{"id":15777,"date":"2017-06-24T14:47:51","date_gmt":"2017-06-24T12:47:51","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=15777"},"modified":"2017-06-24T14:47:51","modified_gmt":"2017-06-24T12:47:51","slug":"tave-me-salce-dhe-karkaleca-sakanaq","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2017\/06\/tave-me-salce-dhe-karkaleca-sakanaq\/","title":{"rendered":"Tav\u00eb me salc\u00eb dhe karkaleca (Sakanaq)"},"content":{"rendered":"<p><strong>P\u00ebrsh\u00ebndetje redaksia e gazet\u00ebs Intervista. Un\u00eb jam nj\u00eb zonj\u00eb 65 vje\u00e7e n\u00eb pension dhe m\u00eb vjen mir\u00eb q\u00eb ende ka rubrika dhe p\u00ebr mosh\u00ebn ton\u00eb sidomos me k\u00ebto shkrimet e p\u00ebrjavshme t\u00eb gatimit na k\u00ebnaqni. Bashk\u00ebshorti im \u00ebsht\u00eb 72 vje\u00e7 po \u00ebsht\u00eb shum\u00eb me huqe n\u00eb t\u00eb ngr\u00ebn\u00eb, gjithmon\u00eb m\u00eb nxjerr nga nj\u00eb tek\u00eb e shpeshher\u00eb i them aman more burr\u00eb m\u00eb duket sikur t\u00eb kam djalin e f\u00ebmij\u00ebve dhe jo bashk\u00ebshort dhe v\u00eb buz\u00ebn n\u00eb gaz. Ai p\u00eblqen shum\u00eb f\u00ebrges\u00ebn me salc\u00eb dhe djath por un\u00eb dua ti gatuaj di\u00e7ka me fruta deti ose karkaleca, konkretisht dua nj\u00eb recet\u00eb t\u00eb ve\u00e7ant\u00eb me \u00e7far\u00eb mund t\u2019ia gatuaj n\u00eb kushtet tona t\u00eb sht\u00ebpis\u00eb. N\u00ebse \u00ebsht\u00eb e mundur mundeni t\u00eb na d\u00ebrgoni nj\u00eb recet\u00eb p\u00ebr 4 persona. Faleminderit.<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>P\u00ebrgjigjet Ledio\u00a0 i Restorant \u201cIl Tipico\u201d, Rr\u00a0 Johan Fon Han (Tefta Tashko) n\u00eb krah t\u00eb gjimnazit \u201cIsmail Qemali\u201d Tiran\u00eb, +355 (0) 42370592, 0689049531:-<\/strong>P\u00ebrsh\u00ebndetje zonj\u00eb! Ju uroj sh\u00ebndet si fillim bashk\u00eb me bashk\u00ebshortin tuaj. Duke menduar se dhe ne kemi nj\u00eb mama, nj\u00eb n\u00ebn\u00eb n\u00eb sht\u00ebpi do ta kthej p\u00ebrgjigjen me k\u00ebnaq\u00ebsin\u00eb m\u00eb t\u00eb madhe duke t\u00eb th\u00ebn\u00eb se receta m\u00eb e ve\u00e7ant\u00eb q\u00eb mund ti pregatis\u00ebsh bashk\u00ebshortit t\u00ebnd \u00ebsht\u00eb tava me salc\u00eb dhe karkaleca i njohur edhe me emrin sakanaq. P\u00ebr t\u00eb p\u00ebrgatitur k\u00ebt\u00eb pjat\u00eb duhen k\u00ebta p\u00ebrb\u00ebr\u00ebs:<\/p>\n<p>&nbsp;<\/p>\n<p>1 kg karkaleca deti t\u00eb pastruara<\/p>\n<p>300 gr djath\u00eb t\u00eb bardh\u00eb\u00a0 t\u00eb grir\u00eb<\/p>\n<p>2 filxhan kafe vaj ulliri<\/p>\n<p>2 domate t\u00eb grira<\/p>\n<p>1 lug\u00eb supe me salc\u00eb domate<\/p>\n<p>1 qep\u00eb t\u00eb grir\u00eb<\/p>\n<p>3 thelpinj hudh\u00ebr<\/p>\n<p>1 lug\u00eb kafe rigon<\/p>\n<p>1\/2 filxhan kafe me ver\u00eb t\u00eb bardh\u00eb<\/p>\n<p>1 lug\u00eb kafe me majdanoz t\u00eb grir\u00eb<\/p>\n<p>Krip\u00eb<\/p>\n<p>Piper<\/p>\n<p>&nbsp;<\/p>\n<p><strong>P\u00ebrgatitja: <\/strong>N\u00eb nj\u00eb tigan t\u00eb nxehur me 1\/2 e vajit t\u00eb ullirit skuqim qep\u00ebn dhe nj\u00eb thelpi hudh\u00ebr t\u00eb grir\u00eb. Shtojm\u00eb domatet, salc\u00ebn e domates dhe rigonin. E l\u00ebm\u00eb q\u00eb t\u00eb ziejn\u00eb deri sa t\u00eb mpikset salca dhe e heqim nga zjarri<\/p>\n<div class=\"_h8t\">\n<div id=\"js_1z4\" class=\"_5wd9 direction_ltr\" data-tooltip-content=\"1:17.MD\" data-hover=\"tooltip\" data-tooltip-position=\"right\" aria-describedby=\"js_2h\">\n<div class=\"_5wde _n4o\">\n<div class=\"_5w1r _3_om _5wdf\">\n<div class=\"_4gx_\">\n<div class=\"_d97\"><span class=\"_5yl5\">Kete shkrim mund ta lexoni te plote ne gazeten Intervista qe e gjeni n\u00eb t\u00eb gjitha kioskat e Shqip\u00ebris\u00eb dhe t\u00eb Greqis\u00eb. Mund t&#8217;ua dergojme edhe n\u00eb adres\u00ebn tuaj te emailit p\u00ebr vet\u00ebm 99 cent n\u00eb muaj. Kontaktoni me ne n\u00eb inbox!<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrsh\u00ebndetje redaksia e gazet\u00ebs Intervista. Un\u00eb jam nj\u00eb zonj\u00eb 65 vje\u00e7e n\u00eb pension dhe m\u00eb vjen mir\u00eb q\u00eb ende ka rubrika dhe p\u00ebr mosh\u00ebn ton\u00eb sidomos me k\u00ebto shkrimet e p\u00ebrjavshme t\u00eb gatimit na k\u00ebnaqni. Bashk\u00ebshorti im \u00ebsht\u00eb 72 vje\u00e7 po \u00ebsht\u00eb shum\u00eb me huqe n\u00eb t\u00eb ngr\u00ebn\u00eb, gjithmon\u00eb m\u00eb nxjerr nga nj\u00eb tek\u00eb e [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":15778,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[1005],"class_list":["post-15777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine","tag-il-tipico"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/15777","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=15777"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/15777\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/15778"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=15777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=15777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=15777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}