{"id":112010,"date":"2026-05-31T16:10:18","date_gmt":"2026-05-31T13:10:18","guid":{"rendered":"https:\/\/prizrenpost.com\/al\/buke-e-mbushur-me-gjize\/"},"modified":"2026-05-31T16:10:18","modified_gmt":"2026-05-31T13:10:18","slug":"buke-e-mbushur-me-gjize","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/al\/buke-e-mbushur-me-gjize\/","title":{"rendered":"Buk\u00eb e mbushur me gjiz\u00eb"},"content":{"rendered":"
\"Buk\u00eb<\/figure>\n

Buka e b\u00ebr\u00eb vet\u00eb n\u00eb sht\u00ebpi ka nj\u00eb shije shum\u00eb m\u00eb t\u00eb plot\u00eb e t\u00eb thell\u00eb, ndryshe nga ato t\u00eb prodhimit n\u00eb mas\u00eb n\u00eb furrat e buk\u00ebs.<\/p>\n

P\u00ebr dashamir\u00ebsit e saj, ekspert\u00ebt e AgroWeb.org k\u00ebshillojn\u00eb nj\u00eb recet\u00eb perfekte p\u00ebr t\u2019u shijuar kurdoher\u00eb.<\/p>\n

Buka e b\u00ebr\u00eb n\u00eb sht\u00ebpi me djath\u00eb rikota k\u00ebrkon vet\u00ebm pak impenjim por shija \u00ebsht\u00eb e mrekullueshme dhe ia vlen \u00e7do minut\u00eb q\u00eb k\u00ebrkon p\u00ebrgatitja e saj.<\/p>\n

AgroWeb.org ju premton q\u00eb receta e buk\u00ebs me rikota do t\u00eb kthehet n\u00eb t\u00eb preferuar\u00ebn tuaj.
\nP\u00ebr Brumin<\/p>\n

450 gram\u00eb miell shum\u00eb-p\u00ebrdorim\u00ebsh
\n 75 gram\u00eb sheqer,
\n 4 lug\u00eb \u00e7aji maja t\u00eb that\u00eb,
\n 1 lug\u00eb e \u00e7erek \u00e7aji krip\u00eb t\u00eb holl\u00eb
\n 3 vez\u00eb t\u00eb m\u00ebdha
\n Tre\u00e7erek filxhani salc\u00eb kosi
\n 140 gram\u00eb gjalp\u00eb pa krip\u00eb.<\/p>\n

P\u00ebr Mbushjen<\/p>\n

60 gram\u00eb gjalp\u00eb pa krip\u00eb n\u00eb temperatur\u00eb ambienti,
\n 300 gram\u00eb gjiz\u00eb
\n 100 gram\u00eb krem djathi
\n 80 gram\u00eb sheqer pluhur
\n 1 vez\u00eb
\n 1 t\u00eb verdh\u00eb veze,
\n Nj\u00eb lug\u00eb e gjysm\u00eb \u00e7aji me miell misri<\/p>\n

P\u00ebrgatitja:<\/p>\n

P\u00ebr p\u00ebrgatitjen e brumit p\u00ebrzieni miellin, sheqerin dhe majan\u00eb.<\/p>\n

P\u00ebrziejini mir\u00eb dhe shtoni krip\u00ebn.<\/p>\n

M\u00eb pas tek brumi shtoni vez\u00ebt dhe salc\u00ebn e kosit dhe p\u00ebrziejini me duar deri sa brumi t\u00eb marr\u00eb form\u00eb.<\/p>\n

Ngadal\u00eb shtoni gjalpin dhe vazhdoni me punimin e brumit deri sa ai t\u00eb jet\u00eb i but\u00eb dhe elastik.<\/p>\n

Transferojeni brumin n\u00eb nj\u00eb en\u00eb t\u00eb lyer me pak vaj ulliri, mbulojeni me nj\u00eb let\u00ebr kuzhine dhe mbajeni n\u00eb frigorifer p\u00ebr 6-8 or\u00eb ose gjat\u00eb gjith\u00eb nat\u00ebs.<\/p>\n

P\u00ebr mbushjen duhet t\u00eb p\u00ebrzieni t\u00eb gjith\u00eb p\u00ebrb\u00ebr\u00ebsit e lartp\u00ebrmendur por masa e mbushjes nuk duhet t\u00eb jet\u00eb shum\u00eb e l\u00ebngshme dhe e holl\u00eb.<\/p>\n

Nxirreni brumin nga frigoriferi.<\/p>\n

N\u00eb tepsit\u00eb e buk\u00ebs shtroni let\u00ebr pjekjeje dhe sp\u00ebrkateni me pak yndyr\u00eb.<\/p>\n

Ndajeni brumin n\u00eb dy copa dhe secil\u00ebn prej tyre punojeni edhe nj\u00ebher\u00eb n\u00eb nj\u00eb sip\u00ebrfaqe t\u00eb lyer me miell.<\/p>\n

Jepini brumit form\u00eb drejtk\u00ebndore, mbusheni me mas\u00ebn e gjiz\u00ebs dhe rrotullojeni n\u00eb form\u00ebn e roles\u00eb.<\/p>\n

Transferojeni at\u00eb n\u00eb tepsit\u00eb p\u00ebrkat\u00ebse dhe mbulojini me let\u00ebr kuzhine p\u00ebr 1-2 or\u00eb deri sa brumi t\u00eb vij\u00eb plot\u00ebsisht.<\/p>\n

Ndizeni furr\u00ebn n\u00eb 170 grad\u00eb dhe kur ajo t\u00eb jet\u00eb ngrohur futeni tepsin\u00eb e par\u00eb, piqeni buk\u00ebn p\u00ebr 25-30 minuta deri sa t\u00eb marr\u00eb ngjyr\u00ebn kafe.<\/p>\n

L\u00ebreni t\u00eb ftohet pak dhe servireni n\u00eb temperatur\u00eb ambienti.<\/p>\n

Kjo buk\u00eb q\u00ebndron e fresk\u00ebt n\u00eb temperatur\u00eb ambienti p\u00ebr 24 or\u00eb ose n\u00eb ngrirje p\u00ebr deri n\u00eb 2 muaj.<\/p>\n

\n

Burimi: mesazhi<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Buka e b\u00ebr\u00eb vet\u00eb n\u00eb sht\u00ebpi ka nj\u00eb shije shum\u00eb m\u00eb t\u00eb plot\u00eb e t\u00eb thell\u00eb, ndryshe nga ato t\u00eb prodhimit n\u00eb mas\u00eb n\u00eb furrat e buk\u00ebs. P\u00ebr dashamir\u00ebsit e saj, ekspert\u00ebt e AgroWeb.org k\u00ebshillojn\u00eb nj\u00eb recet\u00eb perfekte p\u00ebr t\u2019u shijuar kurdoher\u00eb. Buka e b\u00ebr\u00eb n\u00eb sht\u00ebpi me djath\u00eb rikota k\u00ebrkon vet\u00ebm pak impenjim por […]<\/p>\n","protected":false},"author":1,"featured_media":112009,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-112010","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\/112010","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=112010"}],"version-history":[{"count":0,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/112010\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media\/112009"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media?parent=112010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/categories?post=112010"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/tags?post=112010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}