{"id":112604,"date":"2026-06-04T10:10:29","date_gmt":"2026-06-04T07:10:29","guid":{"rendered":"https:\/\/prizrenpost.com\/al\/pitalka-kosove-2\/"},"modified":"2026-06-04T10:10:29","modified_gmt":"2026-06-04T07:10:29","slug":"pitalka-kosove-2","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/al\/pitalka-kosove-2\/","title":{"rendered":"Pitalka Kosove"},"content":{"rendered":"<figure class=\"post-featured-image\"><img decoding=\"async\" src=\"https:\/\/prizrenpost.com\/al\/wp-content\/uploads\/2026\/05\/prizrenpost-og.png\" alt=\"Pitalka Kosove\"\/><\/figure>\n<p><strong>N\u00eb ka nj\u00eb gatim q\u00eb t\u00eb p\u00ebrfshin t\u00ebr\u00ebsisht q\u00eb n\u00eb kafshat\u00ebn e par\u00eb, ato jan\u00eb padyshim pitalkat e Kosov\u00ebs.<\/strong><\/p>\n<p>T\u00eb ngrohta dhe t\u00eb buta, pitalkat jan\u00eb buk\u00eb t\u00eb rrumbullak\u00ebta dhe t\u00eb vogla t\u00eb kudo gjendura n\u00eb \u00e7do cep t\u00eb Kosov\u00ebs.<\/p>\n<p>Nj\u00eb gatim i hersh\u00ebm, pjes\u00eb e tradit\u00ebs dhe kulinaris\u00eb shqiptare i p\u00ebrgatitur me mjesht\u00ebrin\u00eb e amvisave kosovare.<\/p>\n<p>Dikur, pitalkat p\u00ebrgatiteshin nga zonjat e sht\u00ebpis\u00eb dhe sh\u00ebrbeheshin t\u00eb ngrohta n\u00eb sofr\u00ebn e ngr\u00ebnies, nd\u00ebrsa sot ky ushqim autentik gjendet n\u00eb \u00e7do restorant e qebaptore t\u00eb Kosov\u00ebs dhe \u00ebsht\u00eb shnd\u00ebrruar n\u00eb m\u00eb t\u00eb preferuarin e turist\u00ebve.<\/p>\n<p>Tradicionalisht pitalka \u00ebsht\u00eb buka q\u00eb p\u00ebrdoret p\u00ebr shoq\u00ebrimin e suxhukut t\u00eb shijsh\u00ebm t\u00eb Kosov\u00ebs, shoq\u00ebruar me lakra t\u00eb bardha e salc\u00eb kosi.<\/p>\n<p><strong>P\u00ebrb\u00ebr\u00ebsit<\/strong><\/p>\n<ul>\n<li>1 kg miell<\/li>\n<li>0.5 l uj\u00eb<\/li>\n<li>1 got\u00eb qum\u00ebsht<\/li>\n<li>1 lug\u00eb gjelle maja buke<\/li>\n<li>Krip\u00eb<\/li>\n<\/ul>\n<p><strong>P\u00ebrgatitja<\/strong><\/p>\n<ol>\n<li>N\u00eb got\u00ebn e qum\u00ebshtit, i cili duhet t\u00eb jet\u00eb i vakur, hedhim majan\u00eb e buk\u00ebs, pak krip\u00eb dhe e l\u00ebm\u00eb ashtu p\u00ebrreth 20 minuta duke e p\u00ebrzier\u00eb fillimisht.<\/li>\n<li>M\u00eb pas, hidhni miellin, shtoni aty got\u00ebn e qum\u00ebshtit me maja, ujin, hidhni krip\u00eb dhe nisni t\u00eb punoni brumin me duar derisa masa t\u00eb b\u00ebhet e nj\u00ebtrajtshme.<\/li>\n<li>Pasi keni p\u00ebrgatitur brumin, vendoseni n\u00eb nj\u00eb en\u00eb t\u00eb past\u00ebr, mbulojeni me nj\u00eb pecet\u00eb kuzhine dhe l\u00ebreni t\u00eb pushoj\u00eb p\u00ebrreth 1 or\u00eb e gjysm\u00eb.<\/li>\n<li>N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, brumi do t\u00eb fryhet sa duhet dhe do t\u00eb jet\u00eb gati p\u00ebr p\u00ebrgatitjen e pitalkave.<\/li>\n<li>M\u00eb pas, brumin e ardhur e lyejm\u00eb me pak miell n\u00eb sip\u00ebrfaqe dhe e ndajm\u00eb n\u00eb kat\u00ebr kule\u00e7\u00eb t\u00eb vegj\u00ebl.<\/li>\n<li>Secilin prej kule\u00e7\u00ebve vendoseni n\u00eb nj\u00eb pecet\u00eb t\u00eb pudrosur me miell dhe l\u00ebrini t\u00eb pushojn\u00eb p\u00ebr 30 minuta.<\/li>\n<li>Nd\u00ebrkoh\u00eb parangrohni furr\u00ebn n\u00eb 200 grad\u00eb dhe fusni aty tepsin\u00eb q\u00eb t\u00eb ngrohet.<\/li>\n<li>M\u00eb pas, kule\u00e7\u00ebt e ardhur largojini nga peceta dhe vendosini n\u00eb tepsin\u00eb e nxeht\u00eb.<\/li>\n<li>N\u00eb sip\u00ebrfaqen e kule\u00e7\u00ebve, me maj\u00ebn e thik\u00ebs b\u00ebni disa vija t\u00eb lehta n\u00eb form\u00ebn e rombeve dhe futini n\u00eb furr\u00ebn e parangrohur t\u00eb piqen p\u00ebr maksimumi 20 minuta. Sh\u00ebrbehen t\u00eb ngrohta.<\/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>N\u00eb ka nj\u00eb gatim q\u00eb t\u00eb p\u00ebrfshin t\u00ebr\u00ebsisht q\u00eb n\u00eb kafshat\u00ebn e par\u00eb, ato jan\u00eb padyshim pitalkat e Kosov\u00ebs. T\u00eb ngrohta dhe t\u00eb buta, pitalkat jan\u00eb buk\u00eb t\u00eb rrumbullak\u00ebta dhe t\u00eb vogla t\u00eb kudo gjendura n\u00eb \u00e7do cep t\u00eb Kosov\u00ebs. Nj\u00eb gatim i hersh\u00ebm, pjes\u00eb e tradit\u00ebs dhe kulinaris\u00eb shqiptare i p\u00ebrgatitur me mjesht\u00ebrin\u00eb e [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":109453,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-112604","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\/112604","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=112604"}],"version-history":[{"count":0,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/112604\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media\/109453"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media?parent=112604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/categories?post=112604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/tags?post=112604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}