{"id":69149,"date":"2026-10-25T09:35:28","date_gmt":"2026-10-25T06:35:28","guid":{"rendered":"https:\/\/retsept.food\/?p=69149"},"modified":"2026-10-25T09:35:42","modified_gmt":"2026-10-25T06:35:42","slug":"berek-iz-vytiajnogo-testa-s-goviajim-farshem-i-zelenu-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69149","title":{"rendered":"Cho’zma xamirdan mol go’shtli qiyma va ko’katlar bilan byorek — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

5<\/b> porsiya<\/i>2<\/b> soat (sizning 45<\/b> daqiqangiz) <\/i> <\/p>\n

Cho’zma xamirdan go’shtli ichlik bilan tayyorlangan mazali salyangozsimon pirog. Bu turk pishiriqlaridan biri \u2014 byorekning bir variantidir. Byorek piroglarida ichlik bilan o’ralgan yupqa xamir forma ichiga spiral shaklida yotqiziladi. Tayyor pirog \u2014 qizarg’an mayin xamir, qarsildoq chetlari va xushbo’y, shirali piyoz va ko’katlar bilan qiyma.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(5 porsiyaga) Xamir uchun:<\/p>\n

Suv (iliq) \u2013 200-250 ml<\/p>\n

Un \u2013 300 g (250 ml hajmli 2 stakan)<\/p>\n

Xamir ko’pirtirgich (razryxlitel) \u2013 1 choy qoshiq<\/p>\n

Tuz \u2013 1 chimdim<\/p>\n

O’simlik moyi \u2013 150 ml<\/p>\n

*<\/p>\n

Ichlik uchun:<\/p>\n

Mol go’shti qiymasi \u2013 400 g<\/p>\n

Piyoz \u2013 100 g (1 dona)<\/p>\n

Sarimsoq \u2013 2 tish<\/p>\n

Yangi ukrop \u2013 10 g<\/p>\n

Tuz \u2013 1 chimdim<\/p>\n

Maydalangan qora murch \u2013 1 chimdim<\/p>\n

Sariyog’ \u2013 20 g<\/p>\n

*<\/p>\n

Pirogni surtish va sepish uchun:<\/p>\n

Tuxum \u2013 1 dona<\/p>\n

Ko’knor \u2013 0,5 choy qoshiq<\/p>\n

Kunjut \u2013 0,5 choy qoshiq<\/p>\n<\/p>\n

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

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

Mahsulotlarni tayyorlaymiz.<\/p>\n

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

Unni elakdan o’tkazamiz, tuz va xamir ko’pirtirgichni qo’shamiz. Aralashtiramiz.<\/p>\n

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

Chuqurcha hosil qilib, 200-250 ml suv quyamiz.<\/p>\n

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

Un butun suvni shimib olgach, xamir yetarlicha qattiq bo’ladi. 2-3 osh qoshiq o’simlik moyi qo’shamiz.<\/p>\n

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

8-10 daqiqa qoramiz.<\/p>\n

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

Xamirni paketga o’rab, 30 daqiqaga qoldiramiz.<\/p>\n

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

Tovada sariyog’ni eritamiz. Qiymani tovaga solib, bo’lakchalarini ezib, rangi bir tekis o’zgarguncha qovuramiz.<\/p>\n

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

Ukropni pichoq bilan maydalaymiz. Sarimsoqni tozalab, pressdan o’tkazamiz.<\/p>\n

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

Qiymaga ukrop va sarimsoqni sepamiz. Tuzlaymiz, murchlaymiz va 2 daqiqa pishiramiz.<\/p>\n

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

Piyozni tozalab, mayda kubiklar shaklida to’g’raymiz.<\/p>\n

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

Piyozni qiymaga qo’shamiz, aralashtiramiz va hammasini birga yana 3 daqiqa qizdiramiz. Sovutamiz.<\/p>\n

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

Xamirni qo’lda ezamiz, kolbasa shaklini hosil qilamiz. 8 qismga bo’lamiz.<\/p>\n

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

Har bir qismdan yumaloq shaybachalar hosil qilamiz.<\/p>\n

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

Xamir shaybachalarini o’simlik moyiga botirib, 10-15 daqiqaga qoldiramiz.<\/p>\n

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

Formani pergament qog’oz bilan qoplab, o’simlik moyi bilan surtamiz.<\/p>\n

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

Shaybachani moydan chiqarib, avval o’qloq bilan yoyamiz, so’ng kaftlar bilan oval shaklidagi juda yupqa, shaffof qatlamga cho’zamiz.<\/p>\n

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

Uzun tomonining chetidan biroz chekinib, ichlikning bir tasmasini (1\/8 qismini) yotqizamiz.<\/p>\n

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

Qiymani xamirning cheti bilan yopib, rulet qilib o’raymiz. Hosil bo’lgan kolbasani forma markazidan boshlab spiral bo’ylab yotqizamiz.<\/p>\n

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

Keyingi shaybachaga o’tamiz va oxirgi uch amalni takrorlaymiz. Pirogni yig’ish tugashiga qadar pechni 180 darajagacha qizdiramiz.<\/p>\n

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

Pirogni biroz ko’pirtirilgan tuxum bilan surtamiz.<\/p>\n

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

Ustiga ko’knor va kunjut sepamiz. Byorekni qizdirilgan pechga yuboramiz va go’shtli pirogni 180 darajada 40-45 daqiqa pishiramiz.<\/p>\n

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

Tayyor pirogni biroz sovutamiz.<\/p>\n

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

Dasturxonga tortish uchun go’shtli pirogni likopcha yoki taxtachaga yotqizamiz.<\/p>\n

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

Cho’zma xamirdan mol go’shtli qiyma bilan byorek 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. 5 porsiya2 soat (sizning 45 daqiqangiz) Cho’zma xamirdan go’shtli ichlik bilan tayyorlangan mazali salyangozsimon pirog. Bu turk pishiriqlaridan biri \u2014 byorekning bir variantidir. Byorek piroglarida ichlik bilan o’ralgan yupqa xamir forma ichiga spiral shaklida yotqiziladi. Tayyor pirog \u2014 qizarg’an mayin xamir, qarsildoq chetlari va xushbo’y, shirali […]<\/p>\n","protected":false},"author":1,"featured_media":69150,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-69149","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turkiya_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69149","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=69149"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69149\/revisions"}],"predecessor-version":[{"id":69592,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69149\/revisions\/69592"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69150"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}