{"id":116658,"date":"2026-08-17T16:00:37","date_gmt":"2026-08-17T13:00:37","guid":{"rendered":"https:\/\/prizrenpost.com\/al\/haxhimakulle\/"},"modified":"2026-08-17T16:00:37","modified_gmt":"2026-08-17T13:00:37","slug":"haxhimakulle","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/al\/haxhimakulle\/","title":{"rendered":"Haxhimakulle"},"content":{"rendered":"
\"Haxhimakulle\"\/<\/figure>\n

Nj\u00eb \u00ebmb\u00eblsir\u00eb fantastike, e cila t\u00eb magjeps t\u00ebr\u00ebsisht me shijen e saj.<\/p>\n

E shkrif\u00ebt dhe e but\u00eb plot sherbet, Haxhimakullja \u00ebsht\u00eb nj\u00eb nd\u00ebr \u00ebmb\u00eblsit\u00eb m\u00eb mahnit\u00ebse t\u00eb amvisave t\u00eb zonave t\u00eb veriut t\u00eb Shqip\u00ebris\u00eb.<\/p>\n

V\u00ebrtet\u00eb \u00ebsht\u00eb nj\u00eb \u00ebmb\u00eblsir\u00eb unike por sekreti i shijes speciale t\u00eb saj vjen nga kujdesi q\u00eb duhet gjat\u00eb p\u00ebrgatitjes.<\/p>\n

P\u00ebrgatitja e Haxhimakulleve n\u00eb Sht\u00ebpi
\n600 gr miell
\n300 gr gjalp\u00eb i fresk\u00ebt
\n5 t\u00eb verdha veze
\n5 lug\u00eb sheqer pluhur
\n1 lug\u00eb kafe sod\u00eb buke
\nP\u00ebr sherbetin
\n500 gr sheqer
\n350 gr uj\u00eb
\nP\u00ebrgatitja<\/p>\n

Si fillim n\u00eb nj\u00eb en\u00eb rrihni t\u00eb verdhat e vez\u00ebve bashk\u00eb me gjalpin dhe sheqerin pluhur. Rrihini fort\u00eb derisa masa t\u00eb b\u00ebhet e nj\u00ebtrajtshme.<\/p>\n

M\u00eb pas shtoni miellin dhe sod\u00ebn dhe p\u00ebrzjehini mir\u00eb derisa masa t\u00eb b\u00ebhet homogjene.<\/p>\n

Gjith\u00eb sekreti i k\u00ebtyre \u00ebmb\u00eblsirave \u00ebsht\u00eb tek punimi i brumit, i cili duhet rrahur dhe punuar fort p\u00ebrreth nj\u00eb or\u00eb.<\/p>\n

Kjo \u00ebsht\u00eb edhe pjesa m\u00eb e mundimshme e p\u00ebrgatitjes s\u00eb k\u00ebsaj \u00ebmb\u00eblsir\u00eb. Prej k\u00ebtij procesi varet edhe cil\u00ebsia e \u00ebmb\u00eblsir\u00ebs n\u00eb fund.<\/p>\n

Kur brumi t\u00eb jet\u00eb gati ndajeni n\u00eb forma t\u00eb rrumbullak\u00ebta. P\u00ebr t\u2019i dh\u00ebn\u00eb form\u00ebn e duhur mund t\u00eb p\u00ebrdorni nj\u00eb filxhan \u00e7aji.<\/p>\n

Sipas tradit\u00ebs s\u00eb amvisave shkodrane pasi keni p\u00ebrgatitur topthat e \u00ebmb\u00eblsirave n\u00eb mes duhet t\u2019i b\u00ebni edhe nj\u00eb grop\u00ebz t\u00eb vog\u00ebl, n\u00eb t\u00eb cil\u00ebn sipas d\u00ebshir\u00ebs mund t\u00eb vendosni nj\u00eb thelpi bajame, arra apo cop\u00ebza frutash t\u00eb thata.<\/p>\n

Pasi i keni b\u00ebr\u00eb gati, vendosini n\u00eb nj\u00eb tepsi ku keni shtruar let\u00ebr pjekjeje dhe piqini n\u00eb furr\u00ebn e parangrohur me 180 grad\u00eb.<\/p>\n

Haxhimakullet jan\u00eb gati at\u00ebher\u00eb kur sip\u00ebrfaqja e tyre merr ngjyr\u00eb t\u00eb kuq\u00ebrremt\u00eb. Pasi piqen l\u00ebrini t\u00eb ftohen dhe p\u00ebrgatisni sherbetin.<\/p>\n

Sherbeti
\nHidhni n\u00eb nj\u00eb tenxhere ujin dhe sheqerin, vendosini n\u00eb zjarr dhe l\u00ebreni derisa sheqeri t\u00eb shkrij\u00eb dhe masa t\u00eb marr\u00eb form\u00ebn e shurupit.<\/p>\n

Sherbetin e nxeht\u00eb hidhjani \u00ebmb\u00eblsirave, t\u00eb cilat duhet t\u00eb jen\u00eb t\u00eb ftohta.<\/p>\n

Pas k\u00ebtij procesi haxhimakullet lihen q\u00eb t\u00eb ftohen dhe jan\u00eb gati p\u00ebr t\u2019u sh\u00ebrbyer.<\/p>\n

\n

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

Nj\u00eb \u00ebmb\u00eblsir\u00eb fantastike, e cila t\u00eb magjeps t\u00ebr\u00ebsisht me shijen e saj. E shkrif\u00ebt dhe e but\u00eb plot sherbet, Haxhimakullja \u00ebsht\u00eb nj\u00eb nd\u00ebr \u00ebmb\u00eblsit\u00eb m\u00eb mahnit\u00ebse t\u00eb amvisave t\u00eb zonave t\u00eb veriut t\u00eb Shqip\u00ebris\u00eb. V\u00ebrtet\u00eb \u00ebsht\u00eb nj\u00eb \u00ebmb\u00eblsir\u00eb unike por sekreti i shijes speciale t\u00eb saj vjen nga kujdesi q\u00eb duhet gjat\u00eb p\u00ebrgatitjes. P\u00ebrgatitja e […]<\/p>\n","protected":false},"author":1,"featured_media":116657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-116658","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\/116658","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=116658"}],"version-history":[{"count":0,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/116658\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media\/116657"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media?parent=116658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/categories?post=116658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/tags?post=116658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}