{"id":4776,"date":"2026-05-25T21:25:17","date_gmt":"2026-05-25T21:25:17","guid":{"rendered":"https:\/\/illyrianinfo.com\/?p=4776"},"modified":"2026-05-25T21:25:17","modified_gmt":"2026-05-25T21:25:17","slug":"sutlu-nuriye-bakllavaja-premium-turke-me-qumesht-dhe-fistike-qe-dallon-nga-te-gjitha-llojet-klasike","status":"publish","type":"post","link":"https:\/\/illyrianinfo.com\/?p=4776","title":{"rendered":"S\u00fctl\u00fc Nuriye, bakllavaja premium turke me qum\u00ebsht dhe fistik\u00eb q\u00eb dallon nga t\u00eb gjitha llojet klasike"},"content":{"rendered":"
\n

Sipas shum\u00eb historian\u00ebve t\u00eb gastronomis\u00eb turke, kjo \u00ebmb\u00eblsir\u00eb u b\u00eb e famshme si nj\u00eb alternativ\u00eb m\u00eb e leht\u00eb dhe m\u00eb ekonomike krahasuar me bakllavan\u00eb klasike osmane me shum\u00eb fistik\u00eb<\/strong><\/p>\n

Megjithat\u00eb, sot ajo konsiderohet nj\u00eb \u00ebmb\u00eblsir\u00eb \u201cpremium\u201d dhe serviret n\u00eb disa nga pasti\u00e7erit\u00eb m\u00eb t\u00eb njohura n\u00eb Turqi.<\/p>\n\n

Shpesh shoq\u00ebrohet me \u00e7aj turk, kafe turke ose akullore orientale \u201cdondurma\u201d.<\/p>\n

P\u00ebr shum\u00eb adhurues t\u00eb \u00ebmb\u00eblsirave orientale, \u201cS\u00fctl\u00fc Nuriye\u201d \u00ebsht\u00eb bakllavaja perfekte p\u00ebr ata q\u00eb duan nj\u00eb shije m\u00eb t\u00eb rafinuar, m\u00eb pak t\u00eb r\u00ebnd\u00eb dhe m\u00eb moderne se versionet tradicionale.<\/p>\n

Pse kjo bakllava \u00ebsht\u00eb kaq e ve\u00e7ant\u00eb?<\/strong><\/p>\n

Bakllavaja tradicionale me arra dhe sherbet t\u00eb r\u00ebnd\u00eb vazhdon t\u00eb mbetet simbol i tryezave festive n\u00eb shum\u00eb sht\u00ebpi shqiptare, por n\u00eb Turqi prej vitesh nj\u00eb tjet\u00ebr version ka marr\u00eb fam\u00eb t\u00eb madhe: \u201cS\u00fctl\u00fc Nuriye\u201d, bakllavaja me qum\u00ebsht dhe fistik\u00eb, e njohur p\u00ebr shijen m\u00eb t\u00eb leht\u00eb, arom\u00ebn elegante dhe shtresat krokante q\u00eb shkrihen n\u00eb goj\u00eb.<\/p>\n

Ajo q\u00eb e dallon nga bakllavat tona klasike \u00ebsht\u00eb fakti se sherbeti p\u00ebrgatitet edhe me qum\u00ebsht. Kjo i jep nj\u00eb but\u00ebsi t\u00eb ve\u00e7ant\u00eb, e b\u00ebn m\u00eb pak t\u00eb r\u00ebnd\u00eb se bakllavaja klasike dhe krijon nj\u00eb shije m\u00eb kremoze, m\u00eb t\u00eb but\u00eb dhe m\u00eb elegante.<\/p>\n

P\u00ebrdorimi i fistik\u00ebve ia jep arom\u00ebn karakteristike orientale, nd\u00ebrsa gjalpi i shkrir\u00eb e b\u00ebn m\u00eb krokante dhe m\u00eb t\u00eb pasur n\u00eb shije, transmeton Telegrafi.<\/p>\n

P\u00ebrb\u00ebr\u00ebsit<\/h4>\n

P\u00ebr bakllavan\u00eb<\/strong><\/p>\n

    \n
  • 500 gram\u00eb pet\u00eb t\u00eb holla p\u00ebr bakllava<\/li>\n
  • 250 gram\u00eb gjalp\u00eb pa krip\u00eb<\/li>\n
  • 250 deri n\u00eb 300 gram\u00eb fistik\u00eb t\u00eb bluar<\/li>\n
  • 2 lug\u00eb vaj neutral<\/li>\n<\/ul>\n

    P\u00ebr sherbetin me qum\u00ebsht<\/strong><\/p>\n

      \n
    • 500 ml uj\u00eb<\/li>\n
    • 400 gram\u00eb sheqer<\/li>\n
    • 250 ml qum\u00ebsht<\/li>\n
    • pak vanilje<\/li>\n
    • 1 fet\u00eb limoni<\/li>\n<\/ul>\n

      P\u00ebrgatitja hap pas hapi<\/h4>\n

      P\u00ebrgatitja e gjalpit<\/h5>\n

      Gjalpi shkrihet n\u00eb zjarr shum\u00eb t\u00eb ul\u00ebt, pa u djegur. Gjat\u00eb shkrirjes, n\u00eb sip\u00ebrfaqe krijohet nj\u00eb shkum\u00eb e bardh\u00eb. Ajo duhet t\u00eb largohet me kujdes me lug\u00eb, sepse pjesa m\u00eb e past\u00ebr e gjalpit ndihmon q\u00eb pet\u00ebt t\u00eb piqen m\u00eb mir\u00eb dhe t\u00eb b\u00ebhen m\u00eb krokante.<\/p>\n

      N\u00eb fund, p\u00ebrdoret vet\u00ebm pjesa e art\u00eb dhe e kthjell\u00ebt e gjalpit. N\u00ebse n\u00eb fund t\u00eb en\u00ebs mbetet nj\u00eb shtres\u00eb e bardh\u00eb qum\u00ebshti, ajo nuk duhet t\u00eb hidhet mbi pet\u00eb, sepse mund t\u2019i r\u00ebndoj\u00eb dhe t\u2019i b\u00ebj\u00eb m\u00eb pak krokante.<\/p>\n

      Vaji shtohet n\u00eb gjalpin e shkrir\u00eb p\u00ebr ta b\u00ebr\u00eb m\u00eb t\u00eb leht\u00eb lyerjen e pet\u00ebve dhe p\u00ebr t\u00eb ndihmuar q\u00eb shtresat t\u00eb ndahen bukur gjat\u00eb pjekjes.<\/p>\n

      <\/p>\n

      Shtresimi i pet\u00ebve<\/h5>\n

      Tepsia lyhet fillimisht me pak gjalp\u00eb. M\u00eb pas vendosen 8 deri n\u00eb 10 pet\u00eb t\u00eb holla, nj\u00eb nga nj\u00eb. Secila pet\u00eb lyhet leht\u00eb me gjalp\u00eb, por jo me shum\u00eb yndyr\u00eb. Q\u00ebllimi \u00ebsht\u00eb q\u00eb pet\u00ebt t\u00eb njomen leht\u00eb, jo t\u00eb r\u00ebndohen.<\/p>\n

      Pas shtres\u00ebs s\u00eb par\u00eb t\u00eb pet\u00ebve, hidhet nj\u00eb shtres\u00eb e holl\u00eb fistik\u00ebsh t\u00eb bluar. Fistik\u00ebt nuk duhet t\u00eb vendosen n\u00eb nj\u00eb shtres\u00eb shum\u00eb t\u00eb trash\u00eb, sepse \u201cS\u00fctl\u00fc Nuriye\u201d \u00ebsht\u00eb m\u00eb delikate se bakllavaja klasike.<\/p>\n

      Pastaj vazhdohet me dy ose tri pet\u00eb t\u00eb tjera, p\u00ebrs\u00ebri t\u00eb lyera leht\u00eb me gjalp\u00eb, dhe mbi to hidhet s\u00ebrish pak fistik\u00eb. Ky proces p\u00ebrs\u00ebritet derisa t\u00eb harxhohen shumica e pet\u00ebve dhe mbushjes.<\/p>\n

      N\u00eb fund, sip\u00ebr vendosen edhe 8 deri n\u00eb 10 pet\u00eb t\u00eb tjera. Kjo shtres\u00eb e sip\u00ebrme \u00ebsht\u00eb e r\u00ebnd\u00ebsishme, sepse gjat\u00eb pjekjes krijon pamjen e bukur t\u00eb art\u00eb dhe tekstur\u00ebn krokante.<\/p>\n

      Prerja para pjekjes<\/h5>\n

      Bakllavaja duhet t\u00eb pritet para se t\u00eb futet n\u00eb furr\u00eb. Mund t\u00eb pritet n\u00eb rombe, katror\u00eb ose copa m\u00eb t\u00eb vogla drejtk\u00ebnd\u00ebshe.<\/p>\n

      Thika duhet t\u00eb jet\u00eb e mpreht\u00eb, q\u00eb pet\u00ebt t\u00eb mos shqyhen. Prerja duhet t\u00eb shkoj\u00eb deri n\u00eb fund t\u00eb tepsis\u00eb, n\u00eb m\u00ebnyr\u00eb q\u00eb pas pjekjes sherbeti me qum\u00ebsht t\u00eb dep\u00ebrtoj\u00eb mir\u00eb n\u00eb \u00e7do cop\u00eb.<\/p>\n

      Pas prerjes, sip\u00ebr mund t\u00eb hidhet edhe pak gjalp\u00eb i shkrir\u00eb, ve\u00e7an\u00ebrisht n\u00eb vijat e prera, q\u00eb copat t\u00eb piqen n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb.<\/p>\n

      Pjekja<\/h5>\n

      Bakllavaja piqet n\u00eb furr\u00eb t\u00eb parangrohur n\u00eb 170 grad\u00eb Celsius, p\u00ebr rreth 50 deri n\u00eb 60 minuta.<\/p>\n

      Pjekja nuk duhet t\u00eb b\u00ebhet me temperatur\u00eb shum\u00eb t\u00eb lart\u00eb, sepse sip\u00ebrfaqja mund t\u00eb marr\u00eb ngjyr\u00eb shpejt, nd\u00ebrsa shtresat e brendshme t\u00eb mbeten t\u00eb papjekura.<\/p>\n

      Ngjyra ideale \u00ebsht\u00eb e art\u00eb e leht\u00eb, jo shum\u00eb e err\u00ebt. \u201cS\u00fctl\u00fc Nuriye\u201d zakonisht ka pamje m\u00eb t\u00eb but\u00eb dhe m\u00eb t\u00eb \u00e7el\u00ebt se bakllavaja klasike.<\/p>\n

      Kur t\u00eb jet\u00eb pjekur, nxirret nga furra dhe lihet 5 deri n\u00eb 10 minuta q\u00eb t\u00eb qet\u00ebsohet pak, por duhet t\u00eb mbetet ende e nxeht\u00eb kur t\u2019i hidhet sherbeti.<\/p>\n

      P\u00ebrgatitja e sherbetit me qum\u00ebsht<\/h5>\n

      N\u00eb nj\u00eb tenxhere hidhen uji dhe sheqeri. P\u00ebrzihen leht\u00eb dhe vendosen n\u00eb zjarr mesatar. Pasi masa fillon t\u00eb vloj\u00eb, shtohet nj\u00eb fet\u00eb limoni dhe lihet t\u00eb ziej\u00eb rreth 10 minuta.<\/p>\n

      Sherbeti nuk duhet t\u00eb trashet shum\u00eb. Ai duhet t\u00eb mbetet m\u00eb i leht\u00eb se sherbeti klasik i bakllavas\u00eb, sepse m\u00eb pas do t\u00eb bashkohet me qum\u00ebshtin.<\/p>\n

      Pasi largohet nga zjarri, lihet t\u00eb ftohet pak. Kur t\u00eb jet\u00eb i vak\u00ebt, shtohet qum\u00ebshti dhe pak vanilje. Qum\u00ebshti nuk duhet t\u00eb hidhet kur sherbeti \u00ebsht\u00eb duke vluar fort, sepse mund t\u00eb prishet struktura dhe shija.<\/p>\n

      Sherbeti me qum\u00ebsht duhet t\u00eb jet\u00eb i but\u00eb, aromatik dhe jo tep\u00ebr i r\u00ebnd\u00eb.<\/p>\n

      Hedhja e sherbetit<\/h5>\n

      Rregulli kryesor \u00ebsht\u00eb q\u00eb bakllavaja t\u00eb jet\u00eb e nxeht\u00eb, nd\u00ebrsa sherbeti me qum\u00ebsht t\u00eb jet\u00eb i vak\u00ebt ose pak i ftoht\u00eb.<\/p>\n

      Sherbeti hidhet ngadal\u00eb, me garuzhde, mbi t\u00eb gjith\u00eb sip\u00ebrfaqen. Duhet t\u00eb kujdeseni q\u00eb t\u00eb laget \u00e7do pjes\u00eb, sidomos vijat ku \u00ebsht\u00eb prer\u00eb bakllavaja.<\/p>\n

      Pas hedhjes s\u00eb sherbetit, bakllavaja nuk duhet t\u00eb mbulohet menj\u00ebher\u00eb, sepse avulli mund ta zbus\u00eb tep\u00ebr shtres\u00ebn e sip\u00ebrme. L\u00ebreni t\u00eb q\u00ebndroj\u00eb e pambuluar derisa t\u00eb ftohet.<\/p>\n

      \"\"\/ S\u00fctl\u00fc Nuriye, bakllavaja premium turke me qum\u00ebsht dhe fistik\u00eb q\u00eb dallon nga t\u00eb gjitha llojet klasike<\/small>
      <\/small> <\/p>\n

      Pushimi para servirjes<\/h5>\n

      \u201cS\u00fctl\u00fc Nuriye\u201d ka nevoj\u00eb t\u00eb pushoj\u00eb s\u00eb paku 4 deri n\u00eb 6 or\u00eb para servirjes. M\u00eb mir\u00eb \u00ebsht\u00eb t\u00eb q\u00ebndroj\u00eb gjat\u00eb nat\u00ebs, n\u00eb m\u00ebnyr\u00eb q\u00eb sherbeti me qum\u00ebsht t\u00eb p\u00ebrthithet mir\u00eb dhe shija t\u00eb b\u00ebhet m\u00eb e harmonishme.<\/p>\n

      Para servirjes, sip\u00ebr mund t\u2019i shtoni edhe pak fistik\u00eb t\u00eb bluar p\u00ebr pamje m\u00eb t\u00eb bukur dhe shije m\u00eb t\u00eb theksuar.<\/p>\n

      Si serviret<\/h5>\n

      Kjo bakllava sh\u00ebrbehet zakonisht e ftoht\u00eb ose n\u00eb temperatur\u00eb ambienti. Nuk \u00ebsht\u00eb e r\u00ebnd\u00eb si bakllavaja tradicionale me shum\u00eb sherbet, prandaj p\u00ebrshtatet shum\u00eb mir\u00eb me \u00e7aj turk, kafe turke ose akullore orientale.<\/p>\n

      Shija e saj \u00ebsht\u00eb m\u00eb e but\u00eb, m\u00eb qum\u00ebshtore dhe m\u00eb elegante, nd\u00ebrsa fistik\u00ebt i japin arom\u00ebn orientale q\u00eb e b\u00ebn t\u00eb dallueshme nga versionet tona t\u00eb zakonshme.<\/p>\n

      Shijojeni. \/Telegrafi\/<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Sipas shum\u00eb historian\u00ebve t\u00eb gastronomis\u00eb turke, kjo \u00ebmb\u00eblsir\u00eb u b\u00eb e famshme si nj\u00eb alternativ\u00eb m\u00eb e leht\u00eb dhe m\u00eb ekonomike krahasuar me bakllavan\u00eb klasike osmane me shum\u00eb fistik\u00eb Megjithat\u00eb, sot ajo konsiderohet nj\u00eb \u00ebmb\u00eblsir\u00eb \u201cpremium\u201d dhe serviret n\u00eb disa nga pasti\u00e7erit\u00eb m\u00eb t\u00eb njohura n\u00eb Turqi. Shpesh shoq\u00ebrohet me \u00e7aj turk, kafe turke ose […]<\/p>\n","protected":false},"author":1,"featured_media":4777,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[15],"tags":[],"tmauthors":[],"class_list":["post-4776","post","type-post","status-publish","format-standard","has-post-thumbnail","category-world"],"_links":{"self":[{"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=\/wp\/v2\/posts\/4776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4776"}],"version-history":[{"count":0,"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=\/wp\/v2\/posts\/4776\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=\/wp\/v2\/media\/4777"}],"wp:attachment":[{"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4776"},{"taxonomy":"tmauthors","embeddable":true,"href":"https:\/\/illyrianinfo.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftmauthors&post=4776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}