P\u00ebrb\u00ebr\u00ebsit p\u00ebr dy vet\u00eb:<\/p>\n
Peshk, 2 cop\u00eb
\nMoll\u00eb majoshe, 2 cop\u00eb
\nPresh (pjesa e bardh\u00eb), 2 cop\u00eb
\nVaj (mund\u00ebsisht, vaj uliri), 3 lug\u00eb gjelle
\nVer\u00eb e bardh\u00eb brusko, 3 lug\u00eb gjelle
\nKoriand\u00ebr e bluar, 1 lug\u00eb \u00e7aji
\nKrip\u00eb dhe spec djeg\u00ebs, sipas d\u00ebshir\u00ebs
\nLimon, 1 cop\u00eb
\nHudhra, 2-3 thelpinj
\nPiper i zi, sipas d\u00ebshir\u00ebs
\nMajdanoz dhe behare t\u00eb tjera, sipas d\u00ebshir\u00ebs.<\/p>\n
Gatimi:
\nPeshkun e lajm\u00eb dhe e l\u00ebm\u00eb t\u00eb kulloj\u00eb. E kripim dhe i hedhim piper. E l\u00ebm\u00eb t\u00eb marinohet p\u00ebr nj\u00ebfar\u00eb kohe. Moll\u00ebt dhe presht\u00eb i lajm\u00eb dhe i l\u00ebm\u00eb t\u00eb kullojn\u00eb. I presim moll\u00ebt n\u00eb 6 pjes\u00eb secil\u00ebn, duke u pastruar farat dhe folen\u00eb. Preshve u presim vet\u00ebm pjes\u00ebn e bardh\u00eb dhe i skuqim s\u00eb bashku n\u00eb tigan. Ndajm\u00eb limonin n\u00eb disa pjes\u00eb t\u00eb holla. Presim peshqit n\u00eb disa vende n\u00eb kurriz dhe futim atje limonin, specin, si dhe e sp\u00ebrkatim me koriandro. U hedhim p\u00ebrsip\u00ebr vaj dhe i sp\u00ebrkatim me ver\u00ebn e bardh\u00eb. B\u00ebjm\u00eb me let\u00ebr alumini ca kutiza n\u00eb mas\u00ebn e peshkut dhe i futim ata brenda. N\u00eb barkun e peshkut futim nga nj\u00eb thelb hudh\u00ebr, pak piper t\u00eb kuq, pak koriandro dhe rr\u00ebnj\u00eb selinoje. Pran\u00eb peshkut vendosim moll\u00ebt dhe preshin. Edhe ato i sp\u00ebrkatim me ver\u00eb dhe me vaj ulliri. I pjekim n\u00eb furr\u00eb n\u00eb temperatur\u00eb 200 grad\u00eb p\u00ebr afro gjys\u00ebm ore. Kur i servirim, i zbukurojm\u00eb me gjethe majdanozi.<\/p>\n","protected":false},"excerpt":{"rendered":"
P\u00ebrb\u00ebr\u00ebsit p\u00ebr dy vet\u00eb: Peshk, 2 cop\u00eb Moll\u00eb majoshe, 2 cop\u00eb Presh (pjesa e bardh\u00eb), 2 cop\u00eb Vaj (mund\u00ebsisht, vaj uliri), 3 lug\u00eb gjelle Ver\u00eb e bardh\u00eb brusko, 3 lug\u00eb gjelle Koriand\u00ebr e bluar, 1 lug\u00eb \u00e7aji Krip\u00eb dhe spec djeg\u00ebs, sipas d\u00ebshir\u00ebs Limon, 1 cop\u00eb Hudhra, 2-3 thelpinj Piper i zi, sipas d\u00ebshir\u00ebs Majdanoz […]<\/p>\n","protected":false},"author":5,"featured_media":5214,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-5213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/5213","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=5213"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/5213\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/5214"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=5213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=5213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=5213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}