{"id":8957,"date":"2015-04-22T14:30:49","date_gmt":"2015-04-22T12:30:49","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=8957"},"modified":"2015-04-22T11:25:15","modified_gmt":"2015-04-22T09:25:15","slug":"kek-misri-me-perime","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2015\/04\/kek-misri-me-perime\/","title":{"rendered":"Kek misri me perime"},"content":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit:<br \/>\n3 kokrra vez\u00eb<br \/>\n\u00bd filxhani vaj ulliri<br \/>\n1 filxhan djath\u00eb i grir\u00eb<br \/>\n1 pako me perime t\u00eb ngrira 300-400 gr (karota, bizele, etj.)<br \/>\n1 \u00bd filxhani qum\u00ebsht<br \/>\nMiell misri sa t\u00eb b\u00ebhet brum\u00eb si p\u00ebr kek<br \/>\n1 lug\u00eb e vog\u00ebl sod\u00eb<br \/>\nkrip\u00eb<\/p>\n<p>P\u00ebrgatitja:<br \/>\nAjo \u00ebsht\u00eb e thjesht\u00eb; p\u00ebrzihen t\u00eb gjith\u00eb p\u00ebrb\u00ebr\u00ebsit e l\u00ebngsh\u00ebm s\u00eb bashku, m\u00eb pas shtohen perimet e shkrira e t\u00eb kulluara dhe n\u00eb fund, mielli i p\u00ebrzier me sod\u00ebn e krip\u00ebn, derisa t\u00eb b\u00ebhet nj\u00eb brum\u00eb pak i holl\u00eb. Kjo shtrohet n\u00eb nj\u00eb tepsi t\u00eb lyer m\u00eb par\u00eb me vaj dhe piqet n\u00eb 180 grad\u00eb celsius p\u00ebr 30 minuta, ose derisa t\u00eb ket\u00eb marr\u00eb nj\u00eb ngjyr\u00eb t\u00eb art\u00eb p\u00ebrsip\u00ebr dhe nj\u00eb kunj dh\u00ebmb\u00ebsh i futur n\u00eb t\u00eb, t\u00eb dal\u00eb i past\u00ebr. Lihet t\u00eb ftohet pak e t\u00eb kulloj\u00eb dhe mund t\u00eb shoq\u00ebrohet me kos. Po t\u00eb doni, mund t\u2019i shtoni edhe er\u00ebza, si edhe majdanoz.   <\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit: 3 kokrra vez\u00eb \u00bd filxhani vaj ulliri 1 filxhan djath\u00eb i grir\u00eb 1 pako me perime t\u00eb ngrira 300-400 gr (karota, bizele, etj.) 1 \u00bd filxhani qum\u00ebsht Miell misri sa t\u00eb b\u00ebhet brum\u00eb si p\u00ebr kek 1 lug\u00eb e vog\u00ebl sod\u00eb krip\u00eb P\u00ebrgatitja: Ajo \u00ebsht\u00eb e thjesht\u00eb; p\u00ebrzihen t\u00eb gjith\u00eb p\u00ebrb\u00ebr\u00ebsit e l\u00ebngsh\u00ebm s\u00eb [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":8958,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-8957","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\/8957","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=8957"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/8957\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/8958"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=8957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=8957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=8957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}