{"id":3055,"date":"2014-09-08T15:13:19","date_gmt":"2014-09-08T15:13:19","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=3055"},"modified":"2014-09-08T15:13:19","modified_gmt":"2014-09-08T15:13:19","slug":"tave-me-presh","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2014\/09\/tave-me-presh\/","title":{"rendered":"Tav\u00eb me presh"},"content":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit p\u00ebr 4 persona:<br \/>\nP\u00ebr t\u00eb p\u00ebrgatitur k\u00ebt\u00eb gjell\u00eb karakteristike shqiptare, duhen:<br \/>\n1 kg presh<br \/>\n1 qep\u00eb t\u00eb madhe<br \/>\n200 gr mish t\u00eb grir\u00eb<br \/>\n120 ml vaj ulliri<br \/>\n1 lug\u00eb gjell\u00eb salc\u00eb domatesh<br \/>\n1 koncentrat vi\u00e7i (ose l\u00ebng mish vi\u00e7i)<br \/>\nspec t\u00eb kuq jodjeg\u00ebs<br \/>\nkrip\u00eb<br \/>\npiper<\/p>\n<p>P\u00ebrgatitja:<br \/>\nPastrojm\u00eb si fillim preshin, duke eleminuar gjethet jeshile dhe duke mbajtur vet\u00ebm pjes\u00ebn e bardh\u00eb. E lajm\u00eb mir\u00eb me uj\u00eb t\u00eb rrjedhshem dhe e presim pjerrtas n\u00eb copa rreth 2 cm. E kaurdisim me pak vaj dhe e hedhim n\u00eb tav\u00ebn ku do t\u00eb p\u00ebrgatisim gjell\u00ebn. N\u00eb vajin e mbetur, kaurdisim qep\u00ebn e prer\u00eb holl\u00eb, bashk\u00eb me mishin e grir\u00eb, shtojm\u00eb l\u00ebngun e mishit (t\u00eb p\u00ebrgatitur me koncentrate), salc\u00ebn e domateve, specin e kuq, e rregullojm\u00eb me krip\u00eb e piper dhe e l\u00ebm\u00eb t\u00eb ziej\u00eb t\u00eb gjith\u00eb p\u00ebrb\u00ebrjen p\u00ebr 15-20 minuta. Ia hedhim sip\u00ebr preshit q\u00eb kemi vendosur n\u00eb tav\u00eb dhe e pjekim p\u00ebr rreth 1 or\u00eb, n\u00eb furr\u00eb t\u00eb parangrohur n\u00eb 190\u00b0C. E sh\u00ebrbejm\u00eb t\u00eb nxeht\u00eb. Ju b\u00ebft\u00eb mir\u00eb!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit p\u00ebr 4 persona: P\u00ebr t\u00eb p\u00ebrgatitur k\u00ebt\u00eb gjell\u00eb karakteristike shqiptare, duhen: 1 kg presh 1 qep\u00eb t\u00eb madhe 200 gr mish t\u00eb grir\u00eb 120 ml vaj ulliri 1 lug\u00eb gjell\u00eb salc\u00eb domatesh 1 koncentrat vi\u00e7i (ose l\u00ebng mish vi\u00e7i) spec t\u00eb kuq jodjeg\u00ebs krip\u00eb piper P\u00ebrgatitja: Pastrojm\u00eb si fillim preshin, duke eleminuar gjethet jeshile [&hellip;]<\/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":[],"class_list":["post-3055","post","type-post","status-publish","format-standard","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/3055","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=3055"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/3055\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=3055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=3055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=3055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}