{"id":69657,"date":"2026-10-27T11:18:09","date_gmt":"2026-10-27T08:18:09","guid":{"rendered":"https:\/\/retsept.food\/?p=69657"},"modified":"2026-10-27T11:18:25","modified_gmt":"2026-10-27T08:18:25","slug":"kytaby-azerbaidjanskie-chebyreki-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69657","title":{"rendered":"Kutablar (ozarbayjon chebureklari) — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

8<\/b> porsiya<\/i>1<\/b> soat (sizning 1<\/b> soatingiz) <\/i> <\/p>\n

Kutab — yupqa pirogcha, ko’pincha ko’kat yoki go’shtli ichlik bilan tayyorlanadi. Ozarbayjon oshxonasining an’anaviy va juda mashhur taomi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(8 porsiyaga) *Xamir uchun:<\/p>\n

Bug’doy uni — 2 stakan<\/p>\n

Suv — 0,5-0,75 stakan<\/p>\n

Tuz — 1 chimdim<\/p>\n

O’simlik moyi — 1 choy qoshig’i<\/p>\n

*Qiyma uchun:<\/p>\n

Qo’y go’shti — 400 g<\/p>\n

Piyoz — 2-3 dona<\/p>\n

Anor (sharbati) — 2 osh qoshig’i<\/p>\n

Tuz — 0,5 choy qoshig’i<\/p>\n

Maydalangan qora qalampir — 0,25 choy qoshig’i<\/p>\n

Dolchin — 1 chimdim<\/p>\n<\/p>\n

Surtish uchun sariyog’ — 100-150 g<\/p>\n

Dasturxonga qatiq yoki yogurt — 100-150 g<\/p>\n<\/p>\n

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

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

Kutablar tayyorlash uchun mahsulotlarni tayyorlang.<\/p>\n

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

Kutablar (ozarbayjon chebureklari) qanday tayyorlanadi: Idishga unni elakdan o’tkazing, tuz qo’shing, suv quying.<\/p>\n

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

Un, suv va bir chimdim tuzdan xamir qoring (xohishga ko’ra, xamirga bir choy qoshiq yoki biroz kamroq o’simlik moyi qo’shish mumkin).<\/p>\n

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

Xamirni yaxshilab qoring, sochiq bilan yoping va 20-30 daqiqaga chetga qo’ying.<\/p>\n

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

Qo’y go’shtining etini mayda to’g’rang yoki go’sht maydalagichdan o’tkazing.<\/p>\n

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

Piyozni tozalang va mayda to’g’rang.<\/p>\n

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

Qo’y go’shti etidan piyoz qo’shib qiyma tayyorlang, tuz, qalampir bilan ziravorlang, yaxshilab aralashtiring, anor sharbati (yoki barbaris) qo’shing. Dolchin sepish mumkin (xohishga ko’ra).<\/p>\n

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

Yaxshilab aralashtiring.<\/p>\n

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

Kutablar uchun xamirni kichik bo’laklarga bo’ling (gugurt qutisi kattaligida).<\/p>\n

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

Ularni imkon qadar yupqa qilib yoying. Doiralar taxminan pirog likopchasi kattaligida bo’lishi kerak (diametri 20 sm).<\/p>\n

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

Har bir doiraga 1 osh qoshig’idan qiyma qo’ying, uni doiraning bir yarmiga teng taqsimlang. Kutabni yarim oy shaklida o’rab, chetlarini yopishtiring.<\/p>\n

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

Cho’yan tovani qizdiring. Kutab pirogchalarini qizdirilgan cho’yan tovada o’rtacha olovda qovuring. Kutablarni qopqoq ostida quruq tovada pishirish yoki tovani blinlar uchun bo’lgani kabi ozgina moy surtib qovurish mumkin. Avval bir tomonini 2 daqiqa qovuring.<\/p>\n

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

Kutablar qizarganida, ularni ag’daring va yana 1,5 daqiqa boshqa tomonini qovuring.<\/p>\n

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

Tayyor kutablarni likopchaga qo’ying va sariyog’ surting. Kutablar yumshoq bo’lishi uchun tayyor pirogchalar solingan likopchani polietilen paketga o’rang.<\/p>\n

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

Kutablar (ozarbayjoncha chebureklar) tayyor. Kutablarni tabiiy yogurt (qatiq) yoki qatiq bilan dasturxonga tortiladi.<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 8 porsiya1 soat (sizning 1 soatingiz) Kutab — yupqa pirogcha, ko’pincha ko’kat yoki go’shtli ichlik bilan tayyorlanadi. Ozarbayjon oshxonasining an’anaviy va juda mashhur taomi. Mahsulotlar (8 porsiyaga) *Xamir uchun: Bug’doy uni — 2 stakan Suv — 0,5-0,75 stakan Tuz — 1 chimdim O’simlik moyi — 1 […]<\/p>\n","protected":false},"author":1,"featured_media":69658,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[162],"tags":[],"class_list":["post-69657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-azerbayjan_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69657","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=69657"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69657\/revisions"}],"predecessor-version":[{"id":69839,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69657\/revisions\/69839"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69658"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}