{"id":65744,"date":"2026-09-10T07:09:16","date_gmt":"2026-09-10T04:09:16","guid":{"rendered":"https:\/\/retsept.food\/?p=65744"},"modified":"2026-09-10T07:09:28","modified_gmt":"2026-09-10T04:09:28","slug":"tyreckaia-pasta-myhammara-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=65744","title":{"rendered":"Turkcha «Muhammara» pastasi — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya<\/i>40<\/b> daqiqa<\/i> <\/p>\n

Bulg’or qalampiri va yong’oqli «Muhammara» pastasi — Yaqin Sharq oshxonasining juda mashhur taomi. U mustaqil taom sifatida non bilan yoki go’sht, baliq va sabzavotlarga sous sifatida beriladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiyaga) Bulg’or qalampiri qizil — 4 dona<\/p>\n

Piyoz — 1 dona<\/p>\n

Yong’oq — 100 g<\/p>\n

Zaytun moyi — 3-4 osh qoshiq<\/p>\n

Non bo’lakchalari (panirovka) — 3-4 osh qoshiq<\/p>\n

Anor sharbati (sirop) — 2 osh qoshiq<\/p>\n

Oq vino sirkasi yoki limon sharbati — 1-2 osh qoshiq<\/p>\n

Sarimsoq — 1-2 tish<\/p>\n

Zira — 0,5 choy qoshiq<\/p>\n

Achchiq qalampir yoki sous — ta’bga ko’ra<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Maydalangan qora qalampir — ta’bga ko’ra<\/p>\n<\/p>\n

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

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

Turkcha «Muhammara» pastasini tayyorlash uchun ro’yxatdagi mahsulotlarni oling.<\/p>\n

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

Bulg’or qalampiridan turkcha «Muhammara» pastasini qanday tayyorlash mumkin: Qalampirlarni yuving, quriting, pishirish uchun idishga soling. Pechni 200 darajaga qizdiring va qalampirlarni to’liq tayyor bo’lguncha va ozgina kuyguncha pishiring.<\/p>\n

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

Piyoz va sarimsoqni yirik to’g’rang.<\/p>\n

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

Piyoz va sarimsoqni oz miqdorda zaytun moyida shaffof bo’lguncha qovuring.<\/p>\n

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

Yong’oqlarni kichik cho’yan tovada quriting.<\/p>\n

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

Tayyor qalampirlarni sovuting, po’stlog’i va urug’laridan tozalang.<\/p>\n

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

Piyoz, sarimsoq va yong’oqlarni blenderga soling.<\/p>\n

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

Tozalangan bulg’or qalampirini, tuzni, ta’bga ko’ra qora va achchiq qalampirni, oq vino sirkasi yoki limon sharbatini, anor sharbatini va zirani qo’shing.<\/p>\n

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

Endi non bo’lakchalari yoki panoirovka suxarilarini qo’shing, ozgina zaytun moyi quying.<\/p>\n

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

Barcha masalliqlarni pasta holatiga kelguncha maydalang. Pastani oziq-ovqat plyonkasi bilan yoping va bir muddat muzlatgichga qo’ying.<\/p>\n

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

Tayyor turkcha «Muhammara» pastasini pita, lavash, non bilan yoki baliq yoki go’shtli taomlarga sous sifatida bering.<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 4 porsiya40 daqiqa Bulg’or qalampiri va yong’oqli «Muhammara» pastasi — Yaqin Sharq oshxonasining juda mashhur taomi. U mustaqil taom sifatida non bilan yoki go’sht, baliq va sabzavotlarga sous sifatida beriladi. Mahsulotlar (4 porsiyaga) Bulg’or qalampiri qizil — 4 dona Piyoz — 1 dona Yong’oq — 100 […]<\/p>\n","protected":false},"author":1,"featured_media":65745,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-65744","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\/65744","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=65744"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65744\/revisions"}],"predecessor-version":[{"id":65993,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65744\/revisions\/65993"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/65745"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}