{"id":66584,"date":"2026-10-01T17:44:11","date_gmt":"2026-10-01T14:44:11","guid":{"rendered":"https:\/\/retsept.food\/?p=66584"},"modified":"2026-10-01T17:44:25","modified_gmt":"2026-10-01T14:44:25","slug":"kartofelnaia-picca-recept-izgotovleniia-2","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=66584","title":{"rendered":"Kartoshkali pitsa — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

8<\/b> porsiya<\/i>55<\/b> daqiqa (sizning 30<\/b> daqiqangiz) <\/i> <\/p>\n

Bu pitsa an’anaviy masalliq bilan tayyorlangan, ammo g’ayrioddiy asosda — kartoshkadan. Kartoshkali pitsa juda mazali va juda to’ydiradi.<\/p>\n

Mahsulotlar <\/p>\n

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

Tozalangan kartoshka — 450 g<\/p>\n

Tovuq tuxumi — 1 dona<\/p>\n

Un — 1 osh qoshiq<\/p>\n

Quritilgan sarimsoq — 1 choy qoshiq<\/p>\n

Italyan ko’katlari — 1 choy qoshiq<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

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

*<\/p>\n

Masalliq uchun:<\/p>\n

Kolbasa (vet\u0447\u0438\u043d\u0430) — 80 g<\/p>\n

Pomidor — 1-2 dona<\/p>\n

Piyoz — 0,5 dona<\/p>\n

Zaytun — 10 dona<\/p>\n

Suluguni pishloqi — 150 g<\/p>\n

Ketchup — 3 osh qoshiq<\/p>\n

Sarimsoq — 1 tish<\/p>\n<\/p>\n

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

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

Kartoshkali pitsa asosi uchun mahsulotlarni tayyorlang.<\/p>\n

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

Tozalangan kartoshkani qirg’ichdan o’tkazing.<\/p>\n

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

Kartoshkani elakka soling, sovuq suvda yuving va yaxshilab siqib oling.<\/p>\n

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

Kartoshkaga tuxum, tuz va ziravorlar qo’shing. Aralashtiring.<\/p>\n

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

Unni soling.<\/p>\n

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

Bir xil bo’lguncha yaxshilab aralashtiring.<\/p>\n

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

Diametri 26 sm bo’lgan tovani qizdiring, ozgina o’simlik moyi bilan yog’lang. Qoshiq bilan kartoshka massasini tovaga bir tekis yoying.<\/p>\n

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

Kuchli olovda 2 daqiqa qovuring, so’ng qopqoq bilan yoping, olovni kamaytiring va yana 5 daqiqa pishiring.<\/p>\n

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

Kartoshkali «blin»ni boshqa tomoniga ag’daring va xuddi shu tarzda qovuring.<\/p>\n

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

Masalliq uchun ingredientlarni tayyorlang.<\/p>\n

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

Sarimsoqni pressdan o’tkazing va ketchup bilan aralashtiring.<\/p>\n

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

Piyozni juda yupqa yarim halqalarga to’g’rang. Pomidorni doiralarga, zaytunni — ikkiga, kolbasani — yarim doiralarga to’g’rang.<\/p>\n

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

Pishloqni mayda qirg’ichdan o’tkazing.<\/p>\n

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

Kartoshkali pitsa asosini mos diametrdagi pishirish idishiga yoki patnisga o’tkazing.<\/p>\n

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

Asosni sarimsoqli ketchup bilan yog’lang.<\/p>\n

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

So’ng qirg’ichdan o’tkazilgan pishloqning 2\/3 qismini seping.<\/p>\n

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

Piyoz, kolbasa va zaytunni joylashtiring.<\/p>\n

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

Ustiga pomidor doiralarini yoying va qolgan pishloqni seping. Kartoshkali pitsani 210 darajaga qizdirilgan pechga qo’ying va 15 daqiqa pishiring.<\/p>\n

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

Pishirish jarayonini kuzatib turing — pishloq chiroyli erishi bilan pitsani pechdan olish mumkin.<\/p>\n

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

Mazali va xushbo’y kartoshkali pitsa tayyor. 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. 8 porsiya55 daqiqa (sizning 30 daqiqangiz) Bu pitsa an’anaviy masalliq bilan tayyorlangan, ammo g’ayrioddiy asosda — kartoshkadan. Kartoshkali pitsa juda mazali va juda to’ydiradi. Mahsulotlar (8 porsiyaga) Asos uchun: Tozalangan kartoshka — 450 g Tovuq tuxumi — 1 dona Un — 1 osh qoshiq Quritilgan sarimsoq […]<\/p>\n","protected":false},"author":1,"featured_media":66585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-66584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ikkinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66584","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=66584"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66584\/revisions"}],"predecessor-version":[{"id":67232,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66584\/revisions\/67232"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/66585"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}