1. Pica klasike<\/p>\n
P\u00ebr brumin:
\nMiell i cil\u00ebsis\u00eb s\u00eb lart\u00eb, 200 gram\u00eb
\nMiell i bluar trash\u00eb, 200 gram\u00eb
\nMaja e that\u00eb, 5 gram\u00eb
\nVaj ulliri, 3 lug\u00eb gjelle
\nKrip\u00eb dhe sheqer, sipas d\u00ebshir\u00ebs<\/p>\n
P\u00ebr mbushjen:
\nDomate, 500 gram\u00eb
\nDjath\u00eb parmixhano, 50 gram\u00eb
\nDjath\u00eb mocarela, 150 gram\u00eb
\nBorzilok, 1 tuf\u00eb
\nHudhra, 3 thelpinj
\nSheqer, krip\u00eb, piper, rigon, sipas d\u00ebshir\u00ebs.<\/p>\n
P\u00ebrgatitja:
\nSit miellin, shton majan\u00eb, krip\u00ebn, sheqerin dhe i p\u00ebrzien mir\u00eb. Hedh 170 ml uj\u00eb t\u00eb ngroht\u00eb (pasi e keni valuar) dhe shton tri lug\u00eb gjelle vaj ulliri. E p\u00ebrzien brumin mir\u00eb dhe e l\u00eb t\u00eb vij\u00eb p\u00ebr 45 minuta. Me t\u00eb ardhur brumi, shtrin me dor\u00eb pet\u00ebt si pite.
\n250 gram\u00eb domate i p\u00ebrv\u00eblojm\u00eb n\u00eb uj\u00eb t\u00eb valuar. I l\u00ebm\u00eb pes\u00eb minuta dhe pastaj ua pastrojm\u00eb cip\u00ebn n\u00eb uj\u00eb t\u00eb ftoht\u00eb. “Tulin” e domateve e presim n\u00eb kubik\u00eb t\u00eb vegj\u00ebl, e hedhim n\u00eb tigan, shtojm\u00eb hudhrat e shtypura dhe e l\u00ebm\u00eb t\u00eb marr\u00eb dy val\u00eb sa t\u00eb trashet e t\u00eb homogjenizohet. Shtojm\u00eb sheqerin, krip\u00ebn dhe piperin. Me k\u00ebt\u00eb pestil, lyejm\u00eb pet\u00ebn-pite. I grijm\u00eb p\u00ebrsip\u00ebr mocarel\u00ebn dhe e sp\u00ebrkatim me rigon e borzilok. Pastaj i presim domatet e mbetura n\u00eb rrotka dhe i v\u00ebm\u00eb p\u00ebrsip\u00ebr brumit. U hedhim parmixhano t\u00eb grir\u00eb. E futim n\u00eb furr\u00eb t\u00eb nxeht\u00eb 200 grad\u00eb dhe e l\u00ebm\u00eb t\u00eb piqet 25 minuta.<\/p>\n
2. Nj\u00eb variant tjet\u00ebr vet\u00ebm p\u00ebr brumin:
\nP\u00ebrb\u00ebr\u00ebsit:
\nQum\u00ebsht, 1 got\u00eb
\nMaja, 50 gram\u00eb
\nVez\u00eb, 1 kok\u00ebrr
\nVaj ulliri, 3 lug\u00eb gjelle
\nKrip\u00eb, 1 lug\u00eb \u00e7aji
\nSheqer, 1 \u00bd lug\u00eb gjelle
\nMiell, 3-3 \u00bd gota
\nPasi e z\u00eb brumin, e v\u00eb n\u00eb frigorifer p\u00ebr 1 or\u00eb. Pastaj mund t’i hedh\u00ebsh \u00e7do harxh\u00eb q\u00eb d\u00ebshiron.<\/p>\n
3. Pic\u00eb e “p\u00ebrzier”
\nP\u00ebr brumin:
\nMiell, 16 gram\u00eb,
\nMaja e that\u00eb, 15 gram\u00eb,
\nSheqer e krip\u00eb, nga nj\u00eb maj\u00eb luge
\nVaj ulliri, 1 lug\u00eb gjelle
\nUj\u00eb i ngroht\u00eb, 100 ml<\/p>\n
E z\u00ebm\u00eb brumin dhe e l\u00ebm\u00eb 30 minuta n\u00eb nj\u00eb vend t\u00eb ngroht\u00eb. E vendosim brumin (pet\u00ebn-pite) n\u00eb nj\u00eb tav\u00eb t\u00eb lyer me yndyr\u00eb dhe i hedhim p\u00ebrsip\u00ebr gjell\u00ebn e djathin e grir\u00eb. Si harxh\u00eb mund t\u00eb p\u00ebrdorim mish t\u00eb zier, sallam, qep\u00eb, k\u00ebrpudha, domate etj. E pjekim n\u00eb nj\u00eb nxeht\u00ebsi prej 200 grad\u00ebsh p\u00ebr 15-20 minuta.<\/p>\n
4. Pica \u201cEnigma\u201d
\nP\u00ebr brumin:
\nUj\u00eb, 1 got\u00eb,
\nMaja, 15 gram\u00eb (ose gjys\u00ebm pako maja e that\u00eb),
\nSheqer, 1 lug\u00eb gjelle,
\nVaj, 1 lug\u00eb gjelle,
\nVez\u00eb, 1 kok\u00ebrr,
\nMiell, 2 gota uji,
\nPak krip\u00eb.
\nP\u00ebr mbushjen:
\nQep\u00eb, tranguj turshi, sallam, mish i zier, proshut\u00eb, vez\u00eb e zier, grihen t\u00eb gjitha holl\u00eb. Si salc\u00eb rrihet nj\u00eb vez\u00eb me tre lug\u00eb majonez\u00eb e nj\u00eb lug\u00eb vaj ulliri. Brumi nuk zihet edhe aq i fort\u00eb, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb vij\u00eb. Lyhet peta me ke\u00e7ap dhe i hidhet djath\u00eb i bollsh\u00ebm. Piqet n\u00eb 200 grad\u00eb, p\u00ebr 20 minuta.<\/p>\n","protected":false},"excerpt":{"rendered":"
1. Pica klasike P\u00ebr brumin: Miell i cil\u00ebsis\u00eb s\u00eb lart\u00eb, 200 gram\u00eb Miell i bluar trash\u00eb, 200 gram\u00eb Maja e that\u00eb, 5 gram\u00eb Vaj ulliri, 3 lug\u00eb gjelle Krip\u00eb dhe sheqer, sipas d\u00ebshir\u00ebs P\u00ebr mbushjen: Domate, 500 gram\u00eb Djath\u00eb parmixhano, 50 gram\u00eb Djath\u00eb mocarela, 150 gram\u00eb Borzilok, 1 tuf\u00eb Hudhra, 3 thelpinj Sheqer, krip\u00eb, piper, […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[253,406],"class_list":["post-2607","post","type-post","status-publish","format-standard","hentry","category-kuzhine","tag-kuzhine-2","tag-pica"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/2607","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=2607"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/2607\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=2607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=2607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=2607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}