{"id":67535,"date":"2026-10-06T06:40:36","date_gmt":"2026-10-06T03:40:36","guid":{"rendered":"https:\/\/retsept.food\/?p=67535"},"modified":"2026-10-06T06:40:49","modified_gmt":"2026-10-06T03:40:49","slug":"bystrye-lepeshki-na-kefire-s-nachinkoi-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67535","title":{"rendered":"Kefirda tez tayyorlanadigan ichli patirlar — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

30<\/b> min<\/i> <\/p>\n

Kefirda achitqisiz tayyorlangan yumshoq, havodor, pishiriqli va mazali patirlar. Tayyorlash oson va tez bo’lgan pishiriqlar. Ichini har xil qilish mumkin, bugun bizda ko’kat piyoz va tuxum.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Kefir — 500 ml<\/p>\n

Tuxum — 1 dona<\/p>\n

O’simlik moyi — 2 osh qoshiq<\/p>\n

Un — 600-650 g<\/p>\n

Tuz — 1 choy qoshiq<\/p>\n

Soda — 1 choy qoshiq<\/p>\n

*<\/p>\n

Ich uchun:<\/p>\n

Tuxum — 7-8 dona<\/p>\n

Ko’kat piyoz — 1-2 bog’lam<\/p>\n

Sariyog’ — 50 g<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Maydalangan qora murch — ta’bga ko’ra<\/p>\n

O’simlik moyi — qovurish uchun<\/p>\n<\/p>\n

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

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

Ko’kat va tuxumli patirlar uchun mahsulotlarni tayyorlaymiz.<\/p>\n

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

Ichini tayyorlaymiz. Ko’kat piyozni mayda to’g’raymiz.<\/p>\n

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

Tovada sariyog’da, ozgina o’simlik moyi qo’shib, yumshoq bo’lguncha qovuramiz.<\/p>\n

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

Piyozga tuxumni yirik qirg’ichda qirib qo’shamiz.<\/p>\n

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

Ta’bga ko’ra tuz va murch qo’shamiz.<\/p>\n

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

Xamirni tayyorlaymiz. Kefirga soda qo’shamiz, aralashtiramiz — kefir ko’pikira boshlaydi.<\/p>\n

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

O’simlik moyi, tuxum, tuz qo’shamiz, aralashtiramiz.<\/p>\n

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

Un qo’shamiz.<\/p>\n

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

Qo’lga yopishmaydigan yumshoq xamir qoramiz. Agar xamir yopishsa, ko’p un qo’shishga shoshilmang, stol va qo’llarga un seping, qorishni davom ettiring. Xamir qattiq bo’lmasligi kerak, aks holda patirlar pishiriqli va havodor bo’lmaydi.<\/p>\n

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

Tayyor xamirni kolbasa shaklida o’rab, 8-10 qismga bo’lamiz.<\/p>\n

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

Har birini 5-7 mm qalinlikda patir qilib yoyamiz. O’rtasiga 1 osh qoshiqdan ich qo’yamiz.<\/p>\n

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

Chetlarini o’rtasiga yig’ib yopamiz va yana patir shaklida yoyamiz.<\/p>\n

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

Patirlarni tovada o’simlik moyi bilan ikki tomonini qovuramiz. Kichik olovda, qopqoq yopilgan holda, oltin rangga kirguncha qovuramiz.<\/p>\n

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

Tayyor patirlarni uyib qo’yamiz, sariyog’ surtamiz va xohishga ko’ra tuz sepamiz. 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. 30 min Kefirda achitqisiz tayyorlangan yumshoq, havodor, pishiriqli va mazali patirlar. Tayyorlash oson va tez bo’lgan pishiriqlar. Ichini har xil qilish mumkin, bugun bizda ko’kat piyoz va tuxum. Mahsulotlar Kefir — 500 ml Tuxum — 1 dona O’simlik moyi — 2 osh qoshiq Un — 600-650 […]<\/p>\n","protected":false},"author":1,"featured_media":67536,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-67535","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\/67535","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=67535"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67535\/revisions"}],"predecessor-version":[{"id":67756,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67535\/revisions\/67756"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67536"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}