{"id":6172,"date":"2014-11-15T09:00:04","date_gmt":"2014-11-15T08:00:04","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=6172"},"modified":"2014-11-14T17:09:27","modified_gmt":"2014-11-14T16:09:27","slug":"bizele-dhe-kerpudha-ne-tave","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2014\/11\/bizele-dhe-kerpudha-ne-tave\/","title":{"rendered":"Bizele dhe k\u00ebrpudha n\u00eb tav\u00eb"},"content":{"rendered":"<p><strong>Bizele dhe k\u00ebrpudha n\u00eb tav\u00eb<\/strong><\/p>\n<p><em>(Recet\u00eb e leht\u00eb dhe e shpejt\u00eb p\u00ebr n\u00ebnat q\u00eb nuk kan\u00eb koh\u00eb)<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>P\u00ebrb\u00ebr\u00ebsit:<\/strong><\/p>\n<p>1 qep\u00eb<\/p>\n<p>300 gram\u00eb k\u00ebrpudha<\/p>\n<p>300 gram\u00eb bizele<\/p>\n<p>200 ml krem qum\u00ebshti<\/p>\n<p>10 gr gjalp\u00eb, krip\u00eb, piper<\/p>\n<p>&nbsp;<\/p>\n<p><strong>P\u00ebrgatitja:<\/strong><\/p>\n<p>N\u00eb fillim, zien bizelet t\u00eb cilat jan\u00eb hedhur n\u00eb uj\u00eb t\u00eb ftoht\u00eb p\u00ebr 10-15 minuta. I heq, i kullon dhe i l\u00eb m\u00ebnjan\u00eb. N\u00eb nj\u00eb tigan, kav\u00ebrdis qep\u00ebn me pak gjalp\u00eb, pastaj k\u00ebrpudhat, n\u00eb fund shton kremin e qum\u00ebshtit dhe bizelet, krip\u00eb e piper dhe i l\u00eb t\u00eb zihen. Gjella \u00ebsht\u00eb gati. Mund t\u2019i shtoni asaj edhe copa sallami dhe ta p\u00ebrdorni si nj\u00eb lloj salce p\u00ebr makaronat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bizele dhe k\u00ebrpudha n\u00eb tav\u00eb (Recet\u00eb e leht\u00eb dhe e shpejt\u00eb p\u00ebr n\u00ebnat q\u00eb nuk kan\u00eb koh\u00eb) &nbsp; P\u00ebrb\u00ebr\u00ebsit: 1 qep\u00eb 300 gram\u00eb k\u00ebrpudha 300 gram\u00eb bizele 200 ml krem qum\u00ebshti 10 gr gjalp\u00eb, krip\u00eb, piper &nbsp; P\u00ebrgatitja: N\u00eb fillim, zien bizelet t\u00eb cilat jan\u00eb hedhur n\u00eb uj\u00eb t\u00eb ftoht\u00eb p\u00ebr 10-15 minuta. I heq, [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":6173,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-6172","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\/6172","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=6172"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/6172\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/6173"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=6172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=6172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=6172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}