P\u00ebrb\u00ebr\u00ebsit:<\/p>\n
Miell p\u00ebr brumin, 500 gram\u00eb
\nVez\u00eb p\u00ebr brumin, 1 kok\u00ebrr
\nUj\u00eb p\u00ebr brumin, 200 gram\u00eb
\nGjalp\u00eb, 200 gram\u00eb
\nKrip\u00eb, sipas d\u00ebshir\u00ebs
\nL\u00ebng limoni, 2 lug\u00eb gjelle.<\/p>\n
P\u00ebrgatitja:
\nNga p\u00ebrb\u00ebr\u00ebsit e lartp\u00ebrmendur z\u00ebm\u00eb nj\u00eb brum\u00eb t\u00eb but\u00eb dhe elastik. L\u00ebngun e limonit duhet t’ia hedhim patjet\u00ebr pasi ai ndihmon q\u00eb pet\u00ebt t\u00eb b\u00ebhen shtresa-shtresa. E mbulojm\u00eb me nj\u00eb pecet\u00eb t\u00eb madhe ose peshqir kuzhine dhe e l\u00ebm\u00eb k\u00ebt\u00eb brum\u00eb t\u00eb vij\u00eb p\u00ebr 20 minuta. Pas k\u00ebsaj, e ndajm\u00eb brumin n\u00eb 3-4 pjes\u00eb n\u00eb vart\u00ebsi nga byreku q\u00eb duam t\u00eb b\u00ebjm\u00eb. Marrim nj\u00eb nga pjes\u00ebt (topthat) dhe e t\u00ebhollim n\u00eb form\u00eb kuadrati. E lyejm\u00eb mesin e pet\u00ebs me gjalp\u00eb n\u00eb temperatur\u00ebn e dhom\u00ebs. Kthejm\u00eb an\u00ebt e pet\u00ebs dhe krijojm\u00eb nj\u00eb zarf. E rit\u00ebhollim p\u00ebrs\u00ebri dhe e lyejm\u00eb p\u00ebrs\u00ebri me gjalp\u00eb. Krijojm\u00eb p\u00ebrs\u00ebri nj\u00eb zarf, duke p\u00ebrthyer an\u00ebt e pet\u00ebs katrore. Pas k\u00ebsaj, nuk e t\u00ebhollim m\u00eb. Zarfin e kemi gati.
\nN\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, p\u00ebrgatitim edhe pjes\u00ebt e tjera t\u00eb brumit, duke i lyer, pra, me gjalp\u00eb dhe duke i kthyer dy her\u00eb an\u00ebt. Brumin e futim n\u00eb frigorifer p\u00ebr 30 minuta. Veprimet e p\u00ebrshkruara i p\u00ebrs\u00ebritim me brumin edhe nj\u00eb her\u00eb dhe p\u00ebrs\u00ebri e l\u00ebm\u00eb brumin p\u00ebr 30 minuta n\u00eb frigorifer. Mund ta t\u00ebhollim pet\u00ebn n\u00eb dark\u00eb dhe ta pjekim byrekun n\u00eb m\u00ebngjes. Kur vjen koha p\u00ebr ta pjekur, e shtrijm\u00eb pet\u00ebn n\u00eb tepsi dhe i mbushim zarfat (ose ua hedhim pet\u00ebve p\u00ebrsip\u00ebr) me gjell\u00ebn q\u00eb d\u00ebshirojm\u00eb. Mund t\u00eb b\u00ebjm\u00eb disa lloje byreqesh.
\nByreku N:1. K\u00ebt\u00eb byrek e b\u00ebjm\u00eb me qep\u00eb t\u00eb thata. E p\u00ebrgatisim gjell\u00ebn e byrekut n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb: Qep\u00ebn e that\u00eb e grijm\u00eb si fije kashte dhe e mbytim me salc\u00ebn q\u00eb d\u00ebshirojm\u00eb, mundet edhe me salc\u00eb domatesh, hedhim sallam dhe ullinj.
\nByreku N2: Me kungull, sallam dhe qep\u00eb t\u00eb njoma, duke u hedhur djath\u00eb t\u00eb grir\u00eb.
\nByreku N: 3 Mund ta b\u00ebjm\u00eb t\u00eb \u00ebmb\u00ebl, me moll\u00eb. N\u00eb k\u00ebt\u00eb rast, i pastrojm\u00eb moll\u00ebt dhe i presim n\u00eb copa. U hedhim p\u00ebrsip\u00ebr salc\u00eb dhe djath\u00eb t\u00eb grir\u00eb.
\nI pjekim n\u00eb furr\u00eb n\u00eb nj\u00eb nxeht\u00ebsi prej 200 grad\u00ebsh.<\/p>\n","protected":false},"excerpt":{"rendered":"
P\u00ebrb\u00ebr\u00ebsit: Miell p\u00ebr brumin, 500 gram\u00eb Vez\u00eb p\u00ebr brumin, 1 kok\u00ebrr Uj\u00eb p\u00ebr brumin, 200 gram\u00eb Gjalp\u00eb, 200 gram\u00eb Krip\u00eb, sipas d\u00ebshir\u00ebs L\u00ebng limoni, 2 lug\u00eb gjelle. P\u00ebrgatitja: Nga p\u00ebrb\u00ebr\u00ebsit e lartp\u00ebrmendur z\u00ebm\u00eb nj\u00eb brum\u00eb t\u00eb but\u00eb dhe elastik. L\u00ebngun e limonit duhet t’ia hedhim patjet\u00ebr pasi ai ndihmon q\u00eb pet\u00ebt t\u00eb b\u00ebhen shtresa-shtresa. E […]<\/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-4559","post","type-post","status-publish","format-standard","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/4559","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=4559"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/4559\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=4559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=4559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=4559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}