{"id":145542,"title":"Dana etli martabak – Endonezya usul\u00fc dolgulu krep","modified":"2026-06-16T15:28:54+02:00","plain":"Nefis bir geleneksel Endonezya usul\u00fc dana etli dolgulu krep tarifi\n\n\n\nCakarta'da, gece \u00e7\u00f6kt\u00fc\u011f\u00fcnde bir sokak tezg\u00e2h\u0131nda, alt\u0131n sar\u0131s\u0131 ve \u00e7\u0131t\u0131r bir paket kesme tahtas\u0131n\u0131n \u00fczerine b\u0131rak\u0131l\u0131r. B\u0131\u00e7ak \u015fak diye iner, kabarm\u0131\u015f hamuru yarar ve k\u00f6riyle taze so\u011fan\u0131n \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131 baharat kokular\u0131 etrafa yay\u0131l\u0131r. \n\n\n\nHemen yan\u0131nda, ya\u011flanm\u0131\u015f sac\u0131n \u00fczerinde hamur neredeyse \u015feffafla\u015fana kadar a\u00e7\u0131l\u0131r, yumurtal\u0131 et harc\u0131n\u0131n etraf\u0131na katlan\u0131r ve c\u0131z\u0131rdayarak pi\u015fmesi i\u00e7in y\u00fczeye b\u0131rak\u0131l\u0131r. Yan\u0131nda sunulan bir ka\u015f\u0131k tatl\u0131-ek\u015fi acar (Java'da ve Endonezya'n\u0131n b\u00fcy\u00fck b\u00f6l\u00fcm\u00fcnde) ya da bir kep\u00e7e k\u00f6ri sosu (Sumatra'da ve Malay geleneklerinde, \u00f6zellikle Malezya ve Singapur'da daha yayg\u0131nd\u0131r), bu zengin lezzeti hafif bir asiditeyle dengeler. \n\n\n\n\u0130\u015fte martabak telur : \u00e7\u0131t\u0131r d\u0131\u015f\u0131 ve yumu\u015fac\u0131k i\u00e7iyle, Orta Do\u011fu miras\u0131n\u0131 ve g\u00fc\u00e7l\u00fc Endonezya kimli\u011fini yans\u0131tan \u201c katlanm\u0131\u015f \u201d bir sokak lezzeti klasi\u011fi.\n\n\n\nMartabak nedir?\n\n\n\nMartabak telur, Endonezya mutfa\u011f\u0131n\u0131n simgesel tuzlu sokak lezzetlerinden biridir (ben bunu bizzat Filipinler'de, Manila'n\u0131n M\u00fcsl\u00fcman mahallesi Quiapo'da tatt\u0131m) : \u00e7\u0131rp\u0131lm\u0131\u015f yumurta ve baharatl\u0131 etten olu\u015fan har\u00e7, \u00e7ok ince ve kat kat bir hamurun i\u00e7ine kapat\u0131l\u0131r, ard\u0131ndan d\u0131\u015f\u0131 \u00e7\u0131t\u0131rla\u015fana kadar tavada pi\u015firilir. \n\n\n\nManila'n\u0131n M\u00fcsl\u00fcman mahallesinde tatt\u0131\u011f\u0131m martabaklar\n\n\n\n\u0130\u00e7 har\u00e7, paketin i\u00e7inde pi\u015ferken omlet gibi toparlan\u0131r. Ad\u0131 da bi\u00e7imini anlat\u0131r : martabak, Arap\u00e7a mutabbaq, yani \u201c katlanm\u0131\u015f \u201d, kelimesinden gelir; bu s\u0131k\u0131ca kapat\u0131lm\u0131\u015f katlama tekni\u011fi de onun imzas\u0131d\u0131r. \n\n\n\nTemeli her zaman ayn\u0131d\u0131r : neredeyse \u015feffafla\u015fana kadar a\u00e7\u0131lan mayas\u0131z bu\u011fday hamuru ; \u00e7\u0131rp\u0131lm\u0131\u015f yumurta (\u00e7o\u011fu zaman \u00f6rdek yumurtas\u0131), k\u0131yma ya da koyun eti (kuzu) veya ke\u00e7i eti, bol taze so\u011fan ve k\u00f6ri benzeri baharatlardan olu\u015fan bir i\u00e7 har\u00e7 ; ard\u0131ndan d\u0131\u015f\u0131 g\u00fczelce k\u0131zarana kadar ya\u011flanm\u0131\u015f sac \u00fczerinde pi\u015firme. \n\n\n\nKal\u0131n ve mayal\u0131 tatl\u0131 krep olan martabak manis ile kar\u0131\u015ft\u0131rmamak gerekir : martabak telur, k\u00f6kenindeki mutabbaq'a en yak\u0131n kalan \u00e7e\u015fittir.\n\n\n\nEn yak\u0131n akrabas\u0131, hamurun a\u00e7\u0131l\u0131p katlanmas\u0131 tekni\u011fini ve k\u00f6ri bazl\u0131 i\u00e7 harc\u0131 payla\u015fan Malezya ve Singapur murtabak'\u0131d\u0131r. Genellikle Cava usul\u00fc acar yerine k\u00f6ri ya da dhal (\u00e7o\u011fu zaman tur\u015fulanm\u0131\u015f so\u011fanlarla birlikte) ile servis edilir. \n\n\n\n\u0130yi bir martabak telur'un alametifarikalar\u0131 olduk\u00e7a nettir : 2 ila 4 saat, hatta bir gece boyunca ya\u011fda dinlendirilmi\u015f ev yap\u0131m\u0131 hamur; \u00e7ok ince a\u00e7\u0131labilmesi gerekir ; bol taze so\u011fan ve bumbu kari (k\u00f6ri tipi baharat kar\u0131\u015f\u0131m\u0131) ile c\u00f6mert\u00e7e tatland\u0131r\u0131lm\u0131\u015f yumurtal\u0131-etli har\u00e7 ; b\u00fct\u00fcn olarak k\u0131zart\u0131lm\u0131\u015f, ard\u0131ndan d\u00fczg\u00fcn karelere kesilmi\u015f bir paket.\n\n\n\nMartabak'\u0131n k\u00f6keni\n\n\n\nTarih\u00e7iler bu yeme\u011fin k\u00f6kenini, Hint-M\u00fcsl\u00fcman topluluklar\u0131n ya\u015fad\u0131\u011f\u0131 Yemen'e ya da Suudi Arabistan'a dayand\u0131r\u0131r. Orada, yumurta, peynir ve bazen eti ince bir hamurun i\u00e7ine katlayan mutabbaq ad\u0131 verilen sokak at\u0131\u015ft\u0131rmal\u0131klar\u0131 zaten vard\u0131. Daha sonra Hintli ve Arap M\u00fcsl\u00fcman t\u00fcccarlar bu fikri, 19. y\u00fczy\u0131l ile 20. y\u00fczy\u0131l\u0131n ba\u015flar\u0131nda, ticaret yollar\u0131 boyunca G\u00fcneydo\u011fu Asya'ya ta\u015f\u0131d\u0131. \n\n\n\nEndonezya'ya muhtemelen Sumatra ve Java \u00fczerinden ula\u015ft\u0131 ; 1930'lu y\u0131llardan itibaren Hint-M\u00fcsl\u00fcman g\u00f6\u00e7menler (\u00e7o\u011fu zaman yerel ortaklarla birlikte) bunu Java'da sat\u0131yordu. Orta Java'daki Tegal'den gelen yayg\u0131n bir anlat\u0131ya g\u00f6re, bir Hintli bu tarifi y\u00f6redeki bir aileye \u00f6\u011fretmi\u015fti. Yerle\u015fip yayg\u0131nla\u015ft\u0131k\u00e7a bu at\u0131\u015ft\u0131rmal\u0131k iki ayr\u0131 kimli\u011fe b\u00fcr\u00fcnd\u00fc : tuzlu, bir t\u00fcr i\u00e7li roti olan martabak telur ve ondan belirgin bi\u00e7imde ayr\u0131lan tatl\u0131 martabak manis.\n\n\n\nhotteoklar da denenmeye de\u011fer, benzer bir tatl\u0131 lezzettir\n\n\n\nGece pazarlar\u0131, martabak telur'u payla\u015fmaya uygun ve doyurucu bir lezzete d\u00f6n\u00fc\u015ft\u00fcrd\u00fc : i\u015f \u00e7\u0131k\u0131\u015f\u0131nda payla\u015f\u0131lacak sa\u011flam bir at\u0131\u015ft\u0131rmal\u0131k ya da Ramazan'da iftarda yenebilecek, ta\u015f\u0131nmas\u0131 kolay ve acar ya da k\u00f6riyle harika giden bir klasik. \n\n\n\nBug\u00fcne kadar varl\u0131\u011f\u0131n\u0131 s\u00fcrd\u00fcrmesinin nedeni, temelinin dolaptaki basit malzemelere dayanmas\u0131; karakterini ise baharatlardan ve ustal\u0131k isteyen teknikten almas\u0131d\u0131r. E\u015flik\u00e7ileri de yerel damak tad\u0131na g\u00f6re de\u011fi\u015fir; Java'daki tatl\u0131-ek\u015fi acar'dan daha bat\u0131daki k\u00f6ri soslar\u0131na kadar. Bu k\u00f6kleri anlad\u0131ktan sonra, bu e\u015fsiz doku ve aromay\u0131 yaratan malzemelere ge\u00e7elim.\n\n\n\nMartabak'\u0131n temel malzemeleri\n\n\n\n\n\n\n\n\nY\u00fcksek proteinli bu\u011fday unu (T65) : y\u0131rt\u0131lmadan incecik a\u00e7\u0131lan, pi\u015fince kat kat, \u00e7\u0131t\u0131r ama esnek kalan bir hamur sa\u011flar.\n\n\n\nSu : unu nemlendirerek glutenin geli\u015fmesine yard\u0131mc\u0131 olur ; yumu\u015fakl\u0131k ve esnekli\u011fi belirler.\n\n\n\nTuz : lezzeti dengeler ve yap\u0131y\u0131 hafif\u00e7e g\u00fc\u00e7lendirir ; t\u00fcm bile\u015fenleri \u00f6ne \u00e7\u0131kar\u0131r.\n\n\n\nN\u00f6tr ya\u011f veya ghee : hamuru yumu\u015fat\u0131r, a\u00e7may\u0131 kolayla\u015ft\u0131r\u0131r ve pi\u015firme s\u0131ras\u0131nda d\u0131\u015f y\u00fczeyin kabar\u0131p \u00e7\u0131t\u0131rla\u015fmas\u0131n\u0131 sa\u011flar.\n\n\n\nHamura eklenen tavuk yumurtas\u0131 (iste\u011fe ba\u011fl\u0131) : tarife g\u00f6re hamura esneklik ve hafif bir zenginlik katar.\n\n\n\n\u0130\u00e7 har\u00e7 i\u00e7in yumurta (\u00e7o\u011funlukla \u00f6rdek yumurtas\u0131) : malzemeleri ba\u011flar ve yumu\u015fak, neredeyse \u201c kremams\u0131 \u201d bir doku sa\u011flar ; \u00f6rdek yumurtas\u0131 daha dolgun bir yap\u0131 ve daha derin bir lezzet verir.\n\n\n\nK\u0131yma : helal kurallara uygun, umami a\u00e7\u0131s\u0131ndan zengin ve lezzetli bir temel olu\u015fturur ; tavuk daha hafif ama daha az geleneksel bir alternatiftir.\n\n\n\nSo\u011fan veya arpac\u0131k so\u011fan\u0131 ile sar\u0131msak : kavruldu\u011funda ete tatl\u0131l\u0131k ve derinlik katar.\n\n\n\n\u0130nce k\u0131y\u0131lm\u0131\u015f taze so\u011fan veya p\u0131rasa : i\u00e7 harca ferahl\u0131k ve hafif bir keskinlik kazand\u0131ran imza malzemedir.\n\n\n\nK\u00f6ri tozu veya baharat kar\u0131\u015f\u0131m\u0131 (ki\u015fni\u015f, kimyon, zerde\u00e7al, karabiber, ac\u0131 biber) : aromay\u0131, s\u0131cakl\u0131\u011f\u0131 ve o yumu\u015fak sar\u0131 tonu belirler.\n\n\n\n\u00c7e\u015fniler : tercihe g\u00f6re, canl\u0131 ve \u00e7\u0131t\u0131r bir kontrast i\u00e7in Cava usul\u00fc tatl\u0131-ek\u015fi acar (\u015fekerli sirke i\u00e7inde salatal\u0131k, havu\u00e7, arpac\u0131k so\u011fan\u0131, ku\u015f g\u00f6z\u00fc biberi; \u00e7o\u011fu zaman biraz tuz ve bazen sar\u0131msakla) ; ya da baharat profilini tamamlayan tuzlu bir e\u015flik\u00e7i olarak k\u00f6ri veya bir sos (gulai ya da dhal gibi). Ev yap\u0131m\u0131 h\u0131zl\u0131 bir se\u00e7enek olarak tatl\u0131-ek\u015fi sos da gayet iyi i\u015f g\u00f6r\u00fcr.\n\n\n\n\nK\u00fclt\u00fcrel yeri, b\u00f6lgesel dokunu\u015flar ve servis gelenekleri\n\n\n\nMartabak telur, ak\u015famlar\u0131 sokak arabalar\u0131nda ve tezg\u00e2hlarda yenir : payla\u015fmal\u0131k bir at\u0131\u015ft\u0131rmal\u0131k, zahmetsiz bir ak\u015fam yeme\u011fi ve Ramazan'da iftar sofralar\u0131n\u0131n sevilen lezzetlerinden biridir. \n\n\n\nJava'da yan\u0131nda bir porsiyon tatl\u0131-ek\u015fi acar verilmesi adettendir ; Bat\u0131 Sumatra'da ise buna s\u0131k s\u0131k baharatl\u0131 sirkeli bir sos (\u201c kuah cuka \u201d) e\u015flik eder ; Malezya ve Singapur'daki mamak (Hint-M\u00fcsl\u00fcman) lokantalar\u0131nda ise temel e\u015flik\u00e7i k\u00f6ri ya da dhal'd\u0131r. \n\n\n\nEndonezya'n\u0131n bir di\u011fer klasi\u011fi de lumpialard\u0131r\n\n\n\nB\u00f6lgesel \u00e7e\u015fitler lezzet profilini de\u011fi\u015ftirir : Java'da klasik k\u00f6ri dolgusu korunur ; Bat\u0131 Sumatra'n\u0131n Martabak Kubang'\u0131 (ya da Mesir'i) ise daha yo\u011fun bir karakter sergiler; i\u00e7 har\u00e7 bazen rendang tarz\u0131 haz\u0131r bir baharat kar\u0131\u015f\u0131m\u0131yla tatland\u0131r\u0131l\u0131r, i\u00e7ine do\u011franm\u0131\u015f kereviz ve kimi zaman ha\u015flanm\u0131\u015f patates k\u00fcpleri de eklenir. \n\n\n\nPalembang'da, Haji Abdul Rozak'\u0131n 1940'l\u0131 y\u0131llarda tan\u0131tt\u0131\u011f\u0131 efsanevi Martabak HAR, \u00e7o\u011fu zaman etsiz olarak, patatesli koyu bir k\u00f6ri sosuyla birlikte iki yumurtal\u0131 bir martabak servis eder ; Aceh'te ise ac\u0131l\u0131k daha belirgindir: k\u0131yma ya da tuzlanm\u0131\u015f s\u0131\u011f\u0131r eti (bir t\u00fcr corned-beef) ve ye\u015fil biber tercih edilir; bazen yan\u0131nda ke\u00e7i k\u00f6risi ya da sirkeli ac\u0131 biber sosu da sunulur. \n\n\n\nMalakka Bo\u011faz\u0131'n\u0131n \u00f6te yan\u0131nda, Malezya ve Singapur'un murtabak'\u0131 da ayn\u0131 tekni\u011fi s\u00fcrd\u00fcr\u00fcr. \n\n\n\nOtantik bir martabak'\u0131 anlamak zor de\u011fildir : iyice dinlendirilmi\u015f, ev yap\u0131m\u0131 ve incecik a\u00e7\u0131lm\u0131\u015f hamur ; bol taze so\u011fanl\u0131, k\u00f6ri aromal\u0131 yumurtal\u0131-etli har\u00e7 ; b\u00fct\u00fcn olarak k\u0131zart\u0131l\u0131p karelere kesilen ve peynir ya da di\u011fer modern \u201c kreasi \u201d dokunu\u015flar olmadan (yaln\u0131zca pi\u015firmede kullan\u0131lan ghee hari\u00e7) servis edilen bir paket. D\u0131\u015f\u0131 \u00e7\u0131t\u0131r, i\u00e7i yumu\u015fac\u0131k ve son derece lezzetlidir.\n\n\n\n\n\n\tDana etli murtabak - Endonezya usul\u00fc i\u00e7li krep\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHamur150 g T65 tipi bu\u011fday unu (protein oran\u0131 y\u00fcksek)1 tutam tuz100 ml su (oda s\u0131cakl\u0131\u011f\u0131nda)2 yemek ka\u015f\u0131\u011f\u0131 bitkisel ya\u011fbitkisel ya\u011f (yeteri kadar; bekletmek ve pi\u015firmek i\u00e7in)\u0130\u00e7 har\u00e7200 g dana k\u0131yma (ince \u00e7ekilmi\u015f)2 \u00e7ay ka\u015f\u0131\u011f\u0131 k\u00f6ri tozu (Hint usul\u00fc)1 sap taze so\u011fan (ince dilimlenmi\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1 \u00e7ay ka\u015f\u0131\u011f\u0131 toz \u015feker0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)50 ml suBaharat kar\u0131\u015f\u0131m\u01316 arpac\u0131k so\u011fan4 di\u015f sar\u0131msak1 \u00e7ay ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f tohumu2 adet kemiri cevizi (bancoulier) (iste\u011fe ba\u011fl\u0131)0.2 adet muskat ceviziPorsiyonluk kar\u0131\u015f\u0131m2 sap taze so\u011fan (ince dilimlenmi\u015f)0.5 so\u011fan3 yemek ka\u015f\u0131\u011f\u0131 sotelenmi\u015f et2 \u00f6rdek yumurtas\u0131 (veya tavuk yumurtas\u0131)1 tutam tuz ve karabiber (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f, iste\u011fe ba\u011fl\u0131)\t\n\t\n\t\tHamurUnu ve tuzu kar\u0131\u015ft\u0131r\u0131n. Hamur toparlanana kadar suyu azar azar ekleyin.Hamuru yo\u011furun, ya\u011f\u0131 ekleyin ve p\u00fcr\u00fczs\u00fcz, elastik bir k\u0131vam alana kadar yeniden yo\u011furun.Hamuru 3 e\u015fit par\u00e7aya b\u00f6l\u00fcn ve beze haline getirin.Bezeleri bir kase bitkisel ya\u011f\u0131n i\u00e7ine al\u0131n ve 2 saat bekletin. Ard\u0131ndan kenara ay\u0131r\u0131n.\u0130\u00e7 har\u00e7Biraz ya\u011f \u0131s\u0131t\u0131n, ard\u0131ndan baharat kar\u0131\u015f\u0131m\u0131n\u0131 aromas\u0131n\u0131 salana kadar kavurun.Dana k\u0131ymay\u0131 ekleyin. Ard\u0131ndan k\u00f6riyi, tuzu, \u015fekeri ve karabiberi kat\u0131n.Suyu ekleyin ve tamamen \u00e7ekene kadar pi\u015firin. Gerekirse baharat\u0131n\u0131 ayarlay\u0131n.Taze so\u011fan\u0131 ekleyip kar\u0131\u015ft\u0131r\u0131n. Oca\u011f\u0131 kapat\u0131n ve harc\u0131 so\u011fumaya b\u0131rak\u0131n.Son dokunu\u015fB\u00fcy\u00fck bir yap\u0131\u015fmaz tava haz\u0131rlay\u0131n (yakla\u015f\u0131k 28 cm) ve tavay\u0131 ya\u011flamadan kuru b\u0131rak\u0131n.Tavaya bir beze koyun, elinizle bast\u0131rarak a\u00e7\u0131n. Ard\u0131ndan parmaklar\u0131n\u0131zla neredeyse \u015feffaf olacak kadar inceltin; gerekirse hamurun tavadan sarkmas\u0131na izin verin.Bir kasede porsiyonluk kar\u0131\u015f\u0131m malzemelerini kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan hamurun ortas\u0131na d\u00f6k\u00fcn.Hamuru zarf gibi kapat\u0131n. K\u0131s\u0131k-orta ate\u015fte pi\u015firin; tava iyice \u0131s\u0131n\u0131nca biraz ya\u011f ekleyin ve alt\u0131n\u0131 g\u00fczelce k\u0131zart\u0131n.Sadece bir kez \u00e7evirin ve tamamen pi\u015fene kadar pi\u015firmeyi s\u00fcrd\u00fcr\u00fcn. Fazla ya\u011f\u0131n\u0131 s\u00fczd\u00fcr\u00fcp s\u0131cak servis edin.\t\n\t\n\t\t\nHamuru y\u0131rtmadan k\u00e2\u011f\u0131t inceli\u011finde a\u00e7abilmek i\u00e7in ya\u011f\u0131n i\u00e7inde 2 saat bekletmek \u00e7ok \u00f6nemlidir.\nHamurun yumu\u015famamas\u0131 i\u00e7in i\u00e7 harc\u0131, birle\u015ftirme a\u015famas\u0131ndan \u00f6nce tamamen so\u011futun.\nDaha az ya\u011f \u00e7ekmesi ve daha \u00e7\u0131t\u0131r bir y\u00fczey elde etmesi i\u00e7in tavay\u0131 ancak iyice \u0131s\u0131nd\u0131ktan sonra ya\u011flay\u0131n.\n\n\t\n\t\n\t\tPlat principalindon\u00e9sienne\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\n\u2022 Endonezya'da martabak'\u0131n tarihi: k\u00f6kenlerden \u00e7e\u015fitlere \u2013 PT Manunggal Perkasa (\u0130ngilizce)\u2022 Martabak, mutabak, \u0645\u0637\u0628\u0642 \u2013 Sheba Yemeni Food (\u0130ngilizce)\u2022 Martabak: Yemen'in geleneksel krebi \u2013 TasteAtlas (\u0130ngilizce)\u2022 Martabak \u2013 Vikipedi (Endonezce)\u2022 Martabak (Endonezya usul\u00fc yass\u0131 ekmek), k\u0131yma, yumurta, taze so\u011fan ve baharatla doldurulmu\u015f [\u00f6zg\u00fcn i\u00e7erik] \u2013 Reddit (\u0130ngilizce)\u2022 Otantik Endonezya martabak telur tarifi \u2013 Lestariweb (Endonezce)\u2022 Ev yap\u0131m\u0131 Hint usul\u00fc martabak tarifi, k\u00f6ri soslu \u2013 IDN Times (Endonezce)\u2022 [ev yap\u0131m\u0131] Murtabak, baharatl\u0131 dana eti, so\u011fan, sar\u0131msak, biber, domates ve yumurta ile doldurulmu\u015f \u2013 Reddit (\u0130ngilizce)\u2022 Sokak sat\u0131c\u0131lar\u0131ndaki gibi martabak telur tarifi \u2013 Fimela (Endonezce)\u2022 Martabak telor \u2013 M\u0131s\u0131r usul\u00fc martabak (dana etli ve yumurtal\u0131 krepler) \u2013 What to Cook Today (\u0130ngilizce)\u2022 Bat\u0131 Sumatra'ya \u00f6zg\u00fc martabak kubang tarifi, y\u0131l sonu i\u00e7in bir at\u0131\u015ft\u0131rmal\u0131k fikri! \u2013 IDN Times (Endonezce)\u2022 G\u00f6nderideki \u201cS\u2019pore\u201d murtabak\u0131n\u0131n ne oldu\u011funu merak edenler i\u00e7in\u2026 \u2013 Reddit (\u0130ngilizce)\u2022 Martabak telur \u2013 Reddit (\u0130ngilizce)\u2022 Lezzetli ve kolay ev yap\u0131m\u0131 Padang martabak telur tarifi \u2013 Cookpad (Endonezce)\u2022 Martabak telur evde nas\u0131l yap\u0131l\u0131r, ailenin favorisi \u2013 YouTube (Endonezce)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145542","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=145542"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145542\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/115857"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}