{"id":69363,"date":"2026-10-25T09:33:45","date_gmt":"2026-10-25T06:33:45","guid":{"rendered":"https:\/\/retsept.food\/?p=69363"},"modified":"2026-10-25T09:33:57","modified_gmt":"2026-10-25T06:33:57","slug":"ryba-v-hlebe-po-tyrecki-balyk-ekmek-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69363","title":{"rendered":"Non ichida baliq, turkcha (balik ekme\u043a) — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

2<\/b> porsiya<\/i>35<\/b> daqiqa (sizning 15<\/b> daqiqangiz) <\/i> <\/p>\n

Balik ekme\u043a \u2014 bu turk fastfud taomi, baliqli xot-dog. Nomi «non ichida baliq» deb tarjima qilinadi. An’anaviy ravishda balik ekme\u043a bulochkada tayyorlanadi, lekin men uni lavashda tayyorlashni taklif qilaman. Lavashdagi bunday gazakni piknikka yoki ishga olib ketish mumkin.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(2 porsiyaga) Skumbriya — 1 dona<\/p>\n

Lavash (yupqa, kvadrat) — 2 dona<\/p>\n

Piyoz — 1 dona<\/p>\n

Pomidor — 2 dona<\/p>\n

Limon sharbati — 1-2 osh qoshiq<\/p>\n

Zaytun moyi — 2 osh qoshiq<\/p>\n

Tuz — ta’mga ko’ra<\/p>\n

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

Bosqichma-bosqich fotoretsept <\/p>\n

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

Turkcha baliqli to’ldirilgan lavash uchun masalliqlarni tayyorlang.<\/p>\n

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

Balik ekme\u043a (non ichida baliq) qanday tayyorlanadi: Baliqning boshini kesib tashlang va ichaklarini olib tashlang. Qorin qismini yaxshilab yuvib, qog’oz sochiqlar bilan quriting. Pichoqni umurtqa pog’onasi chizig’i bo’ylab yurgizib, ikkala filesini kesib oling. Barcha suyaklarni iloji boricha olib tashlang.<\/p>\n

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

Baliq filesini qog’oz yotqizilgan patnisga o’tkazing. Har bir filesini ta’mga ko’ra tuzlang va qalampir seping.<\/p>\n

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

Baliqni 190 darajagacha qizdirilgan duxovkada taxminan 15 daqiqa pishiring.<\/p>\n

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

Piyozni halqa yoki yarim halqa shaklida to’g’rang. Shuningdek, o’rtacha kattalikdagi 2 ta pomidorni ham halqachalar shaklida to’g’rang.<\/p>\n

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

Kichik idishda zaytun moyi va limon sharbatini aralashtiring.<\/p>\n

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

Lavashni ish yuzasiga qo’ying va cho’tka yordamida uni moy va sharbat aralashmasi bilan surting.<\/p>\n

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

Bir tomondan bir qator pomidor halqachalarini qo’ying, ustiga esa bir qatlam piyoz qo’ying (miqdorini ta’mga ko’ra oling).<\/p>\n

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

Ustiga baliq filesini qo’ying.<\/p>\n

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

Lavashdan zich rulet shakllantiring. Xuddi shu tarzda qolgan masalliqlardan ikkinchi ruletni ham tayyorlang.<\/p>\n

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

Berishdan oldin, xohishga ko’ra, ruletni gril tovada yoki elektr grilda qarsildoq bo’lguncha quriting.<\/p>\n

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

Turkcha baliqli to’ldirilgan lavash tayyor. 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 porsiya35 daqiqa (sizning 15 daqiqangiz) Balik ekme\u043a \u2014 bu turk fastfud taomi, baliqli xot-dog. Nomi «non ichida baliq» deb tarjima qilinadi. An’anaviy ravishda balik ekme\u043a bulochkada tayyorlanadi, lekin men uni lavashda tayyorlashni taklif qilaman. Lavashdagi bunday gazakni piknikka yoki ishga olib ketish mumkin. Mahsulotlar (2 […]<\/p>\n","protected":false},"author":1,"featured_media":69364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-69363","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\/69363","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=69363"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69363\/revisions"}],"predecessor-version":[{"id":69587,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69363\/revisions\/69587"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69364"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}