{"id":9744,"date":"2015-06-24T11:00:23","date_gmt":"2015-06-24T09:00:23","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=9744"},"modified":"2015-06-23T12:13:23","modified_gmt":"2015-06-23T10:13:23","slug":"haviar-me-patellxhane","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2015\/06\/haviar-me-patellxhane\/","title":{"rendered":"Haviar me pat\u00ebllxhan\u00eb"},"content":{"rendered":"<p><strong>P\u00ebrb\u00ebr\u00ebsit:<\/strong><\/p>\n<p>2 pat\u00ebllxhan\u00eb<\/p>\n<p>3-4 lug\u00eb gjelle salc\u00eb domateje<\/p>\n<p>1 qep\u00eb<\/p>\n<p>2 thelbinj hudhra<\/p>\n<p>Majdanoz, krip\u00eb, dy lug\u00eb vaj, pip\u00ebr dhe pak spec djeg\u00ebs.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>P\u00ebrgatitja:<\/strong><\/p>\n<p>Ky quhet ndryshe edhe haviar i zi, p\u00ebr ngjyr\u00ebn q\u00eb ka. \u00cbsht\u00eb i thjesht\u00eb p\u00ebr t\u2019u p\u00ebrgatitur, por shum\u00eb i shijsh\u00ebm. N\u00eb nj\u00eb tigan kav\u00ebrdisim qep\u00ebn dhe hudhr\u00ebn e grir\u00eb, m\u00eb von\u00eb shtojm\u00eb pat\u00ebllxhan\u00ebt e prer\u00eb dhe t\u00eb q\u00ebruar, i kav\u00ebrdisim dhe pasi t\u00eb ken\u00eb pir\u00eb l\u00ebngun e tyre, shtojm\u00eb edhe salc\u00ebn. E l\u00ebm\u00eb t\u00eb marr\u00eb val\u00eb, shtojm\u00eb majdanozin, krip\u00ebn, piper e spec djeg\u00ebs dhe shuajm\u00eb zjarrin. E kalojm\u00eb t\u00eb gjith\u00eb gjell\u00ebn n\u00eb mikser, derisa t\u00eb b\u00ebhet si pure dhe e l\u00ebm\u00eb t\u00eb ftohet, t\u00eb mbuluar, q\u00eb t\u00eb mos thahet.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit: 2 pat\u00ebllxhan\u00eb 3-4 lug\u00eb gjelle salc\u00eb domateje 1 qep\u00eb 2 thelbinj hudhra Majdanoz, krip\u00eb, dy lug\u00eb vaj, pip\u00ebr dhe pak spec djeg\u00ebs. &nbsp; P\u00ebrgatitja: Ky quhet ndryshe edhe haviar i zi, p\u00ebr ngjyr\u00ebn q\u00eb ka. \u00cbsht\u00eb i thjesht\u00eb p\u00ebr t\u2019u p\u00ebrgatitur, por shum\u00eb i shijsh\u00ebm. N\u00eb nj\u00eb tigan kav\u00ebrdisim qep\u00ebn dhe hudhr\u00ebn e grir\u00eb, [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-9744","post","type-post","status-publish","format-standard","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/9744","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=9744"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/9744\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=9744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=9744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=9744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}