{"id":171596,"title":"Mangolu ve frambuazl\u0131 makaron pasta","modified":"2026-09-18T22:03:34+02:00","plain":"Makaronun ince \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 pasta boyutunda tatmak ister misin? Bu tarifte bademli makaron kabuklar\u0131n\u0131n aras\u0131nda mangolu \u00e7\u0131rp\u0131lm\u0131\u015f ganaj ve bol miktarda taze frambuaz var.\n\n\n\n\u0130lk lokmada \u00e7\u0131t\u0131r dokudan kremaya ge\u00e7iyorsun, ard\u0131ndan meyvenin ek\u015fili\u011fi \u00f6ne \u00e7\u0131k\u0131yor. Tatlar\u0131 belirgin, meyveli bir tatl\u0131; p\u00fcf noktalar\u0131n\u0131 \u00f6\u011frendikten sonra birle\u015ftirmesi de olduk\u00e7a kolay. Bu tarif, di\u011fer glutensiz pasta ve antremelerim aras\u0131na kat\u0131l\u0131yor.\n\n\n\nDaha katmanl\u0131 bir tatl\u0131 i\u00e7in glutensiz vegan antreme’yi dene.\n\n\n\nMangolu ve frambuazl\u0131 makaron pasta nedir?\n\n\n\nMakaron pasta, k\u00fc\u00e7\u00fck bir pasta gibi doldurulmu\u015f b\u00fcy\u00fck bir makarondur. Temeli yine badem, pudra \u015fekeri ve merengle haz\u0131rlanan klasik makaron kabu\u011fudur; ancak burada k\u00fc\u00e7\u00fck, tek porsiyonluk kurabiyeler yerine yakla\u015f\u0131k 9 cm \u00e7ap\u0131nda diskler halinde s\u0131k\u0131l\u0131r.\n\n\n\nBu versiyon \u00fc\u00e7 bile\u015feni bir araya getiriyor: b\u00fcy\u00fck makaron kabuklar\u0131, mangolu \u00e7\u0131rp\u0131lm\u0131\u015f ganaj ve taze frambuazlar. Vegan beyaz \u00e7ikolata ve \u00e7\u0131rp\u0131labilir bitkisel kremayla haz\u0131rlanan tarif, glutensiz ve laktozsuz. Ganajdaki limon suyu, beyaz \u00e7ikolatan\u0131n yo\u011fun tatl\u0131l\u0131\u011f\u0131n\u0131 dengelemeye ve mango tad\u0131n\u0131 daha belirgin tutmaya yar\u0131yor. Bu pasta, g\u00f6z al\u0131c\u0131 glutensiz ve laktozsuz tatl\u0131lar se\u00e7kimde de yer al\u0131yor.\n\n\n\n\u015eef Rommel Reyes, \u0130talyan merengi kullan\u0131yor. Buradaki i\u015flevi olduk\u00e7a net: \u015feker pi\u015firildi\u011fi i\u00e7in makaron hamuru daha p\u00fcr\u00fczs\u00fcz ve parlak oluyor.\n\n\n\nBa\u015fl\u0131ca malzemeler\n\n\n\nMango p\u00fcresi, ganaja ana aromas\u0131n\u0131 verir. Rommel, Boiron marka mango p\u00fcresi kullan\u0131yor. P\u00fcre, eritilmi\u015f \u00e7ikolataya eklenmeden \u00f6nce yaln\u0131zca \u0131l\u0131k hale gelene kadar \u0131s\u0131t\u0131l\u0131yor.\n\n\n\nVegan beyaz \u00e7ikolata, ganaja k\u0131vam\u0131n\u0131 ve tatl\u0131l\u0131\u011f\u0131n\u0131 verir. Yap\u0131s\u0131 gere\u011fi \u00e7ok tatl\u0131 oldu\u011fu i\u00e7in limon suyu b\u00fct\u00fcn\u00fc dengeler. Bitkisel krema ise eklenirken iyice so\u011fuk olmal\u0131; ard\u0131ndan \u00e7ikolata ve mango kar\u0131\u015f\u0131m\u0131yla birlikte, kremsi bir doku elde edilene kadar el blender\u0131ndan ge\u00e7irilmelidir.\n\n\n\nTaze frambuazlar, birle\u015ftirme a\u015famas\u0131nda \u00f6nemli bir rol \u00fcstlenir. Bir k\u0131sm\u0131 kesilerek ilk ganaj kat\u0131n\u0131n \u00fczerine, ortaya yerle\u015ftirilir; di\u011ferleri ise biraz daha ganaj eklenmeden \u00f6nce kenarlara dizilir. Servis s\u0131ras\u0131nda pastan\u0131n \u00fcst\u00fcne konan b\u00fct\u00fcn bir frambuaz son dokunu\u015fu yapar.\n\n\n\nKabuklar i\u00e7in badem unu, pudra \u015fekeri, yumurta ak\u0131, \u015feker ve su gerekir. Mereng i\u00e7in kullan\u0131lan yumurta aklar\u0131n\u0131 dinlendirmek daha iyi sonu\u00e7 verir: kullanmadan \u00f6nce en az iki g\u00fcn boyunca, kapal\u0131 bir kapta buzdolab\u0131nda sakla. Dinlendirilmi\u015f yumurta aklar\u0131 daha fazla kabar\u0131r ve daha kaliteli bir mereng elde etmeni sa\u011flar.\n\n\n\nEkipman olarak gram cinsinden \u00f6l\u00e7en bir mutfak terazisi haz\u0131r bulundur. Burada olmazsa olmaz: makaronlar g\u00f6z karar\u0131 \u00f6l\u00e7\u00fcleri pek kald\u0131rmaz ve her malzeme tart\u0131larak kullan\u0131l\u0131r.\n\n\n\nBir ba\u015fka k\u0131rm\u0131z\u0131 meyveli pasta: glutensiz \u00e7ilekli pasta.\n\n\n\nTeknik p\u00fcf noktalar\u0131 ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\nMakaron hatay\u0131 pek affetmez ve pastanelerdeki fiyat\u0131n\u0131n \u00f6nemli bir nedeni de budur. Ganajdan \u0130talyan merengine, makaronajdan pi\u015firmeye kadar her ayr\u0131nt\u0131 \u00f6nemlidir. D\u00fczg\u00fcn kabuklar ve \u00f6zenli bir birle\u015ftirme i\u00e7in dikkat etmen gereken noktalar \u015f\u00f6yle.\n\n\n\nMangolu ganaj\n\n\n\nVegan beyaz \u00e7ikolatay\u0131 benmari usul\u00fc erit. Ayr\u0131 bir kapta mango p\u00fcresini \u0131l\u0131k hale gelene kadar \u0131s\u0131t, ard\u0131ndan eritilmi\u015f \u00e7ikolatan\u0131n \u00fczerine d\u00f6k\u00fcp kar\u0131\u015ft\u0131r. Sonra iyice so\u011fuk bitkisel kremay\u0131 ekle ve ganaj p\u00fcr\u00fczs\u00fcz, kremsi bir k\u0131vam alana kadar el blender\u0131ndan ge\u00e7ir.\n\n\n\nY\u00fczeyine de\u011fecek \u015fekilde stre\u00e7 filmle kapat, ard\u0131ndan kullanmadan \u00f6nce en az 6 saat buzdolab\u0131nda beklet. Bu ad\u0131m\u0131 bir g\u00fcn \u00f6nceden de yapabilir veya ganaj\u0131 bir gece boyunca buzdolab\u0131nda b\u0131rakabilirsin.\n\n\n\n\u0130talyan merengi\n\n\n\nSu ve \u015fekeri k\u00fc\u00e7\u00fck bir tencerede 118-120\u00b0C'ye ula\u015fana kadar pi\u015fir. Burada termometre kullanmak i\u015fe yarar; \u00e7\u00fcnk\u00fc \u015furubu yumurta aklar\u0131n\u0131n \u00fczerine d\u00f6kmeden \u00f6nce tam olarak bu s\u0131cakl\u0131k aral\u0131\u011f\u0131na ula\u015fman gerekir.\n\n\n\nBu s\u0131rada yumurta aklar\u0131n\u0131 yaln\u0131zca k\u00f6p\u00fcklenene kadar \u00e7\u0131rp. Ard\u0131ndan pi\u015fmi\u015f \u015feker \u015furubunu ince, yava\u015f ve kesintisiz bir ak\u0131\u015fla ekle, sonra y\u00fcksek h\u0131zda 4-5 dakika \u00e7\u0131rp. Mereng \u00e7\u0131rp\u0131l\u0131rken makaron hamurunu haz\u0131rlamaya ba\u015flayabilirsin.\n\n\n\nMereng sert, parlak ve h\u00e2l\u00e2 hafif \u0131l\u0131k oldu\u011funda dur. Gere\u011finden fazla \u00e7\u0131rpmamal\u0131s\u0131n: devam edersen makaronlar i\u00e7in aranan ideal k\u0131vam\u0131 kaybedersin.\n\n\n\nMakaron hamuru\n\n\n\nBadem unu ve pudra \u015fekerini b\u0131\u00e7akl\u0131 mutfak robotunda en az 2 dakika \u00e7ek, ard\u0131ndan hepsini ele. Robot ve elek ikilisi, daha p\u00fcr\u00fczs\u00fcz ve parlak kabuklar elde etmeye yard\u0131mc\u0131 olur.\n\n\n\nArd\u0131ndan bu e\u015fit miktardaki badem unu ve pudra \u015fekeri kar\u0131\u015f\u0131m\u0131n\u0131, d\u00fcz kar\u0131\u015ft\u0131r\u0131c\u0131 u\u00e7 tak\u0131l\u0131 bir stand mikserde yumurta aklar\u0131yla kar\u0131\u015ft\u0131rarak bir hamur olu\u015ftur. \u00d6nce \u0130talyan merenginin \u2153'\u00fcn\u00fc ekle ve orta-d\u00fc\u015f\u00fck h\u0131zda homojen olana kadar kar\u0131\u015ft\u0131r; ard\u0131ndan kalan\u0131n\u0131 2 veya 3 seferde, katlayarak ekle.\n\n\n\nHamur \u015ferit halinde akmaya ba\u015flad\u0131\u011f\u0131nda dur. Fazla kar\u0131\u015ft\u0131r\u0131lan hamur ak\u0131\u015fkanla\u015f\u0131r, pi\u015firme mat\u0131nda h\u0131zla yay\u0131l\u0131r ve ince kabuklar verir. Yeterince kar\u0131\u015ft\u0131r\u0131lmayan hamur ise koyu kal\u0131r, s\u0131k\u0131ld\u0131ktan sonra neredeyse hi\u00e7 yay\u0131lmaz ve hamburger ekme\u011fini and\u0131ran kal\u0131n, mat kabuklar olu\u015fturur. Tam olarak bu ikisinin aras\u0131n\u0131 hedeflemelisin.\n\n\n\nS\u0131kma ve pi\u015firme\n\n\n\nF\u0131r\u0131n\u0131 \u00f6nceden 150\u00b0C'ye \u0131s\u0131t. F\u0131r\u0131n\u0131n ger\u00e7ek s\u0131cakl\u0131\u011f\u0131 \u00e7o\u011fu zaman de\u011fi\u015febildi\u011fi i\u00e7in bir f\u0131r\u0131n termometresiyle \u00e7al\u0131\u015fmak daha iyidir. Silikon pi\u015firme mat\u0131 veya pi\u015firme k\u00e2\u011f\u0131d\u0131 serili bir tepsiye yakla\u015f\u0131k 9 cm \u00e7ap\u0131nda diskler s\u0131k.\n\n\n\nSilikon mat genellikle daha d\u00fczg\u00fcn kabuklar verir; \u00e7\u00fcnk\u00fc hamur \u00fczerinde k\u00e2\u011f\u0131da g\u00f6re daha e\u015fit yay\u0131l\u0131r. Hamuru s\u0131kt\u0131ktan sonra y\u00fczeyini d\u00fczle\u015ftirmek i\u00e7in tepsiyi tezg\u00e2ha 2 kez vur, ard\u0131ndan g\u00f6r\u00fcnen hava kabarc\u0131klar\u0131n\u0131 bir k\u00fcrdanla patlat.\n\n\n\nMutfa\u011f\u0131n\u0131n nemine ba\u011fl\u0131 olarak 45-60 dakika kabuk ba\u011flamaya b\u0131rak. Yaln\u0131zca y\u00fczeyi iyice kurudu\u011funda f\u0131r\u0131na ver: y\u00fczeydeki kabuk yeterince olu\u015fmad\u0131ysa makaron kabuklar\u0131 \u00e7atlayabilir veya \u015fekilleri bozulabilir. Her seferinde yaln\u0131zca bir tepsi olacak \u015fekilde 20-22 dakika pi\u015fir; ilk 15 dakika boyunca f\u0131r\u0131n\u0131n kapa\u011f\u0131n\u0131 a\u00e7ma.\n\n\n\nF\u0131r\u0131ndan \u00e7\u0131k\u0131nca kabuklar\u0131 silikon mattan veya pi\u015firme k\u00e2\u011f\u0131d\u0131ndan ay\u0131rmadan \u00f6nce tepside tamamen so\u011fumaya b\u0131rak. Bu dinlenme s\u00fcresi k\u0131r\u0131lmalar\u0131 ve \u00e7atlamalar\u0131 azalt\u0131r.\n\n\n\nBirle\u015ftirme\n\n\n\nKabuklar\u0131n hepsi tam olarak ayn\u0131 \u00e7apta olmayaca\u011f\u0131 i\u00e7in \u00f6nce boyutlar\u0131na g\u00f6re e\u015fle\u015ftir. Bir kabu\u011fun ortas\u0131na ceviz b\u00fcy\u00fckl\u00fc\u011f\u00fcnde mangolu \u00e7\u0131rp\u0131lm\u0131\u015f ganaj s\u0131k, ard\u0131ndan \u00fczerine birka\u00e7 dilim taze frambuaz ekle.\n\n\n\nSonra kenar boyunca \u00e7epe\u00e7evre frambuazlar\u0131 diz ve ortas\u0131n\u0131 biraz daha ganajla doldur. \u0130kinci kabu\u011fu \u00fczerine yerle\u015ftir ve ganaj\u0131 yanlardan ta\u015f\u0131rmadan, sabitlemek i\u00e7in hafif\u00e7e bast\u0131r.\n\n\n\nBirle\u015ftirilen makaron pasta, servis edilmeden \u00f6nce buzdolab\u0131nda birka\u00e7 saat dinlenmeli. \u00dczerine b\u00fct\u00fcn bir frambuaz koyarak son dokunu\u015fu yap.\n\n\n\nSaklama\n\n\n\nGanaj bir g\u00fcn \u00f6nceden haz\u0131rlan\u0131p gece boyunca buzdolab\u0131nda saklanabilir. Birle\u015ftirilen pasta da servis edilmeden \u00f6nce birka\u00e7 saat buzdolab\u0131nda dinlendirilir; bu, dolgunun k\u0131vam\u0131n\u0131 korumas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nMereng sevenlere bir ba\u015fka se\u00e7enek: merengli mini limon tart\u0131.\n\n\n\nDi\u011fer t\u00fcm glutensiz tariflerimi burada bulabilirsin.\n\n\n\nTarif, \u015fef Rommel Reyes taraf\u0131ndan geli\u015ftirildi. \u00c7al\u0131\u015fmalar\u0131n\u0131 Instagram hesab\u0131nda, Substack b\u00fclteninde ve YouTube kanal\u0131nda takip edebilirsin.\n\n\n\n\n\n\tMangolu frambuazl\u0131 makaron pasta (glutensiz)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t110 g mango p\u00fcresi (tercihen Boiron)15 g limon suyu195 g glutensiz, laktozsuz ve soya i\u00e7ermeyen vegan beyaz \u00e7ikolata (tercihen Pascha)150 g tam ya\u011fl\u0131 bitkisel krema veya vegan \u00e7\u0131rpma kremas\u0131900 g taze frambuaz250 g badem unu (tercihen Blue Diamond)250 g pudra \u015fekeri90 g yumurta ak\u01310.5 g veya gerekti\u011fi kadar sar\u0131 g\u0131da boyas\u0131 (toz, macun veya jel halinde)90 g yumurta ak\u0131 (dinlendirilmi\u015f)225 g \u015feker65 g su\t\n\t\n\t\tMangolu \u00e7\u0131rp\u0131lm\u0131\u015f ganaj\u0131n haz\u0131rlanmas\u0131\u00c7ikolatay\u0131 benmari usul\u00fc erit.Mango p\u00fcresini \u0131l\u0131k hale gelene kadar \u0131s\u0131t.Mango p\u00fcresini eritilmi\u015f \u00e7ikolataya ekle.\u0130yice kar\u0131\u015ft\u0131r.So\u011fuk \u00e7\u0131rpma kremas\u0131n\u0131 \u00e7ikolatal\u0131 kar\u0131\u015f\u0131ma ekle.Kremsi bir k\u0131vam elde edene kadar el blender\u0131yla kar\u0131\u015ft\u0131r.Ganaj\u0131 en az alt\u0131 saat buzdolab\u0131nda beklet.\u0130stersen bu a\u015famay\u0131 bir g\u00fcn \u00f6nceden de yapabilirsin.\u0130talyan merenginin haz\u0131rlanmas\u0131Su ve \u015fekeri k\u00fc\u00e7\u00fck bir tencerede kaynat\u0131p 118-120\u00b0C'ye getir.Yumurta aklar\u0131n\u0131 \u00e7\u0131rp\u0131c\u0131 u\u00e7 tak\u0131l\u0131 bir stand mikserde orta-y\u00fcksek h\u0131zda hafif\u00e7e k\u00f6p\u00fcrene kadar \u00e7\u0131rp.H\u0131z\u0131 orta seviyeye ayarla.S\u0131cak \u015feker \u015furubunu ince bir ip gibi, yava\u015f\u00e7a ve kesintisiz olarak d\u00f6k.Y\u00fcksek h\u0131za ge\u00e7 ve 4-5 dakika \u00e7\u0131rpmaya devam et.Mereng kabar\u0131rken makaron hamurunu haz\u0131rlamaya ba\u015fla.\u0130talyan merenginin sert, parlak ve h\u00e2l\u00e2 hafif \u0131l\u0131k oldu\u011fundan emin ol.Makaron hamurunun haz\u0131rlanmas\u0131Pudra \u015fekeri ve badem ununu mutfak robotunda k\u0131sa aral\u0131klarla \u00e7al\u0131\u015ft\u0131rarak en az iki dakika \u00e7ek.Kar\u0131\u015f\u0131m\u0131 elekten ge\u00e7ir.D\u00fcz kar\u0131\u015ft\u0131r\u0131c\u0131 u\u00e7 tak\u0131l\u0131 bir stand mikserde badem unlu kar\u0131\u015f\u0131ma yumurta ak\u0131n\u0131 ekleyerek bir hamur haz\u0131rla.\u0130talyan merenginin 1\/3'\u00fcn\u00fc hamura ekle.Kar\u0131\u015f\u0131m homojen hale gelene kadar d\u00fc\u015f\u00fck-orta h\u0131zda \u00e7\u0131rp.Kalan merengi iki veya \u00fc\u00e7 seferde ekleyip hamur \u015ferit halinde akacak k\u0131vama gelene kadar kar\u0131\u015ft\u0131r.Ne fazla ne de az kar\u0131\u015ft\u0131r.Fazla kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f hamurun pi\u015firme mat\u0131 \u00fczerinde h\u0131zla yay\u0131ld\u0131\u011f\u0131n\u0131 g\u00f6z \u00f6n\u00fcnde bulundur.Yeterince kar\u0131\u015ft\u0131r\u0131lmam\u0131\u015f hamurun \u00e7ok koyu oldu\u011funu ve s\u0131k\u0131ld\u0131ktan sonra neredeyse hi\u00e7 yay\u0131lmad\u0131\u011f\u0131n\u0131 g\u00f6z \u00f6n\u00fcnde bulundur.Bu ikisinin aras\u0131ndaki do\u011fru k\u0131vam\u0131 yakala.Makaron kabuklar\u0131n\u0131n pi\u015firilmesiF\u0131r\u0131n\u0131 \u00f6nceden 150\u00b0C'ye \u0131s\u0131t.F\u0131r\u0131n\u0131n\u0131n ger\u00e7ek s\u0131cakl\u0131\u011f\u0131n\u0131n de\u011fi\u015febilece\u011fini unutma; bu nedenle f\u0131r\u0131n termometresi kullanmak iyi bir fikirdir.Hamuru, silikon mat veya pi\u015firme k\u00e2\u011f\u0131d\u0131 serili bir tepsiye yakla\u015f\u0131k 9 cm \u00e7ap\u0131nda daireler halinde s\u0131k.Hamurun d\u00fczle\u015fmesi i\u00e7in tepsiyi tezg\u00e2ha iki kez hafif\u00e7e vur.Y\u00fczeydeki kabarc\u0131klar\u0131 bir k\u00fcrdanla patlat.Mutfa\u011f\u0131n\u0131n nemine ba\u011fl\u0131 olarak makaronlar\u0131 45-60 dakika kurumaya b\u0131rak.Makaron kabuklar\u0131n\u0131 yaln\u0131zca y\u00fczeyleri yeterince kurudu\u011funda f\u0131r\u0131na ver.Her seferinde tek tepsi olacak \u015fekilde yakla\u015f\u0131k 20-22 dakika pi\u015fir.Pi\u015firmenin ilk 15 dakikas\u0131nda f\u0131r\u0131n\u0131n kapa\u011f\u0131n\u0131 a\u00e7ma.Pi\u015ftikten sonra makaron kabuklar\u0131n\u0131 tepside tamamen so\u011fumaya b\u0131rak.Ard\u0131ndan silikon mattan veya pi\u015firme k\u00e2\u011f\u0131d\u0131ndan ay\u0131r.Bunun k\u0131r\u0131lmalar\u0131 veya \u00e7atlamalar\u0131 \u00f6nlemeye yard\u0131mc\u0131 oldu\u011funu unutma.Makaron pastan\u0131n birle\u015ftirilmesiHepsi ayn\u0131 \u00e7apta olmad\u0131\u011f\u0131 i\u00e7in makaron kabuklar\u0131n\u0131 boyutlar\u0131na g\u00f6re e\u015fle\u015ftir.Bir makaron kabu\u011funun ortas\u0131na f\u0131nd\u0131k b\u00fcy\u00fckl\u00fc\u011f\u00fcnde mangolu \u00e7\u0131rp\u0131lm\u0131\u015f ganaj s\u0131k.\u00dczerine birka\u00e7 dilim taze frambuaz yerle\u015ftir.Makaron kabu\u011funun kenar\u0131 boyunca tek s\u0131ra taze frambuaz diz.Ard\u0131ndan ortas\u0131n\u0131, dilimlenmi\u015f frambuazlar\u0131n \u00fczerine daha fazla ganaj s\u0131karak doldur.\u00dczerini ba\u015fka bir makaron kabu\u011fuyla kapat ve sabitlemek i\u00e7in hafif\u00e7e bast\u0131r.Ganaj\u0131n makaron pastadan d\u0131\u015far\u0131 ta\u015fmad\u0131\u011f\u0131ndan emin ol.Birka\u00e7 saat buzdolab\u0131nda beklet.Servis etmeden \u00f6nce s\u00fcslemek i\u00e7in \u00fczerine bir b\u00fct\u00fcn frambuaz yerle\u015ftir.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171596","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=171596"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171596\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/164742"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=171596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=171596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=171596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}