{"id":65906,"date":"2026-09-10T07:00:38","date_gmt":"2026-09-10T04:00:38","guid":{"rendered":"https:\/\/retsept.food\/?p=65906"},"modified":"2026-09-10T07:00:54","modified_gmt":"2026-09-10T04:00:54","slug":"ryba-zapechennaia-s-ovoshami-v-vinogradnyh-listiah-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=65906","title":{"rendered":"Uzum barglarida sabzavotlar bilan pishirilgan baliq — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

6<\/b> porsiya<\/i>3<\/b> soat 10<\/b> daqiqa (sizning 40<\/b> daqiqangiz) <\/i> <\/p>\n

Uzum barglarida pishirilgan baliq sharbatli, mayin va juda mazali bo’ladi. Baliqni piyoz, sarimsoq va limon bilan marinadlaymiz, so’ngra baliq bo’laklarini sariyog’ bilan ezilgan anchouslar bilan surtamiz. Baliqni mayda to’g’ralgan pomidor va qalampir (shirin va achchiq) bilan birga marinadga aralashtirib, uzum barglariga o’raymiz. Bunday baliq dolmasini oq vin\u043e va zaytun moyi ostida pechda pishiramiz.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(6 porsiyaga) Oq baliq filesi (masalan, pangasius) \u2013 1 kg<\/p>\n

Uzum barglari (yangi yoki konservalangan) \u2013 20-24 dona<\/p>\n

Oq piyoz \u2013 200 g<\/p>\n

Sarimsoq \u2013 6 tish<\/p>\n

Shirin bulg’or qalampiri \u2013 200 g<\/p>\n

Pomidor \u2013 200 g<\/p>\n

Yangi achchiq qalampir \u2013 15 g<\/p>\n

Yangi kashnich \u2013 2-3 shoxcha<\/p>\n

Anchouslar (quritilgan) \u2013 50 g<\/p>\n

Sariyog’ \u2013 50 g<\/p>\n

Limon \u2013 0,5 dona<\/p>\n

Oq quruq vin\u043e \u2013 200 ml<\/p>\n

Zaytun moyi \u2013 50 ml<\/p>\n

Maydalangan qora qalampir \u2013 ta’bga ko’ra<\/p>\n

Tuz \u2013 ta’bga ko’ra<\/p>\n<\/p>\n

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

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

Mahsulotlarni tayyorlaymiz. Do’konlarda bankalarda sotiladigan konservalangan uzum barglaridan foydalanish mumkin — ularni qaynatish shart emas. Tayyorlash jarayonida bizga folga kerak bo’ladi.<\/p>\n

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

Baliqni tozalaymiz, yuvamiz va yirik bo’laklarga kesamiz (menda 6 bo’lak chiqdi).<\/p>\n

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

Piyozni tozalaymiz va mayda kubiklar shaklida to’g’raymiz.<\/p>\n

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

Kashnichni maydalaymiz. Sarimsoqni tozalaymiz va pressdan o’tkazamiz.<\/p>\n

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

Yarim limondan zestni olib tashlaymiz va sharbatini siqib chiqaramiz.<\/p>\n

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

Chuqur idishda zaytun moyining yarmini, piyoz, sarimsoq, kashnich, limon sharbati va zestini birlashtiramiz. Tuzlaymiz, qalampir sepamiz va aralashtiramiz.<\/p>\n

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

Baliq bo’laklarini hosil bo’lgan massaga botiramiz. Baliqni marinad bilan mo’l-ko’l surtamiz. Tarelka, qopqoq yoki oziq-ovqat plyonkasi bilan yopamiz va kamida 2 soatga, hatto tun bo’yi muzlatgichga qo’yamiz.<\/p>\n

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

Hovonchada anchouslarni yumshoq sariyog’ bilan ezamiz. Pechni 180 darajaga qizdirish uchun yoqamiz.<\/p>\n

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

Qozonga suv quyib, qaynaguncha qizdiramiz. Yangi uzum barglarini yuvamiz va qaynayotgan suvga solamiz. 3-5 daqiqa qaynatamiz. Barglarni chiqarib olamiz va quritamiz.<\/p>\n

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

Tozalangan shirin qalampir va pomidorni mayda kubiklar shaklida to’g’raymiz.<\/p>\n

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

Achchiq qalampirni tozalaymiz va mayda to’g’raymiz.<\/p>\n

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

Baliq bo’laklarini marinaddan chiqaramiz, uning qoldiqlarini olib tashlaymiz (u bizga hali kerak bo’ladi). Baliqni hovonchadagi baliq-yog’ pastasi bilan surtamiz.<\/p>\n

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

Marinadga ikki xil qalampir va pomidor qo’shamiz. Aralashtiramiz.<\/p>\n

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

Uzum barglarini 4 donadan ustma-ust qo’yamiz, shartli ravishda kvadrat hosil qilamiz.<\/p>\n

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

Uzum barglariga baliq bo’lagini qo’yamiz.<\/p>\n

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

Baliq ustiga maydalangan sabzavotlarni qo’yamiz.<\/p>\n

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

Baliqni sabzavotlar bilan konvert shaklida yoki karam dolmasi tamoyili bo’yicha o’raymiz.<\/p>\n

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

Buni barcha barglar, baliq va sabzavotlar bilan bajaramiz. Baliq dolmasini idishga joylashtiramiz. Jami 6 konvert chiqdi, lekin menda bitta zagotovka idishga sig’madi.<\/p>\n

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

Dolmani vin\u043e va qolgan zaytun moyi bilan quyamiz.<\/p>\n

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

Idishni folga bilan yopamiz, unda bir nechta teshik ochamiz. Pechga qo’yamiz va baliqni uzum barglarida 180 darajada 40-45 daqiqa pishiramiz.<\/p>\n

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

Tayyor taomga biroz sovishiga ruxsat beramiz.<\/p>\n

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

Uzum barglarida pishirilgan baliqni mustaqil taom sifatida dasturxonga tortamiz. 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. 6 porsiya3 soat 10 daqiqa (sizning 40 daqiqangiz) Uzum barglarida pishirilgan baliq sharbatli, mayin va juda mazali bo’ladi. Baliqni piyoz, sarimsoq va limon bilan marinadlaymiz, so’ngra baliq bo’laklarini sariyog’ bilan ezilgan anchouslar bilan surtamiz. Baliqni mayda to’g’ralgan pomidor va qalampir (shirin va achchiq) bilan birga marinadga […]<\/p>\n","protected":false},"author":1,"featured_media":65907,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-65906","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\/65906","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=65906"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65906\/revisions"}],"predecessor-version":[{"id":65985,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65906\/revisions\/65985"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/65907"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}