Receta Gatimi Shqiptare
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Re: Receta Gatimi Shqiptare
Patllixhane te mbushur nga nje shqipetare - artikull i botuar ne gazeten Boston Globe. http://www.boston.com/ae/food/articles/2006/10/25/just_like_grandmother_used_to_make/
Shume mire for Roza and her nice kids Martin and Inis -- the full picture is in Wednesday's paper, but this one only has part of the full picture.
ONE COOK'S BEST DISH | ALBANIAN STUFFED EGGPLANT
Just like grandmother used to make
Roza Hasanaj-Mija teaches her children how to make Albanian dishes so tthat hey might avoid acquiring a taste for junk food. (Rose Lincoln)
By Jane Dornbusch, Globe Correspondent | October 25, 2006
Roza Hasanaj-Mija' s Mission Hill townhouse is a long way from the Albanian farm where she spent her summers as a child. But the stuffed eggplant she prepares is much the same dish her grandmother made on that farm. Other dishes, too, reflect the lessons she learned in her grandmother' s kitchen: 85-layer baklava, a meat pie called borek, and the fresh fruits and vegetables she prefers.
There are some differences, of course. Hasanaj-Mija, 35, cooks with modern conveniences -- such as an oven. She describes the outdoor stove her grandmother used: "It was a big pot like a table, with logs around it. It gave everything a very special taste, smoky." And back home, she says, "everything came straight from the garden -- tomatoes, eggplant, spicy peppers, strawberries. "
Hasanaj-Mija, who came to the United States in 2000 with her husband, parents, and two children, has managed to find a good source here for the type of wholesome food she enjoyed at home. She and her husband, Hajri Mija, both work at Whole Foods, she as a payroll and benefits specialist in
Wellesley and he in produce at Symphony in Boston. As a result, most of the family's groceries are purchased there. And though she's a dedicated scratch cook, she'll use the store's canned tomato sauce in her stuffed eggplant when fresh tomatoes aren't in season.
The stuffed eggplant -- its Albanian name, patellxhane te mbushura, is a complicated thicket of consonants pronounced patelljaneh te embushura -- has become a special-occasion dish because it's fairly time consuming. Still, sometimes she'll prepare it for no particular reason, just because
someone in the house is in the mood. The energetic Hasanaj-Mija, who worked as a lawyer in her native Tirana, thinks nothing of spending her weekends on kitchen projects, and also finds time each Saturday to lead "cooking classes" for her kids, Martin and Inis Mija, ages 9 and 6. She began teaching them how to cook a couple of years ago, prompted by a desire to get Martin, a "particular eater," as she calls him, to try new foods. Hasanaj-Mija was also concerned that her children might acquire a taste for junk food in their adopted homeland. "There's a lot more of it
here than in Albania. The food at school is not as good."
Her dreams for the children prompted her to enter the green-card lottery. "When Martin was born, life in Albania was changing, in terms of stability. It wasn't safe," she says. She still smiles when she recalls the day she found out the family had won the opportunity to come to the States.
"Even if I could win a million dollars in the lottery, I prefer to win this."
As she talks, she prepares the eggplants. She peels the skin in three strips, then soaks them in salt water to remove the bitterness. The filling is a simple mixture of garlic, onion, ground beef, and tomato sauce, but the key, she says, is another of grandmother' s cooking lessons. "She cooked everything on a low or medium heat, never on high. Onions, garlic, vegetables, cook them very slow, cook them separate, cook everything all the way through." The long, slow cooking brings out the best flavors of the simple ingredients, rendering the eggplant rich and tender. Fresh parsley and snappy feta, sprinkled on top just before serving, provides a counterpoint to the meltingly tender vegetables and their meaty stuffing. For dinner, Hasanaj-Mija would serve this dish with cucumber and tomato salad, and whole wheat bread. Her grandmother would recognize the meal. "She was a wonderful cook," says Hasanaj-Mija.
"Even when she'd cook a vegetable dish, without meat, it would taste like the best thing ever."
Perkthimin e bej nje here tjeter.
Patllixhane te mbushur nga nje shqipetare - artikull i botuar ne gazeten Boston Globe. http://www.boston.com/ae/food/articles/2006/10/25/just_like_grandmother_used_to_make/
Shume mire for Roza and her nice kids Martin and Inis -- the full picture is in Wednesday's paper, but this one only has part of the full picture.
ONE COOK'S BEST DISH | ALBANIAN STUFFED EGGPLANT
Just like grandmother used to make
Roza Hasanaj-Mija teaches her children how to make Albanian dishes so tthat hey might avoid acquiring a taste for junk food. (Rose Lincoln)
By Jane Dornbusch, Globe Correspondent | October 25, 2006
Roza Hasanaj-Mija' s Mission Hill townhouse is a long way from the Albanian farm where she spent her summers as a child. But the stuffed eggplant she prepares is much the same dish her grandmother made on that farm. Other dishes, too, reflect the lessons she learned in her grandmother' s kitchen: 85-layer baklava, a meat pie called borek, and the fresh fruits and vegetables she prefers.
There are some differences, of course. Hasanaj-Mija, 35, cooks with modern conveniences -- such as an oven. She describes the outdoor stove her grandmother used: "It was a big pot like a table, with logs around it. It gave everything a very special taste, smoky." And back home, she says, "everything came straight from the garden -- tomatoes, eggplant, spicy peppers, strawberries. "
Hasanaj-Mija, who came to the United States in 2000 with her husband, parents, and two children, has managed to find a good source here for the type of wholesome food she enjoyed at home. She and her husband, Hajri Mija, both work at Whole Foods, she as a payroll and benefits specialist in
Wellesley and he in produce at Symphony in Boston. As a result, most of the family's groceries are purchased there. And though she's a dedicated scratch cook, she'll use the store's canned tomato sauce in her stuffed eggplant when fresh tomatoes aren't in season.
The stuffed eggplant -- its Albanian name, patellxhane te mbushura, is a complicated thicket of consonants pronounced patelljaneh te embushura -- has become a special-occasion dish because it's fairly time consuming. Still, sometimes she'll prepare it for no particular reason, just because
someone in the house is in the mood. The energetic Hasanaj-Mija, who worked as a lawyer in her native Tirana, thinks nothing of spending her weekends on kitchen projects, and also finds time each Saturday to lead "cooking classes" for her kids, Martin and Inis Mija, ages 9 and 6. She began teaching them how to cook a couple of years ago, prompted by a desire to get Martin, a "particular eater," as she calls him, to try new foods. Hasanaj-Mija was also concerned that her children might acquire a taste for junk food in their adopted homeland. "There's a lot more of it
here than in Albania. The food at school is not as good."
Her dreams for the children prompted her to enter the green-card lottery. "When Martin was born, life in Albania was changing, in terms of stability. It wasn't safe," she says. She still smiles when she recalls the day she found out the family had won the opportunity to come to the States.
"Even if I could win a million dollars in the lottery, I prefer to win this."
As she talks, she prepares the eggplants. She peels the skin in three strips, then soaks them in salt water to remove the bitterness. The filling is a simple mixture of garlic, onion, ground beef, and tomato sauce, but the key, she says, is another of grandmother' s cooking lessons. "She cooked everything on a low or medium heat, never on high. Onions, garlic, vegetables, cook them very slow, cook them separate, cook everything all the way through." The long, slow cooking brings out the best flavors of the simple ingredients, rendering the eggplant rich and tender. Fresh parsley and snappy feta, sprinkled on top just before serving, provides a counterpoint to the meltingly tender vegetables and their meaty stuffing. For dinner, Hasanaj-Mija would serve this dish with cucumber and tomato salad, and whole wheat bread. Her grandmother would recognize the meal. "She was a wonderful cook," says Hasanaj-Mija.
"Even when she'd cook a vegetable dish, without meat, it would taste like the best thing ever."
Perkthimin e bej nje here tjeter.
TranofiljA
Primus registratum
Re: Receta Gatimi Shqiptare
kshu thoni ju po asnjehere nuk perktheni /pf/images/graemlins/laugh.gif /pf/images/graemlins/tonguee.gif
kshu thoni ju po asnjehere nuk perktheni /pf/images/graemlins/laugh.gif /pf/images/graemlins/tonguee.gif
Kondrapedali
Kondrapedali
Re: Receta Gatimi Shqiptare
Po mir mi po masat ku jon te kjo receta? Apo me prova deri sa t'arrijm rezultate të kënaqshme /pf/images/graemlins/laugh.gif?
Po mir mi po masat ku jon te kjo receta? Apo me prova deri sa t'arrijm rezultate të kënaqshme /pf/images/graemlins/laugh.gif?
Re: Receta Gatimi Shqiptare
I ke tek link masat qe te duhen. Po i shkruaj gjithsesi:
1 pound Italian eggplant (about 2 to 3)
Salt and pepper, to taste
4 tablespoons olive oil
6 tablespoons water
1 onion, chopped
3 cloves garlic, chopped
8 ounces lean ground beef
2 cups tomato sauce (homemade or store - bought)
4 tablespoons chopped parsley
1/4 cup crumbled feta cheese, or to taste (for serving)
Perkthimin ta ben Trano /pf/images/graemlins/tonguee.gif
I ke tek link masat qe te duhen. Po i shkruaj gjithsesi:
1 pound Italian eggplant (about 2 to 3)
Salt and pepper, to taste
4 tablespoons olive oil
6 tablespoons water
1 onion, chopped
3 cloves garlic, chopped
8 ounces lean ground beef
2 cups tomato sauce (homemade or store - bought)
4 tablespoons chopped parsley
1/4 cup crumbled feta cheese, or to taste (for serving)
Perkthimin ta ben Trano /pf/images/graemlins/tonguee.gif
Kondrapedali
Kondrapedali
Re: Receta Gatimi Shqiptare
Po për sa veta jon kto masat? Do e çosh punën deri n'fun apo ke për qëllim me rrit temën? Se për përkthimin e mora vesh që duhet me hap Google traductor /pf/images/graemlins/tonguee.gif.
Mos më merr inot /pf/images/graemlins/kiss.gif /pf/images/graemlins/kiss.gif
Po për sa veta jon kto masat? Do e çosh punën deri n'fun apo ke për qëllim me rrit temën? Se për përkthimin e mora vesh që duhet me hap Google traductor /pf/images/graemlins/tonguee.gif.
Mos më merr inot /pf/images/graemlins/kiss.gif /pf/images/graemlins/kiss.gif
Re: Receta Gatimi Shqiptare
Per sa persona?
Nejse, une po ta jap per 4 persona.
Nje kg mish qingji, e vendos ne tave, i hedh nje gisht uje a dicka te ngjashme, kriper, pak piper te zi dhe e vendos ne furre te marre nje vale e ngjyre. Pasi te kete marre vale dhe te jete i bute, merret lengu dhe vendoset menjane.
Ne nje teigan skuq dy (ose nje luge e gjysem miell) me gjalpe deri sa te zverdhet. Kur te skuqet, i hidhet persper lengu i qingjit i mbledhur nga pjekja e mesiperme. Perzieje me nje mikser a dicka te ngjashme duke u kujdesur te mos marre kokrra.
Nderkohe qe ke kryer keto procese, ne nje tas te madh hidh: veze sipas deshires (4 kokrra mjaftojne), 500 gr kos dhe kete mase e perzien me miellin e skuqur dhe te perzier me lengun e qingjit.
Kete mase e hedh ne taven qe ke pjekur mishin (mbi mish). Merr nje grusht te vockel fare me oriz dhe ia hedh perqark taves (me sa di une keshtu e bejne elbasanllinjte- une e bej keshtu perhere). Siper i hedh pakez piper te kuq si per ere si per ngjyre (dekorim) dhe muskat (jane ato arrat e vogla qe perdoren ne kuzhine), si dhe gjalpe.
Piqe ne furre me zjarr te ngadalte deri sa te zere nje faqe te kuqe.
Te bofte mire!
P.s.shpresoj te mos kem harruar gje (mbaj mend qe dikush nga keta elbasanllinjte e kish postuar nje here dikur)
P.p.s. Lexo dhe ketu ...
Per sa persona?
Nejse, une po ta jap per 4 persona.
Nje kg mish qingji, e vendos ne tave, i hedh nje gisht uje a dicka te ngjashme, kriper, pak piper te zi dhe e vendos ne furre te marre nje vale e ngjyre. Pasi te kete marre vale dhe te jete i bute, merret lengu dhe vendoset menjane.
Ne nje teigan skuq dy (ose nje luge e gjysem miell) me gjalpe deri sa te zverdhet. Kur te skuqet, i hidhet persper lengu i qingjit i mbledhur nga pjekja e mesiperme. Perzieje me nje mikser a dicka te ngjashme duke u kujdesur te mos marre kokrra.
Nderkohe qe ke kryer keto procese, ne nje tas te madh hidh: veze sipas deshires (4 kokrra mjaftojne), 500 gr kos dhe kete mase e perzien me miellin e skuqur dhe te perzier me lengun e qingjit.
Kete mase e hedh ne taven qe ke pjekur mishin (mbi mish). Merr nje grusht te vockel fare me oriz dhe ia hedh perqark taves (me sa di une keshtu e bejne elbasanllinjte- une e bej keshtu perhere). Siper i hedh pakez piper te kuq si per ere si per ngjyre (dekorim) dhe muskat (jane ato arrat e vogla qe perdoren ne kuzhine), si dhe gjalpe.
Piqe ne furre me zjarr te ngadalte deri sa te zere nje faqe te kuqe.
Te bofte mire!
P.s.shpresoj te mos kem harruar gje (mbaj mend qe dikush nga keta elbasanllinjte e kish postuar nje here dikur)
P.p.s. Lexo dhe ketu ...
Re: Receta Gatimi Shqiptare
Une me urrrriz e hengra per here te pare kte vit dhe nuk me njiti hic /pf/images/graemlins/shrug.gif /pf/images/graemlins/laugh.gif. Na falni ju te urizit. Ishte nje si bicim zhgenjimi i vertete /pf/images/graemlins/laugh.gif.
Nuk ka nevoje me me gjujt se po iki vete... /pf/images/graemlins/laugh.gif /pf/images/graemlins/laugh.gif /pf/images/graemlins/laugh.gif
Une me urrrriz e hengra per here te pare kte vit dhe nuk me njiti hic /pf/images/graemlins/shrug.gif /pf/images/graemlins/laugh.gif. Na falni ju te urizit. Ishte nje si bicim zhgenjimi i vertete /pf/images/graemlins/laugh.gif.
Nuk ka nevoje me me gjujt se po iki vete... /pf/images/graemlins/laugh.gif /pf/images/graemlins/laugh.gif /pf/images/graemlins/laugh.gif
Re: Receta Gatimi Shqiptare
</font><blockquote><font class="small">Citim:</font><hr />
I ke tek link masat qe te duhen. Po i shkruaj gjithsesi:
1 pound Italian eggplant (about 2 to 3)
Salt and pepper, to taste
4 tablespoons olive oil
6 tablespoons water
1 onion, chopped
3 cloves garlic, chopped
8 ounces lean ground beef
2 cups tomato sauce (homemade or store - bought)
4 tablespoons chopped parsley
1/4 cup crumbled feta cheese, or to taste (for serving)
Perkthimin ta ben Trano /pf/images/graemlins/tonguee.gif
[/ QUOTE ]
/pf/images/graemlins/lol.gif
Le nom le /pf/images/graemlins/laugh.gif. Po masat per patllixhon' te mush i jep n'anglisht mi /pf/images/graemlins/laugh.gif !!! Ah ta dije jot teze ... /pf/images/graemlins/lol.gif /pf/images/graemlins/lol.gif /pf/images/graemlins/lol.gif
Kondre mos kerko si behen japraket se nuk ka dermon qe perkthen procesin e mbeshtjelljes se gjethes rrushit per 100 topa... /pf/images/graemlins/lol.gif
</font><blockquote><font class="small">Citim:</font><hr />
I ke tek link masat qe te duhen. Po i shkruaj gjithsesi:
1 pound Italian eggplant (about 2 to 3)
Salt and pepper, to taste
4 tablespoons olive oil
6 tablespoons water
1 onion, chopped
3 cloves garlic, chopped
8 ounces lean ground beef
2 cups tomato sauce (homemade or store - bought)
4 tablespoons chopped parsley
1/4 cup crumbled feta cheese, or to taste (for serving)
Perkthimin ta ben Trano /pf/images/graemlins/tonguee.gif
[/ QUOTE ]
/pf/images/graemlins/lol.gif
Le nom le /pf/images/graemlins/laugh.gif. Po masat per patllixhon' te mush i jep n'anglisht mi /pf/images/graemlins/laugh.gif !!! Ah ta dije jot teze ... /pf/images/graemlins/lol.gif /pf/images/graemlins/lol.gif /pf/images/graemlins/lol.gif
Kondre mos kerko si behen japraket se nuk ka dermon qe perkthen procesin e mbeshtjelljes se gjethes rrushit per 100 topa... /pf/images/graemlins/lol.gif
