Bakllavaja \u00ebsht\u00eb kthyer n\u00eb nj\u00eb \u00ebmb\u00eblsir\u00eb tradicionale n\u00eb Shqip\u00ebri me rastin e festave t\u00eb fundvitit. Amvisat n\u00eb k\u00ebt\u00eb periudh\u00eb kan\u00eb preokupim kryesor p\u00ebrb\u00ebr\u00ebsit e bakllavas\u00eb.<\/p>\n
Por cil\u00ebt jan\u00eb p\u00ebrb\u00ebr\u00ebsit dhe m\u00ebnyrat e p\u00ebrgatitjes s\u00eb saj.<\/p>\n
5 t\u00eb verdha veze n\u00eb temperatur\u00eb ambienti.<\/p>\n
1 got\u00eb uji vaj (misri ose luledielli)<\/p>\n
1 got\u00eb qum\u00ebsht<\/p>\n
1 got\u00eb kos<\/p>\n
<\/p>\n
P\u00ebr mbushjen:<\/p>\n
1 kg arra t\u00eb q\u00ebruara.<\/p>\n
1 filxhan\u00eb kafe sheqer<\/p>\n
750 g gjalp\u00eb i shkrir\u00eb (gjalpin kur ta shkrini l\u00ebreni t\u2019i dal\u00eb sip\u00ebr shkuma, hiqeni dhe l\u00ebreni t\u00eb kulloj\u00eb pjesa e djegur e ujit q\u00eb p\u00ebrmban q\u00eb n\u00eb gjuh\u00ebn popullore quhet drra).<\/p>\n
Miellit i hapni nj\u00eb grop\u00eb n\u00eb mes dhe shtoni t\u00eb verdhat e vez\u00ebve, i p\u00ebrzieni me pirun dhe pastaj shtoni kosin, qum\u00ebshtin dhe vajin. Zini brumin duke e punuar mir\u00eb me duar. I gjith\u00eb sekreti i k\u00ebsaj bakllavaje \u00ebsht\u00eb te punimi i brumit, i cili duhet punuar mir\u00eb e mir\u00eb. L\u00ebreni t\u00eb vij\u00eb p\u00ebr 30 minuta dhe pasi ka pushuar e ndani n\u00eb 4 pjes\u00eb t\u00eb barabarta, \u00e7do pjes\u00eb e punoni me dor\u00eb si shkop dhe e ndani n\u00eb pjes\u00eb t\u00eb barabarta sa nj\u00eb kok\u00ebrr arre. Duhet t\u00eb jen\u00eb gjithsej 90 kule\u00e7\u00eb t\u00eb vegj\u00ebl.<\/p>\n
I hapni n\u00eb pet\u00eb t\u00eb vogla dhe duke i lyer me niseshte i vendosni mbi nj\u00ebra-tjetr\u00ebn 3 e nga 3. I hapni pastaj k\u00ebto pet\u00eb t\u00eb vogla n\u00eb nj\u00eb pet\u00eb t\u00eb madhe. Duhet t\u00eb jen\u00eb gjithsej 30 peta t\u00eb m\u00ebdha. Sipas d\u00ebshir\u00ebs dhe koh\u00ebs mund t\u2019i lini pak pet\u00ebt t\u00eb thahen p\u00ebr rreth 1 or\u00eb. Kini kujdes mos t\u2019i vendosni sip\u00ebr nj\u00ebra-tjetr\u00ebs pasi ju ngjiten dhe nuk ju thahen. N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb bakllavaja do t\u2019ju dal\u00eb edhe m\u00eb e shkrif\u00ebt.<\/p>\n
Thyeni thelpinjt\u00eb e arrave me duar dhe kontrollojini mos ka ngelur ndonj\u00eb l\u00ebvozhg\u00eb. P\u00ebrziejini me sheqerin.<\/p>\n
Shtroni pet\u00ebt n\u00eb tav\u00eb nj\u00eb e nga nj\u00eb duke lyer \u00e7do pet\u00eb sip\u00ebr me pak gjalp\u00eb t\u00eb shkrir\u00eb. Pasi keni shtruar 10 pet\u00ebt e para shtroni nj\u00eb shtres\u00eb me arra. Shtroni 10 pet\u00eb t\u00eb tjera gjithmon\u00eb duke i sp\u00ebrkatur me gjalp\u00eb t\u00eb shkrir\u00eb. B\u00ebni p\u00ebrs\u00ebri nj\u00eb shtres\u00eb me arra.<\/p>\n
Mbuloni me 10 pet\u00ebt e fundit dhe k\u00ebto t\u00eb sp\u00ebrkatura n\u00eb \u00e7do pet\u00eb me gjalp\u00eb. Priteni n\u00eb rombe dhe sip\u00ebr hidhni gjalpin q\u00eb ka tepruar.<\/p>\n
Vendoseni t\u00eb piqet n\u00eb 100 -120\u00b0 C p\u00ebr 3 \u2013 4 or\u00eb. Pastaj ngrijeni me telin e furr\u00ebs q\u00eb mos t\u2019ju digjet posht\u00eb.<\/p>\n
N\u00ebse akoma nuk \u00ebsht\u00eb skuqur, ngrijeni n\u00eb mesin e furr\u00ebs dhe e lini disa minuta t\u00eb tjera n\u00eb furr\u00eb.<\/p>\n
P\u00ebr ta kontrolluar n\u00ebse \u00ebsht\u00eb pjekur mir\u00eb dhe brenda me kujdes heqim nj\u00eb pet\u00eb t\u00eb vog\u00ebl n\u00eb mes t\u00eb bakllavas\u00eb dhe f\u00ebrkojeni n\u00eb dor\u00eb, n\u00ebse shk\u00ebrmoqet dhe nuk b\u00ebhet si brum\u00eb at\u00ebher\u00eb ajo \u00ebsht\u00eb pjekur. Dallohet edhe nga ngjyra e kuq\u00ebrremt\u00eb q\u00eb merr bakllavaja sip\u00ebr.<\/p>\n
SHERBETI:<\/p>\n
2 kile sheqer p\u00ebrziejini me 1 lit\u00ebr e gjysm\u00eb uj\u00eb dhe pak limontoz. Vendoseni ne zjarr dhe aromatizojeni me nj\u00eb shkop kanelle dhe disa kokrra karafili. Llogarisni q\u00eb ta lini edhe 10 minuta pasi ka marr\u00eb val\u00eb. Hiqeni dhe l\u00ebreni t\u00eb ftohet p\u00ebr 10 minuta. Pastaj hidhjani bakllavas\u00eb q\u00eb duhet t\u00eb jet\u00eb komplet e ftohur.<\/p>\n
Konsumojeni mbas nj\u00eb dite kur bakllavaja t\u00eb jet\u00eb njomur plot\u00ebsisht dhe t\u00eb gjitha aromat t\u00eb jen\u00eb bashkuar me nj\u00ebra-tjetr\u00ebn.<\/p>\n
<\/p>\n
<\/p>\n
<\/p>","protected":false},"excerpt":{"rendered":"
Bakllavaja \u00ebsht\u00eb kthyer n\u00eb nj\u00eb \u00ebmb\u00eblsir\u00eb tradicionale n\u00eb Shqip\u00ebri me rastin e festave t\u00eb fundvitit. Amvisat n\u00eb k\u00ebt\u00eb periudh\u00eb kan\u00eb preokupim kryesor p\u00ebrb\u00ebr\u00ebsit e bakllavas\u00eb. Por cil\u00ebt jan\u00eb p\u00ebrb\u00ebr\u00ebsit dhe m\u00ebnyrat e p\u00ebrgatitjes s\u00eb saj. 5 t\u00eb verdha veze n\u00eb temperatur\u00eb ambienti. 1 got\u00eb uji vaj (misri ose luledielli) 1 got\u00eb qum\u00ebsht 1 got\u00eb kos […]<\/p>\n","protected":false},"author":2020,"featured_media":57230,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[234],"tags":[],"class_list":{"0":"post-57229","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kuriozitete"},"_links":{"self":[{"href":"https:\/\/zjarr.tv\/en\/wp-json\/wp\/v2\/posts\/57229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zjarr.tv\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zjarr.tv\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zjarr.tv\/en\/wp-json\/wp\/v2\/users\/2020"}],"replies":[{"embeddable":true,"href":"https:\/\/zjarr.tv\/en\/wp-json\/wp\/v2\/comments?post=57229"}],"version-history":[{"count":0,"href":"https:\/\/zjarr.tv\/en\/wp-json\/wp\/v2\/posts\/57229\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zjarr.tv\/en\/wp-json\/wp\/v2\/media\/57230"}],"wp:attachment":[{"href":"https:\/\/zjarr.tv\/en\/wp-json\/wp\/v2\/media?parent=57229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zjarr.tv\/en\/wp-json\/wp\/v2\/categories?post=57229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zjarr.tv\/en\/wp-json\/wp\/v2\/tags?post=57229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}