P\u00ebrb\u00ebr\u00ebsit p\u00ebr nj\u00eb tav\u00eb t\u00eb vog\u00ebl:
\nKarkaleca t\u00eb q\u00ebruara, gati 600 gram\u00eb
\n5-6 domate t\u00eb pjekura, t\u00eb q\u00ebruara
\n2 qep\u00eb t\u00eb njoma ose nj\u00eb qep\u00eb e that\u00eb, e vog\u00ebl
\n2 speca, krip\u00eb, piper, majdanoz
\nhudhra 3-4 thelpinj
\n1 got\u00eb ver\u00eb e bardh\u00eb
\n1 lug\u00eb miell
\n1 luge kafeje piper i kuq dhe pak djeg\u00ebs n\u00ebse ju p\u00eblqen
\n100 gram\u00eb-150 gram\u00eb djathe i bardh\u00eb
\n200 gram\u00eb gjiz\u00eb
\nvaj ulliri 100 mililitra<\/p>\n
P\u00ebrgatitja:
\nKav\u00ebrdis n\u00eb tigan qep\u00ebn leht\u00eb n\u00eb vajin e ullirit dhe shton edhe specat aty. I kav\u00ebrdis edhe specat pak fare, pasi k\u00ebto do t\u00eb piqen p\u00ebrs\u00ebri n\u00eb furr\u00eb, shton nj\u00eb lug\u00eb miell, pastaj edhe domatet dhe ver\u00ebn. I l\u00eb ca sa t\u00eb trashet pak l\u00ebngu dhe hedh edhe karkalecat. Pastaj, me radh\u00eb, thelpinjt\u00eb e hudhr\u00ebs, krip\u00ebn, piperin, gjiz\u00ebn, majdanozin dhe djathin e th\u00ebrmuar. I transferon n\u00eb tav\u00eb balte dhe i l\u00eb n\u00eb furr\u00ebn e nxeht\u00eb 250 grad\u00eb rreth 15 minuta, sa t\u00eb marin nj\u00eb faqe dhe t\u00eb z\u00ebn\u00eb nj\u00eb kore t\u00eb leht\u00eb. K\u00ebsaj f\u00ebrgese mund t\u2019i shtoni pak miell, n\u00ebse gjiza \u00ebsht\u00eb e ujshme. N\u00ebse ju p\u00eblqen, mund t\u2019i vini edhe gjethe dafine dhe pak rigon ose dhjoz\u00ebm. Er\u00ebzat, sipas d\u00ebshir\u00ebs.<\/p>\n","protected":false},"excerpt":{"rendered":"
P\u00ebrb\u00ebr\u00ebsit p\u00ebr nj\u00eb tav\u00eb t\u00eb vog\u00ebl: Karkaleca t\u00eb q\u00ebruara, gati 600 gram\u00eb 5-6 domate t\u00eb pjekura, t\u00eb q\u00ebruara 2 qep\u00eb t\u00eb njoma ose nj\u00eb qep\u00eb e that\u00eb, e vog\u00ebl 2 speca, krip\u00eb, piper, majdanoz hudhra 3-4 thelpinj 1 got\u00eb ver\u00eb e bardh\u00eb 1 lug\u00eb miell 1 luge kafeje piper i kuq dhe pak djeg\u00ebs n\u00ebse […]<\/p>\n","protected":false},"author":5,"featured_media":7892,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-7891","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\/7891","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=7891"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/7891\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/7892"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=7891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=7891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=7891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}