{"id":29645,"date":"2026-06-26T13:30:36","date_gmt":"2026-06-26T11:30:36","guid":{"rendered":"https:\/\/faktiditor.ch\/?p=29645"},"modified":"2026-06-26T13:30:53","modified_gmt":"2026-06-26T11:30:53","slug":"qengj-i-pjekur-ngadale-ne-furre-me-hudher-dhe-rozmarine-receta-qe-mban-arome-feste","status":"publish","type":"post","link":"https:\/\/faktiditor.ch\/?p=29645","title":{"rendered":"Qengj i pjekur ngadal\u00eb n\u00eb furr\u00eb me hudh\u00ebr dhe rozmarin\u00eb: Receta q\u00eb mban arom\u00eb feste"},"content":{"rendered":"<p><strong>Mishi q\u00eb shkrihet n\u00eb goj\u00eb, patatet e arta dhe aroma e er\u00ebzave mesdhetare e b\u00ebjn\u00eb k\u00ebt\u00eb pjat\u00eb ideale p\u00ebr drek\u00ebn e Kurban Bajramit<\/strong><\/p>\n<p>Pak pjata e p\u00ebrfaq\u00ebsojn\u00eb m\u00eb mir\u00eb sofr\u00ebn tradicionale sesa qengji i pjekur ngadal\u00eb n\u00eb furr\u00eb. Sekreti nuk \u00ebsht\u00eb vet\u00ebm te mishi cil\u00ebsor, por te kombinimi i er\u00ebzave, pjekja e ngadalt\u00eb dhe l\u00ebngu aromatik q\u00eb e mban mishin t\u00eb but\u00eb e plot shije.<\/p>\n<p>Kjo recet\u00eb \u00ebsht\u00eb ideale p\u00ebr drek\u00eb familjare dhe krijon at\u00eb arom\u00ebn karakteristike t\u00eb fest\u00ebs q\u00eb p\u00ebrhapet n\u00eb gjith\u00eb sht\u00ebpin\u00eb, transmeton Telegrafi.<\/p>\n<p><strong>P\u00ebrb\u00ebr\u00ebsit<\/strong><\/p>\n<ul class=\"ee-ul\">\n<li>2 \u2013 2.5 kg mish qengji (shpatull ose kofsh\u00eb)<\/li>\n<li>5 \u2013 6 thelpinj hudhre<\/li>\n<li>3 lug\u00eb vaj ulliri<\/li>\n<li>1 lug\u00eb gjelle gjalp\u00eb<\/li>\n<li>1 lug\u00eb \u00e7aji krip\u00eb<\/li>\n<li>1 lug\u00eb \u00e7aji piper i zi<\/li>\n<li>1 lug\u00eb \u00e7aji spec i kuq<\/li>\n<li>rozmarin\u00eb e fresk\u00ebt<\/li>\n<li>trumz\u00eb<\/li>\n<li>l\u00ebngu i 1 limoni<\/li>\n<li>200 ml ver\u00eb e bardh\u00eb ose uj\u00eb<\/li>\n<li>1 kg patate<\/li>\n<li>2 qep\u00eb t\u00eb m\u00ebdha<\/li>\n<\/ul>\n<div class=\"share-tab-img share-buttons share-trigger\"><img loading=\"lazy\" decoding=\"async\" id=\"216dd\" class=\"rm-shortcode rm-lazyloadable-image \" src=\"https:\/\/telegrafi.com\/media-library\/image.jpg?id=66822673&amp;width=700&amp;quality=90\" alt=\"\" width=\"1280\" height=\"720\" data-rm-shortcode-id=\"d021eb587b007f123ee95ce01c8c590d\" data-rm-shortcode-name=\"rebelmouse-image\" data-adjusted-src=\"true\" \/><\/div>\n<p><strong>Si p\u00ebrgatitet<\/strong><\/p>\n<p>Mishi pastrohet dhe thahet leht\u00eb me let\u00ebr kuzhine. Me maj\u00ebn e thik\u00ebs hapen disa prerje t\u00eb vogla ku futen thelpinjt\u00eb e hudhr\u00ebs dhe deg\u00ebzat e rozmarin\u00ebs.<\/p>\n<p>N\u00eb nj\u00eb en\u00eb p\u00ebrzihen vaji i ullirit, gjalpi i shkrir\u00eb, kripa, piperi, speci i kuq dhe l\u00ebngu i limonit. Me k\u00ebt\u00eb p\u00ebrzierje lyhet i gjith\u00eb mishi dhe lihet t\u00eb pushoj\u00eb t\u00eb pakt\u00ebn 1 or\u00eb, nd\u00ebrsa p\u00ebr shije m\u00eb t\u00eb fort\u00eb mund t\u00eb q\u00ebndroj\u00eb n\u00eb frigorifer edhe gjat\u00eb nat\u00ebs.<\/p>\n<p>N\u00eb tepsi vendosen patatet e prera n\u00eb copa t\u00eb m\u00ebdha dhe qep\u00ebt. Sip\u00ebr vendoset mishi, shtohet vera e bardh\u00eb ose uji dhe mbulohet me let\u00ebr alumini.<\/p>\n<p>Piqet n\u00eb 170\u00b0C p\u00ebr rreth 3 or\u00eb. Gjat\u00eb pjekjes, mishi ujitet her\u00eb pas here me l\u00ebngun e vet.<\/p>\n<p>30 minutat e fundit hiqet letra e aluminit q\u00eb qengji t\u00eb marr\u00eb ngjyr\u00eb t\u00eb art\u00eb dhe kore krokante.<\/p>\n<p><strong>Sekreti q\u00eb e b\u00ebn t\u00eb parezistuesh\u00ebm<\/strong><\/p>\n<p>Pjekja e ngadalt\u00eb \u00ebsht\u00eb \u00e7el\u00ebsi kryesor. Sa m\u00eb ngadal\u00eb t\u00eb piqet, aq m\u00eb i but\u00eb dhe m\u00eb l\u00ebngsh\u00ebm b\u00ebhet mishi. Rozmarina dhe hudhra i japin arom\u00ebn klasike mesdhetare q\u00eb shkon n\u00eb m\u00ebnyr\u00eb perfekte me mishin e qengjit.<\/p>\n<p><strong>Si ta sh\u00ebrbeni<\/strong><\/p>\n<p>Kjo pjat\u00eb shkon mrekullisht me sallat\u00eb sezonale me domate dhe kastravec; kos t\u00eb ftoht\u00eb; buk\u00eb sht\u00ebpie; pilaf me gjalp\u00eb; speca t\u00eb pjekur ose perime n\u00eb furr\u00eb.<\/p>\n<p>P\u00ebr \u00ebmb\u00eblsir\u00eb, sofr\u00ebn mund ta plot\u00ebsoni me bakllava tradicionale ose trile\u00e7e t\u00eb ftoht\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mishi q\u00eb shkrihet n\u00eb goj\u00eb, patatet e arta dhe aroma e er\u00ebzave mesdhetare e b\u00ebjn\u00eb&#8230;<\/p>\n","protected":false},"author":5,"featured_media":29656,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-29645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta"],"_links":{"self":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/29645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29645"}],"version-history":[{"count":2,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/29645\/revisions"}],"predecessor-version":[{"id":29660,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/29645\/revisions\/29660"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/media\/29656"}],"wp:attachment":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}