{"id":69277,"date":"2026-10-25T09:34:31","date_gmt":"2026-10-25T06:34:31","guid":{"rendered":"https:\/\/retsept.food\/?p=69277"},"modified":"2026-10-25T09:34:42","modified_gmt":"2026-10-25T06:34:42","slug":"farshirovannye-baklajany-po-tyrecki-recept-izgotovleniia-3","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69277","title":{"rendered":"Turkcha uslubda to’ldirilgan baqlajonlar — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Bu turkcha uslubda to’ldirilgan baqlajonlar «karniyarik» deb ataladi. Bunday baqlajonlarni har qanday go’sht qiymasi bilan tayyorlash mumkin, lekin haqiqiy ta’mga erishish uchun mol go’shti yoki qo’y go’shtidan foydalangan ma’qul.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Baqlajon — 1,5 kg<\/p>\n

Go’sht qiymasi — 800 g<\/p>\n

O’simlik moyi<\/p>\n

Piyoz — 3 dona<\/p>\n

O’rtacha pomidor — 6-7 dona<\/p>\n

Achchiq qalampir — 1-2 dona<\/p>\n

Pomidor sousi — 3 osh qoshiq<\/p>\n

Sarimsoq — 3 tishcha<\/p>\n

Go’sht uchun quruq ziravorlar aralashmasi (men musaka uchun ziravorlar aralashmasidan foydalandim) — 2 choy qoshig’i<\/p>\n

Tuz — 2 osh qoshiq<\/p>\n

Qora qalampir — ta’mga ko’ra<\/p>\n

Petrushka ko’kati — ta’mga ko’ra<\/p>\n<\/p>\n

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

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

Turkcha uslubda to’ldirilgan baqlajonlarni qanday tayyorlash mumkin: Sabzavot tozalagich yordamida baqlajonlarning po’stlog’ini bir necha joyidan kesib tashlang.<\/p>\n

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

Tuzni suvda eritib, baqlajonlarni soling.<\/p>\n

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

Qozonchada o’simlik moyini qizdiring. Mayda to’g’ralgan piyozni shaffof bo’lguncha qovuring.<\/p>\n

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

Go’sht qiymasini qo’shing. Qiyma jigarrang tusga kirguncha qovuring.<\/p>\n

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

Pomidorlarni mayda kubiklar shaklida to’g’rang. Qiymaga qo’shing.<\/p>\n

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

Shu yerga maydalangan qalampir, quruq ziravorlar aralashmasi, mayda to’g’ralgan petrushka va pressdan o’tkazilgan sarimsoqni qo’shing. Hammasini aralashtirib, o’rtacha olovda taxminan bir daqiqa dimlang.<\/p>\n

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

Pechni 190 darajaga qizdiring. Baqlajonlarni suvdan chiqarib oling, qog’oz sochiq yordamida quriting. Baqlajonlarni o’simlik moyi bilan surting.<\/p>\n

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

Folga qog’ozidan qayiqlar shakllantiring.<\/p>\n

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

Baqlajonli qayiqlarni patnisga joylab, yumshoq bo’lguncha 35-40 daqiqa davomida pishiring.<\/p>\n

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

Baqlajonlarni pechdan chiqarib oling, biroz sovutib oling. Pichoq bilan har bir baqlajonning bo’ylab kesmasini qiling. Qoshiq yordamida teshikni kengaytiring.<\/p>\n

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

Barcha baqlajonlarni qiyma bilan to’ldiring.<\/p>\n

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

Ustiga bir bo’lak pomidor va bir bo’lak achchiq qalampir qo’ying.<\/p>\n

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

Alohida idishda pomidor sousini ozgina suv bilan aralashtiring.<\/p>\n

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

Baqlajonli qayiqlarga bir osh qoshiqdan pomidor sousini qo’shing. Turkcha uslubda to’ldirilgan baqlajonlarni pechda 30 daqiqa davomida pishiring.<\/p>\n

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

Dasturxonga tortishda mayda to’g’ralgan petrushka ko’kati bilan sepib bering.<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Bu turkcha uslubda to’ldirilgan baqlajonlar «karniyarik» deb ataladi. Bunday baqlajonlarni har qanday go’sht qiymasi bilan tayyorlash mumkin, lekin haqiqiy ta’mga erishish uchun mol go’shti yoki qo’y go’shtidan foydalangan ma’qul. Mahsulotlar Baqlajon — 1,5 kg Go’sht qiymasi — 800 g O’simlik moyi Piyoz — 3 dona O’rtacha […]<\/p>\n","protected":false},"author":1,"featured_media":69278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-69277","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\/69277","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=69277"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69277\/revisions"}],"predecessor-version":[{"id":69589,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69277\/revisions\/69589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69278"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}