{"id":68272,"date":"2026-10-17T06:31:30","date_gmt":"2026-10-17T03:31:30","guid":{"rendered":"https:\/\/retsept.food\/?p=68272"},"modified":"2026-10-17T06:31:43","modified_gmt":"2026-10-17T03:31:43","slug":"kyrnik-car-pirogov-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68272","title":{"rendered":"Kurnik \u2014 piroglar shohi \u2014 tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

An’anaviy kurnik \u2014 bu gumbazsimon shakldagi, yopiq blinli pirog. Ko’p qatlamli kurnikning asosiy ichligi \u2014 qaynatilgan tovuq go’shti.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Xamirturushli xamir \u2014 2 kg<\/p>\n

Tovuq \u2014 1 dona<\/p>\n

Grechka \u2014 2 stakan<\/p>\n

Tuxum \u2014 12 dona<\/p>\n

Qo’ziqorin \u2014 500 g<\/p>\n

Sutli sous \u2014 2 stakan<\/p>\n

Blinchiklar \u2014 5 dona<\/p>\n

(Tarkibiy qismlar miqdori xohlagan pirog hajmiga bog’liq. Men 2 ta kurnikimga qancha ketganini yozdim.)<\/p>\n

1. Xamirni yumaloq shakldagi qatlam qilib yoyaman. <\/p>\n

2. Grechka qatlamini yotqizaman (grechkani kechqurun shunchaki suvga ivitib qo’ygan edim). <\/p>\n

3. Sutli sous bilan quyaman (1 stakan qaynayotgan sutga suvda eritilgan bir-ikki qoshiq un qo’shdim, bo’lakchalar bo’lmasligi uchun aralashtirib turdim, quyuq smetana holatiga keltirdim). <\/p>\n

4. So’ng kubik shaklida to’g’ralgan qaynatilgan tovuq qatlami. <\/p>\n

5. Kubik shaklida to’g’ralgan tuxum qatlami. <\/p>\n

6. Yupqa blinchik (oldindan qovurilgan). <\/p>\n

7. Piyoz bilan qovurilgan oq qo’ziqorinlar qatlami. <\/p>\n

8. Grechka qatlami. <\/p>\n

9. Sutli sous qatlami. <\/p>\n

10. Yana blinchik. <\/p>\n

11. Tovuq qatlami. <\/p>\n

12. Tuxum qatlami. <\/p>\n

13. So’ng ustini kattaroq hajmda yoyilgan xamir bilan yopaman, bezayman, tuxum surtaman. <\/p>\n

14. 180 darajagacha qizdirilgan duxovkaga qo’yaman va kurnikni tayyor bo’lguncha pishiraman. <\/p>\n

15. Tayyor pirogga sariyog’ surtaman, sochiq bilan yopaman va kurnikni taxminan 15 daqiqa «nafas olishi» uchun qoldiraman.<\/p>\n

Bosqichma-bosqich fotoretsept <\/p>\n

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

Kurnikdagi ichlik bir necha qatlamda tayyorlanadi: yog’ bilan ziravorlangan tayyor grechka, maydalangan tuxum, mayda bo’lakchalar qilib to’g’ralgan qaynatilgan tovuq, quyuq sutli sous, qovurilgan qo’ziqorinlar. Qatlamlarni almashtirib, yupqa blinchiklar bilan qavatlab chiqdim. Bu inshootning hammasini xamirdan yasalgan naqsh bilan bezadim, tuxum surtdim va pishirdim.<\/p>\n

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

Bu kurnik bezashda soddaroq.<\/p>\n

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

Kurnik tayyor!<\/p>\n

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

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

Juda-juuda mazali!)<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa, uzr so’raymiz. An’anaviy kurnik \u2014 bu gumbazsimon shakldagi, yopiq blinli pirog. Ko’p qatlamli kurnikning asosiy ichligi \u2014 qaynatilgan tovuq go’shti. Mahsulotlar Xamirturushli xamir \u2014 2 kg Tovuq \u2014 1 dona Grechka \u2014 2 stakan Tuxum \u2014 12 dona Qo’ziqorin \u2014 500 g Sutli sous \u2014 2 stakan Blinchiklar […]<\/p>\n","protected":false},"author":1,"featured_media":68273,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-68272","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\/68272","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=68272"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68272\/revisions"}],"predecessor-version":[{"id":68912,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68272\/revisions\/68912"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68273"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}