{"id":67820,"date":"2026-10-06T06:51:08","date_gmt":"2026-10-06T03:51:08","guid":{"rendered":"https:\/\/retsept.food\/?p=67820"},"modified":"2026-10-06T06:51:23","modified_gmt":"2026-10-06T03:51:23","slug":"pirog-s-miasom-i-kapystoi-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67820","title":{"rendered":"Go’sht va karam bilan pirog — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

10<\/b> porsiya<\/i>2<\/b> soat 30<\/b> daqiqa (sizning 50<\/b> daqiqa) <\/i> <\/p>\n

Go’sht bilan juda mazali pirog, Yangi yil bayramlariga juda mos keladi. Bunday «Yangi yil iloni» dasturxoningizni bezatadi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(10 porsiyaga) Xamir uchun:<\/p>\n

Un — 500 g<\/p>\n

Quruq aktiv xamirturush — 1 paket (11 g)<\/p>\n

Shakar — 2 osh qoshiq<\/p>\n

Tuz — 1 chimdim<\/p>\n

Tovuq tuxumi — 1 dona<\/p>\n

Sut — 250 ml<\/p>\n

O’simlik moyi — 6 osh qoshiq<\/p>\n

*<\/p>\n

Ichiga solish uchun:<\/p>\n

Sariyog’ — 50-70 g<\/p>\n

Tuzlangan karam — 300 g<\/p>\n

Piyoz — 2-3 dona<\/p>\n

Qaynatilgan go’sht — 300 g<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Qalampir — ta’bga ko’ra<\/p>\n

Qovurish uchun o’simlik moyi — 30-50 g<\/p>\n<\/p>\n

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

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

Mana go’shtli yangi yil pirogi uchun masalliqlar.<\/p>\n

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

Go’sht va karam bilan «Yangi yil iloni» pirogini qanday tayyorlash kerak: Unni elakdan o’tkazing. Sutni isitib oling. Sutda xamirturushni eritib, shakar, tuz qo’shing. Hammasini yaxshilab aralashtiring, ozgina un, o’simlik moyi, asta-sekin un qo’shing. Xamir qorib oling, xamir chuchvara xamiridan yumshoqroq bo’lishi va qo’lga ozgina yopishishi kerak. Issiq joyga 1 soatga qo’ying, sochiq bilan yoping.<\/p>\n

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

Ichiga solish uchun tayyorlang. Qaynatilgan go’shtni go’sht maydalagichdan o’tkazing. Piyozni tozalab, yuving va kubik shaklida to’g’rang. Tovani qizdirib, o’simlik moyi quying. Piyozni o’rtacha olovda aralashtirib, 5-7 daqiqa qovuring. So’ngra tuzlangan karamni soling. Aralashtirib 10 daqiqa dimlang. So’ngra maydalangan go’shtni qo’shing. Qalampir va tuz soling. Hammasini birga yana 5 daqiqa qovuring. Qiyma tayyor.<\/p>\n

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

Xamirni yana qorib, 30-40 daqiqaga ko’tarilish uchun qo’ying. So’ngra 2 qismga bo’ling. Katta qismi — pirogning pasti, kichigi esa usti. Pirogning pastki qismini yoyib oling.<\/p>\n

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

Shaklni moy bilan surting. Pirogning pastini soling. Menda chetlari bor. Sariyog’ni qirg’ichdan o’tkazib, qatlam ustiga bir tekis surting.<\/p>\n

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

Xamir ustiga qiyma qatlamini bir tekis soling.<\/p>\n

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

Ikkinchi qismdan pirog uchun har qanday naqshlar yasang. Menda Ilon — Yangi yil ramzi. Pechni yoqing. Go’shtli pirogni 20-30 daqiqaga qoldiring, ko’tarilsin. So’ngra pirogni ko’pirtirilgan tuxum sarig’i bilan surting.<\/p>\n

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

Pirogni pechning o’rta tokchasiga qo’ying. Karam va go’shtli pirogni 190 darajada 40-50 daqiqa oltin rangga kirguncha pishiring. Go’sht va karam bilan «Yangi yil iloni» pirogi tayyor. 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. 10 porsiya2 soat 30 daqiqa (sizning 50 daqiqa) Go’sht bilan juda mazali pirog, Yangi yil bayramlariga juda mos keladi. Bunday «Yangi yil iloni» dasturxoningizni bezatadi. Mahsulotlar (10 porsiyaga) Xamir uchun: Un — 500 g Quruq aktiv xamirturush — 1 paket (11 g) Shakar — 2 osh […]<\/p>\n","protected":false},"author":1,"featured_media":67821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-67820","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\/67820","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=67820"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67820\/revisions"}],"predecessor-version":[{"id":67854,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67820\/revisions\/67854"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67821"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}