P\u00ebrb\u00ebr\u00ebsit p\u00ebr kat\u00ebr persona:<\/p>\n
Ros\u00eb, deri n\u00eb dy kile e gjys\u00ebm
\nVer\u00eb e kuqe brusko, 100 mililitra
\nL\u00ebng shege, 100 mililitra
\nSheqer, 2 lug\u00eb gjelle.
\nXhinxher i that\u00eb, deri nj\u00eb lug\u00eb gjelle (i njom\u00eb, deri n\u00eb gjys\u00ebm luge \u00e7aji)
\nSpec i kuq djeg\u00ebs, 1 cop\u00eb
\nKrip\u00eb e piper, sipas d\u00ebshir\u00ebs
\nMoll\u00eb majhoshe, 3 kokrra
\nEr\u00ebza jeshile, nj\u00eb trumb\u00ebz<\/p>\n
Gatimi:
\nRos\u00ebn e lajm\u00eb dhe e thajm\u00eb me pecet\u00eb letre. I shpojm\u00eb l\u00ebkur\u00ebm q\u00eb t\u2019i dal\u00eb dhjami. E f\u00ebrkojm\u00eb ros\u00ebn me krip\u00eb e piper, brenda dhe jasht\u00eb. P\u00ebr mbushje p\u00ebrdorim moll\u00ebt majhoshe. I lajm\u00eb moll\u00ebt dhe i ndajm\u00eb n\u00eb kat\u00ebrsh. Sob\u00ebn e v\u00ebm\u00eb n\u00eb 18 grad\u00eb dhe e l\u00ebm\u00eb derisa rosa t\u00eb prarohet gjithandej. Zakonisht, q\u00eb t\u00eb piqet mir\u00eb, rosa duhet t\u00eb q\u00ebndroj\u00eb n\u00eb furr\u00eb 2 or\u00eb. N\u00eb fund t\u00eb tav\u00ebs, hedhim pak uj\u00eb. Pas gjys\u00ebm ore, e kthejm\u00eb n\u00eb an\u00ebn tjet\u00ebr. N\u00eb koh\u00ebn kur piqet rosa, ne p\u00ebrgatisim salc\u00ebn me l\u00ebng shege. E p\u00ebrziejm\u00eb at\u00eb me sheqerin, shtojm\u00eb ver\u00ebn dhe beharet. Hedhim specin djeg\u00ebs. I v\u00ebm\u00eb t\u00eb ziejn\u00eb n\u00eb zjarr t\u00eb ngadalt\u00eb derisa t\u00eb trashen. Kur t\u00eb jet\u00eb pjekur rosa, e lyejm\u00eb n\u00eb t\u00eb dyja an\u00ebt me salc\u00ebn e p\u00ebrgatitur dhe e v\u00ebm\u00eb p\u00ebrs\u00ebri n\u00eb furr\u00eb, duke e ngritur nxeht\u00ebsin\u00eb n\u00eb 220 grad\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"
P\u00ebrb\u00ebr\u00ebsit p\u00ebr kat\u00ebr persona: Ros\u00eb, deri n\u00eb dy kile e gjys\u00ebm Ver\u00eb e kuqe brusko, 100 mililitra L\u00ebng shege, 100 mililitra Sheqer, 2 lug\u00eb gjelle. Xhinxher i that\u00eb, deri nj\u00eb lug\u00eb gjelle (i njom\u00eb, deri n\u00eb gjys\u00ebm luge \u00e7aji) Spec i kuq djeg\u00ebs, 1 cop\u00eb Krip\u00eb e piper, sipas d\u00ebshir\u00ebs Moll\u00eb majhoshe, 3 kokrra Er\u00ebza […]<\/p>\n","protected":false},"author":5,"featured_media":6005,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[251],"class_list":["post-6004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine","tag-receta"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/6004","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=6004"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/6004\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/6005"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=6004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=6004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=6004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}