P\u00ebr shekuj me radh\u00eb, ajo ka qen\u00eb pija e preferuar. \u00cbsht\u00eb nga t\u00eb paktat made in Albania, q\u00eb i dham\u00eb Turqis\u00eb dhe nuk e mor\u00ebm prej saj.
\n\u201cKan\u00eb qen\u00eb shqiptar\u00ebt ata, q\u00eb n\u00eb koh\u00ebn e Abdul Hamitit, e soll\u00ebn boz\u00ebn n\u00eb Turqi, si nj\u00eb pije t\u00eb leht\u00eb, m\u00eb pas ata hap\u00ebn dyqanin e par\u00eb t\u00eb boz\u00ebs.<\/p>\n
K\u00ebshtu q\u00eb rim\u00ebk\u00ebmbja e shitjes s\u00eb boz\u00ebs n\u00eb Turqi u b\u00eb nga shqiptar\u00ebt, m\u00eb pas ata q\u00eb vinin nga Konja b\u00ebnin shp\u00ebrndarjen e saj,\u201d-rr\u00ebfeu nobelisti i njohur turk, Orhan Pamuk, n\u00eb nj\u00eb intervist\u00eb p\u00ebr gazetaren Rudina Xhunga, ku tregon p\u00ebr her\u00eb t\u00eb par\u00eb p\u00ebr bozaxhinjt\u00eb shqiptar\u00eb.<\/p>\n
Por, nd\u00ebrkoh\u00eb q\u00eb n\u00eb shum\u00eb prej shteteve t\u00eb Ballkanit, boza vazhdon t\u00eb mbetet e p\u00ebrhapur dhe shum\u00eb e k\u00ebrkuar, n\u00eb Shqip\u00ebri jan\u00eb t\u00eb pakt\u00eb ata q\u00eb e prodhojn\u00eb, aq m\u00eb pak e din\u00eb se \u00ebsht\u00eb origjinalisht shqiptare. Kryesisht jan\u00eb familjet n\u00eb Veri q\u00eb e p\u00ebrgatisin boz\u00ebn n\u00eb sht\u00ebpit\u00eb e tyre dhe m\u00eb pas e d\u00ebrgojn\u00eb n\u00eb dyqane. Kjo b\u00ebhet n\u00eb sasi t\u00eb vog\u00ebl.<\/p>\n
Dritare.net n\u00eb k\u00ebrkim t\u00eb historis\u00eb s\u00eb boz\u00ebs, gjeti nj\u00eb punishte n\u00eb Tiran\u00eb, q\u00eb \u00ebsht\u00eb Boza Pacara, punishtja e mjeshtrit Shyqyri Pacara, i cili prej m\u00eb shum\u00eb se 37 vitesh, ia ka dedikuar jet\u00ebn p\u00ebrgatitjes s\u00eb boz\u00ebs.<\/p>\n
Edvin Pacara, djali i tij, tregon sesi n\u00eb 1980 u vendos q\u00eb receta e Shyqyri Pacar\u00ebs, babait t\u00eb tij, do t\u00eb ishte receta e nj\u00ebsuar p\u00ebr Shqip\u00ebrin\u00eb.<\/p>\n
\u201cBabai im ka mbaruar shkoll\u00ebn teknologjike n\u00eb 1975. M\u00eb pas, u d\u00ebrgua n\u00eb Kuk\u00ebs, atje filloi pun\u00ebn n\u00eb punishten e \u00ebmb\u00eblsirave. Q\u00eb n\u00eb at\u00eb koh\u00eb, merrej me boz\u00ebn, kadaifin, kaushat e akullores etj.. N\u00eb ato vite, boza p\u00ebrdorej shum\u00eb, por \u00e7do qytet e prodhonte ndryshe.<\/p>\n
Ndaj, duke qen\u00eb se Kuk\u00ebsi e ka pasur n\u00eb tradit\u00eb, u b\u00eb nj\u00eb konkurs, ku u zgjodh receta e Kuk\u00ebsit, me t\u00eb cil\u00ebn babai mori pjes\u00eb, p\u00ebr t\u2019u p\u00ebrdorur n\u00eb t\u00eb gjith\u00eb Shqip\u00ebrin\u00eb. Por, me r\u00ebnien e komunizmit dhe prishjen e punishteve, boza nuk po prodhohej m\u00eb n\u00eb t\u00eb gjitha qytetet e Shqip\u00ebris\u00eb. Gjat\u00eb k\u00ebsaj kohe, babai u largua nga punishtja dhe hapi \u00ebmb\u00ebltoren e vet, n\u00eb 1991.<\/p>\n
M\u00eb pas n\u00eb 2003-shin, familja ime erdhi n\u00eb Tiran\u00eb. Babai ishte i vendosur t\u00eb vazhdonte prodhimin e boz\u00ebs, ndaj hapi punishten aktuale. Edhe n\u00eb at\u00eb koh\u00eb konkurrenca ishte e pap\u00ebrfillshme, pasi t\u00eb gjith\u00eb e prodhonin boz\u00ebn n\u00eb kushte sht\u00ebpie.<\/p>\n
Babai ishte i pari q\u00eb e ofroi boz\u00ebn n\u00eb shishe nga fabrika, hermetike, me etiket\u00eb dhe t\u00eb gjitha sqarimet. Pra, ai solli nj\u00eb standard profesional p\u00ebr sh\u00ebrbimin e boz\u00ebs.\u201d<\/p>\n
P\u00ebrb\u00ebr\u00ebsit e recet\u00ebs jan\u00eb shum\u00eb t\u00eb thjesht\u00eb, miell misri e gruri, sheqer dhe uj\u00eb. Por, receta ka nj\u00eb sekret dhe ajo \u00ebsht\u00eb p\u00ebrvoja.<\/p>\n
\u201cBoza p\u00ebrdoret n\u00eb shum\u00eb shtete, si Bullgaria, Maqedonia, Turqia e secila prej tyre ka recet\u00ebn e vet. P\u00ebr shembull, boza n\u00eb Bullgari ka nj\u00eb ngjyr\u00eb n\u00eb kafe, pasi b\u00ebhet me mbetjet e elbit, ose me koret e buk\u00ebs. Nd\u00ebrkoh\u00eb, receta q\u00eb p\u00ebrdorim ne \u00ebsht\u00eb e gjitha shqiptare. Boza jon\u00eb ka kat\u00ebr p\u00ebrb\u00ebr\u00ebs kryesor\u00eb: miell misri e gruri, t\u00eb cilin e marrim nga banor\u00ebt vendas, sheqer dhe uj\u00eb.<\/p>\n
Edhe pse ngjan e leht\u00eb p\u00ebr t\u2019u p\u00ebrgatitur, boza k\u00ebrkon koh\u00ebn e vet dhe nuk mund t\u00eb b\u00ebhet nga t\u00eb gjith\u00eb. Duhen m\u00eb shum\u00eb se gjasht\u00eb or\u00eb p\u00ebr t\u2019u b\u00ebr\u00eb boza, n\u00eb fillimi p\u00ebrzihet misri, pastaj shtrydhet.<\/p>\n
Qulli q\u00eb del, duhet t\u00eb lihet p\u00ebr pak koh\u00eb e m\u00eb pas t\u00eb p\u00ebrzihet me ujin e sheqerin. Pastaj, mbushet n\u00eb shishet 0.5 dhe 1.5 lit\u00ebrshe. I gjith\u00eb sekreti i recet\u00ebs, q\u00ebndron te p\u00ebrvoja. Receta nuk ka ndryshuar q\u00eb nga viti 1980. Boza nuk prishet, me kalimin e koh\u00ebs ajo fermentohet dhe shija e saj nuk \u00ebsht\u00eb m\u00eb e \u00ebmb\u00ebl.\u201d<\/p>\n
Vlerat ushqyese t\u00eb boz\u00ebs jan\u00eb shum\u00eb t\u00eb m\u00ebdha, kjo pasi p\u00ebrmban vitamina A, C, E, dhe kat\u00ebr lloje vitaminash B.
\n\u201cN\u00eb Kuk\u00ebs, kryesisht e preferojn\u00eb t\u00eb thart\u00eb boz\u00ebn, kurse k\u00ebtu n\u00eb Tiran\u00eb e duan t\u00eb \u00ebmb\u00ebl. Fermentimi i misrit \u00ebsht\u00eb i mir\u00eb, pasi l\u00ebshohen enzima q\u00eb ndihmojn\u00eb tretjen, organizmin.<\/p>\n
Duke konsumuar boz\u00ebn, p\u00ebrthithen vitaminat e proteinat q\u00eb ka misri. Gjithashtu b\u00ebn normalizimin e tensionit t\u00eb gjakut. Boza \u00ebsht\u00eb shum\u00eb e mir\u00eb edhe p\u00ebr n\u00ebnat lehona, pasi rrit prodhimin e qumshtit tek n\u00ebnat q\u00eb kan\u00eb f\u00ebmij\u00eb n\u00eb gji. Rekomandohet shum\u00eb edhe p\u00ebr atlet\u00ebt, si nj\u00eb pije q\u00eb jep energji,\u201d tregon Edvini.<\/p>\n
M\u00eb s\u00eb shumti njer\u00ebzit e konsumojn\u00eb boz\u00ebn gjat\u00eb muajve t\u00eb ver\u00ebs, p\u00ebr tu freskuar. Por, si\u00e7 thot\u00eb edhe Edvini, boza mund t\u00eb konsumohet gjat\u00eb gjith\u00eb vitit. Sipas tij, jan\u00eb t\u00eb t\u00eb rinjt\u00eb t\u00eb cil\u00ebn nuk e din\u00eb fare se \u00e7far\u00eb \u00ebsht\u00eb boza.<\/p>\n
\u201cPikat kryesore t\u00eb shp\u00ebrndarjes i kemi n\u00eb dyqane e supermarkete, jo n\u00eb bare, sepse jan\u00eb t\u00eb pakta baret q\u00eb e sh\u00ebrbejn\u00eb boz\u00ebn. Kjo sepse shqiptar\u00ebt jan\u00eb m\u00eb t\u00eb prirur t\u00eb konsumojn\u00eb produkte t\u00eb huaja dhe jo ato vendase. Por, ka edhe nga ata t\u00eb rinj, t\u00eb cil\u00ebt nuk e njohin fare se \u00e7far\u00eb \u00ebsht\u00eb boza.<\/p>\n
Por, m\u00eb e r\u00ebnda \u00ebsht\u00eb kur vijn\u00eb inspektor\u00eb ushqimor\u00eb e na thon\u00eb se m\u00eb \u00e7far\u00eb qum\u00ebshti e prodhojm\u00eb. \u00cbsht\u00eb qesharake, por kjo tregon sesa r\u00ebnd\u00ebsi i jep shteti promovimit t\u00eb pijeve vendore. Ato jan\u00eb l\u00ebn\u00eb n\u00eb hije e qeverit\u00eb p\u00ebrqendrohen m\u00eb tep\u00ebr te eksporti.<\/p>\n
Receta jon\u00eb e boz\u00ebs, q\u00eb \u00ebsht\u00eb jo vet\u00ebm nj\u00eb recet\u00eb 100% shqiptare, por edhe e pranuar nga t\u00eb gjith\u00eb, si receta e unifikuar e boz\u00ebs, nuk \u00ebsht\u00eb e patentuar.<\/p>\n
Ne personalisht nuk e b\u00ebjm\u00eb dot, pasi kushton shum\u00eb,\u201d- thot\u00eb me keqardhje djali i mjeshtrit t\u00eb boz\u00ebs.
\nDuhet mbajtur mend, boza \u00ebsht\u00eb nj\u00eb pije tipike shqiptare.<\/p>\n
\/ms<\/p>\n
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P\u00ebr shekuj me radh\u00eb, ajo ka qen\u00eb pija e preferuar. \u00cbsht\u00eb nga t\u00eb paktat made<\/p>\n","protected":false},"author":1,"featured_media":62281,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lajme-nga-maqedonia"],"_links":{"self":[{"href":"https:\/\/kercova.net\/index.php?rest_route=\/wp\/v2\/posts\/780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kercova.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kercova.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kercova.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kercova.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=780"}],"version-history":[{"count":0,"href":"https:\/\/kercova.net\/index.php?rest_route=\/wp\/v2\/posts\/780\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kercova.net\/index.php?rest_route=\/wp\/v2\/media\/62281"}],"wp:attachment":[{"href":"https:\/\/kercova.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kercova.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kercova.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}