{"id":65217,"date":"2026-08-24T11:32:56","date_gmt":"2026-08-24T08:32:56","guid":{"rendered":"https:\/\/retsept.food\/?p=65217"},"modified":"2026-08-24T11:33:13","modified_gmt":"2026-08-24T08:33:13","slug":"tylymba-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=65217","title":{"rendered":"Tulumba — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Tulumba — turkcha shirinlik, Balkanda ham mashhur. Tulumba o’zining ta’mi va rang-barang ko’rinishi bilan sharqning issiq dunyosini haqiqatga olib keladi.<\/p>\n

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

Un — 250 g<\/p>\n

Yirik tuxum — 4 dona<\/p>\n

Sariyog’ — 80 g<\/p>\n

Xamir uchun suv — 250 ml<\/p>\n

Sirop uchun suv — 200 ml<\/p>\n

Shakar — 200 g<\/p>\n

Limon sharbati — 20 ml<\/p>\n

Qovurish uchun o’simlik moyi — taxminan 250-300 ml (idishning diametriga bog’liq)<\/p>\n

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

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

Tulumba deserti uchun mahsulotlarni tayyorlang.<\/p>\n

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

Sariyog’ni kichik qozonga suv bilan qo’ying va qaynatib oling.<\/p>\n

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

Oldindan elangan unni butun miqdorda qozonga soling, hali ham past olovda turganida. Yog’och qoshiq bilan tezda aylantirib aralashtirishni boshlang.<\/p>\n

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

Bir xil, bo’laklarsiz xamir hosil bo’lganda, qozonni olovdan oling.<\/p>\n

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

Xamirni biroz soviguncha aralashtirishda davom eting. 1 ta tuxum qo’shing va yana intensiv aralashtiring. Tuxum xamirga to’liq singishi kerak.<\/p>\n

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

Shu tarzda navbatma-navbat qolgan tuxumlarni qo’shing, har safar qaynatma massani yaxshilab aralashtiring. Xamir ipakdek va bir xil bo’lishi kerak.<\/p>\n

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

Qozonda yoki chuqur tovada o’simlik moyini qizdiring. Xamirni konditer qopchasi bilan to’ldiring.<\/p>\n

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

Qopchadan to’g’ridan-to’g’ri issiq moyga kolbasa shaklida siqib, kerakli uzunlikda (taxminan 5 sm) qaychi bilan kesing. Moyda suzayotgan xamir bo’laklari bir-biriga tegmasligi kerak.<\/p>\n

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

Qovurilgan tulumbani ortiqcha yog’ni shimib olish uchun salfetkaga qo’ying.<\/p>\n

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

Sirop uchun suvga limon sharbati va shakar qo’shing, olovga qo’ying. Qaynagandan keyin 15 daqiqa davomida past olovda ushlab turing.<\/p>\n

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

Tulumbani siropga qism-qism qilib soling, har tomondan yaxshi singdiring. 15 daqiqa davomida shimdirilsin.<\/p>\n

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

Turkcha shirinlik tulumba tayyor. Tovada uyum qilib qo’yilgan tulumba o’zining yaltirab turgan tomonlari bilan e’tiborni tortadi va eng shirin ta’m kutishlarini albatta qondiradi.<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Tulumba — turkcha shirinlik, Balkanda ham mashhur. Tulumba o’zining ta’mi va rang-barang ko’rinishi bilan sharqning issiq dunyosini haqiqatga olib keladi. Mahsulotlar Un — 250 g Yirik tuxum — 4 dona Sariyog’ — 80 g Xamir uchun suv — 250 ml Sirop uchun suv — 200 ml […]<\/p>\n","protected":false},"author":1,"featured_media":65218,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-65217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turkiya_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65217","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=65217"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65217\/revisions"}],"predecessor-version":[{"id":65757,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65217\/revisions\/65757"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/65218"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}