{"id":42881,"date":"2026-08-10T12:59:30","date_gmt":"2026-08-10T10:59:30","guid":{"rendered":"https:\/\/faktiditor.ch\/?p=42881"},"modified":"2026-08-10T12:59:30","modified_gmt":"2026-08-10T10:59:30","slug":"dy-menyra-qe-i-bejne-specat-e-mbushur-me-te-bute-dhe-me-te-lengshem","status":"publish","type":"post","link":"https:\/\/faktiditor.ch\/?p=42881","title":{"rendered":"Dy m\u00ebnyra q\u00eb i b\u00ebjn\u00eb specat e mbushur m\u00eb t\u00eb but\u00eb dhe m\u00eb t\u00eb l\u00ebngsh\u00ebm"},"content":{"rendered":"

Duken si gjell\u00eb e thjesht\u00eb sht\u00ebpie, por nj\u00eb detaj i vog\u00ebl mund ta ndryshoj\u00eb krejt shijen, struktur\u00ebn dhe arom\u00ebn e tyre<\/strong><\/p>\n

Specat e mbushur jan\u00eb nd\u00ebr gjell\u00ebt m\u00eb t\u00eb dashura t\u00eb ver\u00ebs. P\u00ebrgatiten leht\u00eb n\u00eb nj\u00eb tenxhere t\u00eb madhe, mund t\u00eb hahen edhe dit\u00ebn tjet\u00ebr, nd\u00ebrsa shija shpesh b\u00ebhet edhe m\u00eb e mir\u00eb pasi q\u00ebndrojn\u00eb pak. Megjithat\u00eb, problemi m\u00eb i zakonsh\u00ebm \u00ebsht\u00eb mbushja: ndonj\u00ebher\u00eb del e that\u00eb, e fort\u00eb ose tep\u00ebr e ngjeshur.<\/p>\n

P\u00ebr t\u00eb shmangur k\u00ebt\u00eb, ekzistojn\u00eb disa truqe t\u00eb thjeshta q\u00eb e b\u00ebjn\u00eb mbushjen m\u00eb t\u00eb but\u00eb dhe specat m\u00eb t\u00eb shijsh\u00ebm.<\/p>\n

Nj\u00eb nga zgjidhjet m\u00eb t\u00eb mira \u00ebsht\u00eb q\u00eb n\u00eb mas\u00ebn e mishit t\u00eb shtohet pak uj\u00eb mineral ose l\u00ebng i ftoht\u00eb mishi\/perimesh. Kjo ndihmon q\u00eb mbushja t\u00eb mbetet m\u00eb e shkrif\u00ebt dhe m\u00eb e l\u00ebngshme edhe pas zierjes s\u00eb gjat\u00eb. Nuk duhet tepruar: mjaftojn\u00eb disa lug\u00eb, aq sa masa t\u00eb zbutet, por t\u00eb mos b\u00ebhet e holl\u00eb.<\/p>\n

Truku i dyt\u00eb \u00ebsht\u00eb shtimi i nj\u00eb sasie t\u00eb vog\u00ebl proshute t\u00eb that\u00eb, t\u00eb grir\u00eb shum\u00eb im\u00ebt. Gjat\u00eb zierjes, yndyra e saj shkrihet dhe i jep mishit m\u00eb shum\u00eb arom\u00eb e l\u00ebngshm\u00ebri. N\u00ebse nuk d\u00ebshironi shije t\u00eb tymosur, mund ta shmangni ose ta z\u00ebvend\u00ebsoni me pak vaj ulliri, transmeton Telegrafi.<\/p>\n

 <\/p>\n

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P\u00ebr speca t\u00eb mbushur m\u00eb t\u00eb suksessh\u00ebm, m\u00eb s\u00eb miri \u00ebsht\u00eb t\u00eb p\u00ebrdoret mish i p\u00ebrzier, p\u00ebr shembull vi\u00e7i, sepse vet\u00ebm mishi shum\u00eb i that\u00eb mund ta b\u00ebj\u00eb mbushjen m\u00eb t\u00eb fort\u00eb. Po ashtu, nuk duhet tepruar me orizin. Ai duhet t\u00eb jet\u00eb vet\u00ebm nj\u00eb pjes\u00eb e vog\u00ebl e mbushjes, rreth 10 deri n\u00eb 15 p\u00ebr qind, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mos e mbuloj\u00eb shijen e mishit.<\/p>\n

Edhe p\u00ebrzierja e mas\u00ebs ka r\u00ebnd\u00ebsi. Mishi nuk duhet ngjeshur shum\u00eb me dor\u00eb, sepse mbushja b\u00ebhet kompakte dhe e fort\u00eb. P\u00ebrziejeni leht\u00eb, vet\u00ebm derisa p\u00ebrb\u00ebr\u00ebsit t\u00eb bashkohen.<\/p>\n

Salca \u00ebsht\u00eb po aq e r\u00ebnd\u00ebsishme sa edhe mbushja. N\u00eb vend q\u00eb specat t\u00eb zihen vet\u00ebm n\u00eb uj\u00eb, m\u00eb mir\u00eb \u00ebsht\u00eb t\u00eb p\u00ebrdoret l\u00ebng mishi, l\u00ebng pule ose l\u00ebng perimesh. Kjo i jep gjell\u00ebs shije m\u00eb t\u00eb plot\u00eb dhe e b\u00ebn salc\u00ebn m\u00eb t\u00eb pasur.<\/p>\n

N\u00eb fund, specat duhet t\u00eb ziejn\u00eb ngadal\u00eb, n\u00eb temperatur\u00eb mesatare deri t\u00eb ul\u00ebt. Zierja e fort\u00eb mund t\u2019i \u00e7aj\u00eb specat dhe ta b\u00ebj\u00eb mbushjen m\u00eb t\u00eb that\u00eb. Kur gatuhen me durim, specat mbeten t\u00eb but\u00eb, mbushja e l\u00ebngshme, nd\u00ebrsa salca merr shije t\u00eb plot\u00eb sht\u00ebpie.<\/p>\n","protected":false},"excerpt":{"rendered":"

Duken si gjell\u00eb e thjesht\u00eb sht\u00ebpie, por nj\u00eb detaj i vog\u00ebl mund ta ndryshoj\u00eb krejt…<\/p>\n","protected":false},"author":9,"featured_media":42885,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-42881","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\/42881","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\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42881"}],"version-history":[{"count":1,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/42881\/revisions"}],"predecessor-version":[{"id":42889,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/42881\/revisions\/42889"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/media\/42885"}],"wp:attachment":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42881"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}