{"id":1998,"date":"2025-01-28T10:57:19","date_gmt":"2025-01-28T10:57:19","guid":{"rendered":"https:\/\/turkishgourmet.lv\/?p=1998"},"modified":"2025-01-28T11:11:00","modified_gmt":"2025-01-28T11:11:00","slug":"risu-pildits-karnijariks","status":"publish","type":"post","link":"https:\/\/turkishgourmet.lv\/en\/risu-pildits-karnijariks\/","title":{"rendered":"Karn\u00c4\u00b1jarik stuffed with rice"},"content":{"rendered":"<p>We combined karn\u00c4\u00b1jar\u00c4\u00b1k and rice and it resulted in a delicious recipe. How to cook this exquisite and colorful dish - rice-filled karn\u00c4\u00b1jarika? We answered this question just for you. Karn\u00c4\u00b1jarik, made from fried eggplant stuffed with stuffing, is one of the most popular dishes in Turkish cuisine. Rice, which is an integral part of vegetable and meat dishes, is easily prepared if you know a few important nuances. If you have prepared all the necessary products, we can proceed to the practical and delicious rice-stuffed karn\u00c4\u00b1jariku recipe, which will surely become your new favorite.<\/p>","protected":false},"excerpt":{"rendered":"<p>M\u00c4\u201cs apvienoj\u00c4\u0081m karn\u00c4\u00b1jariku un r\u00c4\u00absus, un t\u00c4\u0081 rezult\u00c4\u0081t\u00c4\u0081 rad\u00c4\u0081s gar\u00c5\u00a1\u00c4\u00abga recepte. K\u00c4\u0081 pagatavot \u00c5\u00a1o izsmalcin\u00c4\u0081to un kr\u00c4\u0081saino \u00c4\u201cdienu \u00e2\u20ac\u201c r\u00c4\u00absu pild\u00c4\u00abto karn\u00c4\u00b1jariku? M\u00c4\u201cs atbild\u00c4\u201cj\u00c4\u0081m uz \u00c5\u00a1o jaut\u00c4\u0081jumu tie\u00c5\u00a1i jums. Karn\u00c4\u00b1jariks, kas gatavots no cept\u00c4\u0081m bakla\u00c5\u00be\u00c4\u0081niem, kas pild\u00c4\u00abti ar pild\u00c4\u00abjumu, ir viens no iecien\u00c4\u00abt\u00c4\u0081kajiem \u00c4\u201cdieniem Turcijas virtuv\u00c4\u201c. R\u00c4\u00absi, kas ir neat\u00c5\u2020emama d\u00c4\u0081rze\u00c5\u2020u un ga\u00c4\u00bcas \u00c4\u201cdienu sast\u00c4\u0081vda\u00c4\u00bca, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2007,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-lv"],"acf":[],"_links":{"self":[{"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/posts\/1998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/comments?post=1998"}],"version-history":[{"count":2,"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/posts\/1998\/revisions"}],"predecessor-version":[{"id":2001,"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/posts\/1998\/revisions\/2001"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/media\/2007"}],"wp:attachment":[{"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/media?parent=1998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/categories?post=1998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/turkishgourmet.lv\/en\/wp-json\/wp\/v2\/tags?post=1998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}