{"id":64205,"date":"2026-08-15T06:56:23","date_gmt":"2026-08-15T03:56:23","guid":{"rendered":"https:\/\/retsept.food\/?p=64205"},"modified":"2026-08-15T06:56:56","modified_gmt":"2026-08-15T03:56:56","slug":"kyrytob-po-tadjikski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=64205","title":{"rendered":"Tojikcha kurutob — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Kurutob — juda mashhur tojik taomi bo’lib, o’zining yengil va tabiiy ta’mi bilan mashhur. Non bo’laklari, sut bilan aralashtirilgan tvorogga botiriladi va yangi bodring, pomidor va ko’katlar «yopinchiq» ostida yashiriladi.<\/p>\n

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

Non uchun:<\/p>\n

Issiq suv — 100 ml<\/p>\n

O’simlik moyi — 1 osh qoshiq<\/p>\n

Un — 250 g<\/p>\n

Quruq xamirturush — 0,5 choy qoshig’i<\/p>\n

Tuz — 0,5 choy qoshig’i<\/p>\n

*<\/p>\n

Kurutob uchun:<\/p>\n

Tvorog — 200 g<\/p>\n

Sut — 150 ml<\/p>\n

Bodring (kichik) — 2 dona<\/p>\n

Pomidor — 1 dona<\/p>\n

Non — 1 dona<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Qora murch — ta’bga ko’ra<\/p>\n

Sariyog’ — 30 g<\/p>\n

Yangi ko’katlar (ko’k piyoz, petrushka) — taqdim etish uchun<\/p>\n

Agar tayyor non ishlatilsa, kurutob tayyorlash atigi 10 daqiqa vaqt oladi. Ammo bir nechta kichik tojik nonlarini pishirish ham taxminan yarim soat vaqt oladi.<\/p>\n

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

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

Tojikcha kurutob tayyorlash uchun avval taqdim etilgan ingredientlardan nonlarni qovurish kerak.<\/p>\n

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

Tojikcha kurutob tayyorlash: Stakanda xamirturush, suv va bir necha qoshiq unni aralashtiring. 10 daqiqadan so’ng aralashma ko’piklanadi, shunda unga moy va tuz qo’shing.<\/p>\n

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

Un ichiga tayyorlangan aralashmani quying. Xamirni qorib oling.<\/p>\n

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

Xamirni 3 bo’lakka bo’ling va darhol nonlar tayyorlashga kirishing.<\/p>\n

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

Bo’lakni qo’l bilan yassilab, chetlariga qalinroq qirra qoldirib, yoyishni boshlang.<\/p>\n

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

Mahsulotlarni dam olishga qo’ying. Keyin o’rtasini vilka bilan teshik qiling.<\/p>\n

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

Hammasini moy bilan surting.<\/p>\n

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

Nonlarni ikki tomondan qopqoq ostida qizdirilgan tovada qovuring.<\/p>\n

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

Bir-birining ustiga qo’yilgan nonlarni toza sochiq bilan yoping.<\/p>\n

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

Nonlar tayyor bo’lgach, kurutob tayyorlashga o’ting.<\/p>\n

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

Tvorogni blenderda aralashtirib, oz-ozdan sut qo’shing.<\/p>\n

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

Bodring va pomidorni bo’laklarga kesing.<\/p>\n

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

Ko’katlarni mayda to’g’rang.<\/p>\n

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

Katta likopchaga sut bilan aralashtirilgan tvorogni soling.<\/p>\n

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

Nonlarni kichik bo’laklarga bo’lib, tvorogga botiring.<\/p>\n

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

Ustiga barcha sabzavotlarni sepib chiqing. Ziravorlar qo’shing va kurutobni eritilgan sariyog’ bilan teng ravishda yoping.<\/p>\n

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

Ustiga kurutobni ko’katlar bilan seping.<\/p>\n

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

Tojikcha kurutob tayyor.<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Kurutob — juda mashhur tojik taomi bo’lib, o’zining yengil va tabiiy ta’mi bilan mashhur. Non bo’laklari, sut bilan aralashtirilgan tvorogga botiriladi va yangi bodring, pomidor va ko’katlar «yopinchiq» ostida yashiriladi. Mahsulotlar Non uchun: Issiq suv — 100 ml O’simlik moyi — 1 osh qoshiq Un — […]<\/p>\n","protected":false},"author":1,"featured_media":64206,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[156],"tags":[],"class_list":["post-64205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tojik_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64205","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=64205"}],"version-history":[{"count":2,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64205\/revisions"}],"predecessor-version":[{"id":64271,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64205\/revisions\/64271"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/64206"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}