{"id":69880,"date":"2026-10-27T11:20:26","date_gmt":"2026-10-27T08:20:26","guid":{"rendered":"https:\/\/retsept.food\/?p=69880"},"modified":"2026-10-27T11:20:38","modified_gmt":"2026-10-27T08:20:38","slug":"baklajany-farshirovannye-po-azerbaidjanski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69880","title":{"rendered":"Ozarbayjoncha to’ldirilgan baqlajonlar — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

5<\/b> porsiya<\/i>1<\/b> soat (sizning 30<\/b> daqiqangiz) <\/i> <\/p>\n

Baqlajonlarni tayyorlashning qiziqarli varianti. Go’shtli ichlik bilan to’ldirilgan, tomat sousida dimlangan baqlajonlar tayyorlaymiz.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(5 porsiyaga) Baqlajon — 5 dona (800 g)<\/p>\n

Go’sht qiymasi — 400 g<\/p>\n

Pomidor — 700 g<\/p>\n

Piyoz — 2 dona<\/p>\n

Ko’katlar — 1 bog’lam (ta’bga ko’ra)<\/p>\n

Tuz — 1 osh qoshiq (ta’bga ko’ra)<\/p>\n

Maydalangan qalampir — 0,5 choy qoshig’i (ta’bga ko’ra)<\/p>\n

O’simlik moyi yoki sariyog’ — 30 ml<\/p>\n<\/p>\n

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

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

Mahsulotlarni tayyorlang.<\/p>\n

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

Baqlajonlarni yuvib, chetlarini kesib oling. Bunda ustki qismlar to’ldirilgan baqlajonlar uchun qopqoq bo’lib xizmat qilishi uchun kesiladi va hozircha chetga qo’yiladi.<\/p>\n

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

Butun baqlajonlardan ehtiyotkorlik bilan o’rtasini o’yib oling, devorlari taxminan 1 sm qalinlikda qolsin.<\/p>\n

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

O’yib olingan baqlajon etini mayda to’g’rang.<\/p>\n

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

Tovani qizdiring, ozgina moy quying. Qizigan moyga mayda to’g’ralgan baqlajonlarni soling, o’rtacha olovda aralashtirib, 1-2 daqiqa yengil qovuring.<\/p>\n

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

Baqlajonli tovaga go’sht qiymasini qo’shing.<\/p>\n

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

Vaqti-vaqti bilan aralashtirib, 5-7 daqiqa qovuring. Qiymani baqlajonlar bilan sovuting.<\/p>\n

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

Ko’katlarni yuvib, mayda to’g’rang.<\/p>\n

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

Sovigan qiymaga mayda to’g’ralgan ko’katlarni qo’shing. Ta’bga ko’ra tuzlang, aralashtiring.<\/p>\n

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

Qiyma tayyorlanib, sovib turgan vaqtda sous tayyorlang. Buning uchun piyozni tozalab, mayda to’g’rang.<\/p>\n

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Pomidorlarni yuvib, bir daqiqa qaynoq suv quying, so’ng po’stlog’ini tozalab, mayda to’g’rang.<\/p>\n

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

Tovani qizdiring, moy quying. Qizigan moyga piyozni soling va o’rtacha olovda aralashtirib, och oltin rangga kirguncha 3-4 daqiqa qovuring.<\/p>\n

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

Piyozga pomidorlarni qo’shing va 5-6 daqiqa pishiring. Tuzlang, qalampir seping va aralashtiring.<\/p>\n

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

Baqlajonlarni tayyorlangan go’shtli ichlik bilan to’ldiring.<\/p>\n

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

Kesib olingan ustki qismlar bilan yoping va ularni yog’och shishchalar bilan mahkamlang. Qozonga ozgina sovuq suv quying, to’ldirilgan baqlajonlarni qozonga joylang.<\/p>\n

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

Tayyorlangan tomat sousini quying, u baqlajonlarni to’liq qoplashi kerak (zarur bo’lsa suv qo’shing).<\/p>\n

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

Go’shtli ichlik bilan to’ldirilgan baqlajonlarni past olovda 30-40 daqiqa pishiring. Baqlajonlar yumshoq bo’lishi kerak («qopqoq» oson teshilishi kerak).<\/p>\n

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

Tayyor qiymali baqlajonlarni to’g’rab, sous bilan quying. 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. 5 porsiya1 soat (sizning 30 daqiqangiz) Baqlajonlarni tayyorlashning qiziqarli varianti. Go’shtli ichlik bilan to’ldirilgan, tomat sousida dimlangan baqlajonlar tayyorlaymiz. Mahsulotlar (5 porsiyaga) Baqlajon — 5 dona (800 g) Go’sht qiymasi — 400 g Pomidor — 700 g Piyoz — 2 dona Ko’katlar — 1 bog’lam (ta’bga […]<\/p>\n","protected":false},"author":1,"featured_media":69881,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[162],"tags":[],"class_list":["post-69880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-azerbayjan_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69880","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=69880"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69880\/revisions"}],"predecessor-version":[{"id":69909,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69880\/revisions\/69909"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69881"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}