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Jufka shtëpie me porçini të thara

Korrik 10, 2017 By Mandarina Leave a Comment

JufkaNjë nga avantazhet e të qënit blogere ushqimi, është fakti që gjithë miqtë të llastojnë duke të sjell për të provuar produkte të veçanta. Dhurata e fundit ishin Jufka të bëra në shtëpi.

Jufkat janë pasta tradicionale shtëpie që kanë në përbërje miell gruri, vezë dhe qumësht. Ato lihen të thahen dhe mund të ruhen për disa muaj.

Mënyra tradicionale e përgatitjes së jufkave është në furrë me mish pule ose qengji, por duke qenë se së fundmi nuk e konsumoj më mishin duhet të gjeja një mënyrë kreative për ti gatuar. Kështu zgjodha një tjetër përbërs fantastik shqiptar, kërpudhat porçini të thara të Pukës. Rezultati ishte i shkëlqyer, mezi pres ti gatuaj sërish. Nëse jeni kurioz të provoni receta të tjera tradicionale mund të gjeni shumë prej tyre në blog.

 

Jufka

Jufka
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Jufka shtëpie me porçini të thara

Prep 15 mins

Cook 50 mins

Total 1 hour, 5 mins

Author Ejona

Yield 4-6 Persona

Ingredients

Përbërësit

  • 1 qepë e vogël
  • 100 g gjalp
  • Pak vaj ulliri për të gatuar qepën.
  • 2 kupa kërpudha porçini të thara (1 pako rreth 50 g)
  • Jufka për 4 persona (rreth 350-400 g)
  • 4 kupa ujë
  • Disa degë majdanoz
  • Kripë
  • Piper

Instructions

Përgatitja

  1. Parangrohni furrën në 200 gradë celsius.
  2. Vendosni 4 kupa ujë të ziejnë.
  3. Ndërkohë prisni qepën imët dhe gatuajeni me pak vaj ulliri deri sa qepa të filloj të bëhet transparente.
  4. Në momentin që qepa është gatuar shtoni gjalpin dhe gatuajeni deri sa gjithë gjalpi të ketë shkrirë.
  5. Kur uji arrin pikën e vlimit, shtoni kërpudhat porçini të thara si dhe kripë dhe lërini për rreth 10 minuta.
  6. Në një tepsi qelqi hidhni jufkat dhe shtoni sipër qepën e gatuar dhe gjalpin e shkrirë si dhe ujin e nxehtë me porçinit.
  7. Vendosini në furrën e parangrohur për rreth 15 minuta në pjesën e poshtme të furrës në mënyrë që jufkat të gatuhen, por të mos digjen sipër.
  8. Gjatë kësaj kohe jufkat duhet ta kenë thithur gjithë ujin.
  9. Nxirrini nga furra dhe shtoni piper dhe majdanozin e copëzuar.

Notes

Shënim : 1 kupë – 1 filxhan/gotë me volum 240 ml

Të afërta

Filed Under: Receta, Të shëndetshme, Të shpejta & të thjeshta, Tradicionale Tagged With: jufka, jufka dibre, jufka vegjetariane, kerpudha, kerpudha te thara, kuzhina dibrane, kuzhina shqiptare, porcini, porcini puke, receta tradicionale, receta tradicionale per te pergatitur jufka

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Welcome to Mandarina Yum!

mmMy name is Ejona Varangu and I am a full time researcher in the telecommunication industry, and part time food blogger. I blog from a small apartment in Tirana, Albania, where I live with my better half and our two cats Weirdo and Pixel.

I started cooking in late 2013, when I decided to live alone, and I missed the great homemade dishes that my mum prepared, before that, I couldn’t even boil an egg by myself. Little by little I started experimenting with new ingredients and techniques and I loved every single minute of it. Find out more…

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Ingredients
1 cup all-purpose flour
1 cup milk
3 eggs large
1 tsp salt
1 tsp sugar
2 tbs butter + more for greasing the muffin tin

Directions
Preheat the oven to 220º celsius . Grease the muffin tin with butter and place in the oven while it preheats.
In a large bowl, whisk all the ingredients together until a smooth, very liquid batter forms.
Transfer the batter to a large liquid measuring cup.
Remove the hot pan from the oven, and pour the batter into the cavities of the pan. Fill each cavity just over halfway full.
Bake the popovers for 5 mins at 220* and than lower the oven temperature to 180*. Be careful not to open or adjust the oven—until they are golden brown and very tall, 20 to 25 minutes.
Serve the popovers warm topped upon your taste.
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Recipe 👉🏻
Homemade hot chocolate mix
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150 g dark chocolate
½ cup (60 g) powdered sugar
1 & ½ - 2 tbsp. (45-60 g) corn-starch depending on how thick you prefer the hot chocolate
1 cup without 1 tbsp (100 g) unsweetened cocoa powder

Instructions
Chop the chocolate into very small pieces.
Mix all the ingredients and keep in an airtight container for up to a month.
To prepare the hot chocolate, pour 3 tsp of the mixture into 200 ml milk in a small saucepan and heat gently until all the mixture is melted and thickened.
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Ingredients
500 g rye flour
10 g salt
10 g instant yeast
1 tbsp honey
1 tbsp olive oil
350 ml water

Directions
Mix rye, salt and yeast.
Add olive oil, honey and water.
Mix very well and work the dough for 5-10 min.
Layer the loaf pan with baking paper.
Add the dough, cover with cling film or a kitchen towel and let sit in a warm place for 10-12 hours.
Prepare the oven to bake the bread.
Preheat the oven at 230 C. When the oven is hot, take a small casserole, fill it with boiling water and put it in the oven to make steam.
Cut the surface of the bread using a sharp knife.
Put the bread in the oven and bake it for 30-40 min.
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1 big head of cauliflower, about 700 g
1 medium leek, white part only
1 tbsp olive oil
½ cup (100 ml) cream
4 cups of water or vegetable stock
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Pepper
1 tsp grounded ginger
A pinch of grated nutmeg
A pinch of spicy red pepper flakes (optional)
Chopped nuts of choice (optional)

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Clean the cauliflower, cut it into florets and set aside.
Clean the leek, finely cut it and sauté for 3-4 minutes with 1 tbsp of olive oil over medium heat.
Add the cauliflower and cook for another 2-3 minutes.
Add water or vegetable stock and cook for around 30 minutes, or until cauliflower is soft.
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Divide it into serving bowls and top with chopped nuts of choice.
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Lentils stew (Serves 4 people)

Ingredients
1 cup of lentils
4-6 cups of water + water to soak the lentils
1/2 cup tomato sauce
2 carrots
1 medium onion
2-3 bay leaves
1-2 tsp of dried oregano
6 tbsp of olive oil
Yogurt to serve

Directions
Depending on the type of lentils you are using, you may need to soak them overnight or for a few hours. Soak the lentils in water and let them sit for 4-6 hours.
Drain the lentils and set aside.
Chop the onion.
Chop the carrots.
Cook the onion and carrots with 1 tbsp of olive oil until the onion starts becoming translucent.
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Lower the heat and let it cook until the lentils are cooked, but not mushy.
If needed add some more water on the way.
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Serve warm with a dollop of yogurt on top.
Enjoy and don’t forget to share with me you’re delicious dishes 🙂

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