{"id":110142,"date":"2026-05-18T12:15:11","date_gmt":"2026-05-18T09:15:11","guid":{"rendered":"https:\/\/prizrenpost.com\/al\/tespishte-me-bajame\/"},"modified":"2026-05-18T12:15:11","modified_gmt":"2026-05-18T09:15:11","slug":"tespishte-me-bajame","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/al\/tespishte-me-bajame\/","title":{"rendered":"Tespishte me bajame"},"content":{"rendered":"<figure class=\"post-featured-image\"><img decoding=\"async\" src=\"https:\/\/prizrenpost.com\/al\/wp-content\/uploads\/2026\/05\/tespishte.jpg\" alt=\"Tespishte me bajame\"\/><\/figure>\n<p><strong>Tespishtja \u00ebsht\u00eb nj\u00eb tradit\u00eb e hershme e kuzhin\u00ebs shqiptare, e cila p\u00ebrgatitet kryesisht n\u00eb zonat veriore t\u00eb vendit, p\u00ebrfshir\u00eb edhe Kosov\u00ebn.<\/strong><\/p>\n<p>Nj\u00eb \u00ebmb\u00eblsir\u00eb unike, me sherbet e cila kombinohet me bajame, por edhe me fruta t\u00eb tjera t\u00eb kombinuara nga amvisat e q\u00eb ngacmojn\u00eb shijen p\u00ebr t\u2019i provuar menj\u00ebher\u00eb.<\/p>\n<p><strong>P\u00ebrb\u00ebr\u00ebsit<\/strong><\/p>\n<ul>\n<li>500 gr gjalp\u00eb i fresk\u00ebt<\/li>\n<li>100 ml qum\u00ebsht<\/li>\n<li>Nj\u00eb lug\u00eb kafeje sod\u00eb<\/li>\n<li>3 vez\u00eb t\u00eb fresk\u00ebta<\/li>\n<li>500 gr miell<\/li>\n<li>100 gr sheqer<\/li>\n<li>Disa thelpinj bajamesh<\/li>\n<\/ul>\n<p><strong>P\u00ebr sherbetin<\/strong><\/p>\n<ul>\n<li>500 gr sheqer<\/li>\n<li>500 ml uj\u00eb<\/li>\n<li>Nj\u00eb lug\u00eb kafeje vanilje<\/li>\n<\/ul>\n<p><strong>P\u00ebrgatitja<\/strong><\/p>\n<ol>\n<li>N\u00eb nj\u00eb tenxhere t\u00eb past\u00ebr dhe t\u00eb madhe shtojm\u00eb gjalpin dhe sheqerin dhe i vendosim n\u00eb zjarr.<\/li>\n<li>I p\u00ebrziejm\u00eb derisa sheqeri t\u00eb karamelizohet.<\/li>\n<li>M\u00eb pas, tenxheren e largojm\u00eb nga zjarri dhe e l\u00ebm\u00eb t\u00eb ftohet p\u00ebr disa minuta.<\/li>\n<li>N\u00eb tenxhere shtojm\u00eb qum\u00ebshtin dhe e vendosim s\u00ebrish n\u00eb zjarr.<\/li>\n<li>Vijojm\u00eb duke shtuar miellin duke e p\u00ebrzier me lug\u00eb druri pa nd\u00ebrprerje derisa masa t\u00eb trashet dhe t\u00eb sh\u00ebputet nga an\u00ebt e tenxheres.<\/li>\n<li>Pasi masa t\u00eb jet\u00eb trashur mjaftuesh\u00ebm e heqim nga zjarri dhe shtojm\u00eb nj\u00eb e nga nj\u00eb vez\u00ebt duke mos nd\u00ebrprer\u00eb procesin e p\u00ebrzierjes.<\/li>\n<li>Brumin e p\u00ebrftuar e vendosim n\u00eb nj\u00eb tepsi ose mbi tavolin\u00ebn e kuzhin\u00ebs.<\/li>\n<li>E sp\u00ebrkasim me pak miell dhe nisim ta punojm\u00eb me dor\u00eb derisa t\u00eb krijohet nj\u00eb mas\u00eb kompakte.<\/li>\n<li>Brumin e sp\u00ebrkasim me kok\u00ebrriza sheqeri nga t\u00eb gjitha an\u00ebt.<\/li>\n<li>Tav\u00ebn e sp\u00ebrkasim me pak gjalp\u00eb t\u00eb shkrir\u00eb dhe vendosim brumin aty duke e shtrir\u00eb me dor\u00eb n\u00eb t\u00eb gjith\u00eb sip\u00ebrfaqen e tav\u00ebs.<\/li>\n<li>M\u00eb pas, i japim form\u00eb p\u00ebrmes nj\u00eb thike t\u00eb mpreht\u00eb sipas d\u00ebshir\u00ebs n\u00eb romba apo katror\u00eb dhe sip\u00ebr i vendosim disa thelpinj bajamesh.<\/li>\n<li>Tava futet n\u00eb furr\u00eb p\u00ebr pjekje p\u00ebr 40 minuta.<\/li>\n<li>Nd\u00ebrkoh\u00eb p\u00ebrgatisim sherbetin duke hedhur n\u00eb nj\u00eb tenxhere, sheqerin, ujin dhe vaniljen. I l\u00ebm\u00eb t\u00eb vlojn\u00eb derisa sherbeti t\u00eb lidhet apo t\u00eb trashet.<\/li>\n<li>Kur \u00ebmb\u00eblsira t\u00eb piqet, e l\u00ebm\u00eb t\u00eb ftohet dhe m\u00eb pas i hedhim sip\u00ebr sherbetin e nxeht\u00eb<\/li>\n<\/ol>\n<hr style=\"margin:30px 0\"\/>\n<p style=\"font-size:13px;color:#666\">Burimi: <strong>mesazhi<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tespishtja \u00ebsht\u00eb nj\u00eb tradit\u00eb e hershme e kuzhin\u00ebs shqiptare, e cila p\u00ebrgatitet kryesisht n\u00eb zonat veriore t\u00eb vendit, p\u00ebrfshir\u00eb edhe Kosov\u00ebn. Nj\u00eb \u00ebmb\u00eblsir\u00eb unike, me sherbet e cila kombinohet me bajame, por edhe me fruta t\u00eb tjera t\u00eb kombinuara nga amvisat e q\u00eb ngacmojn\u00eb shijen p\u00ebr t\u2019i provuar menj\u00ebher\u00eb. P\u00ebrb\u00ebr\u00ebsit 500 gr gjalp\u00eb i fresk\u00ebt [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":110141,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-110142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhina"],"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/110142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/comments?post=110142"}],"version-history":[{"count":0,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/110142\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media\/110141"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media?parent=110142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/categories?post=110142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/tags?post=110142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}