{"id":66508,"date":"2026-09-28T06:25:56","date_gmt":"2026-09-28T03:25:56","guid":{"rendered":"https:\/\/retsept.food\/?p=66508"},"modified":"2026-09-28T06:26:08","modified_gmt":"2026-09-28T03:26:08","slug":"keftedes-kotlety-po-grecheski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=66508","title":{"rendered":"Keftefedes — grekcha kotletlar — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Grekcha kotletlar (aslida hatto kiprcha) «keftefedes» oddiy kotletlardan farq qiladi, chunki kotlet xamiriga ko’p miqdorda sabzavot va xushbo’y ko’katlar qo’shiladi. Shuning uchun kiprcha kotletlar juda shirali va xushbo’y bo’ladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Go’sht qiymasi — 500 g<\/p>\n

Tuxum — 1 dona<\/p>\n

Qotgan non — 3-4 bo’lak<\/p>\n

Sut — 100 ml<\/p>\n

Olma — 100 g<\/p>\n

Qovoqcha — 100 g<\/p>\n

Piyoz — 1 dona<\/p>\n

Petrushka ko’kati — 0,5 bog’lam<\/p>\n

Kashnich ko’kati — 0,5 bog’lam<\/p>\n

Rayhon — 3 shoxcha<\/p>\n

Tuz — 1 choy qoshig’i<\/p>\n

Maydalangan qora murch — 0,25 choy qoshig’i<\/p>\n

Qovurish uchun moy — 100-200 ml<\/p>\n<\/p>\n

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

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

Keftefedes tayyorlash. Nonning po’stlog’ini olib tashlab, iliq sutga soling. 20-25 daqiqa ivitib qo’ying.<\/p>\n

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

Olma va qovoqchani tozalang. Olmadan urug’larni olib tashlang.<\/p>\n

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

Olma va qovoqchani yirik qirg’ichda qirg’ing.<\/p>\n

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

Ko’katni mayda to’g’rang.<\/p>\n

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

Piyozni tozalab, mayda to’g’rang. Piyozni qirg’ichda ham qirg’ish mumkin.<\/p>\n

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

Idishga qiymani soling. Piyoz, olma, qovoqcha, ko’kat, ivigan nonni qo’shing. Aralashtiring.<\/p>\n

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

Tuxumni chaqib soling. Kotlet xamirini yaxshilab qorib, urib aralashtiring. 10-15 daqiqaga qoldiring.<\/p>\n

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

Keftefedes kotletlarini shakllantiring. Keftefedesning o’ziga xosligi shundaki, shakli va o’lchami bo’yicha ular o’rtacha kattalikdagi olxo’riga o’xshaydi. Bu xuddi «bir tishlamlik» kotletlar. Men darhol butun kotlet xamirini bo’lib chiqaman va yarim tayyor mahsulotlarni pergament qog’ozga terib qo’yaman.<\/p>\n

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

Tovaga taxminan 1 sm qalinlikda o’simlik moyi quyib, qizdiring. Keftefedesni qizigan moyga ehtiyotkorlik bilan soling. Keftefedesni avval bir tomonini 7 daqiqa qovuring.<\/p>\n

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

So’ngra ag’darib, keftefedesni ikkinchi tomonini yana 7 daqiqa qovuring.<\/p>\n

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

Keftefedesni sabzavotlar va kartoshka bilan dasturxonga torting. 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. Grekcha kotletlar (aslida hatto kiprcha) «keftefedes» oddiy kotletlardan farq qiladi, chunki kotlet xamiriga ko’p miqdorda sabzavot va xushbo’y ko’katlar qo’shiladi. Shuning uchun kiprcha kotletlar juda shirali va xushbo’y bo’ladi. Mahsulotlar Go’sht qiymasi — 500 g Tuxum — 1 dona Qotgan non — 3-4 bo’lak Sut — […]<\/p>\n","protected":false},"author":1,"featured_media":66509,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-66508","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ikkinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66508","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=66508"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66508\/revisions"}],"predecessor-version":[{"id":66556,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66508\/revisions\/66556"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/66509"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}