{"id":170761,"title":"Otantik Palak Paneer","modified":"2026-09-13T18:07:00+02:00","plain":"Sar\u0131msa\u011f\u0131n yo\u011fun aromas\u0131n\u0131 ta\u015f\u0131yan, \u00fczerine k\u0131zg\u0131n bir tadka gezdirilmi\u015f ve bir dokunu\u015f krema ile yumu\u015fat\u0131lm\u0131\u015f palak paneer; i\u00e7 \u0131s\u0131tan, son derece lezzetli bir Hint yeme\u011fi.\n\n\n\nRustik dokulu, z\u00fcmr\u00fct ye\u015fili bir \u0131spanak kar\u0131\u015f\u0131m\u0131; aras\u0131na serpi\u015fmi\u015f a\u00e7\u0131k renkli paneer k\u00fcpleri ve y\u00fczeyde c\u0131z\u0131rdayan k\u0131zarm\u0131\u015f sar\u0131msakl\u0131 tadkas\u0131yla lasooni palak paneer, daha ilk bak\u0131\u015fta karakterini belli eder. Bu, dhaba ruhunu ta\u015f\u0131yan, Pencap usul\u00fc palak paneer’in son derece sar\u0131msakl\u0131 bir yorumudur. \n\n\n\nBat\u0131’da pop\u00fclerle\u015fen kuzey Hint k\u00f6rileriyle, \u00f6rne\u011fin tavuk tikka masala ile ayn\u0131 aileden gelse de, sar\u0131msa\u011f\u0131 a\u00e7\u0131k\u00e7a ba\u015frole ta\u015f\u0131r. \n\n\n\nTavuk tikka masala tarifim\n\n\n\nBeni bir s\u00fcredir takip edenler, tam da bu nedenle bu yeme\u011fi pas ge\u00e7memin m\u00fcmk\u00fcn olmad\u0131\u011f\u0131n\u0131 bilir.\n\n\n\nPalak Paneer nedir?\n\n\n\n« Lasooni » lasun ya da lahsun kelimesinden gelir; ikisi de sar\u0131msak anlam\u0131na gelir. « Palak » \u0131spanak demektir. « Paneer » ise Fars\u00e7a panir kelimesinden gelir, b\u00f6lgedeki \u00e7e\u015fitli dillere ge\u00e7mi\u015ftir ve kuzey Hindistan’da taze bir peyniri ifade eder. Buradaki paneer, tam olarak asitle p\u0131ht\u0131la\u015ft\u0131r\u0131lm\u0131\u015f, erimeyen ve yapraklar\u0131n aras\u0131nda formunu koruyan bu peynirdir. \n\n\n\nYeme\u011fin ad\u0131, sar\u0131msa\u011f\u0131n yaln\u0131zca arka planda kalan bir nota de\u011fil, tarifin aromatik imzas\u0131 oldu\u011fu; \u0131spana\u011f\u0131n da belirgin bi\u00e7imde \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131 bir k\u00f6riyi haber verir. Sar\u0131msak ilk olarak temel kar\u0131\u015f\u0131mda kar\u015f\u0131m\u0131za \u00e7\u0131kar; zencefil ve ye\u015fil biberlerle birlikte pi\u015ferken yumu\u015far, \u00e7i\u011f keskinli\u011fini kaybeder. Ard\u0131ndan tadkada yeniden sahneye \u00e7\u0131kar; burada kimyon ve kuru k\u0131rm\u0131z\u0131 biberlerle birlikte k\u0131zg\u0131n ghee i\u00e7inde, ince dilimlenmi\u015f ya da do\u011franm\u0131\u015f halde c\u0131z\u0131rdar.\n\n\n\nEn ba\u015far\u0131l\u0131 versiyonlar, baz\u0131 restoranlarda g\u00f6r\u00fclen a\u015f\u0131r\u0131 p\u00fcr\u00fczs\u00fcz \u0131spanak p\u00fcresini taklit etmeye \u00e7al\u0131\u015fmaz. Biraz di\u015fe gelir bir doku b\u0131rak\u0131rlar: \u0131spanaklar kaynar tuzlu suda k\u0131sa s\u00fcre ha\u015flan\u0131r, renklerini korumak i\u00e7in hemen buzlu suya al\u0131n\u0131r, ard\u0131ndan k\u00fc\u00e7\u00fck par\u00e7alar ve hafif bir lif dokusu kalacak \u015fekilde kabaca ezilir ya da kontroll\u00fc bi\u00e7imde \u00e7ekilir. \n\n\n\nGeleneksel Pencap mutfaklar\u0131nda ah\u015fap madhani, pi\u015fmi\u015f yapraklar\u0131 ezip \u00e7alkalamak i\u00e7in kullan\u0131l\u0131r; onlar\u0131 p\u00fcr\u00fczs\u00fcz bir p\u00fcreye \u00e7evirmeden birbirine ba\u011flar. Ba\u015far\u0131l\u0131 modern yorumlar da \u0131spana\u011f\u0131 tekd\u00fcze bir p\u00fcreye d\u00f6n\u00fc\u015ft\u00fcrmek yerine ayn\u0131 \u00f6l\u00e7\u00fcl\u00fcl\u00fc\u011f\u00fc korur.\n\n\n\nPalak Paneer’in tarihi\n\n\n\nPalak paneer, karakterinin \u00f6nemli bir b\u00f6l\u00fcm\u00fcn\u00fc Pencap’\u0131n k\u0131\u015f aylar\u0131nda pi\u015fmi\u015f yaprakl\u0131 sebzelere duydu\u011fu ba\u011fl\u0131l\u0131ktan al\u0131r; lasooni versiyonu ise bu temeli, sar\u0131msa\u011f\u0131n \u00e7ok daha belirgin oldu\u011fu net bir y\u00f6ne ta\u015f\u0131r. \n\n\n\nIspanak, \u015fehir men\u00fclerinin yumu\u015fak ve d\u00f6rt mevsim bulunabilen y\u0131ld\u0131z\u0131 haline gelmeden \u00e7ok \u00f6nce, b\u00f6lgenin b\u00fcy\u00fck ye\u015fil yeme\u011fi saag idi; \u00f6zellikle de hardal yapraklar\u0131yla haz\u0131rlanan ve \u00e7o\u011fu zaman bathua ya da \u00e7emen otu ile desteklenen sarson ka saag. \n\n\n\nBu haz\u0131rl\u0131klar k\u00f6y evlerinden \u015fehir sofralar\u0131na ve restoran men\u00fclerine ta\u015f\u0131nd\u0131\u011f\u0131nda, palak daha yumu\u015fak bir tat ve daha ipeksi bir doku sundu. B\u00f6ylece her mevsimde servis etmek ve farkl\u0131 damak zevklerine hitap etmek daha kolay hale geldi.\n\n\n\nPaneer’in tarihi de pek \u00e7ok etkinin izini ta\u015f\u0131r. Kelimenin k\u00f6kleri Fars\u00e7aya uzan\u0131r ve dilimlenebilen bu s\u0131k\u0131 peynir, ticaret, g\u00f6\u00e7ler, saray uyarlamalar\u0131 ve s\u00fct \u00fcr\u00fcnleri bak\u0131m\u0131ndan zengin k\u0131rsal ya\u015fam sayesinde y\u00fczy\u0131llar boyunca kuzey Hindistan’\u0131n vejetaryen mutfa\u011f\u0131nda sa\u011flam bir yer edinmi\u015ftir. Bu da onu protein bak\u0131m\u0131ndan zengin vejetaryen tariflerin temel ta\u015flar\u0131ndan biri yapar. \n\n\n\n16. y\u00fczy\u0131l\u0131n ba\u015f\u0131ndan 19. y\u00fczy\u0131l\u0131n ortas\u0131na kadar s\u00fcren Bab\u00fcr d\u00f6neminde, saray mutfaklar\u0131 paneer’i f\u0131nd\u0131k ezmeleri, safran ve s\u00fct ya\u011flar\u0131 i\u00e7eren g\u00f6rkemli soslarda \u00f6ne \u00e7\u0131karmaya yard\u0131mc\u0131 oldu. Yine de rustik Pencap usul\u00fc palak paneer, bu saray soslar\u0131na k\u0131yasla daha sadedir. Ye\u015fil yapraklar\u0131, taze peyniri, \u00f6l\u00e7\u00fcl\u00fc baharat kullan\u0131m\u0131n\u0131 ve a\u015f\u0131r\u0131l\u0131k i\u00e7in de\u011fil aroma i\u00e7in kullan\u0131lan ya\u011f\u0131 \u00f6n plana \u00e7\u0131kar\u0131r.\n\n\n\nSaray mutfa\u011f\u0131n\u0131n paneerli bir di\u011fer b\u00fcy\u00fck klasi\u011fi, malai kofta\n\n\n\nLasooni versiyonunun sar\u0131msak a\u011f\u0131rl\u0131kl\u0131 karakteri, yolcular\u0131n k\u0131zg\u0131n roti, samosa, dumanl\u0131 ocaklar ve net, \u00e7arp\u0131c\u0131 tatlar buldu\u011fu yol kenar\u0131 dhaba mutfa\u011f\u0131yla son derece do\u011fal bi\u00e7imde \u00f6rt\u00fc\u015f\u00fcr. Ghee i\u00e7inde sar\u0131msak, kimyon ve b\u00fct\u00fcn kuru k\u0131rm\u0131z\u0131 biberle haz\u0131rlanan son tadka, \u0131spana\u011f\u0131n kendine \u00f6zg\u00fc ye\u015fil rengini korurken yeme\u011fe karakteristik c\u0131z\u0131rt\u0131s\u0131n\u0131 kazand\u0131r\u0131r.\n\n\n\nGhee’li paratha, palak paneer’in klasik e\u015flik\u00e7isi\n\n\n\nPalak Paneer’in ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\n\nIspanak ya da palak : yeme\u011fin kalbidir; bitkisel bir yumu\u015fakl\u0131k, canl\u0131 bir renk ve hafif\u00e7e di\u015fe gelen bir doku katar. Ayr\u0131ca k\u00f6rinin, fazla ak\u0131\u015fkan bir sosa d\u00f6n\u00fc\u015fmeden paneer’i g\u00fczelce sarmas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nPaneer : erimeyen bu taze peynir, hafif s\u00fctl\u00fc bir lezzet ve iyi bir protein kayna\u011f\u0131 sunar. G\u00f6zenekli dokusu sayesinde, lastikle\u015fmeden yumu\u015fak kal\u0131rken baharatl\u0131 sosu i\u00e7ine \u00e7eker.\n\n\n\nGhee ya da hardal ya\u011f\u0131 : aromalar\u0131n ta\u015f\u0131y\u0131c\u0131s\u0131d\u0131r. Ghee s\u0131cakl\u0131k ve hafif f\u0131nd\u0131ks\u0131 notalar getirirken, do\u011fru \u015fekilde \u0131s\u0131t\u0131lm\u0131\u015f hardal ya\u011f\u0131 daha topraks\u0131 ve daha b\u00f6lgesel bir g\u00fc\u00e7 katar.\n\n\n\nKimyon tohumlar\u0131 : ya\u011f\u0131n i\u00e7inde kavrulduklar\u0131nda, yeme\u011fe \u0131spana\u011f\u0131 destekleyen belirgin bir s\u0131cakl\u0131k ve hafif f\u0131nd\u0131ks\u0131 notalar verirler.\n\n\n\nB\u00fct\u00fcn kuru k\u0131rm\u0131z\u0131 biberler : sade bir chili tozundan daha katmanl\u0131 bir \u015fekilde, topraks\u0131 vurgular ta\u015f\u0131yan kuru bir ac\u0131l\u0131k, derin bir renk ve tadkada a\u00e7\u0131\u011fa \u00e7\u0131kan k\u00f6zl\u00fc bir aroma sunarlar.\n\n\n\nZencefil ve ye\u015fil biberler : \u0131spana\u011f\u0131n d\u00fcz ya da fazla yo\u011fun hissettirmesini engelleyen, taze ve biberimsi bir tat ile net bir s\u0131cakl\u0131k getirirler.\n\n\n\nKasuri methi : kurutulup ezilmi\u015f bu \u00e7emen yapraklar\u0131, finalde hafif ac\u0131ms\u0131 ve otsu bir dokunu\u015f ekler.\n\n\n\nGaram masala : \u00f6l\u00e7\u00fcl\u00fc bir son s\u0131cakl\u0131k verir. Ne \u0131spana\u011f\u0131 ne de sar\u0131msa\u011f\u0131 bast\u0131rmamas\u0131 i\u00e7in hafif kullan\u0131lmal\u0131d\u0131r.\n\n\n\nMakki atta : m\u0131s\u0131r unudur; hafif\u00e7e koyula\u015ft\u0131r\u0131r, ye\u015fil yaprakl\u0131 kar\u0131\u015f\u0131m\u0131 dengeler ve kremin a\u011f\u0131rl\u0131\u011f\u0131 ya da ni\u015fastan\u0131n a\u015f\u0131r\u0131 p\u00fcr\u00fczs\u00fcz etkisi olmadan ince bir topraks\u0131 nota katar.\n\n\n\n\u0130ste\u011fe ba\u011fl\u0131 olarak hing ve makhan : bir tutam asafoetida, lezzet derinli\u011fini art\u0131rabilir; buna kar\u015f\u0131l\u0131k k\u00fc\u00e7\u00fck bir par\u00e7a makhan, yani taze yay\u0131k tereya\u011f\u0131, yeme\u011fi a\u011f\u0131rla\u015ft\u0131rmadan ya\u011fl\u0131l\u0131k ve s\u00fctl\u00fc bir yuvarlakl\u0131k kazand\u0131r\u0131r.\n\n\n\n\nLasooni imzas\u0131n\u0131n aromatik dengesi\n\n\n\nTemel ilke, sar\u0131msa\u011f\u0131n belirgin bi\u00e7imde \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131 bir dengedir. Lasooni palak paneer; krema, kaju ezmesi, domates p\u00fcresi ya da fazla k\u00f6ri tozu ile a\u011f\u0131rla\u015fmadan derinlik ve yo\u011fun aroma sunmal\u0131d\u0131r. \n\n\n\nBir Tay k\u0131rm\u0131z\u0131 k\u00f6risi ya da ye\u015fil k\u00f6rinin aksine, \u00e7ok yo\u011fun bir baharat ezmesine dayanmaz. Ispanaklar kaynar tuzlu suda k\u0131sa s\u00fcre ha\u015flanmal\u0131, ard\u0131ndan canl\u0131 renklerini korumak i\u00e7in hemen buzlu suya al\u0131nmal\u0131d\u0131r. Tamamen p\u00fcre etmek yerine kabaca par\u00e7alamak gerekir.\n\n\n\n Yapraklar biraz lifli kald\u0131\u011f\u0131nda k\u00f6ri daha rustik ve daha az tekd\u00fcze g\u00f6r\u00fcn\u00fcr. B\u00f6ylece bir Japon k\u00f6risinin daha yo\u011fun, daha \u00f6rt\u00fcc\u00fc dokusundan uzakla\u015f\u0131r.\n\n\n\nSar\u0131msak burada en iyi etkisini iki farkl\u0131 katmanda g\u00f6sterir. Temel kar\u0131\u015f\u0131mda zencefil ve ye\u015fil biberlerin yan\u0131nda yumu\u015far, yuvarlakl\u0131k ve derinlik kazand\u0131r\u0131r. Tadkada ise \u00e7ok s\u0131cak ya\u011fla bulu\u015fur ve h\u0131zla k\u0131zar\u0131r; fazla uzun pi\u015ferse kahverengile\u015fir ve ac\u0131la\u015f\u0131r. \n\n\n\nKimyon ve kuru k\u0131rm\u0131z\u0131 biberler onunla birlikte c\u0131z\u0131rdar, ghee’yi ya da iyice \u0131s\u0131t\u0131lm\u0131\u015f hardal ya\u011f\u0131n\u0131 aromaland\u0131r\u0131r; kasuri methi ve bir dokunu\u015f garam masala ise en sonda gelerek lezzete katman katar.\n\n\n\nYan\u0131nda iyi bir peynirli naan ile\n\n\n\nAyn\u0131 damardaki vejetaryen Hint yemeklerinden chana masala, daha koyu ve daha baharatl\u0131 bir karakter ta\u015f\u0131r\n\n\n\nPaneer’in son dokusu da en az bunun kadar \u00f6nemlidir: taze eklendi\u011finde yumu\u015fak, \u00f6nce k\u0131zart\u0131l\u0131p sonra yeniden yumu\u015fat\u0131ld\u0131ysa hafif diri ama yine de nazik olmal\u0131; asla lastiksi bir hal almamal\u0131d\u0131r. En yayg\u0131n e\u015flik\u00e7iler roti, paratha, naan, chapati ya da sade buharda pi\u015fmi\u015f pirin\u00e7tir; makki di roti ise saag’\u0131n Pencap karakterini iyice \u00f6ne \u00e7\u0131karan bir sofrayla \u00f6zellikle iyi uyum sa\u011flar.\n\n\n\n\n\n\tOtantik Palak Paneer\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tIspana\u011f\u0131 ha\u015flamak i\u00e7insu (gerekti\u011fi kadar)tuz (damak tad\u0131na g\u00f6re)1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 karbonat2 b\u00fcy\u00fck demet \u0131spanak (kabaca do\u011franm\u0131\u015f)1 k\u00fc\u00e7\u00fck avu\u00e7 taze sar\u0131msak (do\u011franm\u0131\u015f)1 hafif ac\u0131l\u0131 ye\u015fil biber (ikiye b\u00f6l\u00fcnm\u00fc\u015f)buzlu su (so\u011futmak i\u00e7in)Paneer i\u00e7in500 g paneer (orta boy k\u00fcpler halinde kesilmi\u015f)ya\u011f (k\u0131zartmak i\u00e7in)su (gerekti\u011fi kadar, bekletmek i\u00e7in)Masala i\u00e7in1\/2 yemek ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f tohumu1 yemek ka\u015f\u0131\u011f\u0131 karabiber taneleri (tepeleme)2 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon tohumutuz (damak tad\u0131na g\u00f6re)Lasooni palak paneer i\u00e7in2 yemek ka\u015f\u0131\u011f\u0131 ya\u011f2 kuru k\u0131rm\u0131z\u0131 biber2 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon tohumu6 di\u015f sar\u0131msak (dilimlenmi\u015f)1 \u0131spanak p\u00fcresi (\u00f6nceden haz\u0131rlanm\u0131\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 gheetuz (damak tad\u0131na g\u00f6re)1 tutam \u015feker120 ml su1 yemek ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f saplar\u0131 (ince do\u011franm\u0131\u015f)60 \u00e0 120 ml su (ilave, istenen k\u0131vama g\u00f6re)1,5 \u00e7ay ka\u015f\u0131\u011f\u0131 haz\u0131rlanm\u0131\u015f masala1 iri domates (k\u00fcp do\u011franm\u0131\u015f)1 paneer (k\u0131zart\u0131lm\u0131\u015f ve suda bekletilmi\u015f)Tadka i\u00e7in1 yemek ka\u015f\u0131\u011f\u0131 ya\u011f1 kuru k\u0131rm\u0131z\u0131 biber4 \u00e0 5 di\u015f sar\u0131msak (ince do\u011franm\u0131\u015f)Servis i\u00e7inkrema (damak tad\u0131na g\u00f6re)1 tadka (haz\u0131rlanm\u0131\u015f)1 dal ki\u015fni\u015f\t\n\t\n\t\tMasalay\u0131 haz\u0131rlay\u0131nK\u00fc\u00e7\u00fck bir tavay\u0131 kuru olarak \u0131s\u0131t\u0131n; ki\u015fni\u015f tohumlar\u0131n\u0131, karabiber tanelerini, kimyon tohumlar\u0131n\u0131 ve biraz tuzu ekleyip baharatlar kokusunu salana kadar yakla\u015f\u0131k 1 dakika kavurun.Kar\u0131\u015f\u0131m\u0131 havana al\u0131n ve iri taneli kalacak \u015fekilde d\u00f6v\u00fcn. Kenara ay\u0131r\u0131n.Paneer'i k\u0131zart\u0131n ve suda bekletinBir tavada biraz ya\u011f \u0131s\u0131t\u0131n, paneer k\u00fcplerini ekleyin ve her taraf\u0131 k\u0131zarana kadar pi\u015firin.Paneeri tavadan al\u0131n ve yumu\u015fak kalmas\u0131 i\u00e7in 10 ila 15 dakika bir k\u00e2se suyun i\u00e7inde bekletin. S\u00fcz\u00fcp kenara ay\u0131r\u0131n.Ispana\u011f\u0131 ha\u015flay\u0131nB\u00fcy\u00fck bir tencerede suyu tuz ve karbonatla kaynat\u0131n. Ispana\u011f\u0131, taze sar\u0131msa\u011f\u0131 ve ye\u015fil biberi ekleyip 1 dakika pi\u015firin.Hemen s\u00fcz\u00fcn, 1 dakika buzlu suya aktar\u0131n, sonra yeniden s\u00fcz\u00fcn ve fazla suyunu \u00e7\u0131karmak i\u00e7in hafif\u00e7e s\u0131k\u0131n.Kar\u0131\u015f\u0131m\u0131 p\u00fcr\u00fczs\u00fcz ve homojen bir p\u00fcre olana kadar \u00e7ekin. Kenara ay\u0131r\u0131n.Lasooni palak paneer'i haz\u0131rlay\u0131nYa\u011f\u0131 bir kadai ya da sote tavas\u0131nda \u0131s\u0131t\u0131n. Kuru k\u0131rm\u0131z\u0131 biberleri ve kimyon tohumlar\u0131n\u0131 ekleyip birka\u00e7 saniye c\u0131z\u0131rdat\u0131n. Ard\u0131ndan dilimlenmi\u015f sar\u0131msa\u011f\u0131 kat\u0131n ve hafif\u00e7e renk alana kadar kavurun.Ispanak p\u00fcresini, ghee'yi, tuzu ve \u015fekeri ekleyin. \u0130yice kar\u0131\u015ft\u0131r\u0131n ve lezzetin derinle\u015fmesi i\u00e7in birka\u00e7 dakika pi\u015firin.120 ml suyu ve ki\u015fni\u015f saplar\u0131n\u0131 ekleyin. Orta ate\u015fte 2 ila 3 dakika pi\u015firin.Masalay\u0131, k\u00fcp do\u011franm\u0131\u015f domatesi ve s\u00fcz\u00fclm\u00fc\u015f paneeri ekleyin. Nazik\u00e7e kar\u0131\u015ft\u0131r\u0131n.Gerekirse k\u0131vam\u0131 ayarlamak i\u00e7in biraz daha su ekleyin ve k\u0131sa s\u00fcre daha k\u0131s\u0131k ate\u015fte pi\u015firin. Tuzunu kontrol edip gerekirse ayarlay\u0131n.Tadka'y\u0131 haz\u0131rlay\u0131nK\u00fc\u00e7\u00fck bir tavada ya\u011f\u0131 \u0131s\u0131t\u0131n. Kuru k\u0131rm\u0131z\u0131 biberi, ard\u0131ndan ince do\u011franm\u0131\u015f sar\u0131msa\u011f\u0131 ekleyin; sar\u0131msak iyice k\u0131zar\u0131p kokusunu salana kadar kavurun, ancak yakmay\u0131n. Ocaktan al\u0131n.Servis edinLasooni palak paneer'i servis taba\u011f\u0131na al\u0131n, biraz krema ekleyin, \u00fczerine k\u0131zg\u0131n tadkay\u0131 gezdirin ve bir dal ki\u015fni\u015fle tamamlay\u0131n. Hemen servis edin; tercihen roti veya naan ile.\t\n\t\n\t\t\nKarbonat, \u0131spana\u011f\u0131n canl\u0131 ye\u015fil rengini korumaya yard\u0131mc\u0131 olur; ancak sabunsu bir tat olu\u015fmamas\u0131 i\u00e7in fazla ka\u00e7\u0131rmay\u0131n.\nPaneeri k\u0131zartt\u0131ktan sonra suda bekletmek daha yumu\u015fak bir doku kazand\u0131r\u0131r.\nSosun k\u0131vam\u0131n\u0131 damak zevkinize g\u00f6re ayarlamak i\u00e7in pi\u015firmenin sonunda su miktar\u0131n\u0131 art\u0131r\u0131p azaltabilirsiniz.\n\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170761","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=170761"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170761\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/116702"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=170761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=170761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=170761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}