{"id":58618,"date":"2026-07-23T15:35:40","date_gmt":"2026-07-23T12:35:40","guid":{"rendered":"https:\/\/retsept.food\/?p=58618"},"modified":"2026-07-23T15:36:12","modified_gmt":"2026-07-23T12:36:12","slug":"katlama-s-tvorogom-i-syrom-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=58618","title":{"rendered":"Qatiqli va pishloqli katlama — tayyorlash retsepti"},"content":{"rendered":"

<\/p>\n

2<\/b> soat 40<\/b> daqiqa (sizning 1<\/b> soatingiz) <\/i> <\/p>\n

Katlama — turkiy xalqlar taomidir, u ikki qavatli rulonning spiral shaklida bosilgan nonidir. Ushbu retseptda katlama qatiqli yupqa xamirdan tayyorlanadi, ichiga esa pishloq va tvorog solinadi. Har bir xamir qavati sariyog’ bilan surtiladi, shuning uchun natija qatlamali xamirdan tayyorlangan taomni eslatadi. Pishloqli katlama achma, banitsa, saburani yoki xachapuri bilan o’xshash.<\/p>\n

Mahsulotlar<\/b><\/p>\n

Xamir uchun:<\/p>\n

Sut — 200 ml + katlamani surtish uchun<\/p>\n

Qatiq — 50 ml<\/p>\n

Suv — 100 ml<\/p>\n

Un — 500 g + xamir bilan ishlash uchun<\/p>\n

Qabartma — 1 choy qoshig’i<\/p>\n

Tuz — 0,5 choy qoshig’i<\/p>\n

*<\/p>\n

Ichimlik uchun:<\/p>\n

Tvorog — 150 g<\/p>\n

Qattiq pishloq — 150 g<\/p>\n

Sariyog’ — 150 g + pergamentni surtish uchun (kerak bo’lsa)<\/p>\n<\/p>\n

Qadam-baqadam foto retsept<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mahsulotlarni tayyorlaymiz. Qatiq o’rniga matsuni yoki boshqa nordon sutli ichimlik ishlatish mumkin. Unni (500 g — bu 250 ml hajmli 3 stakandan biroz ko’proq) oldindan elaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Chuqur idishda barcha suyuq ingredientlarni — suv, sut va qatiqni birlashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tuz, qabartma va unning yarmini solamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Idishda aralashtiramiz, asta-sekin un qo’shib, spatula bilan aralashtirish qiyin bo’lguncha.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qolgan unni stolga sepamiz. Ustiga xamirni qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamirni qo’llar bilan o’rtacha qattiqlik holatiga kelguncha yo\u011famiz — xamir yumshoq bo’lishi va yuzalardan ajralishni boshlashi kerak. Xamirni idishga joylashtiramiz va oziq-ovqat plyonkasi bilan yopamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pishloqni katta tishli qirg’ichda qirg’aymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pishloqni tvorog bilan aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Dam olgan xamirni qayta yo\u011famiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamirni olti qismga bo’lamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamir bo’laklarini dumaloqlarga aylantirib, oziq-ovqat plyonkasi ostiga qo’yamiz. Ishlash uchun birma-bir olamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Stolni mo’l-ko’l un bilan sepamiz. Xamir dumalog’ini iloji boricha yupqa qilib yoyamiz, un bilan mo’l-ko’l sepamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamir qatlamini bir necha marta buklaymiz. Har bir buklamadan oldin xamirni un bilan sepamiz, ayniqsa buklam joylarida.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Buklangan qatlamlarni idishga qo’yamiz va keyingi bilan ishlayotganimizda yopiq holda (sochiq, qopqoq, oziq-ovqat plyonkasi va h.k.) saqlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Sariyog’ni mikroto’lqinli pechda biroz eritib olamiz. Aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yoyilgan qatlamlar to’plamini ag’daramiz. Yuqorida turgan qatlamni stolga yoyib, sariyog’ bilan surtamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ustiga keyingi qatlamni yoyamiz va uni ham yog’laymiz. Xamirga 1\/3 ichimlikni qo’yamiz (butun yuzaga tarqatish yoki bir tomondan chetiga chiziq qilib qo’yish mumkin).<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Rulon qilib o’raymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Rulonni spiral qilib qo’yamiz va 30-40 daqiqaga qoldiramiz. Bu vaqt oxirida pechni 180-190 darajaga qizdirish uchun yoqamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shakllangan katlamani o’qlov bilan yoyamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pishirish varag’ini pergament qog’oz bilan qoplaymiz. Agar qog’oz silikonlanmagan bo’lsa — uni biroz yog’ bilan surtamiz. Katlamani sut bilan surtamiz va pishirish varag’iga qo’yamiz. Menda hamma nonlar sig’madi, shuning uchun ikki varaqda pishirdim.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pishloq va tvorogli nonlarni 180-190 darajada 30 daqiqa pishiramiz. Keyin yuqori qizdirishni yoqamiz va pech haroratini maksimumga oshiramiz (menda bu 230 daraja). 5 daqiqadan so’ng yuqori katlama qizargan. Varaqalarni joylarini almashtiramiz va katlamani yana 5 daqiqa pishiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tayyor katlamani yana sut bilan surtamiz, idishga to’plab, sochiq bilan yopamiz va biroz sovutamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tvorog va pishloqli katlamani issiq yoki iliq holda iste’mol qilish yaxshiroq — sovigan sari ichimlik qattiqlashadi. Katlamani ertasi kuni taqdim etishda, uni yog’, sut yoki smetana bilan surtib, issiq holatga qizdirib, pishloq yana erishi uchun tayyorlang.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yoqimli ishtaha!<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

2 soat 40 daqiqa (sizning 1 soatingiz) Katlama — turkiy xalqlar taomidir, u ikki qavatli rulonning spiral shaklida bosilgan nonidir. Ushbu retseptda katlama qatiqli yupqa xamirdan tayyorlanadi, ichiga esa pishloq va tvorog solinadi. Har bir xamir qavati sariyog’ bilan surtiladi, shuning uchun natija qatlamali xamirdan tayyorlangan taomni eslatadi. Pishloqli katlama achma, banitsa, saburani yoki xachapuri […]<\/p>\n","protected":false},"author":1,"featured_media":58619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[149],"tags":[],"class_list":["post-58618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ozbek-taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58618","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58618"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58618\/revisions"}],"predecessor-version":[{"id":58677,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58618\/revisions\/58677"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/58619"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}