{"id":67016,"date":"2026-09-30T12:39:04","date_gmt":"2026-09-30T09:39:04","guid":{"rendered":"https:\/\/retsept.food\/?p=67016"},"modified":"2026-09-30T12:39:14","modified_gmt":"2026-09-30T09:39:14","slug":"kyrica-zapechennaia-s-kartofelem-i-syrom-po-francyzski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67016","title":{"rendered":"Tovuq go’shti kartoshka va pishloq bilan fransuzcha usulda pishirilgan — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

2<\/b> soat (sizning 30<\/b> daqiqa) <\/i> <\/p>\n

Tovuq oyoqlari kartoshka va pishloq bilan pishirilgan — juda mazali va to’yimli taom bo’lib, uni ham bayram dasturxoni uchun, ham oilaviy tushlik yoki kechki ovqat uchun tayyorlash mumkin.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Kartoshka — 800 g<\/p>\n

Tovuq oyoqlari — 800 g<\/p>\n

Piyoz — 200 g<\/p>\n

Qattiq pishloq — 150 g<\/p>\n

Mayonez — 200 g<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Qora murch (maydalangan) — ta’bga ko’ra<\/p>\n<\/p>\n

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

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

Tovuqni kartoshka va pishloq bilan qanday pishirish kerak: Kartoshkani yupqa plastinalar shaklida to’g’raymiz (buni maydalagich-slayderda qilish juda qulay).<\/p>\n

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

Piyozni yupqa yarim halqalar shaklida to’g’raymiz (qanchalik yupqa bo’lsa, shuncha yaxshi).<\/p>\n

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

Piyozga 100 gramm mayonez qo’shamiz va aralashtiramiz.<\/p>\n

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

Birinchi qatlam sifatida kartoshkani joylashtiramiz, tuz va murch qo’shamiz.<\/p>\n

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

Kartoshka ustiga mayonez bilan aralashtirilgan piyozning yarmini joylashtiramiz.<\/p>\n

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

Piyoz ustiga tovuq bo’laklarini joylashtiramiz.<\/p>\n

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

Ustiga mayonez bilan aralashtirilgan piyozning ikkinchi yarmini joylashtiramiz va bir tekis taqsimlaymiz.<\/p>\n

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

Taomni folga bilan yopamiz va 180 darajaga qizdirilgan pechga 1 soatga yuboramiz.<\/p>\n

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

1 soatdan keyin taomni pechdan chiqaramiz va tayyorligini tekshiramiz. Go’sht va kartoshka yumshoq bo’lishi kerak, ammo kartoshka navi va go’sht turiga qarab, tayyorlash vaqti 30 daqiqaga oshirilishi mumkin.<\/p>\n

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

Maydalangan pishloqqa 100 g mayonez qo’shamiz va yaxshilab aralashtiramiz.<\/p>\n

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

Pishloqni joylashtiramiz va yuza bo’ylab taqsimlaymiz.<\/p>\n

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

Taomni yana 20 daqiqaga pechga yuboramiz, pishloq qobig’i qizarib ketguncha. Tayyor taomni pechdan chiqaramiz, biroz sovushiga qo’yamiz.<\/p>\n

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

Ko’katlar bilan bezatamiz va 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. 2 soat (sizning 30 daqiqa) Tovuq oyoqlari kartoshka va pishloq bilan pishirilgan — juda mazali va to’yimli taom bo’lib, uni ham bayram dasturxoni uchun, ham oilaviy tushlik yoki kechki ovqat uchun tayyorlash mumkin. Mahsulotlar Kartoshka — 800 g Tovuq oyoqlari — 800 g Piyoz — 200 […]<\/p>\n","protected":false},"author":1,"featured_media":67017,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-67016","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\/67016","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=67016"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67016\/revisions"}],"predecessor-version":[{"id":67211,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67016\/revisions\/67211"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67017"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}