{"id":5571,"date":"2014-11-06T11:00:18","date_gmt":"2014-11-06T10:00:18","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=5571"},"modified":"2014-11-05T13:09:44","modified_gmt":"2014-11-05T12:09:44","slug":"papare-e-pjekur","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2014\/11\/papare-e-pjekur\/","title":{"rendered":"Papare e pjekur"},"content":{"rendered":"<p><em>Paparja \u00ebsht\u00eb nj\u00eb gjell\u00eb komb\u00ebtare moldaviane q\u00eb p\u00ebrgatitet me miell misri dhe hirr\u00eb (natyrisht, edhe copa t\u00eb vogla djathi).<\/em><\/p>\n<p>Fillimisht, zihet mielli i misrit me uj\u00eb shum\u00eb t\u00eb nxeht\u00eb. P\u00ebr kat\u00ebr vet\u00eb mund t\u00eb marrim kat\u00ebrqind gram\u00eb miell misri, por edhe m\u00eb shum\u00eb ose m\u00eb pak, sipas praktik\u00ebs s\u00eb \u00e7do amvise. I hedhim nj\u00eb lit\u00ebr e gjys\u00ebm uj\u00eb t\u00eb valuar dhe hirr\u00eb djathi (me copa t\u00eb vogla brenda) dhe e trazojm\u00eb vazhdimisht me lug\u00eb druri q\u00eb t\u00eb mos na ngjitet. E valojm\u00eb n\u00eb zjarr t\u00eb ngadalt\u00eb derisa t\u00eb trashet. \u041c\u00ebm\u00eblig\u00ebn e hedhim n\u00eb nj\u00eb en\u00eb (tav\u00eb balte), fundin e s\u00eb cil\u00ebs e kemi lyer paraprakisht me yndyr\u00eb, mund\u00ebsisht, me gjalp\u00eb. Trash\u00ebsia \u00ebsht\u00eb mir\u00eb t\u00eb mos i kaloj\u00eb dy gishtat e dor\u00ebs. I hedhim p\u00ebrsip\u00ebr nj\u00eb shtres\u00eb me 300 gram\u00eb djath\u00eb t\u00eb th\u00ebrrmuar e pastaj hedhim nj\u00eb shtres\u00eb tjet\u00ebr m\u00ebm\u00eblig\u00eb. Mbi shtres\u00ebn e dyt\u00eb th\u00ebrmojm\u00eb 100 gram\u00eb djath\u00eb t\u00eb bardh\u00eb dhe 100 gram\u00eb gjalp\u00eb. E v\u00ebm\u00eb tav\u00ebn p\u00ebr t\u2019u pjekur n\u00eb nj\u00eb temperatur\u00eb prej 180 grad\u00ebsh dhe e l\u00ebm\u00eb p\u00ebr 30 minuta. E servirim t\u00eb nxeht\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Paparja \u00ebsht\u00eb nj\u00eb gjell\u00eb komb\u00ebtare moldaviane q\u00eb p\u00ebrgatitet me miell misri dhe hirr\u00eb (natyrisht, edhe copa t\u00eb vogla djathi). Fillimisht, zihet mielli i misrit me uj\u00eb shum\u00eb t\u00eb nxeht\u00eb. P\u00ebr kat\u00ebr vet\u00eb mund t\u00eb marrim kat\u00ebrqind gram\u00eb miell misri, por edhe m\u00eb shum\u00eb ose m\u00eb pak, sipas praktik\u00ebs s\u00eb \u00e7do amvise. I hedhim nj\u00eb lit\u00ebr [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":5572,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-5571","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\/5571","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=5571"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/5571\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/5572"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=5571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=5571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=5571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}