{"id":64272,"date":"2026-08-15T07:01:44","date_gmt":"2026-08-15T04:01:44","guid":{"rendered":"https:\/\/retsept.food\/?p=64272"},"modified":"2026-08-15T07:02:03","modified_gmt":"2026-08-15T04:02:03","slug":"sambysa-po-tadjikski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=64272","title":{"rendered":"Sambusa (tojikcha) — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

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

Sambusa — tojikcha qiyma qo’y go’shti bilan to’ldirilgan xamirli pirojki.<\/p>\n

Mahsulotlar <\/b>(8 porsiya uchun)<\/p>\n

Xamir uchun:<\/p>\n

Un — 4-5 stakan (640-800 g)<\/p>\n

Suv (iliq) — 1,5-2 stakan (375-500 ml)<\/p>\n

Tuz — 1 choy qoshig’i<\/p>\n

O’simlik moyi — 3 osh qoshig’i<\/p>\n

*<\/p>\n

Qiyma uchun:<\/p>\n

Qo’y go’shti (yog’li) — 450 g<\/p>\n

Piyoz — 150 g<\/p>\n

Qora murch — 0,5 choy qoshig’i (ta’bga ko’ra)<\/p>\n

Qizil murch — pichoq uchi bilan (ta’bga ko’ra)<\/p>\n

Tuz — 1 choy qoshig’i (ta’bga ko’ra)<\/p>\n

Zira (ixtiyoriy) — 0,5 choy qoshig’i (ta’bga ko’ra)<\/p>\n

Qovurish uchun o’simlik moyi — 3-4 osh qoshig’i<\/p>\n<\/p>\n

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

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

Mahsulotlarni tayyorlang.<\/p>\n

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

Unni elang. Tuz qo’shing. Unda chuqurcha hosil qilib, unga iliq suv quying (taxminan 40 daraja).<\/p>\n

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

Xamirni qoshiq bilan aralashtiring.<\/p>\n

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

Yumshoq, elastik xamir qorib oling. Xamirni dumaloqlang va sochiq bilan yoping. 30 daqiqaga qoldiring.<\/p>\n

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

Qiyma uchun yog’li qo’y go’shtini mayda to’g’rang (yoki go’sht maydalagichdan o’tkazing).<\/p>\n

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

Piyozni tozalang, yuving. Uni mayda kubik shaklida to’g’rang.<\/p>\n

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

To’g’ralgan piyozni qiymaga qo’shing.<\/p>\n

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

Qiymaga tuz va ziravorlar qo’shing. Yaxshilab aralashtiring.<\/p>\n

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

Qovurish uchun moyni qizdiring. Qizigan moyga tayyorlangan qiymani soling.<\/p>\n

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

Qiymani o’rtacha olovda 15-20 daqiqa davomida, vaqti-vaqti bilan aralashtirib qovuring. Sovuting.<\/p>\n

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

Pechni 190 darajaga oldindan qizdiring. Xamirni ikki qismga bo’ling. Har bir qismni yupqa yoying (1-2 mm). Yoyilgan xamirlarni moy bilan surting.<\/p>\n

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

Har bir yoymani rulet shaklida o’rang. Ruletlarni taxminan 2 sm kenglikda bo’laklarga kesing (menda 11 bo’lak chiqdi).<\/p>\n

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

Har bir bo’lakni dumaloq yoying (qatlamli yoymalar hosil bo’ladi). Har bir yoymaning o’rtasiga 1 osh qoshig’i qiyma soling.<\/p>\n

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

Sambusani uchburchak shaklida yoping.<\/p>\n

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

Listni o’simlik moyi bilan yog’lang. Go’shtli pirojkilarni listga chok tomoni pastga qarab joylashtiring. Qizigan pechga qo’ying.<\/p>\n

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

Pirojkilarni pechda 190-200 daraja haroratda 30-40 daqiqa davomida, qizarguncha pishiring. (O’zingizning pechingizga qarab pishiring, mening pechim 25 daqiqada tayyor bo’ldi.)<\/p>\n

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

Tayyor sambusani moy bilan surting (ixtiyoriy) va yopib qo’ying, shunda pirojkilar yumshoq bo’ladi.<\/p>\n

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

Pirojkilarni iliq holda xizmat qiling. 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. 8 porsiya1 soat 40 daqiqa (sizning 1 soat) Sambusa — tojikcha qiyma qo’y go’shti bilan to’ldirilgan xamirli pirojki. Mahsulotlar (8 porsiya uchun) Xamir uchun: Un — 4-5 stakan (640-800 g) Suv (iliq) — 1,5-2 stakan (375-500 ml) Tuz — 1 choy qoshig’i O’simlik moyi — 3 […]<\/p>\n","protected":false},"author":1,"featured_media":64273,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[156],"tags":[],"class_list":["post-64272","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\/64272","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=64272"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64272\/revisions"}],"predecessor-version":[{"id":64292,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64272\/revisions\/64292"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/64273"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}