\u00cbsht\u00eb nj\u00eb nga gatimet m\u00eb t\u00eb hershme tradicionale, i p\u00ebrgatitur n\u00eb m\u00ebnyr\u00eb fantastike nga mjesht\u00ebria e duarve t\u00eb n\u00ebnave dhe gjysheve shqiptare.<\/p>\n
Pula e gatuar me qull \u00ebsht\u00eb nj\u00eb tradit\u00eb e gjith\u00eb trevave shqiptare por secila zon\u00eb ka m\u00ebnyr\u00ebn e saj t\u00eb gatimit.<\/p>\n
AgroWeb.org ju sugjeron m\u00eb posht\u00eb recet\u00ebn e p\u00ebrgatitjes s\u00eb Pul\u00ebs me Qull nga tradita e od\u00ebs dibrane, e njohur p\u00ebr specialitetet e saj t\u00eb shijshme n\u00eb kuzhin\u00eb.<\/p>\n
Por gjithashtu, \u00ebsht\u00eb nj\u00eb nga gatimet m\u00eb mbres\u00ebl\u00ebn\u00ebse p\u00ebr \u00e7do turist t\u00eb huaj q\u00eb e provon e q\u00eb mahnitet nga shija e tij teksa p\u00ebrpiqet t\u00eb marr\u00eb me vete recet\u00ebn e p\u00ebrgatitjes.<\/p>\n
I p\u00ebrgatitur me p\u00ebrb\u00ebr\u00ebs t\u00eb thjesht\u00eb, t\u00eb cil\u00ebt leht\u00eb gjenden n\u00eb kuzhin\u00ebn e \u00e7do familjeje, Qulli me Pul\u00eb \u00ebsht\u00eb nj\u00eb gatim special i cili k\u00ebnaq shijen dhe oreksin teksa mbledh gjith\u00eb familjen rreth tryez\u00ebs.
\nSi ta P\u00ebrgatisim Pul\u00ebn me Qull
\nP\u00ebrb\u00ebr\u00ebsit<\/p>\n
1 pul\u00eb 1 kg (P\u00ebr nj\u00eb shije m\u00eb t\u00eb mir\u00eb p\u00ebrzgjidhni pul\u00eb fshati)
\n 100 ml vaj ulliri ose 200 gr gjalp\u00eb i fresk\u00ebt
\n 15 lug\u00eb gjelle miell misri,
\n Krip\u00eb
\n 1.5 l l\u00ebng pule
\n Piper t\u00eb kuq dhe t\u00eb zi (sipas d\u00ebshir\u00ebs)<\/p>\n
N\u00eb nj\u00eb tigan shtojm\u00eb pak gjalp\u00eb ose dy lug\u00eb vaj ulliri.<\/p>\n
Shtojm\u00eb copat e pul\u00ebs dhe i kalojm\u00eb p\u00ebr nj\u00eb skuqje shum\u00eb t\u00eb leht\u00eb p\u00ebr nj\u00eb apo dy minuta.<\/p>\n
M\u00eb pas, hedhim ujin. Shtojm\u00eb krip\u00ebn, n\u00ebse d\u00ebshironi shtoni edhe pak piper t\u00eb zi dhe t\u00eb kuq.<\/p>\n
Nga ana tjet\u00ebr, n\u00eb nj\u00eb tenxhere shkrijm\u00eb gjalpin ose hedhim vajin e ullirit. Hedhim miellin e misrit dhe e kaurdisim me nj\u00eb lug\u00eb druri duke u kujdesur q\u00eb mielli t\u00eb skuqet nj\u00ebtrajt\u00ebsisht.<\/p>\n
N\u00eb momentin q\u00eb mielli nis skuqjen dhe t\u00eb marr\u00eb ngjyr\u00eb n\u00eb kafe t\u00eb hapur, hedhim l\u00ebngun e p\u00ebrv\u00ebluar t\u00eb pul\u00ebs. E p\u00ebrzjejme fort\u00eb dhe n\u00eb m\u00ebnyr\u00eb t\u00eb pa nd\u00ebrprer\u00eb q\u00eb t\u00eb mos krijohen kok\u00ebrriza.<\/p>\n
Sapo masa t\u00eb jet\u00eb krijuar n\u00eb form\u00ebn e salc\u00ebs e hedhim n\u00eb nj\u00eb tav\u00eb, t\u00eb cil\u00ebn p\u00ebrmes nj\u00eb fur\u00e7e kuzhine e kemi lyer me nj\u00eb lug\u00eb vaj ulliri.<\/p>\n
E fusim n\u00eb furr\u00eb t\u00eb ngroht\u00eb me 250 grad\u00eb celcius dhe e l\u00ebm\u00eb t\u00eb piqet p\u00ebr 15 minuta.<\/p>\n
Mbi qullin e p\u00ebrgatitur vendosim mishin e pul\u00ebs t\u00eb cilin sipas preferenc\u00ebs mund ta ndajm\u00eb n\u00eb copa ose mund ta vendosim t\u00eb plot\u00eb.<\/p>\n
Pasi hiqet nga furra qulli sp\u00ebrkatet me disa pika gjalp\u00eb t\u00eb skuqur. Sipas preferenc\u00ebs mund t\u2019i shtohen edhe hudhra t\u00eb shtypura.<\/p>\n
Sipas tradit\u00ebs dibrane, Qulli me Pul\u00eb shoq\u00ebrohet me zahire t\u00eb ndryshme shqiptare, sidomos turshit\u00eb.<\/p>\n
Izvor: prizrenpost<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" \u00cbsht\u00eb nj\u00eb nga gatimet m\u00eb t\u00eb hershme tradicionale, i p\u00ebrgatitur n\u00eb m\u00ebnyr\u00eb fantastike nga mjesht\u00ebria e duarve t\u00eb n\u00ebnave dhe gjysheve shqiptare. Pula e gatuar me qull \u00ebsht\u00eb nj\u00eb tradit\u00eb e gjith\u00eb trevave shqiptare por secila zon\u00eb ka m\u00ebnyr\u00ebn e saj t\u00eb gatimit. AgroWeb.org ju sugjeron m\u00eb posht\u00eb recet\u00ebn e p\u00ebrgatitjes s\u00eb Pul\u00ebs me Qull […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-44673","post","type-post","status-publish","format-standard","hentry","category-kuhinja"],"views":4,"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/44673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/comments?post=44673"}],"version-history":[{"count":0,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/44673\/revisions"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/media?parent=44673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/categories?post=44673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/tags?post=44673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}