{"id":69123,"date":"2026-10-25T09:35:51","date_gmt":"2026-10-25T06:35:51","guid":{"rendered":"https:\/\/retsept.food\/?p=69123"},"modified":"2026-10-25T09:36:05","modified_gmt":"2026-10-25T06:36:05","slug":"piiaz-s-tahini-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69123","title":{"rendered":"Tahinli piyoz — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Turk piyozining tahinli yoki anadolu versiyasi. Tahin qo’shilishi yong’oq-yer ta’mi va baxmal tekstura bag’ishlaydi. Qaynatilgan loviyaning bir qismi kunjut pastasi, limon sharbati va sarimsoq bilan aralashtirilib, pyure holiga keltiriladi, so’ngra qolgan loviya bilan aralashtiriladi. Agar klassik piyozda qaynatilgan loviya pomidor va tuxumdan tayyorlangan yangi achchiq salatga qo’shilsa, tahinli variantda loviya va salat aralashtirilmasdan, dasturxon uchun idishda yonma-yon qo’yiladi yoki alohida idishlarda beriladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Oq mayda loviya \u2013 200 g<\/p>\n

Tahin (yoki qovurilgan maydalangan kunjut) \u2013 75 g<\/p>\n

Birinchi siqim zaytun moyi \u2013 50 ml<\/p>\n

Suv \u2013 50 ml<\/p>\n

Limon (sharbati) \u2013 1 dona<\/p>\n

6% sirka (menda vino sirkasi) \u2013 20 ml<\/p>\n

Sarimsoq \u2013 8 g (1 katta tishcha)<\/p>\n

Tuz \u2013 1 choy qoshig’i<\/p>\n

Shakar (xohishga ko’ra) \u2013 1 g (ta’mga ko’ra)<\/p>\n

*<\/p>\n

Salat uchun:<\/p>\n

Pomidor \u2013 360 g<\/p>\n

Tuxum \u2013 3 dona<\/p>\n

Zaytun moyi \u2013 20 ml<\/p>\n

Ko’k piyoz \u2013 40 g<\/p>\n

Petrushka \u2013 25 g<\/p>\n

Qizil achchiq qalampir maydalangan yoki bo’lakchalari \u2013 ta’mga ko’ra<\/p>\n

Aleppo qalampiri bo’lakchalari (pul biber) \u2013 6 g<\/p>\n

Tuz \u2013 ta’mga ko’ra<\/p>\n

Qora murch maydalangan \u2013 ta’mga ko’ra<\/p>\n<\/p>\n

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

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

Kerakli mahsulotlarni tayyorlaymiz. Agar tahin bo’lmasa, unda xuddi shuncha miqdorda qovurilgan kunjutni kofe maydalagichda maydalaymiz. Bu bosqichda pastaning quyuqligi muhim emas.<\/p>\n

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

Loviyani tuzli suvda 12 soat davomida ivitamiz, vaqti-vaqti bilan suvni almashtirib turamiz.<\/p>\n

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

Loviyani yangi suv bilan to’ldirib, yumshaguncha qaynatamiz. Bunga 40 daqiqadan 2 soatgacha vaqt ketishi mumkin.<\/p>\n

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

Tuxumlarni qozonga solib, suv bilan to’ldirib, o’tga qo’yamiz. Qaynagandan keyin 7 daqiqa qaynatamiz, so’ngra sovuq suvda sovutamiz.<\/p>\n

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

Limon sharbatini siqib olamiz.<\/p>\n

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

Tayyor loviyadan suvni to’kib tashlaymiz. 75 g loviyani alohida idishga ajratib olib, tahin (yoki maydalangan kunjut) bilan birlashtiramiz.<\/p>\n

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

Tozalangan sarimsoq va limon sharbatini qo’shamiz.<\/p>\n

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

Zaytun moyini quyamiz.<\/p>\n

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

Massani botiriladigan blender bilan uramiz. Sousning ta’mini sirka va tuz qo’shib boshqaramiz.<\/p>\n

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

Sousni to’liq bir xil holatga kelguncha maydalaymiz va tatib ko’ramiz. Agar yengil shirinlik kerakligi sezilsa, bir chimdim shakar qo’shamiz.<\/p>\n

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

Zarur bo’lsa, biroz suv qo’shib, sousni quyuq smetana konsistensiyasiga keltiramiz.<\/p>\n

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

Olingan sous bilan qolgan qaynatilgan loviyani ziravorlaymiz.<\/p>\n

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

Sousli loviyani dasturxon uchun likopchaga qo’yamiz.<\/p>\n

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

Tuxumlarni po’chog’idan tozalaymiz.<\/p>\n

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

Tuxumlarni ixtiyoriy bo’laklarga kesamiz.<\/p>\n

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

Pomidorni yuvib, ixtiyoriy kesamiz.<\/p>\n

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

Ko’k piyozni tozalab, pichoq bilan maydalaymiz.<\/p>\n

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

Petrushkani mayda to’g’raymiz.<\/p>\n

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

Idishda pomidor, tuxum va ko’katlarni birlashtiramiz. Ta’mga ko’ra tuz, qora murch, qizil qalampir va Aleppo qalampiri (pul biber) qo’shamiz.<\/p>\n

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

O’simlik moyini quyamiz.<\/p>\n

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

Salatni aralashtiramiz va tatib ko’ramiz, zarur bo’lsa ta’mini to’g’rilaymiz.<\/p>\n

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

Salatni dasturxon uchun likopchaga qo’yamiz.<\/p>\n

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

Tahinli piyozni tuxum va pomidor salati bilan birga beramiz.<\/p>\n

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

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. Turk piyozining tahinli yoki anadolu versiyasi. Tahin qo’shilishi yong’oq-yer ta’mi va baxmal tekstura bag’ishlaydi. Qaynatilgan loviyaning bir qismi kunjut pastasi, limon sharbati va sarimsoq bilan aralashtirilib, pyure holiga keltiriladi, so’ngra qolgan loviya bilan aralashtiriladi. Agar klassik piyozda qaynatilgan loviya pomidor va tuxumdan tayyorlangan yangi achchiq salatga […]<\/p>\n","protected":false},"author":1,"featured_media":69124,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-69123","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\/69123","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=69123"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69123\/revisions"}],"predecessor-version":[{"id":69593,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69123\/revisions\/69593"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69124"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}