{"id":64466,"date":"2026-08-16T09:02:22","date_gmt":"2026-08-16T06:02:22","guid":{"rendered":"https:\/\/retsept.food\/?p=64466"},"modified":"2026-08-16T09:02:39","modified_gmt":"2026-08-16T06:02:39","slug":"beshbarmak-recept-izgotovleniia-2","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=64466","title":{"rendered":"Beshbarmak — 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 1<\/b> soat) <\/i><\/p>\n

Beshbarmak \u2013 an’anaviy qozoq taomi bo’lib, qo’y go’shtidan tayyorlanadi. Beshbarmakning o’xshashlari boshqird, qozoq va boshqa oshxonalarda mavjud. Beshbarmak tayyorlash bayramlarda yoki qadrli mehmonlarni kutib olishda majburiy hisoblanadi. Beshbarmak retsepti uni tayyorlash hududiga qarab farqlanadi, sizning oldingizda uning bir varianti.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiya uchun) Qo’y go’shti — 1 kg<\/p>\n

Suv — 2-2,5 l<\/p>\n

Piyoz — 2-3 dona<\/p>\n

Ziravorlar (murch aralashmasi) — 0,5 choy qoshig’i<\/p>\n

*Xamir uchun:<\/p>\n

Un — 250 g<\/p>\n

Suv — 0,5 stakan<\/p>\n

Tuz — 0,25 choy qoshig’i<\/p>\n<\/p>\n

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

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

Beshbarmak tayyorlash uchun mahsulotlarni tayyorlang.<\/p>\n

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

Beshbarmakni qanday tayyorlash: Qo’y go’shtini 30 — 40 g bo’laklarga bo’ling<\/p>\n

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

Katta qozonga soling, suv (2-2,5 l) quying va tayyor bo’lgunga qadar (40-60 daqiqa) past olovda qaynatib oling.<\/p>\n

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

Qaynatish boshlanganidan 25-45 daqiqa o’tgach (qaynatish tugashidan 15 daqiqa oldin) tuz (1,5-2 choy qoshig’i) va ziravorlar (murch aralashmasi) qo’shing.<\/p>\n

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

Go’sht qaynatilayotgan paytda, xamirni tayyorlang. Buning uchun unni elab idishga soling. Tuz (0,25 choy qoshig’i) va suv qo’shing. Xamirni qorib oling.<\/p>\n

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

Tayyor bulonning (shurpa) yarmini boshqa idishga olib, doka yoki qog’oz sochiq orqali suzib oling.<\/p>\n

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

Beshbarmak uchun xamirni yupqa qilib yoying (1,5 mm).<\/p>\n

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

Tayyorlangan xamirni 4 — 5 sm tomonli romblarga kesing<\/p>\n

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

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

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

Qaynayotgan bulondan go’shtni oling (zarur bo’lsa, go’shtni kesing).<\/p>\n

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

O’rniga xamirni soling. 5 — 7 daqiqa qaynatib oling. Keyin xamirni olib, halqa shaklida kesilgan piyozni soling. Piyozni 3 — 4 daqiqa qaynatib oling (faqat achchiqligi yo’qolguncha).<\/p>\n

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

Katta likopchaga ketma-ket qatlam qilib joylashtiring: xamir, go’sht va ustiga piyoz. Oldindan ajratilgan issiq shurpani alohida piyolalarda taqdim eting. Beshbarmak juda to’yimli taom, shuning uchun unga na zakuska, na boshqa taomlar berilmaydi. Istisno tariqasida, beshbarmakka tuzlangan mahsulotlar va juda sovutilgan aroq berilishi mumkin.<\/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 1 soat) Beshbarmak \u2013 an’anaviy qozoq taomi bo’lib, qo’y go’shtidan tayyorlanadi. Beshbarmakning o’xshashlari boshqird, qozoq va boshqa oshxonalarda mavjud. Beshbarmak tayyorlash bayramlarda yoki qadrli mehmonlarni kutib olishda majburiy hisoblanadi. Beshbarmak retsepti uni tayyorlash hududiga qarab farqlanadi, sizning oldingizda uning bir […]<\/p>\n","protected":false},"author":1,"featured_media":64467,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[157],"tags":[],"class_list":["post-64466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-qirgiz_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64466","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=64466"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64466\/revisions"}],"predecessor-version":[{"id":64519,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64466\/revisions\/64519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/64467"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}