\u201dPo q\u00ebndronim n\u00eb nj\u00eb ferm\u00eb n\u00eb nj\u00eb fshat n\u00eb Shqip\u00ebrin\u00eb Qendrore, gjysm\u00eb ore me makin\u00eb nga kryeqyteti, Tirana. Un\u00eb dhe Tila nuk shk\u00ebmbyem asnj\u00eb fjal\u00eb, por komunikonim me kodin e adhuruesve kureshtar\u00eb t\u00eb ushqimit, buz\u00ebqeshje, l\u00ebvizje duarsh dhe shenja. Me shum\u00eb pantomim\u00eb, ai m\u00eb tha se kishte shtat\u00eb vjet q\u00eb gatuante me k\u00ebt\u00eb teknik\u00eb. Me \u201dmish n\u00eb pus\u201d si\u00e7 i thon\u00eb k\u00ebtu, ai po piqte nj\u00eb qengj t\u00eb t\u00ebr\u00eb. Tila preu me mjesht\u00ebri nj\u00eb cop\u00eb t\u00eb vog\u00ebl mishi dhe ma zgjati p\u00ebr ta provuar.<\/p>\n
Tila punon n\u00eb AgriTourism Huqi, nj\u00eb ferm\u00eb me nj\u00eb restorant, nj\u00eb kamping, nj\u00eb kopsht botanik, nj\u00eb hap\u00ebsir\u00eb eventesh, madje edhe nj\u00eb kopsht t\u00eb vog\u00ebl zoologjik. Shtat\u00eb kabina druri me pamje moderne, me orendi t\u00eb thjeshta, por t\u00eb rehatshme q\u00ebndrojn\u00eb n\u00eb nj\u00eb kod\u00ebr, duke u dh\u00ebn\u00eb mysafir\u00ebve nj\u00eb pamje t\u00eb gjelb\u00ebrimit p\u00ebrreth dhe rezervuarit posht\u00eb. Udh\u00ebtimi i shkurt\u00ebr nga Tirana e b\u00ebn k\u00ebt\u00eb destinacion nj\u00eb udh\u00ebtim t\u00eb leht\u00eb ditor p\u00ebr njer\u00ebzit q\u00eb duan t\u00eb han\u00eb ushqime tradicionale, ndoshta t\u00eb marrin pjes\u00eb n\u00eb nj\u00eb dasm\u00eb apo dit\u00eblindje dhe t\u00eb mb\u00ebshtesin nj\u00eb industri agroturizmi q\u00eb ka filluar t\u00eb lul\u00ebzoj\u00eb.<\/p>\n
Kuzhina shqiptare ka lindur nga bujaria natyrore e Mesdheut. Shqip\u00ebria ndodhet vet\u00ebm 50 milje detare nga Italia, p\u00ebrtej detit Adriatik. Ajo ndan gatime dhe p\u00ebrb\u00ebr\u00ebs me fqinj\u00ebt e saj bregdetar\u00eb \u2013 Malin e Zi n\u00eb veri dhe Greqin\u00eb n\u00eb jug \u2013 si dhe Kosov\u00ebn pa dalje n\u00eb det dhe Maqedonin\u00eb e Veriut n\u00eb lindje. M\u00eb e r\u00ebnd\u00ebsishmja, Shqip\u00ebria u sundua nga Perandoria Osmane p\u00ebr m\u00eb shum\u00eb se 500 vjet, deri n\u00eb pavar\u00ebsin\u00eb e Shqip\u00ebris\u00eb n\u00eb 1912. Kjo trash\u00ebgimi mund t\u00eb gjendet n\u00eb t\u00eb gjith\u00eb vendin, nga minaret q\u00eb zbukurojn\u00eb horizontin e Tiran\u00ebs deri te qoftet e njohura me er\u00ebza.<\/p>\n
I sunduar nga nj\u00eb regjim komunist brutalisht represiv nga viti 1944 deri n\u00eb 1990, vendi \u00ebsht\u00eb tani nj\u00eb demokraci \u2013 dhe nj\u00eb nga destinacionet e udh\u00ebtimit me rritje m\u00eb t\u00eb shpejt\u00eb n\u00eb Evrop\u00eb. Kryeministri aktual, Edi Rama, po b\u00ebn hapa p\u00ebrpara p\u00ebr t\u00eb mir\u00ebpritur turist\u00ebt e huaj duke ftuar markat e hoteleve p\u00ebr t\u00eb hapur bizneset e tyre dhe duke mbrojtur fort edhe pranimin n\u00eb Bashkimin Evropian. Turizmi nd\u00ebrkomb\u00ebtar \u00ebsht\u00eb rritur teksa vizitor\u00ebt mb\u00ebrrijn\u00eb p\u00ebr t\u00eb shijuar klim\u00ebn e qet\u00eb t\u00eb vendit, gati 300 milje detare t\u00eb bregdetit t\u00eb Adriatikut.<\/p>\n
Gjat\u00eb gjith\u00eb shekujve t\u00eb ndryshimit, koncepti thelb\u00ebsor shqiptar i bes\u00ebs, nj\u00eb kod nderi q\u00eb promovon mikpritjen bujare ndaj t\u00eb huajve, ka mbetur ende. Kanuni i shqiptar\u00ebve thot\u00eb se sht\u00ebpia e shqiptarit i p\u00ebrket Zotit dhe mikut.<\/p>\n
N\u00eb prill, fluturova p\u00ebr n\u00eb Tiran\u00eb p\u00ebr t\u00eb takuar kuzhinier\u00eb dhe pronar\u00eb tokash q\u00eb po rifitojn\u00eb ndjenj\u00ebn e krenaris\u00eb komb\u00ebtare dhe pron\u00ebsis\u00eb p\u00ebrmes pun\u00ebs s\u00eb tyre me ushqimin. N\u00eb dit\u00ebn time t\u00eb par\u00eb, lash\u00eb hotelin tim t\u00eb dizajnuar, \u201dLa Suite Boutique\u201d, i cili ndodhet n\u00eb nj\u00eb rrugic\u00eb t\u00eb qet\u00eb n\u00eb kryeqytet, p\u00ebr t\u00eb marr\u00eb nj\u00eb taksi 45 minuta drejt per\u00ebndimit t\u00eb kryeqytetit. Mjedisi urban i la shpejt vendin k\u00ebshtjellave shekullore q\u00eb dilnin me krenari nga faqet e kodrave. Ne arrit\u00ebm vet\u00ebm me nj\u00eb vones\u00eb t\u00eb vog\u00ebl, p\u00ebr t\u00eb cil\u00ebn shoferi tha se ishte e zakonshme n\u00eb k\u00ebto an\u00eb, nj\u00eb bllokim trafiku nga delet n\u00eb rrug\u00eb.<\/p>\n
Destinacioni im ishte Agroturiz\u00ebm Gjepali, nj\u00eb ferm\u00eb q\u00eb ndodhet n\u00eb familjen e Fundim Gjepalit q\u00eb nga fundi i viteve 1800. Historia e pron\u00ebs gjurmon nj\u00eb kapitull t\u00eb err\u00ebt t\u00eb historis\u00eb s\u00eb Shqip\u00ebris\u00eb. Duke filluar nga viti 1946, pas nj\u00eb petku izolimi, qeveria n\u00ebn stalinistin e vendosur Enver Hoxha shpron\u00ebsoi tokat bujq\u00ebsore \u2013 p\u00ebrfshir\u00eb ferm\u00ebn e familjes Gjepali. Kur nj\u00eb qeveri demokratike u krijua 50 vjet m\u00eb von\u00eb, ajo i dha familjes Gjepali, si shum\u00eb t\u00eb tjer\u00eb, rreth 10 p\u00ebr qind t\u00eb asaj q\u00eb kishin n\u00eb fillim.<\/p>\n
\u201cTridhjet\u00eb vjet pas komunizmit, ne ende po ia dalim\u201d, tha Gjepali p\u00ebr vendin e tij.<\/p>\n
Shqip\u00ebria luftoi gjat\u00eb viteve 1990, nd\u00ebrsa shp\u00ebrb\u00ebrja e Bllokut Lindor i la vendin trazirave sociale dhe kolapsit financiar. Gjepali u largua p\u00ebr n\u00eb Itali n\u00eb mosh\u00ebn 15-vje\u00e7are, ku gjeti pun\u00eb n\u00eb kuzhin\u00eb dhe u b\u00eb i njohur si kuzhinier.<\/p>\n
\u201cIshte e padrejt\u00eb q\u00eb historia e sht\u00ebpis\u00eb s\u00eb familjes sime t\u00eb p\u00ebrfundonte ashtu si\u00e7 p\u00ebrfundoi\u201d, m\u00eb tha ai. Ai u emocionua duke kujtuar at\u00eb q\u00eb gjyshi dhe babai i tij i kishin th\u00ebn\u00eb kur ishte i vog\u00ebl, p\u00ebr bukurin\u00eb e ferm\u00ebs s\u00eb tyre t\u00eb humbur. Gjat\u00eb q\u00ebndrimit n\u00eb Itali, Gjepali e mbajti \u00ebndrr\u00ebn e kthimit dhe rimarrjes s\u00eb tok\u00ebs. Ngadal\u00eb, familja filloi t\u00eb riblente at\u00eb q\u00eb dikur ishte e tyre; fal\u00eb p\u00ebrpjekjeve t\u00eb tyre t\u00eb vazhdueshme, ai vler\u00ebson se tani ata zot\u00ebrojn\u00eb rreth 20 p\u00ebr qind t\u00eb asaj q\u00eb kishin n\u00eb 1945.<\/p>\n
Kalova pjes\u00ebn m\u00eb t\u00eb madhe t\u00eb dit\u00ebs duke m\u00ebsuar p\u00ebr pron\u00ebn. Nd\u00ebrsa dielli i m\u00ebngjesit binte but\u00ebsisht n\u00eb oborrin e nd\u00ebrtes\u00ebs s\u00eb stilit toskan t\u00eb pron\u00ebs, piva nj\u00eb filxhan qum\u00ebsht lope q\u00eb m\u00eb zgjoi si kafe e fort\u00eb. Ishte e ngroht\u00eb dhe e trash\u00eb, si akullore e shkrir\u00eb. Ekipi n\u00eb Agroturiz\u00ebm Gjepali blen qum\u00ebshtin nga nj\u00eb fqinj q\u00eb ka 10 lop\u00eb dhe ia sjell at\u00eb dy her\u00eb n\u00eb dit\u00eb p\u00ebr t\u00eb b\u00ebr\u00eb djath\u00eb dhe gjalp\u00eb.<\/p>\n
M\u00eb von\u00eb, mbesa e Gjepalit, Reti Subashi, e cila drejton operacionet, m\u00eb mori me vete p\u00ebr nj\u00eb turne. Ne ec\u00ebm n\u00ebp\u00ebr nj\u00eb rrug\u00eb t\u00eb mbushur me ullinj, kaluam fusha me sallat\u00eb marule, patate dhe fasule dhe ajo m\u00eb tregoi serat e nd\u00ebrtuara nga qeveria ku kishte tranguj dhe domate. Pasdite, piva ver\u00eb lokale n\u00eb oborr dhe pash\u00eb se si po mbyllej nj\u00eb fest\u00eb dit\u00eblindjeje.<\/p>\n
Darka e asaj mbr\u00ebmjeje filloi me nj\u00eb parad\u00eb me meze me t\u00eb nj\u00ebjtat domate dhe tranguj, djath\u00eb t\u00eb kripur si feta dhe ullinj. Provova tav\u00eb balte, ushqimi m\u00eb i mir\u00eb i Shqip\u00ebris\u00eb: nj\u00eb zierje me mish vi\u00e7i dhe piper me djath\u00eb t\u00eb stilit rikota, i cili ishte pak pikant dhe i kuq, pothuajse si nj\u00eb salc\u00eb ala arrabbiata. Byrek me qum\u00ebsht, nj\u00eb byrek i shijsh\u00ebm me krem.<\/p>\n
Nj\u00eb per\u00ebndim i diellit roz\u00eb dhe portokalli ndri\u00e7oi qiellin jasht\u00eb dhom\u00ebs s\u00eb ngr\u00ebnies nd\u00ebrsa u sh\u00ebrbyen mezet\u00eb, t\u00eb ndjekura nga nj\u00eb pjat\u00eb me fruta t\u00eb prera po aq shum\u00ebngjyr\u00ebshe.<\/p>\n
Kishte nj\u00eb list\u00eb ver\u00ebrash, por n\u00eb t\u00eb gjitha pronat q\u00eb vizitova, e vetmja pyetje e v\u00ebrtet\u00eb ishte e kuqe ose e bardh\u00eb (vera e sht\u00ebpis\u00eb zakonisht \u00ebsht\u00eb e mir\u00eb, ndonj\u00ebher\u00eb e shk\u00eblqyer). Subashi m\u00eb tha se vizitor\u00ebt dikur nuk i kishin shum\u00eb qejf ver\u00ebrat shqiptare, por, p\u00ebr shkak se menuja e Agroturiz\u00ebm Gjepalit ofron vet\u00ebm ver\u00ebra vendase, njer\u00ebzit ishin detyruar t\u2019i provonin dhe e kuptuan se i p\u00eblqenin.<\/p>\n
\u201cTani njer\u00ebzit besojn\u00eb se vera shqiptare mund t\u00eb jet\u00eb e mir\u00eb\u201d, tha ajo.<\/p>\n
Nj\u00eb pjes\u00eb e financimit p\u00ebr hapjen e Gjepalit dhe projekteve t\u00eb tij t\u00eb ardhshme, si vreshti, erdhi nga qeveria. N\u00eb fushat\u00ebn e tij t\u00eb suksesshme t\u00eb vitit 2021 p\u00ebr nj\u00eb mandat t\u00eb tret\u00eb, Rama i dha p\u00ebrpar\u00ebsi turizmit, duke leht\u00ebsuar ardhjen e hoteleve nga kompani nd\u00ebrkomb\u00ebtare si \u201dMeli\u00e1\u201d dhe \u201dRadisson\u201d, t\u00eb planifikuara p\u00ebr t\u2019u hapur n\u00eb vitet e ardhshme.<\/p>\n
Sivjet ai e shpalli lumin Vjosa t\u00eb Shqip\u00ebris\u00eb \u2013 lumi i fundit i madh n\u00eb Evrop\u00eb q\u00eb nuk nd\u00ebrpritet nga diga apo termocentrale \u2013 nj\u00eb park komb\u00ebtar. Pronar\u00ebt me t\u00eb cil\u00ebt fola than\u00eb se programet e financimit t\u00eb Ram\u00ebs i kishin ndihmuar ata t\u00eb nd\u00ebrtonin llojin e restoranteve rurale dhe akomodimeve n\u00eb ferma q\u00eb promovojn\u00eb nj\u00eb stil m\u00eb t\u00eb ngadalt\u00eb t\u00eb turizmit.<\/p>\n
\u201c\u00cbsht\u00eb shum\u00eb m\u00eb mir\u00eb p\u00ebr mua t\u2019u sh\u00ebrbej 100 njer\u00ebzve ashtu si\u00e7 dua un\u00eb, sesa 5 000\u201d, tha Gjepali. Ai e di se ndryshimi po vjen \u2013 ve\u00e7an\u00ebrisht me negociatat q\u00eb po zhvillohen p\u00ebr an\u00ebtar\u00ebsimin e Shqip\u00ebris\u00eb n\u00eb BE pas m\u00eb shum\u00eb se nj\u00eb dekade kandidature. Por, ai shpreson se turizmi n\u00eb shkall\u00eb t\u00eb vog\u00ebl mund t\u00eb ruaj\u00eb karakterin dhe vlerat e vendit.<\/p>\n
T\u00eb nes\u00ebrmen, n\u00eb Tiran\u00eb, fola me Bledar Kol\u00ebn, shef-pronarin e restorantit \u201dMullixhiu\u201d, p\u00ebr t\u00eb shkuar\u00ebn e tij. Ai u largua nga Shqip\u00ebria n\u00eb mosh\u00ebn 15-vje\u00e7are dhe kaloi n\u00ebp\u00ebr restorante me yje Michelin, si \u201dLe Gavroche\u201d, n\u00eb Lond\u00ebr, e ndjekur nga praktika n\u00eb Suedi, dhe \u201dNoma\u201d, n\u00eb Kopenhag\u00eb. Por, nd\u00ebrsa nj\u00eb dark\u00eb n\u00eb \u201dNoma\u201d shkon mbi 580 dollar\u00eb, menuja e shijimit t\u00eb kuzhin\u00ebs shqiptare me tet\u00eb pjata t\u00eb Kol\u00ebs m\u00eb kushtoi vet\u00ebm 29 dollar\u00eb.<\/p>\n
Kola, ashtu si Gjepali, ka lindur n\u00eb nj\u00eb koh\u00eb kur ankesa p\u00ebr cil\u00ebsin\u00eb e buk\u00ebs mund ta fuste nj\u00eb person n\u00eb burg p\u00ebr vite me radh\u00eb. (N\u00eb komuniz\u00ebm, furrat e buk\u00ebs, si t\u00eb gjitha bizneset, ishin n\u00eb pron\u00ebsi t\u00eb qeveris\u00eb) Q\u00ebllimi i tij tani te \u201dMullixhiu\u201d \u00ebsht\u00eb q\u00eb t\u2019i b\u00ebj\u00eb njer\u00ebzit t\u00eb dashurohen me vendin p\u00ebrmes barkut.<\/p>\n
\u201cUn\u00eb mund ta b\u00ebj at\u00eb t\u00eb ndodh\u00eb. Gjith\u00e7ka q\u00eb kam nevoj\u00eb jan\u00eb tigan\u00ebt e mi, nj\u00eb tenxhere dhe nj\u00eb zjarr\u201d, thot\u00eb ai.<\/p>\n
Nat\u00ebn q\u00eb un\u00eb darkova atje, ai sh\u00ebrbeu boz\u00eb, nj\u00eb pije misri t\u00eb fermentuar, si nj\u00eb pije mir\u00ebseardhjeje dhe shtroi pjat\u00ebn e zhd\u00ebrvjell\u00ebt t\u00eb petull\u00ebs fli me faqe vi\u00e7i t\u00eb buta t\u00eb ziera. Nj\u00eb mulli ishte n\u00eb dritaren e restorantit, i p\u00ebrdorur p\u00ebr t\u00eb shtypur drith\u00ebrat p\u00ebr buk\u00eb dhe petkat.<\/p>\n
Edhe n\u00eb Tiran\u00ebn urbane, Kola mb\u00ebshtet bujq\u00ebsin\u00eb shqiptare n\u00ebp\u00ebrmjet burimeve t\u00eb tij.<\/p>\n
\u201cNe po p\u00ebrpiqemi t\u00eb ushqejm\u00eb dy lloje njer\u00ebzish\u201d, shpjegoi ai.<\/p>\n
\u201dKlient\u00ebt q\u00eb ulen n\u00eb restorantin e tij dhe prodhuesit q\u00eb rrisin kafsh\u00ebt dhe rritin frutat dhe perimet. Prodhimi shqiptar, si prodhimi i makinave apo makinerive, kontribuon shum\u00eb pak n\u00eb ekonomin\u00eb komb\u00ebtare, k\u00ebshtu q\u00eb vendi ka nevoj\u00eb p\u00ebr turizmin\u201d, m\u00eb tha Kola.<\/p>\n
Ai thekson se turizmi duhet t\u00eb jet\u00eb i q\u00ebndruesh\u00ebm dhe i dobish\u00ebm p\u00ebr t\u00eb gjith\u00eb.<\/p>\n
\u201cIndustria jon\u00eb nuk duhet t\u00eb jet\u00eb turiz\u00ebm masiv. Gj\u00ebrat m\u00eb t\u00eb mira q\u00eb mund t\u00eb ofrojm\u00eb jan\u00eb ushqimi, kultura ushqimore dhe natyra\u201d, shton ai.<\/p>\n
N\u00eb veri t\u00eb Tiran\u00ebs, shefi i kuzhin\u00ebs Altin Prenga dhe v\u00ebllai i tij Anton m\u00eb prit\u00ebn n\u00eb nj\u00eb tjet\u00ebr mrekulli, te \u201dMrizi i Zanave\u201d. Ashtu si shum\u00eb bashk\u00ebmoshatar\u00eb t\u00eb tyre, v\u00ebllez\u00ebrit fillimisht e \u00ebnd\u00ebrruan Mrizin pasi u zhvendos\u00ebn, n\u00eb k\u00ebt\u00eb rast n\u00eb Trentino-Alto Adige, n\u00eb Itali, p\u00ebr pun\u00eb.<\/p>\n
Pas disa vitesh ata u kthyen n\u00eb ferm\u00ebn e tyre familjare dhe n\u00eb vitin 2010 hap\u00ebn restorantin, i cili merr produkte nga 50 hektar\u00ebt e pron\u00ebs si dhe dhjet\u00ebra fermer\u00eb t\u00eb vegj\u00ebl n\u00eb zon\u00ebn p\u00ebrreth p\u00ebr t\u00eb sh\u00ebrbyer dreka dhe darka me shum\u00eb pjata. N\u00eb vitin 2018, Altini dhe Antoni vendos\u00ebn t\u00eb rimodelonin nj\u00eb nd\u00ebrtes\u00eb t\u00eb vjet\u00ebr prej guri n\u00eb nj\u00eb bujtin\u00eb. Rezultati p\u00ebrfundimtar ofron nj\u00eb kujtes\u00eb t\u00eb bukur vizuale t\u00eb asaj q\u00eb k\u00ebto institucione b\u00ebjn\u00eb kaq mir\u00eb, ndarjen e traditave p\u00ebrmes nj\u00eb dritareje moderniteti.<\/p>\n
Kat\u00ebr vjet m\u00eb par\u00eb, v\u00ebllez\u00ebrit filluan t\u00eb transformonin at\u00eb q\u00eb dikur kishte qen\u00eb nj\u00eb burg i koh\u00ebs s\u00eb Hoxh\u00ebs n\u00eb nj\u00eb objekt prodhimi, ku stafi do t\u00eb kishte m\u00eb shum\u00eb hap\u00ebsir\u00eb p\u00ebr t\u00eb b\u00ebr\u00eb ver\u00eb, djath\u00eb, re\u00e7elra, turshi dhe mish t\u00eb pjekur. Kur mb\u00ebrrita, nj\u00eb kamerier i g\u00ebzuar m\u00eb \u00e7oi n\u00ebp\u00ebr nd\u00ebrtes\u00ebn me tulla t\u00eb ul\u00ebta, duke shpjeguar historin\u00eb e saj. Pas \u00e7do dere, nj\u00eb dhom\u00eb q\u00eb dikur strehonte t\u00eb burgosurit, tani ruante mish t\u00eb pjekur dhe rafte me domate n\u00eb kavanoz, re\u00e7el luleshtrydhe, shurup pishe ose komposto me ftua. Kam provuar djath\u00ebra t\u00eb but\u00eb n\u00eb baxho, e cila mbledh qum\u00ebshtin e lop\u00ebs dhe dhis\u00eb nga 40 ferma dhe i kthen n\u00eb ushqime t\u00eb shijshme si ka\u00e7kavall, nj\u00eb varietet vendas me barishte dhe me er\u00ebza. N\u00eb qend\u00ebr t\u00eb kompleksit, nj\u00eb tunel me tulla zbret n\u00ebn tok\u00eb n\u00eb nj\u00eb bodrum t\u00eb ajrosur t\u00eb mbushur me fu\u00e7i me ver\u00eb sht\u00ebpie. Duke q\u00ebndruar n\u00eb dhom\u00ebn moderne t\u00eb shijimit, u ndjeva sikur mund t\u00eb isha n\u00eb Toskan\u00eb ose Napa.<\/p>\n
Udh\u00ebrr\u00ebfyesi im duhej t\u00eb kthehej me nxitim n\u00eb restorant p\u00ebr turnin e tij, k\u00ebshtu q\u00eb un\u00eb q\u00ebndrova jasht\u00eb pran\u00eb kafsh\u00ebve, duke u dh\u00ebn\u00eb mis\u00ebr dhive. Endesha n\u00ebp\u00ebr shtigjet p\u00ebrreth nd\u00ebrtes\u00ebs, duke par\u00eb mullirin e drithit me energji diellore n\u00eb pun\u00eb, duke ndaluar p\u00ebr t\u00eb bler\u00eb suvenire ushqimore n\u00eb dyqanin e dhuratave dhe duke d\u00ebgjuar patat dhe rosat t\u00eb k\u00ebndonin \u201dsimfonit\u00eb\u201d deri n\u00eb dark\u00eb, transmeton ATSh.<\/p>\n
Pas nj\u00eb gjumi t\u00eb qet\u00eb n\u00eb bujtin\u00eb e rinovuar, m\u00ebngjesin tjet\u00ebr e gjeta veten duke q\u00ebndruar s\u00ebrish pran\u00eb nj\u00eb furre n\u00eb natyr\u00eb. K\u00ebsaj here, nj\u00eb ekip kuzhinier\u00ebsh me p\u00ebrpar\u00ebse blu piqnin tava me byrek me madh\u00ebsi satelitore, makarona t\u00eb shijshme t\u00eb mbushura me kunguj ose spinaq dhe t\u00eb shtruara me miell misri nga mulliri. M\u00eb von\u00eb at\u00eb dit\u00eb, nd\u00ebrsa shijova nj\u00eb akullore magjeps\u00ebse me gjethe dafine, nj\u00eb grup i madh familjar porositi raki. Me thirrjet \u201cG\u00ebzuar!\u201d ngrit\u00ebn gotat n\u00eb nj\u00eb dolli.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bedri Tila ngriti nj\u00eb kapak druri n\u00eb madh\u00ebsin\u00eb e nj\u00eb gome kamioni nga nj\u00eb furr\u00eb e zhytur n\u00eb tok\u00eb, sht\u00ebllungat e tymit dhe aroma e qengjit t\u00eb gatuar mbush\u00ebn ajrin e fresk\u00ebt t\u00eb m\u00ebngjesit, shkruan Naomi Tomky p\u00ebr faqen e njohur turistike amerikane, travelandleisure. \u201dPo q\u00ebndronim n\u00eb nj\u00eb ferm\u00eb n\u00eb nj\u00eb fshat n\u00eb Shqip\u00ebrin\u00eb Qendrore, […]<\/p>\n","protected":false},"author":1,"featured_media":18646,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1],"tags":[459],"yoast_head":"\n