{"id":145529,"title":"Otantik Tavuk Korma","modified":"2026-06-16T15:28:33+02:00","plain":"Yo\u011furtlu, kremams\u0131 bir sos i\u00e7inde a\u011f\u0131r a\u011f\u0131r pi\u015fen; b\u00fct\u00fcn baharatlarla kokuland\u0131r\u0131lm\u0131\u015f, biberle hafif\u00e7e canland\u0131r\u0131lm\u0131\u015f lokum gibi bir tavuk.\n\n\n\nTavuk korma, \u00f6nce tencerede usul usul c\u0131z\u0131rdayan ghee ile kendini hissettirir. Kemikli tavuk parlak bir g\u00f6r\u00fcn\u00fcm kazan\u0131rken kakule, topuz \u00e7i\u00e7e\u011fi ve muskat mutfa\u011f\u0131 mis gibi sarar. Birka\u00e7 damla kewra da y\u00fckselen buhar\u0131 daha da ba\u015ftan \u00e7\u0131kar\u0131c\u0131 k\u0131lar. \n\n\n\nEzilmi\u015f k\u0131zarm\u0131\u015f so\u011fanlar yo\u011furdun i\u00e7inde erir ve y\u00fczeyinde baharatl\u0131 ya\u011f\u0131n kehribar rengi tabakas\u0131, yani roghan\u0131n belirdi\u011fi benekli bir sos ortaya \u00e7\u0131kar\u0131r. Bu, tavuk korman\u0131n en zarif h\u00e2lidir : son derece lezzetli ve yo\u011fun aromal\u0131d\u0131r\n\n\n\nUzaktan bak\u0131ld\u0131\u011f\u0131nda tereya\u011fl\u0131 tavuku and\u0131r\u0131r\n\n\n\nTavuk Korma Nedir?\n\n\n\nkorma s\u00f6zc\u00fc\u011f\u00fc, qorma, kurma ya da qurma \u015feklinde de yaz\u0131l\u0131r ve Urduca qormadan gelir. Bu da, etin kendi suyu ve ya\u011f\u0131yla a\u011f\u0131r a\u011f\u0131r pi\u015firilmesiyle ili\u015fkilendirilen T\u00fcrk\u00ee dillerdeki kavurma s\u00f6zc\u00fc\u011f\u00fcnden t\u00fcremi\u015ftir. Bu k\u00f6ken \u00f6nemlidir. \n\n\n\nKlasik mughlai ve Eski Delhi gelene\u011finde korma, sabit bir baharat kar\u0131\u015f\u0131m\u0131ndan \u00e7ok bir pi\u015firme y\u00f6ntemiyle tan\u0131mlan\u0131r. Et ya\u011fda m\u00fch\u00fcrlenir, ard\u0131ndan \u00e7ok az ek s\u0131v\u0131yla k\u0131s\u0131k ate\u015fte pi\u015firilir. Sonunda etin kendi suyu, ghee ve yo\u011furt bir araya gelerek sosu olu\u015fturur.\n\n\n\nBab\u00fcr gelene\u011finde bu yap\u0131 \u00fc\u00e7 temel malzemeye dayan\u0131r : ghee, tam ya\u011fl\u0131 yo\u011furt ve hem tatl\u0131l\u0131k hem de g\u00f6vde sa\u011flayan, birista ad\u0131 verilen \u00e7\u0131t\u0131r k\u0131zarm\u0131\u015f so\u011fanlar. \n\n\n\nYan\u0131na biraz ev yap\u0131m\u0131 naan al\u0131n, pi\u015fman olmazs\u0131n\u0131z\n\n\n\nYo\u011furt hafif laktik bir asidite verir ve tavu\u011fu yumu\u015fat\u0131r ; ghee b\u00fct\u00fcn baharatlar\u0131n aromas\u0131n\u0131 ta\u015f\u0131r ; blenderdan ge\u00e7irmek yerine elle ezilen so\u011fanlar ise yo\u011furtla birle\u015ferek aranan danedaar dokuyu olu\u015fturur. Terim \u201ctaneli\u201d ya da \u201cbenekli\u201d anlam\u0131na gelir; ancak a\u011f\u0131zda b\u0131rakt\u0131\u011f\u0131 his son derece zariftir\n\n\n\nKlasik bir korma, ister mughlai ister Eski Delhi tarz\u0131 olsun, Japon k\u00f6risi gibi genel ge\u00e7er bir \u201ck\u00f6ri\u201d de\u011fildir. Domates, a\u015f\u0131r\u0131 zerde\u00e7al ya da Japon k\u00f6ri tozu etraf\u0131nda kurulmaz. Tatl\u0131ms\u0131 bir lezzet pe\u015finde de ko\u015fmaz. Rengi fildi\u015finden koyu kehribara uzan\u0131r ; roghan pi\u015firmenin sonunda kenarlarda belirgin bi\u00e7imde ayr\u0131\u015f\u0131r.\n\n\n\nKorman\u0131n Bab\u00fcr K\u00f6kenleri\n\n\n\nTavuk korman\u0131n bug\u00fcn bildi\u011fimiz h\u00e2li, \u00f6zellikle XVII. y\u00fczy\u0131lda belgelenen Bab\u00fcr \u0130mparatorlu\u011fu\u2019nun Hint-Fars mutfaklar\u0131nda \u015fekillendi. XVIII. y\u00fczy\u0131lda ise koyu k\u0131vaml\u0131 yo\u011furdun (bir lasside oldu\u011fu gibi), kabuklu yemi\u015flerin ve safran\u0131n kullan\u0131m\u0131yla ge\u00e7 Bab\u00fcr saraylar\u0131nda ve nawablar\u0131n mutfaklar\u0131nda daha da zenginle\u015fti. \n\n\n\nOrta Asya\u2019dan gelen et pi\u015firme teknikleri, chapati gibi ekmekleriyle kuzey Hindistan\u2019\u0131n s\u00fctl\u00fc, baharatl\u0131 ve tah\u0131l temelli gelenekleriyle bulu\u015ftu. \u0130mparatorluk sofras\u0131, sert bir ac\u0131l\u0131k yerine \u00f6l\u00e7\u00fcl\u00fc bir zenginli\u011fi tercih ediyordu.\n\n\n\nEn a\u00e7\u0131k tarihsel kaynaklardan biri, imparator \u015eah Cihan\u2019\u0131n imparatorluk mutfaklar\u0131ndan \u00e7\u0131kan tarifleri kaydeden XVII. y\u00fczy\u0131la ait Fars\u00e7a bir yemek el yazmas\u0131 olan Nuskha-e-Shahjahani\u2019dir.\n\n\n\nYan\u0131nda bir raita ile harika olur\n\n\n\nChennai\u2019de, Londra\u2019daki British Library\u2019de ve Delhi\u2019deki Jamia Millia\u2019n\u0131n Zakir Hussain K\u00fct\u00fcphanesi\u2019nde korunan el yazmas\u0131n\u0131n bilinen \u00fc\u00e7 n\u00fcshas\u0131 \u00fczerine yap\u0131lan \u00e7al\u0131\u015fmalar, bug\u00fcn restoranlarda servis edilen bir\u00e7ok \u201cmughlai\u201d kormadan \u00e7ok farkl\u0131 bir tablo ortaya koyuyor. Referans al\u0131nan aristokrat versiyonda az ya da hi\u00e7 zerde\u00e7al yoktur, sar\u0131msak \u00f6l\u00e7\u00fcl\u00fc kullan\u0131l\u0131r ve domates hi\u00e7 bulunmaz. \n\n\n\nAyr\u0131ca safranla hafif\u00e7e kokuland\u0131r\u0131lm\u0131\u015f beyaz bir korman\u0131n, a\u00e7\u0131k rengi an\u0131t\u0131n mermerine g\u00f6nderme yapt\u0131\u011f\u0131 i\u00e7in Tac Mahal\u2019in a\u00e7\u0131l\u0131\u015f\u0131 i\u00e7in haz\u0131rlanm\u0131\u015f olabilece\u011fi de anlat\u0131l\u0131r. \u0130ster uydurma bir efsane ister ku\u015faktan ku\u015fa\u011fa aktar\u0131lan bir mutfak haf\u0131zas\u0131 olsun, bu anlat\u0131 temel bir \u015feyi s\u00f6yler : saray kormas\u0131 asla g\u00f6steri\u015fli de\u011fil, daima \u00f6l\u00e7\u00fcl\u00fc ve zarif olmal\u0131yd\u0131.\n\n\n\nSefer mutfaklar\u0131ndan Eski Delhi d\u00fc\u011f\u00fcnlerine kadar bu teknik, kitaplardan \u00e7ok ustadan \u00e7\u0131ra\u011fa ge\u00e7en bir el becerisi olarak ya\u015fad\u0131. Tavuk ya da koyun eti yo\u011furdun i\u00e7inde a\u011f\u0131r a\u011f\u0131r pi\u015ferdi. \n\n\n\nKakule, karanfil, tar\u00e7\u0131n ve defne yapra\u011f\u0131 ghee i\u00e7inde demlenirdi. Kewra ya da g\u00fcl suyu ise ancak en sonda, kokuyu hapsetmek i\u00e7in kapa\u011f\u0131 kapatmadan hemen \u00f6nce eklenirdi. Qaliya t\u00fcr\u00fc Fars usul\u00fc yava\u015f pi\u015firmeler ile Hindistan\u2019\u0131n b\u00fct\u00fcn baharat kullan\u0131m\u0131 sonunda yap\u0131s\u0131 \u00e7ok net bir yemek ortaya \u00e7\u0131kard\u0131 : ya\u011f, yo\u011furt, so\u011fan ve yava\u015f pi\u015firme.\n\n\n\nTemel Malzemeler ve Rolleri\n\n\n\n\n\n\n\n\nKemikli tavuk, \u00f6zellikle \u00fcst but ve tavuk bagetleri : bu par\u00e7alar, kemik \u00e7evresindeki ba\u011f dokusu, k\u0131k\u0131rdak ve kolajen sayesinde yeme\u011fe daha fazla derinlik katar. Un, krema ya da yapay koyula\u015ft\u0131r\u0131c\u0131lar olmadan sosa g\u00f6vde verirler.\n\n\n\nGhee : sadele\u015ftirilmi\u015f tereya\u011f\u0131, m\u00fch\u00fcrleme ve baharatlar\u0131n demlenmesi i\u00e7in gereken \u0131s\u0131ya dayan\u0131r. Ayr\u0131ca tencerenin kenar\u0131nda parlayan o aromatik ya\u011f tabakas\u0131, yani son roghan\u0131 da olu\u015fturur.\n\n\n\nTam ya\u011fl\u0131 sade yo\u011furt : bu, yeme\u011fin ana s\u0131v\u0131s\u0131 ve asidik bile\u015fenidir. Tavu\u011fu yumu\u015fat\u0131r, em\u00fclsiyonu yap\u0131land\u0131r\u0131r ve taze, \u00e7ok ek\u015fi olmayan bir yo\u011furt olmal\u0131d\u0131r. Pi\u015firmeden \u00f6nce tamamen p\u00fcr\u00fczs\u00fcz olana kadar \u00e7\u0131rp\u0131lmal\u0131d\u0131r.\n\n\n\nBirista : ince ince do\u011franm\u0131\u015f so\u011fanlar \u00e7\u0131t\u0131r ve alt\u0131n rengi olana kadar k\u0131zart\u0131l\u0131r. Tatl\u0131l\u0131k, lezzet derinli\u011fi ve danedaar doku sa\u011flarlar. So\u011fuduktan sonra, \u0131slak bir p\u00fcreye \u00e7evirmeden, robottan ge\u00e7irmek yerine elle ezilirler.\n\n\n\n\u00d6\u011f\u00fct\u00fclm\u00fc\u015f ki\u015fni\u015f : yeme\u011fi ac\u0131 ya da sert h\u00e2le getirmeden g\u00f6vde veren s\u0131cak ve lezzetli bir temel sa\u011flar.\n\n\n\nKe\u015fmir k\u0131rm\u0131z\u0131 toz biberi : esas olarak yo\u011fun k\u0131rm\u0131z\u0131 bir renk ve orta d\u00fczeyde bir s\u0131cakl\u0131k vermek i\u00e7in kullan\u0131l\u0131r; ama\u00e7 g\u00fc\u00e7l\u00fc bir ac\u0131l\u0131k yaratmak de\u011fildir.\n\n\n\nZencefil ve sar\u0131msak : keskinlik ve canl\u0131l\u0131k katarlar, ancak saray versiyonlar\u0131nda \u00e7i\u00e7eksi ve s\u00fctl\u00fc notalar\u0131n nefes almas\u0131na izin vermek i\u00e7in \u00f6l\u00e7\u00fcl\u00fc kullan\u0131l\u0131rlar.\n\n\n\nB\u00fct\u00fcn baharatlar : ye\u015fil kakule, siyah kakule, karanfil, tar\u00e7\u0131n ve defne yapra\u011f\u0131, pi\u015firmenin en ba\u015f\u0131nda s\u0131cak ghee i\u00e7inde demlenir ve sosun temelini olu\u015fturur.\n\n\n\nKhushboo ka masala : topuz \u00e7i\u00e7e\u011fi, muskat ve \u00e7o\u011fu zaman kakule, kullan\u0131mdan hemen \u00f6nce \u00f6\u011f\u00fct\u00fcl\u00fcr ve u\u00e7ucu aromalar\u0131n\u0131 korumak i\u00e7in ge\u00e7 a\u015famada eklenir.\n\n\n\nKewra, g\u00fcl suyu ve safran : kewra ile g\u00fcl suyu saray mutfaklar\u0131n\u0131n \u00e7i\u00e7eksi imzas\u0131n\u0131 verir ; \u0131l\u0131k s\u00fctte demlenen safran ise ho\u015f bir koku ve hafif alt\u0131n bir ton katar.\n\n\n\n\u0130ste\u011fe ba\u011fl\u0131 kabuklu yemi\u015f veya tohum ezmeleri : temel versiyon bunlar olmadan da yap\u0131labilir. \u00d6zellikle shahi, awadhi ve lucknowi varyasyonlar\u0131nda kaju, badem, beyaz ha\u015fha\u015f ya da makhana ezmeleri fildi\u015fi tonunda, kadifemsi bir doku ve hafif bir tatl\u0131l\u0131k katar.\n\n\n\nTuz : yeme\u011fi dengeler ; burada anlat\u0131lan Eski Delhi y\u00f6nteminde, yo\u011furt dengeye oturduktan sonra ilk kaynamalardan sonra eklenir.\n\n\n\n\u00c7ok az su : bir korma, yo\u011furt, etin kendi suyu ve ya\u011f \u00fczerine kurulmal\u0131d\u0131r. Su yaln\u0131zca gerekti\u011finde, k\u0131vam\u0131 biraz a\u00e7mak i\u00e7in eklenir.\n\n\n\nBab\u00fcr usul\u00fc bir kormada ka\u00e7\u0131n\u0131lmas\u0131 gereken malzemeler : domates yo\u011furdun s\u00fctl\u00fc dengesini bozar ; fazla zerde\u00e7al yeme\u011fin a\u00e7\u0131k tonunu \u00f6rter ; end\u00fcstriyel krema, \u015feker ve kat\u0131 hindistancevizi kremas\u0131 ise onu paket servis usul\u00fc tatl\u0131 bir profile s\u00fcr\u00fckler.\n\n\n\n\n\u00d6zg\u00fcnl\u00fck \u0130\u015faretleri ve Ba\u015fl\u0131ca Stiller\n\n\n\nBir kormay\u0131 de\u011ferlendirmenin en h\u0131zl\u0131 yolu, y\u00fczeyine ve dokusuna bakmakt\u0131r. Bab\u00fcr tarz\u0131 bir tavuk korma b\u00fct\u00fcn\u00fcyle p\u00fcr\u00fczs\u00fcz olmamal\u0131d\u0131r. Elle ezilmi\u015f biristan\u0131n danedaar tane yap\u0131s\u0131n\u0131, kenarlarda belirgin bir roghan\u0131 ve floresan sar\u0131dan \u00e7ok fildi\u015fi, alt\u0131n ya da kehribar tonlar\u0131n\u0131 g\u00f6stermelidir. Kokuda aromalar \u015f\u00f6yle a\u00e7\u0131lmal\u0131d\u0131r : \u00f6nce k\u0131zarm\u0131\u015f so\u011fan, ard\u0131ndan s\u00fctl\u00fc asidite, b\u00fct\u00fcn baharatlar\u0131n s\u0131cakl\u0131\u011f\u0131 ve son olarak topuz \u00e7i\u00e7e\u011fi, muskat ile kewra notalar\u0131.\n\n\n\nEski Delhi\u2019de shaadiyon wala, yani d\u00fc\u011f\u00fcn kormas\u0131, zengin ve son derece lezzetlidir. Yo\u011furt, so\u011fan, bolca ghee, ya\u011f ya da ikisinin kar\u0131\u015f\u0131m\u0131 ile ki\u015fni\u015f, Ke\u015fmir biberi ve en sonda eklenen bir khushboo ka masala \u00fczerine kuruludur. Genellikle kabuklu yemi\u015f ezmeleri ve krema kullan\u0131lmaz; sosunu koyula\u015ft\u0131rmak i\u00e7in yava\u015f yava\u015f \u00e7ektirmeye dayan\u0131r.\n\n\n\nShahi, awadhi ve lucknowi kormalar\u0131 ise badem, kaju, ha\u015fha\u015f, makhana, safran ve \u00e7i\u00e7ek sular\u0131n\u0131n eklenmesiyle daha rafine bir \u00e7izgi arar; sonu\u00e7 fildi\u015fi tonlar\u0131nda, kadifemsi bir biti\u015ftir. Ke\u015fmir wazwan gelene\u011finden gelen yorumlarda yo\u011furt daha \u00f6n plandad\u0131r; genellikle zerde\u00e7aldan ka\u00e7\u0131n\u0131l\u0131r, yumu\u015fak k\u0131rm\u0131z\u0131 tonu vermek i\u00e7in Ke\u015fmir biberi kullan\u0131l\u0131r. Baz\u0131 versiyonlar, yeme\u011fin zenginli\u011fini dengeleyen hafif bir burukluk katmak i\u00e7in taze \u00e7emen otu da ekler.\n\n\n\nBaz\u0131 g\u00fcney uyarlamalar\u0131, \u00f6zellikle Hyderabad \u00e7evresinde, hindistancevizi s\u00fct\u00fc, rendelenmi\u015f ya da kurutulmu\u015f hindistancevizi ve k\u00f6ri yapraklar\u0131 gibi yerel aromalar i\u00e7erir. Kendi tarzlar\u0131nda \u00e7ok lezzetlidirler, ancak \u015eah Cihan\u2019\u0131n ya da Eski Delhi\u2019nin modellerinden farkl\u0131 bir mant\u0131\u011fa dayan\u0131rlar. \n\n\n\nHindistancevizi kullan\u0131mlar\u0131yla, Tay k\u0131rm\u0131z\u0131 k\u00f6risi ya da Tay ye\u015fil k\u00f6rili tavuk gibi ba\u015fka Asya k\u00f6rilerini and\u0131rabilirler. Panang dana k\u00f6risi ve c\u00e0 ri g\u00e0 da bu aileye yakla\u015f\u0131r. \n\n\n\nC\u00e0 ri g\u00e0, Vietnam usul\u00fc k\u00f6ri\n\n\n\nBununla birlikte bu uyarlamalar Tay sar\u0131 k\u00f6ri ezmesi \u00fczerine de\u011fil, kendine \u00f6zg\u00fc b\u00f6lgesel bir mant\u0131k \u00fczerine kuruludur. Britanya Hint restoranlar\u0131n\u0131n versiyonu ise bu modelden daha da uzakla\u015f\u0131r. Ana sos, krema, \u015feker, kat\u0131 hindistancevizi kremas\u0131, zerde\u00e7al ve tavada h\u0131zl\u0131ca bir araya getirme y\u00f6ntemi; restoran usul\u00fc tavuk tikka massalaya daha yak\u0131n, tatl\u0131ms\u0131 ve son derece p\u00fcr\u00fczs\u00fcz bir sos ortaya \u00e7\u0131kar\u0131r. B\u00f6ylece yava\u015f pi\u015firmenin tane tane dokusundan, roghandan ve bu eski yeme\u011fi tan\u0131mlayan ince aromadan \u00e7o\u011fu zaman pek az \u015fey kal\u0131r.\n\n\n\n\n\n\tOtantik Tavuk Kormas\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg tavuk350 g sade yo\u011furt (\u00e7\u0131rp\u0131lm\u0131\u015f)150 g k\u0131zarm\u0131\u015f kuru so\u011fan1 \u00e7ay ka\u015f\u0131\u011f\u0131 sar\u0131msak ve zencefil (toz)3 \u00e7ay ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 biber (toz)3 \u00e7ay ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f (toz)1 yemek ka\u015f\u0131\u011f\u0131 zencefil (ince do\u011franm\u0131\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 kewra suyu (iste\u011fe ba\u011fl\u0131)0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 muskat cevizi (toz)0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 muskat \u00e7i\u00e7e\u011fi (toz)2 siyah kakule2 ye\u015fil kakule6 karanfil6 tane karabiber2 par\u00e7a \u00e7ubuk tar\u00e7\u0131n1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz190 g sadeya\u011f (ghee)240 ml su\t\n\t\n\t\tYap\u0131l\u0131\u015f\u0131Bir kasede yo\u011furdu sar\u0131msak ve zencefil tozu, toz k\u0131rm\u0131z\u0131 biber, toz ki\u015fni\u015f, k\u0131zarm\u0131\u015f kuru so\u011fan ve tuzla kar\u0131\u015ft\u0131r\u0131n.Bir tencerede sadeya\u011f\u0131 \u0131s\u0131t\u0131n. Siyah ve ye\u015fil kakuleyi, karanfili, tane karabiberi ve \u00e7ubuk tar\u00e7\u0131n\u0131 ekleyip 2 dakika kavurun.Yo\u011furtlu kar\u0131\u015f\u0131m\u0131 tencereye al\u0131n ve s\u00fcrekli kar\u0131\u015ft\u0131rarak 5 dakika kavurun.Tavu\u011fu ekleyin ve sosa iyice bulanmas\u0131 i\u00e7in birka\u00e7 dakika kavurun.Suyu ekleyin. Tavuk iyice yumu\u015fay\u0131p sos koyula\u015fana kadar orta ate\u015fte pi\u015firin.Oca\u011f\u0131 kapatt\u0131ktan sonra ya da pi\u015firmenin en sonunda kewra suyunu (iste\u011fe ba\u011fl\u0131), muskat cevizini, muskat \u00e7i\u00e7e\u011fini ve ince do\u011franm\u0131\u015f zencefili ekleyip kar\u0131\u015ft\u0131r\u0131n.\t\n\t\n\t\tDaha yo\u011fun k\u0131vaml\u0131 bir sos i\u00e7in, pi\u015firmenin son b\u00f6l\u00fcm\u00fcnde tencerenin kapa\u011f\u0131n\u0131 a\u00e7\u0131k b\u0131rak\u0131p sosu biraz \u00e7ektirin. Ac\u0131 miktar\u0131n\u0131 damak zevkinize g\u00f6re ayarlay\u0131n; kewra suyunu ise aromas\u0131n\u0131 korumas\u0131 i\u00e7in mutlaka en son ekleyin.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145529"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145529\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/116717"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}