Halim \u2014 bug’doy va mol go’shtidan tayyorlanadigan qadimiy taom, o’zbek pazandaligida tansiq taomlardan biri. Uzoq qaynatib pishiriladi. Buxoro va Samarqand viloyatlarida «halisa» deb ham nomlanadi. Halim tayyorlash uchun qayroqi bug’doy bir oz namlanib, yog’och keli (o’g’ir)da tuyilib, sovuq suvda yuviladi, so’ng 5 \u2014 6 soat davomida iliq suvda ivitiladi. O’simlik yog’i qizdirilgan qozonda lo’nda-lo’nda to’g’ralgan qo’y yoki mol go’shti qizarguncha qovuriladi, so’ng tayyorlab qo’yilgan bug’doy solinib, darhol suv quyiladi va 2-3 (doshqozonlarda 9-10) soat davomida mildiratib qaynatiladi. Taom to’xtovsiz kovlab turilishi lozim. Agar bug’doy pishmay turib suvi bug’lanib ketsa, oz-ozdan qaynoq suv quyib turiladi. Halimning bug’doyi ezilib, go’shti esa hil-hil pishib, bug’doyga tolasimon bo’lib aralashib ketgach tuzi rostlanadi va olovi pasaytirilib, 2-3 soat davomida «dam beriladi». Tayyor taomlagan, taqsimchalarda dasturxonga tortiladi (ayrim joylarda suzilgan taomga dolchin yoki shakar sepiladi). Halim ko’proq Navro’z bayramida, ma’raka-marosimlarda, hayit, ulug’yoshni nishonlash va boshqalarda tayyorlanadi.<\/p>\n","protected":false},"excerpt":{"rendered":"
Halim \u2014 bug’doy va mol go’shtidan tayyorlanadigan qadimiy taom, o’zbek pazandaligida tansiq taomlardan biri. Uzoq qaynatib pishiriladi. Buxoro va Samarqand viloyatlarida «halisa» deb ham nomlanadi. Halim tayyorlash uchun qayroqi bug’doy … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":99837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[212],"tags":[],"class_list":["post-108298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-h-harfi","entry"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ru","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\/ru\/wp-json\/wp\/v2\/posts\/108298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/comments?post=108298"}],"version-history":[{"count":1,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts\/108298\/revisions"}],"predecessor-version":[{"id":108308,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts\/108298\/revisions\/108308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/media\/99837"}],"wp:attachment":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/media?parent=108298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/categories?post=108298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/tags?post=108298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}