{"id":5152,"date":"2014-10-31T11:00:02","date_gmt":"2014-10-31T10:00:02","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=5152"},"modified":"2014-10-30T23:48:39","modified_gmt":"2014-10-30T22:48:39","slug":"petulla-ruse-me-brume-te-ardhur","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2014\/10\/petulla-ruse-me-brume-te-ardhur\/","title":{"rendered":"Petulla ruse me brum\u00eb t\u00eb ardhur"},"content":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit p\u00ebr 15 cop\u00eb:<\/p>\n<p>Brum\u00eb i ardhur vet\u00eb, 50 gram\u00eb<br \/>\nSod\u00eb, nj\u00eb maj\u00eb thike<br \/>\nVaj vegjetal, 10 gram\u00eb p\u00ebr brumin dhe aq sa duhet p\u00ebr skuqje.<br \/>\nSheqer, nj\u00eb lug\u00eb gjelle.<br \/>\nKrip\u00eb, nj\u00eb lug\u00eb \u00e7aji.<br \/>\nMiell, 300 gram\u00eb<br \/>\nUj\u00eb, 300 gram\u00eb<\/p>\n<p>P\u00ebrgatitja:<br \/>\n50 gram\u00eb brum\u00eb t\u00eb ardhur vet\u00eb, e p\u00ebrziejm\u00eb me uj\u00eb dhe 100 gram\u00eb miell. E l\u00ebm\u00eb t\u00eb vij\u00eb 3-4 or\u00eb n\u00eb temperatur\u00eb 30 grad\u00eb. Shtojm\u00eb miellin e mbetur, vajin dhe z\u00ebm\u00eb brumin. E l\u00ebm\u00eb t\u00eb fermentohet nj\u00eb or\u00eb n\u00eb vend t\u00eb nxeht\u00eb. E p\u00ebrziejm\u00eb disa her\u00eb dhe e l\u00ebm\u00eb p\u00ebrs\u00ebri p\u00ebr nj\u00eb or\u00eb. Brumi duhet t\u00eb jet\u00eb i but\u00eb e plot lag\u00ebshtir\u00eb, prandaj petullave u jepet form\u00eb n\u00eb nj\u00eb d\u00ebrras\u00eb t\u00eb lyer me vaj, ose n\u00eb p\u00ebll\u00ebmb\u00eb t\u00eb lyer gjithashtu me vaj. I mbushim petullat me gjell\u00ebn q\u00eb d\u00ebshirojm\u00eb. Brumi duhet t\u00eb jet\u00eb aq i lag\u00ebsht sa t\u00eb zihen menj\u00ebher\u00eb vendet e ngjitura. Pasi i mbushim, i p\u00ebrpunojm\u00eb pak me dor\u00eb, duke u dh\u00ebn\u00eb form\u00ebn e nj\u00eb bananeje ose sal\u00e7i\u00e7eje t\u00eb shkurt\u00ebr. I skuqim n\u00eb t\u00eb dyja an\u00ebt n\u00eb nj\u00eb tigan t\u00eb thell\u00eb, ku t\u00eb ket\u00eb 1-2 centimetra vaj. Zjarri duhet t\u00eb jet\u00eb nga mesatar, n\u00eb i fort\u00eb. Petullat e kuqura nga t\u00eb gjitha an\u00ebt, i v\u00ebm\u00eb n\u00eb nj\u00eb let\u00ebr kuzhine q\u00eb t\u2019u thith\u00eb vajin e tep\u00ebrt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit p\u00ebr 15 cop\u00eb: Brum\u00eb i ardhur vet\u00eb, 50 gram\u00eb Sod\u00eb, nj\u00eb maj\u00eb thike Vaj vegjetal, 10 gram\u00eb p\u00ebr brumin dhe aq sa duhet p\u00ebr skuqje. Sheqer, nj\u00eb lug\u00eb gjelle. Krip\u00eb, nj\u00eb lug\u00eb \u00e7aji. Miell, 300 gram\u00eb Uj\u00eb, 300 gram\u00eb P\u00ebrgatitja: 50 gram\u00eb brum\u00eb t\u00eb ardhur vet\u00eb, e p\u00ebrziejm\u00eb me uj\u00eb dhe 100 gram\u00eb miell. [&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-5152","post","type-post","status-publish","format-standard","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/5152","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=5152"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/5152\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=5152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=5152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=5152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}