{"id":9781,"date":"2019-10-30T18:31:34","date_gmt":"2019-10-30T15:31:34","guid":{"rendered":"https:\/\/www.konusarakogren.com\/blog\/?p=9781"},"modified":"2019-10-30T18:31:34","modified_gmt":"2019-10-30T15:31:34","slug":"ingilizce-mihlama-tarifi","status":"publish","type":"post","link":"https:\/\/www.konusarakogren.com\/blog\/ingilizce-mihlama-tarifi\/","title":{"rendered":"\u0130ngilizce M\u0131hlama Tarifi"},"content":{"rendered":"<p><strong>A Cheese Fondue: M\u0131hlama<\/strong><br \/>\nFirst of all, you need to know that M\u0131hlama is belonged to Karadeniz region of Turkey and Karadeniz is one of the richest regions of Turkey in terms of culture and cuisine. If you are planning to visit this natural and beautiful region, you need to spend more time than you think to benefit each part of Karadeniz. Because there are so many places to see, so many tastes to try and so many activities to do in here.<\/p>\n<p>Karadeniz cuisine is also very healthy because foods are generally made with vegetables or herbs. This is because Karadeniz is a green and natural region so people who live there benefit their herbal richness. The most known ones are Pepe\u00e7ura, Kuymak, \u00c7erkes chichken, rice with dible bean, black cabbage soup, pumpum soup, Bolu kebab, topik, stuffed vine leaves with red lentil, bean salad, petaluda, chicken with eggplant, myosotis vitalba, banduma, sour rice, quickbread with ground meat layer on top, siron, rose pudding with honey, cold vegetable dish usually with rice and anchovy, corn-starch halva (a sweetmeat like dessert mostly made with semolina or flour), fried bean with egg, meat which is cooked bu quince, dilber duda\u011f\u0131 (lip shaped sweet pasrty), flour halva with nuts, lemiz, yang\u0131\u00e7 and mengen rice.<\/p>\n<p>However, Karadeniz cuisine is not limited with these dishes. There are also a lot of different deserts or foods we could not write.<\/p>\n<p>M\u0131hlama which is also known as \u201cMuhlama\u201d or \u201cKuymak\u201d (Ya\u011fla\u015f, Mamalika, Havitz) is a traditional Turkish food belongs to Black Sea region. It is also very popular in Turkey and almost every Turkish person might have tasted M\u0131hlama in his life at least for one. M\u0131hlama is a very easy-made food and also very delicious. You may already have the ingredients in your kitchen!<\/p>\n<p>Firstly, let\u2019s check a quick information about this delicious Turkish food\u2019s history. As we wrote before, M\u0131hlama belongs to the Black sea region originally; almost in every city of Black Sea from Samsun to Giresun or Rize and Artvin it is known for centuries.<\/p>\n<p>Kuymak is a Turkish word which is also used in other Anatolian regions in the country to define each kind of barley or wheat gruel without egg. In the interior parts of Trabzon, Erzurum, G\u00fcm\u00fc\u015fhane, Bayburt, Ardahan-Posof and Artvin it is called as \u201cKuymak\u201d, in Ordu, Tokat, Sivas, Giresun and Trabzon it is called as \u201cYa\u011fla\u015f\u201d, in the seaside of Rize and Artvin its name is \u201cMuhlama\u201d. In \u00c7orum it is made with dry cottage cheese and called as \u201cS\u00fcnd\u00fcrme\u201d. In some villages of Trabzon or \u00c7aml\u0131hem\u015fin where people talk Romaic, this food is known as \u201cHavits\u201d.<\/p>\n<p>When it is prepared if heavy cream is used instead of butter, it is called as \u201cupland kuymak\u201d in Trabzon and \u201cHo\u015fmerim\u201d in Rize.<\/p>\n<p>Instead of corn-starch if you use crumbled corn bread, M\u0131hlama is called as \u201ccumur\u201d, \u201c\u00e7umur\u201d or \u201czumur\u201d depending on the difference between the accent.<\/p>\n<p>So, if you are in Black Sea, do not be surprised how can the name of this food can be so different among the districts.<\/p>\n<p>However, there are also different methods for cooking M\u0131hlama according to different regions. Differences are not so big but some of them use some other ingredients while cooking. In general, there are basic ingredients for M\u0131hlama. To prevent a confusion, we are giving the general ingredients which are known by almost everyone firstly, then you will find different cooking methods according to different provinces of Turkey.<\/p>\n<p>Here we go!<\/p>\n<p><strong>General Ingredients<\/strong><\/p>\n<ul>\n<li>2,5-3 cups of water<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>2 tablespoons butter<\/li>\n<li>1 cup cornmeal<\/li>\n<li>1 cup Trabzon string cheese* or Ka\u015far peyniri (if you are not in Turkey, or can\u2019t find these cheese, use Cheddar or Oaxaca cheese)<\/li>\n<\/ul>\n<p>Before giving instructions, as we wrote before, you will learn different instructions according to different regions in Black Sea! So, you can choose the best one for your taste.<\/p>\n<p><strong>Artvin Way<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients:<\/span><\/p>\n<ul>\n<li>Heavy cream<\/li>\n<li>Corn-starch<\/li>\n<li>Warm water<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Instruction:<\/span><br \/>\nTake a suitable pan for your M\u0131hlama and put heavy cream in it. (If you are in Turkey and if you can it is best to use Artvin heavy cream). Burn heavy cream in a middle-high temperature.<\/p>\n<p>Add corn-starch gently and slowly.<\/p>\n<p>Stir corn-starch and heavy cream and add a little bit warm water from time to time. When starch is scorched, you will see that the oil starts to be seen.<br \/>\nPut it a plate and serve it hot.<\/p>\n<p><strong>Trabzon Way\u00a0<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients:<\/span><\/p>\n<ul>\n<li>Butter<\/li>\n<li>Corn-starch<\/li>\n<li>Cold water<\/li>\n<li>Cheese (Minzi or \u0130mans\u0131z cheese is preferred)<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Instruction:<\/span><br \/>\nMelt the butter in a pan.<\/p>\n<p>Add corn-starch to the pan and fry it with the butter for a while.<\/p>\n<p>After butter is melted in a good way, add some cold water in it. Cold water is the key term here.<\/p>\n<p>Put your cheese in the pan. (Minzi or \u0130mans\u0131z cheese may be added if you are in Turkey and if you are available to find these kind of cheese).<br \/>\nWhen it starts to boil stop stirring. Just watch your M\u0131hlama and wait it to bubble. This means that it is the correct time when you see butter onto the food.<\/p>\n<p>Leave it from the oven and serve hot.<\/p>\n<p><strong>Rize Way<\/strong><\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>Butter<\/li>\n<li>Corn-starch<\/li>\n<li>Boiled water<\/li>\n<li>Cheese (Telli cheese which is belonged to Erzurum is preferred however if you are abroad or cannot find, you may add some other cheese)<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Instruction:<\/span><br \/>\nMelt the butter in a pan.<\/p>\n<p>Add corn-starch to the pan and fry it with the butter for a while.<\/p>\n<p>After butter is melted in a good way, add some boiled water in it till your mixture get pinkie.<\/p>\n<p>Stir M\u0131hlama well.<\/p>\n<p>When you see butter onto the pan again, add cheese on it (Telli cheese which is belonged to Erzurum) and stir quickly for a short time.<br \/>\nServe it hot.<\/p>\n<p><strong>I\u011fd\u0131r Way<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients<\/span><\/p>\n<ul>\n<li>Butter<\/li>\n<li>Turmeric<\/li>\n<li>Water<\/li>\n<li>Starch<\/li>\n<li>Salt<\/li>\n<li>Kepleme (A kind of Persian spice. If you cannot procure it you can add any other spice according to your taste)<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Instruction:<\/span><br \/>\nMelt the butter in a pan.<\/p>\n<p>After melted butter, add turmeric into the pan.<\/p>\n<p>In another pan, mix water, starch and salt.<\/p>\n<p>Pour your mixture to the pan slowly and stir quickly.<\/p>\n<p>After it is cooked, leave M\u0131hlama from the oven and dust onto it Kepleme. Kepleme is a kind of Persian spice which is consisted of nabat sugar, cinnamon, white stem and mu\u011fek.<\/p>\n<p>Serve it hot.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9783\" src=\"https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/mihlama-2.jpg\" alt=\"\" width=\"728\" height=\"410\" srcset=\"https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/mihlama-2.jpg 728w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/mihlama-2-300x169.jpg 300w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/mihlama-2-30x17.jpg 30w\" sizes=\"auto, (max-width: 728px) 100vw, 728px\" \/><\/p>\n<h3>T\u00fcrk\u00e7e \u00c7evirisi<\/h3>\n<p>\u0130lk olarak size bilmek isteyebilece\u011finiz baz\u0131 \u00fcnl\u00fc Karadeniz yemeklerinden bahsedece\u011fiz. Karadeniz mutfa\u011f\u0131 T\u00fcrkiye\u2019nin en zengin mutfaklar\u0131ndan biridir ve bir g\u00fcn yolunuz d\u00fc\u015ferse kesinlikle a\u00e7 kalmayaca\u011f\u0131n\u0131z\u0131 s\u00f6yleyebiliriz. \u00dcstelik sebze a\u011f\u0131rl\u0131kl\u0131 hafif yemekleri oldu\u011fu i\u00e7in sa\u011fl\u0131kl\u0131 beslenece\u011finizin de garantisini verebiliriz! Pepe\u00e7ura, Kuymak, \u00c7erkes tavu\u011fu, dible fasulyeli pilav, karalahana \u00e7orbas\u0131, pumpum \u00e7orbas\u0131, Bolu kebab\u0131, topik, k\u0131rm\u0131z\u0131 mercimekli yaprak dolmas\u0131, fasulye pilaki, petaluda, pili\u00e7li patl\u0131can, unutma beni, banduma, ek\u015fili pilav, etli ekmek, siron, ball\u0131 g\u00fclla\u00e7, hamsi diblesi, m\u0131s\u0131r unu helvas\u0131, yumurtal\u0131 fasulye k\u0131zartmas\u0131, ayval\u0131 et, dilber duda\u011f\u0131, f\u0131nd\u0131kl\u0131 un helvas\u0131, lemiz, yang\u0131\u00e7, mengen pilav\u0131 en bilinenleri olmakla birlikte, bu zengin k\u00fclt\u00fcrde daha sayamad\u0131\u011f\u0131m\u0131z nice yemek ve tatl\u0131 \u00e7e\u015fidi mevcut.<\/p>\n<p>Muhlama, Kuymak, Ya\u011fla\u015f, Mamalika ya da Havitz olarak da bilinen M\u0131hlama, Karadeniz b\u00f6lgesine ait geleneksel bir T\u00fcrk yeme\u011fidir. T\u00fcrkiye\u2019de olduk\u00e7a pop\u00fclerdir ve neredeyse her T\u00fcrk hayat\u0131nda en az bir kez M\u0131hlama tatm\u0131\u015ft\u0131r. M\u0131hlama hem yap\u0131l\u0131\u015f\u0131 \u00e7ok kolay hem de olduk\u00e7a lezzetli bir yemektir. Hatta b\u00fcy\u00fck ihtimalle malzemelerin \u00e7o\u011fu mutfa\u011f\u0131n\u0131zda mevcuttur.<\/p>\n<p>\u0130lk olarak bu efsaneler efsanesi yeme\u011fin T\u00fcrk mutfa\u011f\u0131ndaki tarihinden k\u0131saca bahsedelim. Orijinal olarak Karadeniz b\u00f6lgesine ait olan bu yemek Samsun\u2019dan Giresun\u2019a, Rize\u2019ye, Artvin\u2019e kadar hemen hemen her ilde y\u00fczy\u0131llard\u0131r bilinir.<\/p>\n<p>Kuymak, Anadolu\u2019nun di\u011fer b\u00f6lgelerinde de kullan\u0131lan, ancak buralarda kullan\u0131ld\u0131\u011f\u0131nda genel olarak bu\u011fday lapas\u0131 ya da arpa lapas\u0131 anlam\u0131na gelen T\u00fcrk\u00e7e bir kelimedir. Trabzon, Erzurum, G\u00fcm\u00fc\u015fhane, Bayburt, Ardahan-Posof ve Artvin\u2019in i\u00e7 kesimlerinde bu yeme\u011fe \u201cKuymak\u201d denirken; Ordu, Tokat, Sivas, Giresun ve Trabzon\u2019da ise \u201cya\u011fla\u015f\u201d yani \u201cya\u011fl\u0131 a\u015f\u201d olarak bilinir. Rize ve Artvin k\u0131y\u0131lar\u0131nda ise bu yemek \u00e7o\u011fumuzun bildi\u011fi gibi \u201cMuhlama\u201d olarak bilinir. \u00c7orum\u2019da \u00e7\u00f6kelek kullan\u0131larak yap\u0131ld\u0131\u011f\u0131 i\u00e7in \u201cS\u00fcnd\u00fcrme\u201d denir. Trabzon ve \u00c7aml\u0131hem\u015fin\u2019in Rumca konu\u015fulan baz\u0131 k\u00f6ylerinde ise \u201cHavits\u201d olarak duyabilirsiniz.<\/p>\n<p>Pi\u015firirken tereya\u011f\u0131 yerine kaymak kullan\u0131lm\u0131\u015fsa, Trabzon\u2019da \u201cyayla kuyma\u011f\u0131\u201d, Rize\u2019de \u201cHo\u015fmerim\u201d denir.<\/p>\n<p>M\u0131s\u0131r unu yerine ufalanm\u0131\u015f m\u0131s\u0131r ekme\u011fi kullan\u0131larak yap\u0131lan \u00e7e\u015fidine ise \u015fiveye g\u00f6re de\u011fi\u015fmekle birlikte \u201ccumur\u201d, \u201c\u00e7umur\u201d ya da \u201czumur\u201d denir.<\/p>\n<p>Dolay\u0131s\u0131yla Karadeniz\u2019e yolunuz d\u00fc\u015ferse b\u00f6lgelere g\u00f6re farkl\u0131 isme sahip olan bu yeme\u011fin bu kadar \u00e7ok de\u011fi\u015fkenlik g\u00f6sterebilece\u011fin g\u00f6rd\u00fc\u011f\u00fcn\u00fczde \u015fa\u015f\u0131rmay\u0131n!<br \/>\nM\u0131hlama\u2019n\u0131n genel olarak malzemeleri belirli olmakla beraber b\u00f6lgelere g\u00f6re farkl\u0131 yap\u0131l\u0131\u015flar\u0131 ya da malzemelerinde ufak tefek de\u011fi\u015fiklikler olmaktad\u0131r. Bu y\u00fczden size \u00f6nce genel malzemeleri verdikten sonra, b\u00f6lge b\u00f6lge yap\u0131l\u0131\u015f\u0131n\u0131 anlatt\u0131k.<\/p>\n<p><strong>Genel Malzemeler<\/strong><\/p>\n<ul>\n<li>2,5-3 bardak su<\/li>\n<li>1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz<\/li>\n<li>2 yemek ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131<\/li>\n<li>1 su barda\u011f\u0131 m\u0131s\u0131r unu<\/li>\n<li>1 su barda\u011f\u0131 Trabzon peyniri * veya Ka\u015far peyniri (e\u011fer T\u00fcrkiye&#8217;de de\u011filseniz veya bu peyniri bulam\u0131yorsan\u0131z, \u00c7edar veya Oaxaca peyniri kullan\u0131n)<\/li>\n<\/ul>\n<p><strong>Artvin Usul\u00fc<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">Malzemeler:<\/span><\/p>\n<ul>\n<li>Kaymak<\/li>\n<li>M\u0131s\u0131r Unu<\/li>\n<li>Il\u0131k Su<\/li>\n<\/ul>\n<p><strong>Yap\u0131l\u0131\u015f\u0131:<\/strong><br \/>\nM\u0131hlama&#8217;n\u0131z i\u00e7in uygun bir tava al\u0131n ve i\u00e7ine kayma\u011f\u0131 koyun. (E\u011fer T\u00fcrkiye&#8217;de iseniz ve temin edebilirseniz, bu m\u0131hlaman\u0131n hakk\u0131 Artvin kayma\u011f\u0131d\u0131r). Kayma\u011f\u0131 oca\u011f\u0131n orta y\u00fcksek \u0131s\u0131s\u0131nda eritin.<\/p>\n<p>M\u0131s\u0131r ununu dikkatle ve yava\u015f\u00e7a ekleyin.<\/p>\n<p>M\u0131s\u0131r unu ve kayma\u011f\u0131 kar\u0131\u015ft\u0131r\u0131n ve ara ara ve az az olmak ko\u015fuluyla \u0131l\u0131k su ekleyin. Un k\u0131vam ald\u0131\u011f\u0131nda, ya\u011f\u0131n \u00fcste \u00e7\u0131kmaya ba\u015flad\u0131\u011f\u0131n\u0131 fark edeceksiniz.<br \/>\nM\u0131hlaman\u0131z\u0131 bir taba\u011fa al\u0131n ve s\u0131cak servis edin.<\/p>\n<p>Trabzon Usul\u00fc<\/p>\n<p><span style=\"text-decoration: underline;\">Malzemeler:<\/span><\/p>\n<ul>\n<li>Tereya\u011f\u0131<\/li>\n<li>M\u0131s\u0131r unu<\/li>\n<li>So\u011fuk su<\/li>\n<li>Peynir (Minzi veya \u0130majs\u0131z peynir tercih edilir)<\/li>\n<\/ul>\n<p><strong>Yap\u0131l\u0131\u015f\u0131:<\/strong><br \/>\nYa\u011f\u0131 bir tavada iyice eritin.<\/p>\n<p>Tavaya m\u0131s\u0131r unu ekleyin ve tereya\u011f\u0131 ile iyice kavurun.<\/p>\n<p>Tereya\u011f\u0131 iyive kavrulduktan sonra i\u00e7ine bir miktar so\u011fuk su ekleyin. Suyun so\u011fuk olmas\u0131, m\u0131hlaman\u0131z\u0131n Trabzon usul\u00fc olmas\u0131 i\u00e7in en \u00f6nemli ko\u015ful.<\/p>\n<p>Peyniri ekleyin. (T\u00fcrkiye\u2019de iseniz vee min etme \u015fans\u0131n\u0131z varsa burada da M\u0131hlaman\u0131n hakk\u0131 Minzi ya da \u0130mans\u0131z peyniridir.)<\/p>\n<p>Ocaktaki m\u0131hlama fokurdamaya ba\u015flay\u0131nca kar\u0131\u015ft\u0131rmay\u0131 b\u0131rak\u0131n ve bir ad\u0131m geri durun. M\u0131hlaman\u0131n \u00fczerine ya\u011f \u00e7\u0131km\u0131\u015fsa bu haz\u0131r oldu\u011fu anlam\u0131na gelir.<\/p>\n<p>Ocaktan al\u0131n ve s\u0131cak servis edin.<\/p>\n<p><strong>Rize Usul\u00fc<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">Malzemeler<\/span><\/p>\n<ul>\n<li>Tereya\u011f\u0131<\/li>\n<li>M\u0131s\u0131r unu<\/li>\n<li>Kaynam\u0131\u015f su<\/li>\n<li>Peynir (Erzurum&#8217;a ait Telli peyniri tercih edilir ancak yurtd\u0131\u015f\u0131ndaysan\u0131z veya bulam\u0131yorsan\u0131z ba\u015fka bir peynir de ekleyebilirsiniz)<\/li>\n<\/ul>\n<p><strong>Yap\u0131l\u0131\u015f\u0131:<\/strong><br \/>\nTereya\u011f\u0131 bir tavada eritin.<\/p>\n<p>Tavaya m\u0131s\u0131r ununu ekleyin ve bir s\u00fcre tereya\u011f\u0131 ile kavurun.<\/p>\n<p>Tereya\u011f\u0131 ve m\u0131s\u0131r unu kar\u0131\u015f\u0131m\u0131 iyice eridikten sonra kar\u0131\u015f\u0131m da\u011f\u0131lana kadar az bir miktar kaynar su ekleyin.<\/p>\n<p>M\u0131hlaman\u0131z\u0131 iyice kar\u0131\u015ft\u0131r\u0131n.<\/p>\n<p>Ya\u011f yeme\u011fin y\u00fczeyine \u00e7\u0131k\u0131nca \u00fczerine peynir ekleyin (bulabilirseniz Erzurum\u2019a ait telli peyniri) ve h\u0131zl\u0131ca k\u0131sa s\u00fcrede kar\u0131\u015ft\u0131r\u0131n.<\/p>\n<p>S\u0131cak bir \u015fekilde servis yap\u0131n.<\/p>\n<p><strong>I\u011fd\u0131r Usul\u00fc<\/strong><\/p>\n<p>Malzemeler<\/p>\n<ul>\n<li>Tereya\u011f\u0131<\/li>\n<li>Zerde\u00e7al<\/li>\n<li>Su<\/li>\n<li>Un<\/li>\n<li>Tuz<\/li>\n<li>Kepleme (Bir \u00e7e\u015fit \u0130ran baharat\u0131. Temin edemezseniz damak tad\u0131n\u0131za g\u00f6re ba\u015fka baharatlar da ekleyebilirsiniz.)<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Yap\u0131l\u0131\u015f\u0131:<\/span><br \/>\nTereya\u011f\u0131 bir tavada eritin.<\/p>\n<p>Tereya\u011f\u0131 eridikten sonra tavaya zerde\u00e7al ekleyin.<\/p>\n<p>Bir ba\u015fka kap i\u00e7erisinde suyu, unu ve tuzu iyice kar\u0131\u015ft\u0131r\u0131n.<\/p>\n<p>Kar\u0131\u015f\u0131m\u0131n\u0131z\u0131 yava\u015f yava\u015f tavaya d\u00f6k\u00fcn ve h\u0131zl\u0131ca kar\u0131\u015ft\u0131r\u0131n.<\/p>\n<p>Pi\u015ftikten sonra M\u0131hlamay\u0131 ocaktan al\u0131n ve \u00fczerine Kepleme serpin. Kepleme, nabat \u015fekeri, tar\u00e7\u0131n akk\u00f6k ve mu\u011fekten olu\u015fan bir \u00e7e\u015fit \u0130ran baharat\u0131d\u0131r.<\/p>\n<p>S\u0131cak olarak servis edin.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Cheese Fondue: M\u0131hlama First of all, you need to know that M\u0131hlama is belonged to Karadeniz region of Turkey and Karadeniz is one of the richest regions of Turkey<\/p>\n","protected":false},"author":1,"featured_media":9782,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2332],"tags":[],"class_list":["post-9781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingilizce-kaynaklar"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/9781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/comments?post=9781"}],"version-history":[{"count":0,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/9781\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media\/9782"}],"wp:attachment":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media?parent=9781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/categories?post=9781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/tags?post=9781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}