{"id":60213,"date":"2026-09-10T07:18:27","date_gmt":"2026-09-10T04:18:27","guid":{"rendered":"https:\/\/retsept.food\/?p=60213"},"modified":"2026-09-10T07:18:37","modified_gmt":"2026-09-10T04:18:37","slug":"tefteli-v-smetannom-soyse-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=60213","title":{"rendered":"Smetanali sousda tefteli — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

6<\/b> porsiya<\/i>40<\/b> daqiqa (sizning 20<\/b> daqiqangiz) <\/i> <\/p>\n

Tefteli ko’proq tomatli sousda tayyorlanadi. Ammo smetanali sous ham tefteliga juda yarashadi, bu sizga bu taomni turli xil usulda tayyorlash imkonini beradi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(6 porsiyaga) Go’sht qiymasi — 500 g<\/p>\n

Tuxum — 1 dona<\/p>\n

Piyoz — 2 dona<\/p>\n

Sarimsoq — 4 tish<\/p>\n

Smetana — 250 g<\/p>\n

Panirlash uchun suxari — 3 osh qoshiq<\/p>\n

O’simlik moyi — 3 osh qoshiq (qancha ketsa)<\/p>\n

Tuz — 1 choy qoshiq (ta’mga ko’ra)<\/p>\n

Qalampir — 0,25 choy qoshiq (ta’mga ko’ra)<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

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

Tefteli uchun mahsulotlarni tayyorlaymiz.<\/p>\n

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

Qiyma albatta yog’li bo’lishi kerak (aks holda tefteli qattiq bo’ladi), eng yaxshisi mol go’shti va qo’y go’shti qiymasini yarmidan aralashtirish.<\/p>\n

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

Smetanali sousda tefteli qanday tayyorlanadi: Piyozni tozalaymiz, yuvamiz va mayda to’g’raymiz. Ikki qismga bo’lamiz.<\/p>\n

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

Sarimsoqni tozalaymiz, mayda to’g’raymiz.<\/p>\n

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

Qiymani qoramiz, idishga mayda to’g’ralgan bitta piyozni, tuxumni, panirlash suxarilarini, tuz va qalampirni solamiz.<\/p>\n

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

Hammasini yaxshilab va uzoq aralashtiramiz, qiymani urib qo’yamiz, 20 daqiqa ochiq holda qoldiramiz.<\/p>\n

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

So’ngra ho’l qo’llar bilan teftelilarni shakllantiramiz (kichik mandarin hajmida).<\/p>\n

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

Tovani qizdiramiz, moy quyamiz. Qizigan moyga teftelilarni solamiz, qizigan moyda qovuramiz (teftelilarni hech narsaga panirlamaymiz!). Avval bir tomonini taxminan 1-2 daqiqa, oltin rangga kirguncha.<\/p>\n

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

So’ngra aylantiramiz va teftelilarni boshqa tomonini ham oltin rangga kirguncha 1-2 daqiqa qovuramiz.<\/p>\n

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

Teftelilarni tovadan olib qo’yamiz.<\/p>\n

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

Qolgan yog’da tefteli uchun smetanali sous tayyorlaymiz. Buning uchun tovaga ikkinchi piyozni solamiz, o’rtacha olovda, aralashtirib, oltin rangga kirguncha qovuramiz (1-2 daqiqa).<\/p>\n

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

Smetanani quyamiz.<\/p>\n

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

Oltin rangga kirguncha, aralashtirib, 2-3 daqiqa qovuramiz. Sarimsoqni qo’shamiz, aralashtiramiz.<\/p>\n

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

So’ngra teftelilarni sousli tovaga qaytaramiz.<\/p>\n

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

Teftelilarni smetanali sousda qopqoq ostida 15 daqiqa eng kichik olovda dimlaymiz.<\/p>\n

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

Smetanali sousda tefteli tayyor.<\/p>\n

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

Smetanali sousda teftelini eng yaxshisi grechka garniri bilan tortish. Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 6 porsiya40 daqiqa (sizning 20 daqiqangiz) Tefteli ko’proq tomatli sousda tayyorlanadi. Ammo smetanali sous ham tefteliga juda yarashadi, bu sizga bu taomni turli xil usulda tayyorlash imkonini beradi. Mahsulotlar (6 porsiyaga) Go’sht qiymasi — 500 g Tuxum — 1 dona Piyoz — 2 dona Sarimsoq — […]<\/p>\n","protected":false},"author":1,"featured_media":60214,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-60213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ikkinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60213","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=60213"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60213\/revisions"}],"predecessor-version":[{"id":66010,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60213\/revisions\/66010"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/60214"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}