Re: Me ka marre malli per Jani me qepe
Po ta jap une receten:
Se pari kur te besh pazaret te marresh mish me kocka se tuli nuk e bo te mire, preferohet mish qingji por edhe me mish vici ne rregull eshte, shih te blesh pjese nga shpatulla e perparme e qingjit apo vicit, sipas deshires, nese jeni dy persona 1/2 Kg mish mjafton.
Pasi e ke shpelare mishin merr nje tenxhere mesatare dhe hidhi nja dy luge vaj luledielli, vere mishin te skuqet per pak, nderkohe te grish shume qepe, le te themi 1/2 Kg ose edhe me pak sipas deshires edhe dy-3 kokrra mesatare mjaftojne, griji holle dhe shtoja mishit qe po skuqet, shto kripen, mbylli kapakun tenxheres dhe lere te skuqen me zjarr te ngadalte, qepa lengezon dhe shkrin per gati 30 minuta.Kontrolloje here pas here, nuk duhet ta lesh qe qepa te krijoje cipe te kuqe sikunder bejme kur gatuajma gjelle te tjera, sipas deshires mund ta shuash me pakez vere te bardhe, pastaj shtoji pasi te jete shkrire qepa fare mos harro ta kontrollosh, shtoji pak uje, 1 deri ne 2 gota uje, hidhi ca kokrra piper te zi dhe lere te zieje serish ne zjarr te avashte per nje periudhe te gjate derisa mishi te jete zbutur fare.Jahnia prefrohet me pak leng dhe mund ta shoqerosh me pilaf te thjeshte se ndryshe te vel qepa.Sipas deshires mund te shtosh edhe salce gjate skuqjes se mishit me qepen, une personalisht e pelqej te bardhe, kur e ben me salce shto dhe pak piper te kuq.
Te befte mire!
Te shtoj dicka, kjo eshte nje gjelle turke e pershtatur pakez ndryshe ne Shqiperi, receta turke qe une gjeta ne internet eshte si me poshte:
Chickpea Stew With Meat
Ingredients Measure Amount
Chickpeas 1 3/4 cup 300 gr
Water 4 cup 800 gr
Onion 1 large size 100 gr
Meat with bone - - 300 gr
Margarine 4 tablespoon 40 gr
Tomatoe paste 2 tablespoon 20 gr
Salt 1 2/3 teaspoon 10 gr
Red pepper 1 teaspoon 2 gr
Preparation
Soak chickpeas overnight with 2 cups of water. Cut meat into 6 pieces. Combine chickpeas, meat, fınely chopped onion, margarine, tomato paste in a pressure saucepan. Add 1 1/3 cups of hot water. Season with salt and red pepper; stir. Cover and cook for 40 minutes. Serve hot.
Servings: 6
Nutritional Value
(in approximately one serving)
Energy 301 cal
Protein 17,0 g
Fat 11,9 g
Carbohydrates 32,7 g
Calcium 84 mg
Iron 4,59 mg
Phosphorus 240 mg
Zinc 2 mg
Sodium 695 mg
Vitamin A 269 iu
Thiamine 0,19 mg
Riboflavin 0,17 mg
Niacin 3,29 mg
Vitamin C 1 mg
Cholesterol 30 mg
Regional Characteristics:
It is a cooked and served in all regions of the countrv, especiallv in the winter. In rural areas, dried meat is used whin fresh meat is not available. Sometimes; tripe is used instead of meat. Sometimes it is prepared without meat, but carrots, potatoes, small oninos, fresh or dried green or red peppers are adde. Thih dish is called "Yahni". Delicious when served over rice or bulgur pilaf with any vegetable salad or ayran
P.s.ayran do te thote dhalle, une e shoqeroj me vere te bardhe.Menyra e mesiperme nuk eshte e perdorur ne Shiperi, ne e gatuajme fare thjeshte. /pf/images/graemlins/smile.gif
