{"id":145540,"title":"Otantik Massaman K\u00f6risi","modified":"2026-06-16T15:28:42+02:00","plain":"Kavrulmu\u015f baharatlarla haz\u0131rlanan ev yap\u0131m\u0131 k\u00f6ri ezmesiyle, hindistancevizi s\u00fct\u00fcnde a\u011f\u0131r a\u011f\u0131r pi\u015fen; yumu\u015fac\u0131k tavuk ve lokum gibi patateslerle zengin, mis kokulu bir Tay massaman k\u00f6risi.\n\n\n\nTu\u011fla k\u0131rm\u0131z\u0131s\u0131 biberli hindistancevizi ya\u011f\u0131, lokum gibi pi\u015fmi\u015f dana incik ya da kemikli tavu\u011fun \u00fczerinde \u0131\u015f\u0131ldar. Ayn\u0131 parlak sos; diri patatesleri, usul usul karamelize olmu\u015f so\u011fan\u0131 ve hafif bir \u00e7\u0131t\u0131rl\u0131k katan kavrulmu\u015f yer f\u0131st\u0131klar\u0131n\u0131 da sarar. Hindistancevizi s\u00fct\u00fcn\u00fcn zengin dokusunun alt\u0131nda tar\u00e7\u0131n, kakule, kimyon ve karanfil; demirhindi ya da ac\u0131 portakal\u0131n katt\u0131\u011f\u0131 canl\u0131l\u0131kla belirginle\u015fir. \n\n\n\nBenim k\u0131rm\u0131z\u0131 k\u00f6rili eri\u015fte tarifim de en az bunun kadar nefis\n\n\n\nMassaman, zengin ama dengeli bir Tay-M\u00fcsl\u00fcman k\u00f6risidir: saray mutfa\u011f\u0131nda kurutulmu\u015f s\u0131cak baharatlar, Siam’a \u00f6zg\u00fc aromatikler, tatl\u0131, ek\u015fi ve tuzlu tatlar ayn\u0131 tencerede bulu\u015fur. Bu y\u00f6n\u00fcyle Tay k\u0131rm\u0131z\u0131 k\u00f6risinden Tay ye\u015fil k\u00f6risine kadar di\u011fer Tay k\u00f6rileriyle akrabad\u0131r; ancak s\u0131cak baharatlar\u0131n \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131 daha yumu\u015fak bir tada sahiptir. K\u0131sacas\u0131, sizi tan\u0131\u015ft\u0131rmak i\u00e7in sab\u0131rs\u0131zland\u0131\u011f\u0131m enfes bir yemek.\n\n\n\nMassaman K\u00f6risi Nedir?\n\n\n\n\u00ab\u00a0Massaman\u00a0\u00bb ad\u0131 genellikle Fars\u00e7a Mosalm\u00e2n s\u00f6zc\u00fc\u011f\u00fcyle ili\u015fkilendirilir; anlam\u0131 \u00ab\u00a0M\u00fcsl\u00fcman\u00a0\u00bbd\u0131r. 19. y\u00fczy\u0131l \u0130ngilizce kaynaklar\u0131nda bazen \u00ab\u00a0Mussulman curry\u00a0\u00bb olarak da ge\u00e7er. \n\n\n\nBu k\u00f6ken bug\u00fcn h\u00e2l\u00e2 mutfak gelene\u011finde g\u00f6r\u00fcl\u00fcr: geleneksel massaman, tavuk, dana eti, \u00f6rdek, koyun, ke\u00e7i ya da av eti gibi helal proteinlere dayan\u0131r. Domuz eti ise bu gelene\u011fin d\u0131\u015f\u0131nda kal\u0131r.\n\n\n\nMassaman; y\u00fczeyi ya\u011fla parlayan, iri so\u011fan par\u00e7alar\u0131, diri patatesler ve b\u00fct\u00fcn kavrulmu\u015f yer f\u0131st\u0131klar\u0131yla tamamlanan, koyu k\u0131vaml\u0131 bir hindistancevizi k\u00f6risidir. Baharat dengeleri elbette farkl\u0131 olsa da, onu panang dana k\u00f6risi ya da gaeng hang lay ile yak\u0131n akraba saymak m\u00fcmk\u00fcnd\u00fcr. \n\n\n\nPanang dana k\u00f6risi, uzaktan bak\u0131nca buna olduk\u00e7a benzer.\n\n\n\nK\u00f6ri ezmesi, iki ayr\u0131 malzeme ailesini bir araya getirir. \u0130lki; Hint-Pers ve Asya deniz ticaret yollar\u0131ndan gelen s\u0131cak tonlu kuru baharatlard\u0131r: ki\u015fni\u015f, kimyon, kakule, tar\u00e7\u0131n ya da kasya, karanfil, muskat, macis, y\u0131ld\u0131z anason ve beyaz biber. \n\n\n\n\u0130kincisi ise Tay mutfa\u011f\u0131na \u00f6zg\u00fc aromatiklerden olu\u015fur: kurutulmu\u015f uzun k\u0131rm\u0131z\u0131 biberler, limon otu, galangal, alevde k\u00f6zlenip soyulmu\u015f arpac\u0131k so\u011fan\u0131 ve sar\u0131msak ile fermente karides ezmesi.\n\n\n\nKlasik tekni\u011fin ad\u0131 taek man’dir; yani hindistancevizi kremas\u0131n\u0131, ya\u011f\u0131 ayr\u0131lana kadar pi\u015firmektir. K\u00f6ri ezmesini bu ya\u011fda kavurmak, ya\u011fda \u00e7\u00f6z\u00fcnen aromalar\u0131 ortaya \u00e7\u0131kar\u0131r ve yeme\u011fe kendine \u00f6zg\u00fc parlak k\u0131rm\u0131z\u0131 g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc verir. \n\n\n\nBu kavurma ve aroma mant\u0131\u011f\u0131, s\u0131cak baharatlar\u0131n daha bask\u0131n oldu\u011fu profiliyle Tay sar\u0131 k\u00f6ri ezmesini and\u0131r\u0131r. Son dokunu\u015fta hurma \u015fekeri ya da hindistancevizi \u015fekeri, bal\u0131k sosu ya da tuz ve demirhindi bir araya gelir; tarih\u00ee versiyonlarda ise hem \u00e7i\u00e7eksi hem canl\u0131 bir ac\u0131 portakal olan som sa \u00f6ne \u00e7\u0131kar.\n\n\n\nMassaman’\u0131n Tarihi: Saray ve M\u00fcsl\u00fcman K\u00f6kler Aras\u0131nda\n\n\n\nBiberler Siam’a girmeden \u00f6nce ac\u0131l\u0131k, tane karabiber ve galangaldan geliyordu. Capsicum cinsine ait biberler, 1511’de gelen Portekizli t\u00fcccarlar\u0131n ard\u0131ndan b\u00f6lgeye ula\u015ft\u0131. \n\n\n\n17. y\u00fczy\u0131lda Ayutthaya, t\u00fcccarlar\u0131n, diplomatlar\u0131n, misyonerlerin ve a\u015f\u00e7\u0131lar\u0131n yollar\u0131n\u0131n kesi\u015fti\u011fi kozmopolit bir kraliyet ba\u015fkenti h\u00e2line gelmi\u015fti. \u015eeyh Ahmad Qomi \u00e7evresiyle ba\u011flant\u0131l\u0131 olanlar da d\u00e2hil olmak \u00fczere \u015eii Fars topluluklar\u0131, M\u00fcsl\u00fcman gelene\u011fiyle uyumlu bir lezzet paletinin \u015fekillenmesine katk\u0131da bulundu. Bu palet daha sonra massaman\u0131n tat kimli\u011fini de besledi.\n\n\n\nMassaman\u0131n saray mutfa\u011f\u0131ndaki yeri edebiyatta da a\u00e7\u0131k\u00e7a g\u00f6r\u00fcl\u00fcr. Gelece\u011fin Kral\u0131 II. Rama olan Prens Itsarasunthon’a atfedilen \u00fcnl\u00fc bir dizede massaman, yi-ra, yani kimyon kokusu ve \u00ab g\u00fc\u00e7l\u00fc baharatlar\u0131 \u00bb i\u00e7in \u00f6v\u00fcl\u00fcr. Bu da kuru baharat kar\u0131\u015f\u0131m\u0131n\u0131n 19. y\u00fczy\u0131l\u0131n ba\u015flar\u0131nda sarayda zaten b\u00fcy\u00fck de\u011fer g\u00f6rd\u00fc\u011f\u00fcn\u00fc g\u00f6sterir. Daha sonra Lady Plean Passakornrawong, bilinen en eski yaz\u0131l\u0131 massaman tariflerinden biri kabul edilen kayd\u0131 tuttu : 1889’da ayl\u0131k bir dergide yay\u0131mlanan \u00ab ac\u0131 portakal suyuyla tavuk massaman k\u00f6risi \u00bb tarifi. 1908 tarihli yemek kitab\u0131 ise daha sonra klasik Siam mutfa\u011f\u0131n\u0131n bi\u00e7imlenmesine katk\u0131da bulundu.\n\n\n\nMassaman, onunla ili\u015fkilendirilen prestij sayesinde de varl\u0131\u011f\u0131n\u0131 korudu. Siam, Avrupal\u0131 s\u00f6m\u00fcrge g\u00fc\u00e7lerinin bask\u0131s\u0131 alt\u0131nda modernle\u015firken, daha k\u0131rsal ya da \u00e7ok yerel baz\u0131 teknikler; mutfak ve k\u00fclt\u00fcr tarihine ili\u015fkin sonraki analizlere g\u00f6re, resm\u00ee yemek kitaplar\u0131n\u0131n d\u0131\u015f\u0131nda b\u0131rak\u0131ld\u0131. Pahal\u0131 ithal baharatlarla, saray inceli\u011fiyle ve M\u00fcsl\u00fcman diplomatik etkisiyle ili\u015fkilendirilen massaman ise klasik mutfa\u011f\u0131n ba\u015fl\u0131ca referanslar\u0131ndan biri olarak kald\u0131.\n\n\n\nB\u00f6lgesel stiller bug\u00fcn de birbirinden ayr\u0131l\u0131r. Merkez b\u00f6lgenin saray usul\u00fc versiyonlar\u0131 genellikle daha yumu\u015fak, daha tatl\u0131, \u00e7ok dengeli ve g\u00f6rsel olarak daha \u00f6zenlidir; hindistancevizi kremas\u0131 kusursuz bi\u00e7imde ayr\u0131\u015ft\u0131r\u0131lm\u0131\u015ft\u0131r. G\u00fcneyin M\u00fcsl\u00fcman versiyonlar\u0131 ise \u00e7o\u011fu zaman daha tuzlu, daha derin ve daha belirgin baharatl\u0131d\u0131r; bazen \u00f6\u011f\u00fct\u00fclm\u00fc\u015f baharatlar ve so\u011fan kullan\u0131m\u0131yla Hint mutfa\u011f\u0131n\u0131 hat\u0131rlat\u0131rlar, ama Tay malzemelerini ve lezzet dengesini korurlar.\n\n\n\nMassaman K\u00f6risinin Ana Malzemeleri\n\n\n\n\n\n\n\n\nHelal proteinler\u00a0: Kemikli ve derili tavuk butlar\u0131 ya da bagetler kolajen katar. Dana incik, omuz, nong lai ya da kaburga d\u00f6\u015f; uzun pi\u015firme s\u0131ras\u0131nda sosa kar\u0131\u015farak ona daha fazla derinlik verebilir. Bu zenginlik, baz\u0131 y\u00f6nleriyle b\u00f2 kho ya da dana rendang\u0131 and\u0131rabilir. \u00d6rdek, koyun ve ke\u00e7inin de g\u00fc\u00e7l\u00fc tarihsel k\u00f6kleri vard\u0131r. Buna kar\u015f\u0131l\u0131k domuz eti kullan\u0131lmaz. \n\n\n\nHindistancevizi kremas\u0131 ve hindistancevizi s\u00fct\u00fc\u00a0: Hindistancevizi kremas\u0131, klasik \u00ab\u00a0ayr\u0131\u015fm\u0131\u015f\u00a0\u00bb krema y\u00f6ntemi i\u00e7in gerekli ya\u011f\u0131 sa\u011flar; hindistancevizi s\u00fct\u00fc ise yahniye g\u00f6vde kazand\u0131r\u0131r ve baharatlar\u0131n, biberin ve galangal\u0131n aromalar\u0131n\u0131 ta\u015f\u0131r; t\u0131pk\u0131 bir tom kha gai \u00e7orbas\u0131nda oldu\u011fu gibi.\n\n\n\nB\u00fct\u00fcn kavrulmu\u015f yer f\u0131st\u0131klar\u0131\u00a0: Kuruyemi\u015fsi notalar ve hafif bir \u00e7\u0131t\u0131rl\u0131k katarlar; ayr\u0131ca satay tavuk \u015fi\u015flerini de hat\u0131rlat\u0131rlar. Tay massamanda bunlar geleneksel olarak b\u00fct\u00fcn b\u0131rak\u0131l\u0131r; Kambo\u00e7ya usul\u00fc saraman’dan farkl\u0131 olarak, orada yer f\u0131st\u0131klar\u0131 k\u0131vam vermek i\u00e7in genellikle ezmenin i\u00e7ine \u00f6\u011f\u00fct\u00fcl\u00fcr.\n\n\n\nTaze aromatikler\u00a0: Islat\u0131l\u0131p yumu\u015fat\u0131lan uzun k\u0131rm\u0131z\u0131 biberler, tu\u011fla k\u0131rm\u0131z\u0131s\u0131 rengi ve yumu\u015fak bir ac\u0131l\u0131k verir. Limon otu zenginli\u011fi dengeler, galangal re\u00e7inemsi ve canl\u0131 bir nota getirir, alevde k\u00f6zlenmi\u015f arpac\u0131k so\u011fan\u0131 ve sar\u0131msak isli bir tatl\u0131l\u0131k katar; fermente karides ezmesi ise baz\u0131 ticari ezmelerde bulunmasa da khao kluk kapi gibi geleneksel Tay yemeklerinde temel umami katman\u0131n\u0131 olu\u015fturur.\n\n\n\nTatl\u0131l\u0131k\u00a0: Hurma \u015fekeri ya da hindistancevizi \u015fekeri, rafine beyaz \u015fekerin do\u011frudan tatl\u0131l\u0131\u011f\u0131 yerine daha derin, karamelimsi bir tat verir.\n\n\n\nTuzluluk\u00a0: Bal\u0131k sosu tuzu ve umamiyi sa\u011flar; baz\u0131 dana etli versiyonlarda \u00f6nce deniz tuzuyla tatland\u0131r\u0131l\u0131r, ard\u0131ndan bal\u0131k sosuyla son dokunu\u015f yap\u0131l\u0131r.\n\n\n\nAsidite\u00a0: Demirhindi bug\u00fcn geleneksel versiyonlarda iyice yerle\u015fmi\u015ftir; buna kar\u015f\u0131l\u0131k ac\u0131 portakal som sa, Citrus aurantium, Lady Plean’in 1889 tarihli tarifinde oldu\u011fu gibi tarihsel referans olmay\u0131 s\u00fcrd\u00fcr\u00fcr.\n\n\n\nE\u015flik eden ni\u015fasta\u00a0: Yasemin pirinci de roti de, parlak sosu i\u00e7ine \u00e7ekmek i\u00e7in k\u00f6rinin yan\u0131nda harika gider.\n\n\n\n\n\u0130yi Bir Massaman K\u00f6risi i\u00e7in Teknik \u0130pu\u00e7lar\u0131\n\n\n\n\nHelal temel\u00a0: Tavuk, dana eti, \u00f6rdek, koyun, ke\u00e7i ve av eti gelene\u011fe uygundur; domuz eti ise de\u011fildir.\n\n\n\nAsidite dengesi\u00a0: som sa tarihsel olarak \u00e7ok de\u011fer g\u00f6r\u00fcr ve demirhindi geleneksel versiyonlarda gayet yerindedir. Buna kar\u015f\u0131l\u0131k, pi\u015fmi\u015f k\u00f6rinin i\u00e7ine ananas ya da portakal par\u00e7alar\u0131 eklemek yeme\u011fi daha modern, restoran usul\u00fc bir yoruma ta\u015f\u0131r; bu da klasik bir massamandan ziyade tom yum kung tarz\u0131 ek\u015fimsi bir dengeye daha yak\u0131nd\u0131r.\n\n\n\nMakrut konusunda \u00f6l\u00e7\u00fcl\u00fc olun\u00a0: Makrut yapraklar\u0131 tart\u0131\u015fma konusudur ve baz\u0131 b\u00f6lgesel ya da \u00e7a\u011fda\u015f uzman yorumlar\u0131nda yard\u0131mc\u0131 bir nota olarak yer alabilir; ancak bask\u0131n bir makrut tad\u0131, yeme\u011fi daha \u00e7ok phat phet ya da pad pong karee gibi di\u011fer Tay k\u00f6rilerine yakla\u015ft\u0131r\u0131r.\n\n\n\n\n\n\n\tOtantik Massaman K\u00f6risi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMassaman k\u00f6ri ezmesi i\u00e7in5 k\u00fc\u00e7\u00fck kuru ac\u0131 biber3 yemek ka\u015f\u0131\u011f\u0131 arpac\u0131k so\u011fan (ince do\u011franm\u0131\u015f)2 yemek ka\u015f\u0131\u011f\u0131 Tay sar\u0131msa\u011f\u0131 (ince do\u011franm\u0131\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 galangal (ince do\u011franm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 limon otu (ince do\u011franm\u0131\u015f)2 karanfil (kavrulmu\u015f)1 yemek ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f tohumu (kavrulmu\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon (kavrulmu\u015f)5 beyaz biber tanesi1 \u00e7ay ka\u015f\u0131\u011f\u0131 karides ezmesiK\u00f6ri i\u00e7in600 g tavuk but eti460 ml Hindistan cevizi s\u00fct\u00fc (ikiye ayr\u0131lm\u0131\u015f (bir k\u0131sm\u0131 hafif Hindistan cevizi s\u00fct\u00fc i\u00e7in, kalan\u0131 daha sonra eklenecek))230 ml su4 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7 kepe\u011fi ya\u011f\u0131 (ikiye ayr\u0131lm\u0131\u015f)150 g k\u00fc\u00e7\u00fck patates120 g so\u011fan (k\u00fc\u00e7\u00fck boy veya par\u00e7alara kesilmi\u015f)4 yemek ka\u015f\u0131\u011f\u0131 yer f\u0131st\u0131\u011f\u0131 (kavrulmu\u015f)3 defne yapra\u011f\u01318 kakule kaps\u00fcl\u00fc (kavrulmu\u015f)1 tar\u00e7\u0131n \u00e7ubu\u011fuSon lezzet ayar\u0131 i\u00e7in2,5 yemek ka\u015f\u0131\u011f\u0131 palmiye \u015fekeri3 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu3 yemek ka\u015f\u0131\u011f\u0131 demirhindi suyu3 yemek ka\u015f\u0131\u011f\u0131 portakal suyu (\u015fekersiz)\t\n\t\n\t\tK\u00f6ri ezmesini haz\u0131rlay\u0131nKuru biberleri suda bekletin. Ard\u0131ndan boyuna yar\u0131p \u00e7ekirdeklerini \u00e7\u0131kar\u0131n ve k\u00f6zleyin. Bir kenara al\u0131n.Arpac\u0131k so\u011fan\u0131, sar\u0131msak, galangal ve limon otunu ayr\u0131 ayr\u0131 k\u00f6zleyin.Karides ezmesini muz yapra\u011f\u0131na ya da al\u00fcminyum folyoya sar\u0131n. Aromas\u0131 ortaya \u00e7\u0131kana kadar k\u00f6zleyin veya tavada hafif\u00e7e k\u0131zart\u0131n.Karanfili, ki\u015fni\u015f tohumlar\u0131n\u0131, kimyonu ve beyaz biberi incecik bir toz haline gelene kadar d\u00f6v\u00fcn.Biberleri hafif iri kalacak \u015fekilde d\u00f6v\u00fcn.Arpac\u0131k so\u011fan\u0131, sar\u0131msak, galangal ve limon otunu ekleyin. D\u00f6vmeye devam edin.D\u00f6v\u00fclm\u00fc\u015f baharatlar\u0131 ve karides ezmesini ekleyin. P\u00fcr\u00fczs\u00fcz bir ezme elde edene kadar d\u00f6v\u00fcn.K\u00f6ri taban\u0131n\u0131 haz\u0131rlay\u0131nHindistan cevizi s\u00fct\u00fcn\u00fcn bir k\u0131sm\u0131n\u0131 suyla kar\u0131\u015ft\u0131rarak daha hafif bir kar\u0131\u015f\u0131m haz\u0131rlay\u0131n. Hafif\u00e7e kaynama noktas\u0131na getirin, ard\u0131ndan ate\u015fi k\u0131sarak usul usul kaynamaya b\u0131rak\u0131n.Tavuk but etini yakla\u015f\u0131k 5 cm'lik par\u00e7alara kesin.Tavu\u011fu m\u00fch\u00fcrleyin, ezmeyi pi\u015firinPirin\u00e7 kepe\u011fi ya\u011f\u0131n\u0131n yar\u0131s\u0131n\u0131 tavada \u0131s\u0131t\u0131n. Tavu\u011fu d\u0131\u015f\u0131 g\u00fczelce k\u0131zarana kadar soteleyin, ard\u0131ndan tencereye al\u0131n ve k\u0131s\u0131k ate\u015fte pi\u015fmeye b\u0131rak\u0131n.Kalan ya\u011f\u0131 tavaya al\u0131n. K\u00f6ri ezmesini kokusu iyice \u00e7\u0131kana kadar kavurun. Ard\u0131ndan kalan Hindistan cevizi s\u00fct\u00fcn\u00fc azar azar ekleyin ve ya\u011f hafif\u00e7e ayr\u0131\u015fmaya ba\u015flayana kadar pi\u015firmeyi s\u00fcrd\u00fcr\u00fcn.K\u00f6riyi k\u0131s\u0131k ate\u015fte pi\u015firinPi\u015fen k\u00f6ri ezmesini tavu\u011fun bulundu\u011fu tencereye ekleyin. Patatesleri, so\u011fan\u0131, yer f\u0131st\u0131klar\u0131n\u0131, defne yapraklar\u0131n\u0131, kakule kaps\u00fcllerini ve tar\u00e7\u0131n \u00e7ubu\u011funu ilave edin. K\u0131s\u0131k ate\u015fte yakla\u015f\u0131k 45 dakika pi\u015firin.Lezzetini ayarlay\u0131n ve servis edinPalmiye \u015fekeri, bal\u0131k sosu, demirhindi suyu ve portakal suyunu ekleyin. Tad\u0131na bak\u0131p gerekirse lezzet dengesini ayarlay\u0131n.S\u0131cakken servis edin.\t\n\t\n\t\t\nDaha p\u00fcr\u00fczs\u00fcz bir k\u0131vam i\u00e7in a\u011f\u0131r bir havan ya da k\u00fc\u00e7\u00fck bir mutfak robotu kullan\u0131n; gerekirse biraz Hindistan cevizi s\u00fct\u00fc ekleyin.\nK\u00f6ri, ertesi g\u00fcn yeniden \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda \u00e7o\u011fu zaman daha da lezzetli olur; \u00e7\u00fcnk\u00fc dinlendik\u00e7e aromalar birbirine iyice ge\u00e7er.\n\n\t\n\t\n\t\tHauptgerichtthail\u00e4ndisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145540","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=145540"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145540\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/116940"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}