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P\u00ebrsh\u00ebndetje Intervista, ju ndjek \u00e7do jav\u00eb n\u00eb treg pore dhe online. G\u00ebzohem q\u00eb i keni dh\u00ebn\u00eb r\u00ebnd\u00ebsi gatimit me rubrik\u00ebn tuaj t\u00eb p\u00ebrjavshme. N\u00eb faqen e restorantit me t\u00eb cilin ju bashk\u00ebpunoni pash\u00eb nj\u00eb foto me nj\u00eb pjat\u00eb m\u00eb disa \u00ebmb\u00eblsira ku shpjegoheshin se \u00e7far\u00eb ishin secila prej tyre. Ajo q\u00eb mua m\u00eb intereson t\u00eb m\u00ebsoj recet\u00ebn \u00ebsht\u00eb panakota, e cila ishte pjes\u00eb e k\u00ebsaj pjate. Ju lutem a mund t\u00eb botoni recet\u00ebn e k\u00ebsaj \u00ebmb\u00eblsire. Faleminderit, Fatma nga Elbasani. <\/strong><\/p>\n \u00a0<\/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>E dashur Fatma, t\u00eb falend\u00ebroj q\u00eb na ndjek n\u00ebp\u00ebrmjet gazet\u00ebs por e dhe n\u00eb faqen ton\u00eb online. Ju keni par\u00eb foton n\u00eb t\u00eb cil\u00ebn ne kemi p\u00ebrgatitur nj\u00eb tris \u00ebmb\u00eblsirash dhe nj\u00ebra prej tyre \u00ebsht\u00eb panakota. Panakota \u00ebsht\u00eb \u00ebmb\u00eblsir\u00eb shum\u00eb e leht\u00eb dhe e shijshme dhe po ju jap edhe recet\u00ebn q\u00eb shpresoj ta realizoni mir\u00eb. P\u00ebr t\u00eb p\u00ebrgatitur k\u00ebt\u00eb \u00ebmb\u00eblsir\u00eb duhen k\u00ebta p\u00ebrb\u00ebr\u00ebs:<\/p>\n Pana pasti\u00e7erie 500 ml<\/p>\n Sheqer pluhur 150 gr<\/p>\n Xhelatin\u00eb 60 gr<\/p>\n Vanilje…<\/p>\n 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\u2019ua dergojme edhe n\u00eb adres\u00ebn tuaj te emailit p\u00ebr vet\u00ebm 99 cent n\u00eb muaj. Kontaktoni me ne n\u00eb inbox!<\/p>\n","protected":false},"excerpt":{"rendered":" P\u00ebrsh\u00ebndetje Intervista, ju ndjek \u00e7do jav\u00eb n\u00eb treg pore dhe online. G\u00ebzohem q\u00eb i keni dh\u00ebn\u00eb r\u00ebnd\u00ebsi gatimit me rubrik\u00ebn tuaj t\u00eb p\u00ebrjavshme. N\u00eb faqen e restorantit me t\u00eb cilin ju bashk\u00ebpunoni pash\u00eb nj\u00eb foto me nj\u00eb pjat\u00eb m\u00eb disa \u00ebmb\u00eblsira ku shpjegoheshin se \u00e7far\u00eb ishin secila prej tyre. Ajo q\u00eb mua m\u00eb intereson […]<\/p>\n","protected":false},"author":5,"featured_media":18547,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[1005],"class_list":["post-18546","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\/18546","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=18546"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/18546\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/18547"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=18546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=18546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=18546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}