{"id":67403,"date":"2026-10-06T06:44:28","date_gmt":"2026-10-06T03:44:28","guid":{"rendered":"https:\/\/retsept.food\/?p=67403"},"modified":"2026-10-06T06:44:40","modified_gmt":"2026-10-06T03:44:40","slug":"rasstegai-s-kapystoi-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67403","title":{"rendered":"Karam bilan rastegay — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

2<\/b> soat (sizning 20<\/b> daqiqangiz) <\/i> <\/p>\n

Rastegaylar baliq, go’sht va h.k. bilan to’ldiriladi. Biz esa sizga karam bilan rastegay taklif qilmoqchimiz.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Xamir uchun:<\/p>\n

Un — 2 st.<\/p>\n

Yangi (presslangan) xamirturush — 25 g<\/p>\n

Sut — 1\/2 stakan<\/p>\n

Shakar — 1 osh qoshiq<\/p>\n

O’simlik moyi — 3 osh qoshiq<\/p>\n

Ichiga solish uchun:<\/p>\n

Oq karam — 300 g<\/p>\n

Sabzi (o’rtacha ildizmeva) — 1 dona<\/p>\n

Piyoz — 1 dona<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Rastegay — bu pechda pishirilgan pirogcha. Uning o’ziga xos xususiyati ustidagi teshikdir. Rastegaylar o’ziga xos qayiqcha shaklida shakllantiriladi. Chetlari, klassik pirogchalardan farqli o’laroq, to’liq yopilmaydi. Natijada «ochiq pirogcha» hosil bo’ladi. Nomi ham shundan.<\/p>\n

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

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

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

Xamirturushni shakar bilan ezish kerak. Unga iliq (harorati taxminan 37\u00b0C, lekin undan ko’p emas) sut qo’shiladi. Eritilguncha aralashtiriladi.<\/p>\n

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

Xamirturush aralashmasiga un elanadi. Unga o’simlik moyi (har qanday, lekin hidsiz) quyish kerak.<\/p>\n

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

Xamir qoriladi. Bunga kamida besh daqiqa ajratish kerak. Iliq joyga qo’yiladi.<\/p>\n

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

Sabzavotlar yuviladi, tozalanadi. Piyoz ixtiyoriy ravishda (juda katta bo’lmagan holda) to’g’raladi. Sabzi qirg’ichdan o’tkaziladi. Karam ingichka qilib to’g’raladi.<\/p>\n

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

Sabzi va piyoz birgalikda bir oz qovuriladi va ularga karam qo’shiladi. Bir oz suv quyiladi va ta’bga ko’ra tuzlanadi. Karam to’liq yumshaguncha dimlanadi. Idishga solib sovutish uchun qo’yiladi. Ichiga solish tayyor.<\/p>\n

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

Bir soatdan keyin xamir taxminan ikki barobar ko’payadi.<\/p>\n

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

Rastegaylar shakllantiriladi. Xamirdan bir bo’lak ajratiladi. Tekis yuzada o’roq yordamida u blin shaklida yoyiladi.<\/p>\n

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

O’rtasiga ichiga solish qo’yiladi.<\/p>\n

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

Chetlari qisiladi, lekin o’rtasiga tegmasdan, teshik qoldiriladi.<\/p>\n

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

Bo’lajak rastegaylar patnisga qo’yiladi. Uni moy bilan surtish mumkin, yoki pishirish qog’ozi bilan qoplash mumkin. O’rtacha 40 daqiqa pishiriladi (harorat 180\u00b0C).<\/p>\n

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

Karam ichiga solingan rastegaylar tayyor.<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 2 soat (sizning 20 daqiqangiz) Rastegaylar baliq, go’sht va h.k. bilan to’ldiriladi. Biz esa sizga karam bilan rastegay taklif qilmoqchimiz. Mahsulotlar Xamir uchun: Un — 2 st. Yangi (presslangan) xamirturush — 25 g Sut — 1\/2 stakan Shakar — 1 osh qoshiq O’simlik moyi — 3 […]<\/p>\n","protected":false},"author":1,"featured_media":67404,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-67403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rus_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67403","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=67403"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67403\/revisions"}],"predecessor-version":[{"id":67768,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67403\/revisions\/67768"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67404"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}