{"id":69497,"date":"2026-10-25T09:27:13","date_gmt":"2026-10-25T06:27:13","guid":{"rendered":"https:\/\/retsept.food\/?p=69497"},"modified":"2026-10-25T09:27:23","modified_gmt":"2026-10-25T06:27:23","slug":"karnyiaryk-farshirovannye-baklajany-po-tyrecki-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69497","title":{"rendered":"Karn\u0131yar\u0131k (turkcha to’ldirilgan baqlajon) — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Turkcha to’ldirilgan baqlajon, ya’ni karn\u0131yar\u0131k \u2014 mening oilamda sevimli yozgi taom. Baqlajonlar avval tovada qovuriladi, so’ngra go’shtli qiyma bilan to’ldirilib, pechda pishiriladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Baqlajon \u2014 3 dona.<\/p>\n

Go’sht qiymasi \u2014 200 g<\/p>\n

Pomidor \u2014 1 dona.<\/p>\n

Bulg’or qalampiri \u2014 1 dona.<\/p>\n

Piyoz \u2014 1 dona.<\/p>\n

Tomat pastasi (qo’shmasa ham bo’ladi) \u2014 1 osh qoshiq.<\/p>\n

Petrushka ko’kati \u2014 ta’mga ko’ra<\/p>\n

O’simlik moyi \u2014 qovurish uchun<\/p>\n

Tuz \u2014 ta’mga ko’ra<\/p>\n

Maydalangan qora murch \u2014 ta’mga ko’ra<\/p>\n<\/p>\n

Bosqichma-bosqich fotoretsept <\/p>\n

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

Baqlajonlarni tozalang, lekin po’stlog’ini butunlay kesib tashlamang, 2 sm kenglikdagi chiziqlar qoldiring. Achchiqligi chiqishi uchun baqlajonlarni tuzli suvga 30 daqiqaga solib qo’ying.<\/p>\n

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

So’ngra har bir baqlajonda bitta chuqur kesma qiling.<\/p>\n

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

Piyoz, pomidor va bulg’or qalampirini mayda kubik shaklida to’g’rang (pomidorning po’stlog’ini olib tashlasa ham bo’ladi).<\/p>\n

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

Baqlajonlarni suvdan oling, quriting va tovada o’simlik moyida har tomondan qovuring. Afsuski, bu jarayonni suratga olishni unutibman, lekin hammasi juda oddiy: butun baqlajonlarni yaxshilab qovurish kerak. Baqlajonlarni folga bilan qoplangan patnisga o’tkazing. Baqlajonlarni kesma joyidan ehtiyotkorlik bilan oching (buni qisqich bilan qilish qulay).<\/p>\n

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

Piyoz va bulg’or qalampirini o’simlik moyida shaffof bo’lguncha qovuring.<\/p>\n

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

Qiymani qo’shing, yana 10 daqiqacha qovuring.<\/p>\n

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

So’ngra to’g’ralgan ko’kat va pomidorni qo’shing, tuzlang, murchlang. Xohlasangiz, 1 osh qoshiq tomat pastasi qo’shsangiz, yanada mazali bo’ladi.<\/p>\n

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

15 daqiqacha pishiring.<\/p>\n

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

Baqlajonlarni go’shtli qiyma bilan to’ldiring va 180 darajagacha qizdirilgan pechga 20-25 daqiqaga qo’ying.<\/p>\n

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

Turkcha to’ldirilgan baqlajon 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. Turkcha to’ldirilgan baqlajon, ya’ni karn\u0131yar\u0131k \u2014 mening oilamda sevimli yozgi taom. Baqlajonlar avval tovada qovuriladi, so’ngra go’shtli qiyma bilan to’ldirilib, pechda pishiriladi. Mahsulotlar Baqlajon \u2014 3 dona. Go’sht qiymasi \u2014 200 g Pomidor \u2014 1 dona. Bulg’or qalampiri \u2014 1 dona. Piyoz \u2014 1 dona. Tomat […]<\/p>\n","protected":false},"author":1,"featured_media":69498,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-69497","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\/69497","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=69497"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69497\/revisions"}],"predecessor-version":[{"id":69571,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69497\/revisions\/69571"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69498"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}