u00ebrsh\u00ebndetje, mund t\u2019ju ken\u00eb ardhur edhe k\u00ebrkesa t\u00eb tjera si e imja, meq\u00eb po vijn\u00eb festat dhe tryeza tradicionale Vitit t\u00eb Ri, nuk kishte kuptim pa nj\u00eb gjel deti n\u00eb mes. Kam par\u00eb dhe lexuar, e madje gatuar shum\u00eb her\u00eb gjelin e detit, por do doja t\u00eb dija si gatuhet gjeli i detit me perime, sepse kam d\u00ebgjuar q\u00eb perimet i japin tjet\u00ebr shije.<br \/>\nFaleminderit, suksese gazet\u00ebs n\u00eb 2017 dhe festa t\u00eb bukura e t\u00eb shijshme. Majlinda.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-14748\" src=\"http:\/\/intervista.al\/web\/wp-content\/uploads\/2017\/01\/Gjel-Deti-i-Mbushur-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/intervista.al\/web\/wp-content\/uploads\/2017\/01\/Gjel-Deti-i-Mbushur-150x150.jpg 150w, https:\/\/intervista.al\/web\/wp-content\/uploads\/2017\/01\/Gjel-Deti-i-Mbushur-90x90.jpg 90w, https:\/\/intervista.al\/web\/wp-content\/uploads\/2017\/01\/Gjel-Deti-i-Mbushur-144x144.jpg 144w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>P\u00ebrgjigjet Shef Miri i Restorant Il Tipico, 0689049531:- <\/strong>Majlinda, un\u00eb t\u00eb falend\u00ebroj p\u00ebr urimet dhe uroj t\u00eb nj\u00ebjt\u00ebn gj\u00eb edhe p\u00ebr ty. Gjeli i detit \u00ebsht\u00eb symbol i tryez\u00ebs shqiptare p\u00ebr festat e fundvitit. Pa at\u00eb, tavolina e Vitit t\u00eb Ri \u00ebsht\u00eb e varf\u00ebr dhe nuk do kishte kuptim, ashtu si\u00e7 the edhe ti vet\u00eb. \u00cbsht\u00eb nj\u00eb ushqim tradicional q\u00eb \u00e7do amvis\u00eb mundohet ta p\u00ebrgatis\u00eb n\u00eb m\u00ebnyr\u00ebn m\u00eb t\u00eb mir\u00eb. Un\u00eb personalisht, ashtu si edhe k\u00ebrkesa jote,\u00a0 do preferoja dhe sugjeroja gjelin e detit t\u00eb mbushur me oriz dhe perime. Por, p\u00ebrpara se t\u00eb shpejtoni t\u00eb blini gjelin e detit, \u00ebsht\u00eb mir\u00eb t\u00eb njihni disa \u2018rregulla\u2019 t\u00eb dobishme: Blijeni n\u00eb dyqane dhe tregje q\u00eb jan\u00eb t\u00eb kontrolluara p\u00ebr standardet e higjien\u00ebs. N\u00ebse blini gjel deti t\u00eb fresk\u00ebt, kini kujdes mos t\u00eb ket\u00eb ndryshime n\u00eb l\u00ebkur\u00eb, mishi t\u00eb mos jet\u00eb i nxir\u00eb ose n\u00eb ngjyr\u00eb jeshile tek pjesa e barku, qafa, n\u00eb pjes\u00ebn e brendshme t\u00eb kofsh\u00ebve ose posht\u00eb krah\u00ebve. Mos e zgjidhni n\u00ebse mishi n\u00eb sip\u00ebrfaqen e l\u00ebkur\u00ebs dhe tek zgavrat e brendshme ka mbishtres\u00eb t\u00eb ngjitshme. N\u00ebse e zgjidhni t\u00eb ngrir\u00eb, kini kujdes t\u00eb jet\u00eb i paketuar pa aj\u00ebr dhe t\u00eb ruhet n\u00eb temperatur\u00ebn -18 grad\u00eb. P\u00ebr m\u00eb tep\u00ebr, shmanguni blerjes, n\u00ebse n\u00eb pjes\u00ebn e brendshme t\u00eb paketimit ka copa akulli ose shum\u00eb l\u00ebngje.<\/p>\n<p>&nbsp;<\/p>\n<p>P\u00ebr k\u00ebt\u00eb gatim duhen k\u00ebto p\u00ebrb\u00ebr\u00ebs:<\/p>\n<p>&nbsp;<\/p>\n<p>Gjel deti 3-4 kg<\/p>\n<p>Oriz 500 gr<\/p>\n<p>Gjalp\u00eb 150 gr<\/p>\n<p>Selino 25 gr<\/p>\n<p>Karrot\u00eb 100 gr<\/p>\n<p>Bizele 100 gr<\/p>\n<p>Patate 100 gr<\/p>\n<p>Qep\u00eb 2 kokrra<\/p>\n<p>Krip\u00eb, piper, majdanoz, rozmarin\u00eb.<\/p>\n<p>&nbsp;<\/p>\n<p>N\u00eb fillim pastrojm\u00eb gjelin e detit dhe n\u00eb nj\u00eb tenxhere i japim nj\u00eb zierje p\u00ebrreth 20 minuta. E kullojm\u00eb dhe l\u00ebngun e gjelit e p\u00ebrdorim p\u00ebr l\u00ebngun e pilafit me perime. N\u00eb nj\u00eb tenxhere hedhim gjalp\u00eb, fillojm\u00eb t\u00eb skuqim perimet e prera n\u00eb forma t\u00eb vogla kubike. I japim nj\u00eb t\u00eb skuqur t\u00eb leht\u00eb bashk\u00eb me orizin dhe u shtojm\u00eb l\u00ebngun e gjelit t\u00eb detit e i ziejm p\u00ebrreth 12 minuta. Pasi mbarojm me k\u00ebt\u00eb pro\u00e7edur\u00eb, gjelin e detit e mbushin me p\u00ebrgatitjen q\u00eb b\u00ebm\u00eb dhe e lidhim me spango q\u00eb mos t\u00eb shp\u00ebrb\u00ebhet. E mb\u00ebshtjellim me let\u00ebr alumini dhe e pjekim me 180 grad\u00eb p\u00ebr 2 or\u00eb e gjys\u00ebm. Her\u00eb pas here mund ti shtojm nga pak l\u00ebng ose uj\u00eb q\u00eb t\u00eb mos thahet.<\/p>\n<p>Ju b\u00ebft\u00eb mir\u00eb dhe G\u00ebzuar Vitin e Ri 2017, nga \u201cIl Tipico\u201d. Do lexohemi n\u00eb 2017 me receta t\u00eb tjera<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrsh\u00ebndetje, mund t\u2019ju ken\u00eb ardhur edhe k\u00ebrkesa t\u00eb tjera si e imja, meq\u00eb po vijn\u00eb festat dhe tryeza tradicionale Vitit t\u00eb Ri, nuk kishte kuptim pa nj\u00eb gjel deti n\u00eb mes. Kam par\u00eb dhe lexuar, e madje gatuar shum\u00eb her\u00eb gjelin e detit, por do doja t\u00eb dija si gatuhet gjeli i detit me perime, [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":14526,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[1005,253],"class_list":["post-14747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine","tag-il-tipico","tag-kuzhine-2"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/14747","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=14747"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/14747\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/14526"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=14747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=14747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=14747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}