{"id":65686,"date":"2026-09-20T12:09:12","date_gmt":"2026-09-20T09:09:12","guid":{"rendered":"https:\/\/retsept.food\/?p=65686"},"modified":"2026-09-20T12:09:25","modified_gmt":"2026-09-20T09:09:25","slug":"oladi-s-brynzoi-i-shpinatom-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=65686","title":{"rendered":"Brinza va ismaloq bilan quymoq — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

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

Brinza va ismaloq bilan quymoq − turk oshxonasining qiziqarli va foydali taomidir. Tayyorlanishi juda oson. Quymoqlar yumshoq bo’ladi, lekin kesilganda shaklini yaxshi saqlaydi. Ismaloq shiralilik va yorqin rang qo’shadi, brinza esa − yengil sho’r ta’m beradi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(8 porsiyaga) Ismaloq — 200 g<\/p>\n

Brinza — 100 g<\/p>\n

Piyoz — 90 g<\/p>\n

Un — 50 g (taxminan 3 osh qoshiq)<\/p>\n

Tuxum — 1 dona<\/p>\n

Yangi petrushka — 2-3 shoxcha<\/p>\n

Maydalangan qora qalampir — 1\/5 choy qoshig’i<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

O’simlik moyi — 60 ml (4 osh qoshiq)<\/p>\n<\/p>\n

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

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

Barcha masalliqlarni tayyorlang. Ismaloqni yangi, muzlatilmagan holda ishlatish yaxshiroq. Brinzani har qanday sho’r suvli pishloq bilan almashtirish mumkin — adigey, feta.<\/p>\n

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

Ismaloqni yuving va quriting. Qattiq bandlarini kesib tashlang, barglarini keng bo’lmagan chiziqlar shaklida to’g’rang. Tozalangan piyozni mayda to’g’rang.<\/p>\n

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

Tovada o’simlik moyining yarmini (2 osh qoshiq) qizdiring, piyozni soling va shaffof bo’lguncha, 4-5 daqiqa qovuring.<\/p>\n

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

To’g’ralgan ismaloqni piyozga qo’shing. Aralashtirib, yana 3-4 daqiqa qovuring.<\/p>\n

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

Shu vaqtda brinzani mayda kubiklar shaklida to’g’rang (yoki yirik qirg’ichdan o’tkazing). Petrushka ko’katini maydalang.<\/p>\n

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

Ismaloq hajmi ancha kamaydi, qoraydi va yumshoq bo’ldi — tovani olovdan oling va ichidagini sovuting.<\/p>\n

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

Sovigan ismaloq-piyoz aralashmasini idishga o’tkazing. Tuxumni chaqib soling, brinza, petrushka, ozgina tuz (brinzaning sho’rligini hisobga oling) va qalampir qo’shing.<\/p>\n

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

Unni sepib soling. Hammasini yaxshilab aralashtiring.<\/p>\n

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

Tovada o’simlik moyining qolgan yarmini (2 osh qoshiq) qizdiring. Osh qoshiq bilan tayyorlangan massani qaynoq moyga solib, quymoqlar shakllantiring.<\/p>\n

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

O’rtacha olovda har ikki tomonini 4-5 daqiqadan, qizarib ketguncha qovuring.<\/p>\n

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

Tayyor brinza va ismaloq bilan quymoqlarni qog’oz sochiqqa qo’ying, u ortiqcha moyni o’ziga singdirsin.<\/p>\n

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

Bunday quymoqlarni dasturxonga qatiq\/smetana yoki qatiq-sarimsoqli sous bilan tortish eng yaxshisidir.<\/p>\n

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

Quymoqlar tez tayyorlanadi, lekin undan ham tez yeyiladi. 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 porsiya40 daqiqa (sizning 40 daqiqangiz) Brinza va ismaloq bilan quymoq − turk oshxonasining qiziqarli va foydali taomidir. Tayyorlanishi juda oson. Quymoqlar yumshoq bo’ladi, lekin kesilganda shaklini yaxshi saqlaydi. Ismaloq shiralilik va yorqin rang qo’shadi, brinza esa − yengil sho’r ta’m beradi. Mahsulotlar (8 porsiyaga) Ismaloq […]<\/p>\n","protected":false},"author":1,"featured_media":65687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-65686","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\/65686","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=65686"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65686\/revisions"}],"predecessor-version":[{"id":66078,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65686\/revisions\/66078"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/65687"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}