{"id":68653,"date":"2026-10-13T09:46:27","date_gmt":"2026-10-13T06:46:27","guid":{"rendered":"https:\/\/retsept.food\/?p=68653"},"modified":"2026-10-13T09:46:46","modified_gmt":"2026-10-13T06:46:46","slug":"klassicheskaia-miasnaia-byhanka-miasnaia-zapekanka-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68653","title":{"rendered":"Klassik «Go’shtli non» (go’shtli zapekanka) — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Chet eldagi «go’shtli non» yoki «go’shtli non» (meat loaf), bizningcha — go’shtli zapekanka, go’shtli qiymadan tayyorlanadi. Qiymaga har qanday qo’shimchalarni qo’shish mumkin (qo’ziqorinlar, sabzavotlar, pishloq, quritilgan mevalar va h.k.). Ushbu retseptda men klassik «Go’shtli non»ni qanday tayyorlashni aytib beraman.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Go’shtli qiyma — 300 g<\/p>\n

Piyoz (kichik) — 1 dona<\/p>\n

Sabzi (kichik) — 1 dona<\/p>\n

Sarimsoq — 1 tish<\/p>\n

Ketchup — 1 stakan<\/p>\n

Zaytun moyi — 2 osh qoshiq<\/p>\n

Achchiq qalampir — 1\/2 dona<\/p>\n

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

Maydalangan muskat yong’og’i — 1\/8 choy qoshig’i<\/p>\n

Tuz<\/p>\n

O’simlik moyi — qolipni moylash uchun<\/p>\n<\/p>\n

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

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

Piyozni mayda to’g’rang.<\/p>\n

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

Chili qalampirini urug’lardan tozalang va mayda to’g’rang.<\/p>\n

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

Sarimsoqni press orqali o’tkazing.<\/p>\n

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

Sabzini yirik qirg’ichda qirg’ing.<\/p>\n

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

Tovada zaytun moyini qizdiring, sabzi, piyoz va achchiq qalampirni soling. Piyoz shaffof bo’lguncha qovuring.<\/p>\n

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

0,5 stakan ketchup va sarimsoqni qo’shing, aralashtiring, yana taxminan 1 daqiqa pishiring.<\/p>\n

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

Qovurilgan sabzavotlarni biroz sovutib, keyin qiyma bilan aralashtiring, tuz, qalampir va muskat yong’og’ini qo’shing.<\/p>\n

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

Diametri taxminan 15 sm bo’lgan issiqqa chidamli qolipni o’simlik moyi bilan moylang. 200 darajaga qizdirilgan pechga 25 daqiqaga qo’ying.<\/p>\n

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

Keyin zapekankani pechdan oling, qolgan ketchup bilan moylang va yana 10-15 daqiqa pishiring.<\/p>\n

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

Tayyor zapekankani qolipdan chiqaring va issiq holda torting.<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Chet eldagi «go’shtli non» yoki «go’shtli non» (meat loaf), bizningcha — go’shtli zapekanka, go’shtli qiymadan tayyorlanadi. Qiymaga har qanday qo’shimchalarni qo’shish mumkin (qo’ziqorinlar, sabzavotlar, pishloq, quritilgan mevalar va h.k.). Ushbu retseptda men klassik «Go’shtli non»ni qanday tayyorlashni aytib beraman. Mahsulotlar Go’shtli qiyma — 300 g Piyoz […]<\/p>\n","protected":false},"author":1,"featured_media":68654,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[161],"tags":[],"class_list":["post-68653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amerika_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68653","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=68653"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68653\/revisions"}],"predecessor-version":[{"id":68878,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68653\/revisions\/68878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68654"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}