{"id":541,"date":"2021-09-01T14:11:25","date_gmt":"2021-09-01T11:11:25","guid":{"rendered":"http:\/\/milliycha.uz\/?p=541"},"modified":"2024-07-22T07:54:31","modified_gmt":"2024-07-22T04:54:31","slug":"shashlik-togrisida-qiziqarli-faktlar","status":"publish","type":"post","link":"https:\/\/milliycha.uz\/kr\/shashlik-togrisida-qiziqarli-faktlar\/","title":{"rendered":"Shashlik to\u2019g\u2019risida qiziqarli faktlar"},"content":{"rendered":"\n

\u201cShashlik\u201d so\u2019zi rus tiliga qrim tatarlardan tahminan 18 asrda kirib kelgan, ammo juda o\u2019zgarib ketgan. \u201cShish\u201d so\u2019zi sixni anglatadi, \u201cshishlik\u201d so\u2019zi esa \u201csixlamoq\u201d ma\u2019nosini bildiradi.<\/p>\n\n\n\n

Shashlikning onavatani to\u2019g\u2019risida juda faol bahslar hamon davom etib keladi, lekin shunga qaramay, uning Sharqdan kelgan deya hisoblanishini bilishning o\u2019zi juda yoqimli. Ayrimlar uni turklarga oid deydilar. Nomlanishdagi noaniqlik shunga olib keldiki, turli mamlakatlarda bir hil taomning nomi turlicha ataladi.
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Shashlik dastlab qayerda paydo bo\u2019lganini izlashning foydasi yo\u2019q. Qadim zamonlardanoq odamlar olov yoqish usullarini o\u2019rganib olganlaridayoq gulhanda pishirilgan go\u2019shtni tanovul qilgan. Biroq baribir bu taomning vatani Sharq: Eron, Iroq, Livan, Kavkaz deb hisoblash odat tusiga kirgan. Balki, aynan sharqiy an\u2019analarga ko\u2019ra bu taom doimo juda xushbo\u2019y va to\u2019yimli chiqqan. 
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Hozirgi paytda ko\u2019mir cho\u2019g\u2019larida pishirilgan deyarli har qanday go\u2019shtni \u201cshashlik\u201d deyiladi. Aslida shashlik \u2013 shunchaki qovurilgan go\u2019shtning o\u2019zi emas, u o\u2019zining qonun-qoidalari va qat\u2019iy taqiqlariga ega butun bir marosim tartibi. Shashlik ko\u2019p joylarda 18 asrdan oldin ham ma\u2019lum bo\u2019lgan, faqat u boshqacha nom bilan, aniqrog\u2019i \u201cburama\u201d debatalgan. 16-18 asrlarning \u201cShohona taomlar\u201d tavsiflarida ta\u2019riflarida \u201cburama\u201d tovuqlar, o\u2019rdaklar, go\u2019sht va quyonlar tilga olinib o\u2019tilgan. 
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Armanistonda shashlikning nomi \u201cxararvats\u201d, Ozarbayjonda esa \u201ckabob\u201d, Hindistonda va Pokistonda \u201ckebab\u201d, Turkiyada\u201cshish-kabob\u201d deyiladi.Go\u2019shtdan tayyorlangan shu taom sixlarga terilib ko\u2019mir cho\u2019g\u2019larida tayyorlanadi. G\u2019arbda va Amerikada \u201cburama\u201d taomlar \u201co\u2019girilma\u201dga aylangan, u yerda go\u2019shtni \u201cbarbekyu\u201d deya ataladigan kabob qo\u2019radagi panjarada pishirish odat tusiga kirgan. 
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Afrikaning ayrim hududlarida aborigenlar shashlikni o\u2019pka \u2013 jigardan tayyorlab pishiradilar. Gruziyada eng nozik mehmonlar uchun quritilgan tok novdasida \u201cmtsvadi\u201d tayyorlanadi. Sixdagi kichik go\u2019sht bo\u2019lakchalarini pishirish Janubiy Sharqiy Osiyoda: Tailand, Malayziya,Indoneziyada ham keng tarqalgan va bu yerlarda uning nomi \u201csatay\u201d deyiladi.
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Shuningdek Lotin Amerikasida ham shashlik tayyorlash an\u2019anasi mavjud. Masalan, Braziliyada u \u201cshuraska\u201d nomini olgan. Go\u2019shtning yirik bo\u2019lagini sixdan o\u2019tkazib ochiq olov ustida pishiriladi. Ustki qatlam qovurilib bo\u2019lganidan keyin bu qatlamni katta va juda o\u2019tkir pichoq bilan likopchaga kesib, aniqrog\u2019i qirib olinadi va yangi qatlam pishguniga qadar qovurish davom ettiriladi.
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Yaponiya, Xitoy, Indoneziyada go\u2019sht nayzachalarga o\u2019tkaziladi (o\u2019tkir yog\u2019och tayoqchalari), qizdirilgan moyda qovuriladi, keyin qaylaga bir botirib olinib dasturxonga tortiladi. Yaponiyada shashlikni tayyorlash uchun birinchi navbatda dengiz maxsulotlari (tempora)dan foydalanilsa ham, yaponlar ko\u2019mirda juda kamdan-kam taom pishirishadi. 
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Ularning hisoblashlaricha ko\u2019mir o\u2019z ichiga turli hidlarni tortish fazilati bor,yonganida esa bu hidlarni u taomga singdirib yuborishi mumkin. Shu uchun ham, yaponlar ochiq olovda pishirilgan shashlik bilan birga albatta marinadlanganzanjabilni iste\u2019mol qiladilar \u2013 u begona hidlarni yo\u2019qotib tashlar emish.
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Marinadlangan qo\u2019y go\u2019shtining kichik bo\u2019lakchalari Afg\u2019onistondan Marokashgacha ko\u2019p mamlakatlarda tayyorlanadi. Fransuz tili keng tarqalgan Shimoliy Afrikada uni \u201cbrochettes\u201d deb atashadi. Bu mamlakatlar asosan sahrolarda joylashgani tufayli shashlik tayyorlashga ketadigan ko\u2019mir o\u2019rnida saksovul va shamshoddan foydalaniladi. Bunday ko\u2019mir juda qaynoq, yonishi juda uzoq davom etadi, hamda o\u2019zidan muattar tutun taratadi.
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Koreys taomnomasida “orikogikui”(shashlik iz utki) nomli taom bor. Uni tayyorlab birtatib ko\u2019rishni Sizga ham tavsiya qilamiz. Ziravorlar, ko\u2019katlar va qand tolqonini sepilgan o\u2019rdakni ochiq olovda ham, duxovkada ham pishirsa bo\u2019ladi.Go\u2019shtni pishib yetilishidan ortiq qizdirish yaramaydi, chunki bu holda uning mazasi yo\u2019qoladi.  
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Vengriyada, Sakeshfexirvar shahrida bir qal\u2019a bor. Bir vaqtning o\u2019zida xaykaltarosh, me\u2019mor va musavvir bo\u2019lgan bittayu bitta odam bu qal\u2019ani ikki o\u2019n yillik davomida qurdi va uni o\u2019z qalbining yagona malikasi \u2013 qallig\u2019iga bag\u2019ishlangan jozibador haykalar-u suratlar bilan to\u2019ldirdi. Aytilishicha, juda ham mazali taom \u2013 qaroqchilar jarkopini shu ayolday boshqa biror kishi tayyorlay olmas edi. Taom kavkaz shashligiga o\u2019hshar va u kabi sixda tayyorlanar ekan. 
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Faqat six nayzachaga javdari non, go\u2019sht, dudlangan dumba yog\u2019i va yana go\u2019sht bo\u2019lagi, so\u2019ngra yana non qadalar ekan. Mahalliy oshpazlar hozirgi kunda ham kuchli sevgi tufayli barpo etilgan bu mislsiz qal\u2019a \u2013 Muhabbat qasriga tashrif buyurgan turistlarni \u201cqaroqchilar jarkopi\u201d bilan mehmon qilib kelmoqdalar.
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Shashlik\u2013 tabiat qo\u2019nidagi dasturhon atrofida bir yig\u2019ilib olishga arziydigan yagona taom. Unga hamroh bo\u2019lib faqat yangi pomidor, ko\u2019mirda pishirilgan sabzavotlar,ko\u2019kat, pishloq, ziravorlar, ko\u2019k piyoz va musallas xizmat qilish mumkin. Shashlikning mazasidan boshqa hech narsaning mazasi o\u2019tib tushmasligi kerak, undan va faqat undan zavqlanmoq kerak, shuning uchun ham, mehmonlardan har biri to\u2019yib lazzatlanishi uchun go\u2019shtning miqdori yetarlicha bo\u2019lishi kerak.
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Go\u2019shtni iste\u2019molga yaroqli istalgan suyuqlikda ivitilsa bo\u2019ladi. Azaliy xalq usuli \u2013 sirkada yoki musallasda ivitish eng yaxshi usullardan emas. Sirka, go\u2019shtni ancha yumshatishiga qaramay, uning tabiiy mazasini qisman bo\u2019lsada, yo\u2019qotadi. Umuman aytganda, musallas ham.
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Qrim tatarlari go\u2019shtni qatiqda ivitadilar. Bundan tashqari gazlangan suvdan ham foydalansa bo\u2019ladi. Bugungi kunda bu maqsadda mayonez, ketchup, pivo, turli sharbatlar \u2013 masalan anor sharbatini qo\u2019llash qulay. 
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Avstraliyaliklar shashlikning o\u2019tkir ta\u2019mli choyda ivitadi. Go\u2019sht bo\u2019lakchalarini bir biriga juda jip joylab o\u2019tkazish kerak. Ko\u2019mir qizigan bo\u2019lsa, yumshoq, pushti go\u2019sht bo\u2019lakchalari laqqa cho\u2019g\u2019lar uzra qizara boshlaydi.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cShashlik\u201d so\u2019zi rus tiliga qrim tatarlardan tahminan 18 asrda kirib kelgan, ammo juda o\u2019zgarib ketgan. \u201cShish\u201d so\u2019zi sixni anglatadi, \u201cshishlik\u201d so\u2019zi esa \u201csixlamoq\u201d ma\u2019nosini bildiradi. Shashlikning onavatani to\u2019g\u2019risida juda faol … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-qiziqarli-faktlar","entry"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"kr","enabled_languages":["uz","kr","ru"],"languages":{"uz":{"title":true,"content":true,"excerpt":false},"kr":{"title":false,"content":false,"excerpt":false},"ru":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/comments?post=541"}],"version-history":[{"count":1,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/541\/revisions"}],"predecessor-version":[{"id":543,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/541\/revisions\/543"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/media\/542"}],"wp:attachment":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/media?parent=541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/categories?post=541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/tags?post=541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}