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<\/a><\/p>\nFakti i dyt\u00eb i r\u00ebnd\u00ebsish\u00ebm ka t’b\u00ebj\u00eb me vjet\u00ebrsin\u00eb prodhimit t\u00eb \u00ebmb\u00eblsir\u00ebs dhe me prodhuesin e famsh\u00ebm. Receta e lokumit shpesh thuhet se \u00ebsht\u00eb m\u00eb e vjet\u00ebr se 240 vjet, p\u00ebrsosur nga mjeshtri Hac\u0131 Bekir q\u00eb erdhi n\u00eb Stamboll n\u00eb v. 1777 diku nga Ballkani, dhe hapi nj\u00eb dyqan n\u00eb lagjen Bah\u00e7ekap\u0131. Megjith\u00ebse \u00ebmb\u00eblsira t\u00eb ngjashme xhelatineske ekzistonin dhe m\u00eb her\u00ebt, Hac\u0131 Bekirit i atribuohet p\u00ebrsosja e procesit – p\u00ebrdorimi i nisesht\u00ebs dhe sheqerit p\u00ebr ta krijuar tekstur\u00ebn e but\u00eb dhe t\u00eb k\u00ebndshme q\u00eb e njohim sot. Dyqani i tij origjinal ende funksionon n\u00eb Stamboll, n\u00ebn mbikqyrjen e st\u00ebrmbes\u00ebs s\u00eb tij, dhe marka Hac\u0131 Bekir mbetet referenca kryesore p\u00ebr llokumin tradicional dhe cil\u00ebsor.<\/p>\n
P\u00ebrtej detajeve historike, njohuria m\u00eb e r\u00ebnd\u00ebsishme praktike rreth k\u00ebsaj \u00ebmb\u00eblsire ka t’b\u00ebj\u00eb me treguesit e cil\u00ebsis\u00eb. Njoh\u00ebsit dhe specialist\u00ebt thon\u00eb se llokumi autentik duhet t’jet\u00eb i but\u00eb, por jo ngjit\u00ebs as tep\u00ebr xhelatinor, duhet t’i n\u00ebnshtrohet presionit but\u00ebsisht, veshja me pluhur sheqeri ose niseshte misri duhet t’jet\u00eb e leht\u00eb dhe e nj\u00ebtrajtshme, jo e tepruar.<\/p>\n
Ata thon\u00eb se duhet shmagur llokumi q\u00eb \u00ebsht\u00eb tep\u00ebr i \u00ebmb\u00ebl, i ngjyrosur artificialisht ose me tekstur\u00eb t\u00eb “gomizuar”, pasi k\u00ebto jan\u00eb shenja t\u00eb prodhimit masiv. Llokumi i v\u00ebrtet\u00eb turk, ve\u00e7an\u00ebrisht nga prodhues t\u00eb njohur si Hac\u0131 Bekir, ose prodhues rajonal\u00eb Gulbirlik, nga Afyon, Gaziantep, ofron nj\u00eb thell\u00ebsi shije dhe cil\u00ebsi q\u00eb imitimet e fabrikuara s’mund ta arrijn\u00eb.<\/p>\n
*** Llokumi (Turkish Delight – How Do They Do It? – Season 11, 2014)<\/strong><\/p>\n Dyqani i \u00ebmb\u00eblsirave Haci Bekir n\u00eb Stamboll, nj\u00eb nga dyqanet m\u00eb t\u00eb vjet\u00ebr t\u00eb \u00ebmb\u00eblsirave n\u00eb bot\u00eb. 230 vjet m\u00eb par\u00eb, Bekir Effendiu e b\u00ebri k\u00ebtu sasin\u00eb e par\u00eb t\u00eb llokumit. St\u00ebrmbesa e tij e drejton biznesin tani. “Besohet se, n\u00ebse ha \u00ebmb\u00eblsira, at\u00ebher\u00eb flet \u00ebmb\u00ebl dhe ke marr\u00ebdh\u00ebnie t\u00eb \u00ebmbla me t\u00eb tjer\u00ebt. P\u00ebr \u00e7do festivitet, turqit han\u00eb gj\u00ebra t\u00eb \u00ebmbla p\u00ebr ta b\u00ebr\u00eb dit\u00ebn m\u00eb t\u00eb \u00ebmb\u00ebl” – thot\u00eb ajo.<\/p>\n Llokumi turk ende b\u00ebhet sipas recet\u00ebs shekullore t\u00eb Haci Bekir. Gjithashtu, \u00ebmb\u00eblsira ende aromatizohet sipas t\u00eb nj\u00ebjt\u00ebs m\u00ebnyr\u00eb. Kjo arom\u00eb i b\u00ebn tr\u00ebndafilat e Damaskut t\u00eb vlefsh\u00ebm. Sythet e sapohapur t\u00eb lules e kan\u00eb arom\u00ebn m\u00eb t\u00eb mir\u00eb. Ato hapen vet\u00ebm me rrezet e para t\u00eb diellit dhe pastaj vyshken nga vapa. Zgjidhja \u00ebsht\u00eb t\u00eb fillohet me vjeljen shum\u00eb her\u00ebt. “Ne fillojm\u00eb para lindjes s\u00eb diellit n\u00eb or\u00ebn 5. Dielli mund t’i djeg\u00eb tr\u00ebndafilat, k\u00ebshtu q\u00eb m\u00eb mir\u00eb t’i mbledhim her\u00ebt.” – thot\u00eb nj\u00eb grua, nga familja e Kadirit.<\/p>\n Deri n\u00eb or\u00ebn 10, thas\u00ebt e par\u00eb jan\u00eb gati p\u00ebr tregun. \u00c7mimi i petaleve p\u00ebrcaktohet p\u00ebr \u00e7do vjelje, pak m\u00eb shum\u00eb se 2 $ p\u00ebr kg. Nj\u00eb pjes\u00eb shkon p\u00ebr fabrikant\u00ebt m\u00ebdhenj t\u00eb parfumeve si Chanel dhe Dior, dhe nj\u00eb pjes\u00eb p\u00ebrdoret p\u00ebr b\u00ebrjen e llokumit.<\/p>\n Gulbirlik, jo larg Ispart\u00ebs, ku ndodhet fabrika e llokumit, e Villy Wonka. K\u00ebtu prodhohen 45 tonelata llokum \u00e7do vit. Sfida e par\u00eb \u00ebsht\u00eb p\u00ebrgatitja e esenc\u00ebs s\u00eb tr\u00ebndafilit. 2 kg petale tr\u00ebndafili p\u00ebrzihen me 3 kg sheqer. \u00cbsht\u00eb nj\u00eb p\u00ebrzierje natyrale. P\u00ebrb\u00ebhet vet\u00ebm nga petalet e tr\u00ebndafilit dhe sheqerit.<\/p>\n Cengiz \u00c7akir \u00ebsht\u00eb specialisti i llokumit n\u00eb Gulbirlik. “Duhet sasi t\u00eb sakta t\u00eb \u00e7do ingredienti.” – shpjegon Cengiz. Petalet e tr\u00ebndafilit marrin ngjyr\u00eb kafeje, teksa vaji i tr\u00ebndafilit p\u00ebrthithet. P\u00ebr t’u siguruar q\u00eb sheqeri dhe vaji p\u00ebrzihen mir\u00eb, masa duhet t\u00eb lihet t\u00eb pushoj\u00eb p\u00ebr t\u00eb pakt\u00ebn 1 muaj. Problemi \u00ebsht\u00eb se prishet n\u00ebse t\u00eb lihej k\u00ebshtu. P\u00ebr ta parandaluar prishjen, p\u00ebrzierja vendoset n\u00eb kana\u00e7e hermetike. Pa oksigjen, aroma p\u00ebrzierjes ruhet mir\u00eb deri n\u00eb 1 vit.<\/p>\n Por nevojitet m\u00eb shum\u00eb sesa vet\u00ebm shija autentike p\u00ebr t\u00eb b\u00ebr\u00eb llokumin t\u00eb p\u00ebrsosur. Baza p\u00ebrb\u00ebhet nga uji, i trashur me niseshte misri; sheqeri e b\u00ebn t\u00eb \u00ebmb\u00ebl. 50 kg sheqer p\u00ebr \u00e7do 8 kg niseshte misri. Nxeht\u00ebsia \u00ebsht\u00eb e nevojshme p\u00ebr ta shnd\u00ebrruar k\u00ebt\u00eb l\u00ebng n\u00eb xhel t\u00eb trash\u00eb. Megjithat\u00eb, ngrohja e tij p\u00ebrb\u00ebn nj\u00eb problem. Sheqeri tretet shpejt n\u00eb uj\u00eb t\u00eb ngroht\u00eb, por kristalizohet p\u00ebrs\u00ebri kur ftohet. P\u00ebr ta mbajtur p\u00ebrzierjen elastike, shtohet acid citrik. Kjo i zvog\u00eblon molekulat e saharoz\u00ebs n\u00eb molekula t\u00eb glukozes dhe fruktozes, t\u00eb cilat nuk rikristalizohen.<\/p>\n Pastaj p\u00ebrzierja mund t\u00eb nxehet deri n\u00eb 105 grad\u00eb. Pas 3 or\u00ebsh, fillon t\u00eb fitoj\u00eb konsistenc\u00ebn e duhur, por ende ka shije t\u00eb zbeht\u00eb. Pastaj nevojitet aroma e petaleve. Esenca e tr\u00ebndafilit p\u00ebrb\u00ebhet nga m\u00eb shum\u00eb se 50% sheqer. N\u00ebse t\u00eb shtohej n\u00eb fillim, prishet ekuilibri delikat. Vet\u00ebm kur p\u00ebrzierja trashet dhe sheqeri fillon t\u00eb karamelizohet, mund t\u00eb shtohet aroma e \u00ebmb\u00ebl e tr\u00ebndafilit.<\/p>\n Pas 4.5 or\u00ebsh p\u00ebrzierjeje, masa e but\u00eb e karamelizuar kund\u00ebrmon tashm\u00eb arom\u00ebn e tr\u00ebndafilit. Problemi tani \u00ebsht\u00eb ngjitja. N\u00ebse e derdhin n\u00eb en\u00ebt si\u00e7 \u00ebsht\u00eb tani, do ishte e v\u00ebshtir\u00eb heqja nga aty pastaj. Zgjidhja e k\u00ebtij problemi \u00ebsht\u00eb prap\u00eb niseshteja, dhe at\u00eb duhet shum\u00eb niseshte. Mjeshtri Cengiz p\u00ebrdor deri nja gjysm\u00eb toni n\u00eb muaj. Ashtu si\u00e7 mielli q\u00eb ndihmon p\u00ebr mosngjitjen e brumit, niseshteja parandalon ngjitjen e p\u00ebrzierjes.<\/p>\n Pika tjet\u00ebr p\u00ebr llokumin \u00ebsht\u00eb ngjyra, p\u00ebrzierja mund t’jet\u00eb ende shum\u00eb e zbeht\u00eb. Llokumi duhet t\u00eb duket por dhe ta ket\u00eb shijen e tr\u00ebndafilit. Tret\u00ebsira e ngjyrosjes s\u00eb kuqe e siguron k\u00ebt\u00eb. Pastaj gjith\u00e7ka \u00ebsht\u00eb n\u00eb duart e pun\u00ebtor\u00ebve. \u00c7do en\u00eb i mbush 5 tabaka me nga 13 kg, plus gjysm\u00eb tabakaje. Fabrika mund t’i prodhoj\u00eb deri rreth 500 kg llokume n\u00eb dit\u00eb. Problemi \u00ebsht\u00eb se p\u00ebrzierja fillon t\u00eb ftohet dhe t\u00eb ngurt\u00ebsohet menj\u00ebher\u00eb, k\u00ebshtu q\u00eb puna duhet t\u00eb b\u00ebhet shpejt. Duhet p\u00ebr m\u00eb pak se 3 minuta p\u00ebr ta gatitur secil\u00ebn shtres\u00eb.<\/p>\n M\u00eb pas, pet\u00ebt e trasha zhvendosen n\u00eb zon\u00ebn e prerjes. Peta e karamelizuar duhet t\u00eb pritet pa u ngjitur. Duhet n\u00eb temperatur\u00eb ambienti dhe rishtas mbrojtur me niseshte, kjo e parandalon ngjitjen n\u00eb prer\u00ebset mekanike, teksa me to pritet gjysma e nj\u00eb pete n\u00eb 650 katror\u00eb, p\u00ebr 2.5 minuta. Me nj\u00eb kov\u00eb niseshte mund t\u00eb p\u00ebrgatitet mjaftuesh\u00ebm llokum, p\u00ebr m\u00eb shum\u00eb se 300 kuti, brenda or\u00ebs. Mesatarisht, brenda nj\u00eb dite 500 kuti dalin nga fabrika e Gulbirlik.<\/p>\n Ka mij\u00ebra prodhues llokumesh n\u00eb gjith\u00eb Turqin\u00eb. Ata e vazhdojn\u00eb tradit\u00ebn q\u00eb filloi 200 vjet m\u00eb par\u00eb, me shpik\u00ebsin e \u00ebmb\u00eblsir\u00ebs, \u200b\u200bHaci Bekir. \u00c7’ka di\u00e7 m\u00eb t\u00eb \u00ebmb\u00ebl se kjo?<\/p>\n","protected":false},"excerpt":{"rendered":" Llokumi \u00ebsht\u00eb nj\u00eb \u00ebmb\u00eblsir\u00eb me histori dhe tradit\u00eb t\u00eb mo\u00e7me, mbi 240-vje\u00e7are. P\u00ebr ta kuptuar vetin\u00eb kryesore t\u00eb llokumit, duhet nisur nga varianti m\u00eb i famsh\u00ebm, ai me arom\u00eb tr\u00ebndafili, i p\u00ebrgatitur tradicionalisht nga tr\u00ebndafili i Damaskut (Rosa damascena). Ky… Lexo
\nTurqia shet \u00ebmb\u00eblsira me vler\u00eb rreth 260 milion\u00eb \u20ac n\u00eb vit. Gjithsesi, p\u00ebr llokumin ve\u00e7an\u00ebrisht, e pyeta Google dhe ma ktheu: eksportet e llokumit nga Turqia kan\u00eb treguar nj\u00eb trend t\u00eb q\u00ebndruesh\u00ebm t\u00eb rritjes viteve t\u00eb fundit, gjat\u00eb 2025, vlera e eksportit ishte 33.8 milion\u00eb $.
\nMeq\u00eb pata par\u00eb nj\u00eb dokumentar t\u00eb shkurt\u00ebr t\u00eb v. 2014 “Turkish Delight – How Do They Do It”, ja dhe transkripti i videos. Videoja e v. 2014 ka t’b\u00ebj\u00eb me prodhimin e llokumit origjinal, me tr\u00ebndafilat e ve\u00e7ant\u00eb “Rosa Damascena” q\u00eb mblidhen n\u00eb Isparta, si dhe me prodhuesin aty af\u00ebr, Gulbirlik.
\n(s. guraziu – ars poetica, m 2026)<\/em><\/p>\n<\/a> <\/div> <\/div> <\/a> <\/div> <\/div> <\/a> <\/div> <\/div> <\/a> <\/div> <\/div> <\/a> <\/div> <\/div> <\/div> <\/div>\n
\nTr\u00ebndafilat e Damaskut, lulja p\u00ebrgjegj\u00ebse p\u00ebr arom\u00ebn e llokumit. Kadir \u00c7erk\u00e7i dhe familja e tij mbledhin tr\u00ebndafila n\u00eb Isparta, Turqin\u00eb per\u00ebndimore, q\u00eb nga vitet 1960. “Ka 50 vjet duke mbledhur tr\u00ebndafila. Tr\u00ebndafilat kan\u00eb nj\u00eb arom\u00eb t\u00eb k\u00ebndshme.” – thot\u00eb Kadir.<\/p>\n