{"id":63829,"date":"2026-07-28T06:55:22","date_gmt":"2026-07-28T03:55:22","guid":{"rendered":"https:\/\/retsept.food\/?p=63829"},"modified":"2026-07-28T06:55:38","modified_gmt":"2026-07-28T03:55:38","slug":"miaso-po-kazahski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=63829","title":{"rendered":"Qo’y go’shti po-qozog’i — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya<\/i>1<\/b> soat 40<\/b> daqiqa (sizning 30<\/b> daqiqa) <\/i> <\/p>\n

Butun oila uchun mazali yakshanba tushligi varianti sizga eslatma. Retsept sinovdan o’tgan. Taom 4 porsiya uchun mo’ljallangan.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiya uchun) Qo’y go’shti, mol go’shti yoki ot go’shti — 1250 g<\/p>\n

Piyoz — 250 g<\/p>\n

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

Qora murch donasi — 6-8 dona<\/p>\n

Qora murch maydalangan — 0,25 choy qoshig’i (ta’bga ko’ra)<\/p>\n

Ko’katlar mayda to’rg’algan — 1-2 osh qoshiq<\/p>\n

Xamir:<\/p>\n

Bug’doy uni — 320 g<\/p>\n

Tuxum — 1 dona<\/p>\n

Tuz — 0,25 choy qoshig’i (ta’bga ko’ra)<\/p>\n

Suv — 1-2 osh qoshiq<\/p>\n<\/p>\n

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

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

Qo’y go’shti po-qozog’i uchun mahsulotlar.<\/p>\n

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

Go’shtni yuvib, qozonga soling. Go’shtni sovuq suv bilan to’kib, faqat ustini qoplaguncha suv soling. Qaynashga keltiring.<\/p>\n

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

Bulyondan ko’pikni olib tashlang, murch donasi va tuz qo’shing.<\/p>\n

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

Go’shtni past olovda qopqoq ostida tayyor bo’lgunga qadar qaynatib pishiring (60-90 daqiqa). Vaqti-vaqti bilan oz-ozdan issiq suv qo’shib turing.<\/p>\n

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

Unni elang. Tuxumni qo’shing.<\/p>\n

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

Suvda tuzni eritib, unga suvni quying. Aralashtiring.<\/p>\n

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

Un, tuxum va ozgina tuzlangan suvdan qattiq xamir qorib oling. Sochiq bilan yoping.<\/p>\n

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

Go’sht tayyor bo’ldi. Uni bulyondan oling, bulyonni to’kmang. So’ngra go’shtni sovutib, uni yupqa bo’laklarga kesing.<\/p>\n

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

Piyozni tozalang, yuving, halqa shaklida kesing.<\/p>\n

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

Tayyorlangan go’shtni qozonga soling, ustiga ozgina bulyon (100 ml) quying.<\/p>\n

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

Ustiga halqa shaklida kesilgan piyozni qo’ying, maydalangan murch sepib, bu taomni yana 5 daqiqa dimlang.<\/p>\n

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

Xamirni yupqa qilib yoying (vareniki uchun kabi) va romb yoki kvadrat shaklida kesing (8X8 sm).<\/p>\n

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

Qolgan bulyonni qaynatib oling. Tayyorlangan xamir bo’laklarini qaynoq bulyonga solib, qaynatib oling (2-3 daqiqa).<\/p>\n

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

Tayyor xamirni chuqur likopchaga soling.<\/p>\n

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

Xamir ustiga go’sht, piyoz halqalari qo’ying va ustiga ko’katlar seping. Go’shtli bulyonni alohida kichik chashka yoki kosalarda xizmat qiling. Qo’y go’shti po-qozog’i tayyor. 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. 4 porsiya1 soat 40 daqiqa (sizning 30 daqiqa) Butun oila uchun mazali yakshanba tushligi varianti sizga eslatma. Retsept sinovdan o’tgan. Taom 4 porsiya uchun mo’ljallangan. Mahsulotlar (4 porsiya uchun) Qo’y go’shti, mol go’shti yoki ot go’shti — 1250 g Piyoz — 250 g Tuz — 1 […]<\/p>\n","protected":false},"author":1,"featured_media":63830,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-63829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-qozoq_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63829","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=63829"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63829\/revisions"}],"predecessor-version":[{"id":64159,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63829\/revisions\/64159"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/63830"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}