{"id":66773,"date":"2026-09-28T06:31:51","date_gmt":"2026-09-28T03:31:51","guid":{"rendered":"https:\/\/retsept.food\/?p=66773"},"modified":"2026-09-28T06:32:04","modified_gmt":"2026-09-28T03:32:04","slug":"gorohovoe-pure-s-objarennym-kopchenym-bekonom-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=66773","title":{"rendered":"Qovurilgan dudlangan bekon bilan no’xat pyuresi — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya<\/i>1<\/b> soat 10<\/b> daqiqa (sizning 30<\/b> daqiqangiz) <\/i> <\/p>\n

No’xat pyuresi — bu juda mazali va ishtaha ochuvchi garnir. No’xat pyuresi yanada xushbo’y bo’lishi uchun unga qovurilgan bekon va piyoz hamda sariyog’ qo’shamiz. Qovurilgan dudlangan bekon pyurega o’ziga xos ta’m beradi. Agar siz oddiy no’xat bo’tqasini unchalik yaxshi ko’rmasangiz, ushbu retsept bo’yicha pyure tayyorlab ko’ring. Pyurening nihoyatda mayin kremli tuzilishi, qizarib pishgan bekon bilan — bu ta’mning mukammal uyg’unligi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiyaga) Maydalangan no’xat \u2013 250 g<\/p>\n

Dudlangan bekon \u2013 200 g<\/p>\n

Piyoz \u2013 80 g<\/p>\n

Sariyog’ \u2013 40 g<\/p>\n

O’simlik moyi \u2013 40 ml<\/p>\n

Maydalangan paprika \u2013 ta’mga ko’ra<\/p>\n

Tuz \u2013 ta’mga ko’ra<\/p>\n

Maydalangan qora murch \u2013 ta’mga ko’ra<\/p>\n

Suv \u2013 900 ml<\/p>\n<\/p>\n

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

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

Tayyorlash uchun maydalangan no’xatdan foydalangan ma’qul, u tezroq pishadi. No’xatni oldindan suvga solib qo’yish mumkin, lekin men buni qilmayman, chunki no’xat baribir tez pishadi.<\/p>\n

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

No’xatni qozonga solib, suv quying va qaynaguncha qizdiring.<\/p>\n

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

No’xatni qopqoq ostida past olovda 50-60 daqiqa qaynatib pishiring. Agar imkon qadar tezroq yumshab ketishini istasangiz, qaynayotgan no’xatga ozgina osh sodasi solib qo’yishingiz mumkin, shundan so’ng u 20 daqiqa ichida pyure bo’lib pishadi.<\/p>\n

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

Tozalangan piyozni mayda kubiklar shaklida to’g’rang.<\/p>\n

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

Tovada o’simlik moyining yarmini qizdiring, piyozni solib, 3-4 daqiqa qovuring.<\/p>\n

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

Qovurilgan piyozni pishgan no’xat solingan qozonga qo’shing, ta’mga ko’ra tuz va maydalangan qora murch seping.<\/p>\n

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

Bo’tqani botiriladigan blender yordamida pyure holiga keltiring. Bir bo’lak sariyog’ qo’shing. Aralashtiring.<\/p>\n

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

Bekonni kichik bo’laklarga to’g’rang.<\/p>\n

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

Tovada qolgan o’simlik moyini qizdiring (yoki kamroq yog’li bo’lishi uchun quruq tovada qovuring) va bekonni past olovda 3-4 daqiqa qovuring.<\/p>\n

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

No’xat pyuresini likopchaga soling, qovurilgan bekon seping, ta’mga ko’ra ozgina paprika qo’shing.<\/p>\n

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

Dasturxonga tortishda likopchaga to’g’ralgan ko’kat qo’shishingiz mumkin.<\/p>\n

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

Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n\n\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 4 porsiya1 soat 10 daqiqa (sizning 30 daqiqangiz) No’xat pyuresi — bu juda mazali va ishtaha ochuvchi garnir. No’xat pyuresi yanada xushbo’y bo’lishi uchun unga qovurilgan bekon va piyoz hamda sariyog’ qo’shamiz. Qovurilgan dudlangan bekon pyurega o’ziga xos ta’m beradi. Agar siz oddiy no’xat bo’tqasini unchalik […]<\/p>\n","protected":false},"author":1,"featured_media":66774,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-66773","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\/66773","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=66773"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66773\/revisions"}],"predecessor-version":[{"id":66867,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66773\/revisions\/66867"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/66774"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}