{"id":126744,"date":"2026-06-07T12:58:48","date_gmt":"2026-06-07T09:58:48","guid":{"rendered":"https:\/\/kentyasam.com.tr\/wp\/?p=126744"},"modified":"2026-06-07T14:38:59","modified_gmt":"2026-06-07T11:38:59","slug":"turk-mutfagi-haftasinin-temasi-bir-sofrada-miras","status":"publish","type":"post","link":"https:\/\/kentyasam.com.tr\/wp\/2026\/06\/07\/turk-mutfagi-haftasinin-temasi-bir-sofrada-miras\/","title":{"rendered":"T\u00fcrk Mutfa\u011f\u0131 Haftas\u0131\u2019n\u0131n temas\u0131 \u201cBir Sofrada Miras\u201d"},"content":{"rendered":"\n

Saadet Erciyas – <\/strong>\u201cT\u00fcrk Mutfa\u011f\u0131 Haftas\u0131\u201d bu y\u0131l \u201cBir Sofrada Miras\u201d temas\u0131yla be\u015finci kez d\u00fczenlendi. \u0130zmir K\u00fclt\u00fcr Sanat Fabrikas\u0131\u2019n\u0131n bah\u00e7esinde \u00e7ok say\u0131da lezzetin sunuldu\u011fu sergilikler a\u00e7\u0131ld\u0131. Sergiliklerde T\u00fcrk mutfa\u011f\u0131n\u0131n vazge\u00e7ilmez lezzetlerinden ke\u015fkek, Urla Sak\u0131z enginar\u0131, \u0130zmir \u015fambalisi, sak\u0131zl\u0131 muhallebi, gevrek, boyoz, \u0130zmir tulumu, kalbura basma ve \u0130zmir \u015ferbetleri sunuldu. <\/p>\n\n\n\n

\u201cT\u00fcrk Mutfa\u011f\u0131 Haftas\u0131\u201d etkinliklerine bu y\u0131l a\u011f\u0131rl\u0131kla Bergama y\u00f6resinden kat\u0131l\u0131mc\u0131lar\u0131n davet edildi\u011fi g\u00f6zlendi. Etkinlikte Bergama y\u00f6resinin lezzet ustalar\u0131 konuklara adeta ziyafet \u00e7ekti. Bergama Halk Oyunlar\u0131 ve K\u0131l\u0131\u00e7 Kalkan ekibi g\u00f6steri yapt\u0131, \u0130zmir Devlet T\u00fcrk D\u00fcnyas\u0131 Dans ve M\u00fczik Toplulu\u011fu\u2019nun m\u00fczik dinletisi sundu.<\/p>\n\n\n\n

T\u00fcrk mutfa\u011f\u0131 bir k\u00fclt\u00fcr<\/strong><\/p>\n\n\n\n

\u0130zmir K\u00fclt\u00fcr Sanat Fabrikas\u0131 Arkeoloji M\u00fczesi Salonu’nda d\u00fczenlenen t\u00f6rende konu\u015fan \u0130zmir Valisi S\u00fcleyman Elban, T\u00fcrk mutfa\u011f\u0131 deyince sadece yemekten de\u011fil bir k\u00fclt\u00fcrden s\u00f6z edildi\u011fine de\u011findi. D\u00fcnyaya bak\u0131\u015f tarz\u0131m\u0131z\u0131, insani ili\u015fkilerimizi, aile aras\u0131ndaki ili\u015fkileri, b\u00fcy\u00fck k\u00fc\u00e7\u00fck ili\u015fkilerin hepsini, sofra adab\u0131n\u0131 T\u00fcrk mutfak k\u00fclt\u00fcr\u00fcnde yans\u0131tt\u0131\u011f\u0131m\u0131z\u0131 s\u00f6yleyen Elban, \u015fu g\u00f6r\u00fc\u015fleri dile getirdi:<\/p>\n\n\n

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\u201cSofrayla birlikte, mutfak k\u00fclt\u00fcr\u00fcm\u00fczle birlikte, toplumsal haf\u0131zam\u0131z\u0131 geleneksel k\u00fclt\u00fcr\u00fcm\u00fcz\u00fc de gelecek toplumlara, gelecek nesillere bu vesileyle aktarm\u0131\u015f oluyoruz. Dolay\u0131s\u0131yla biz T\u00fcrk mutfa\u011f\u0131ndan bahsederken sadece bir yemekten de\u011fil bir k\u00fclt\u00fcrden bahsediyoruz. B\u00f6yle geni\u015f bir mutfakla an\u0131ld\u0131\u011f\u0131m\u0131z, b\u00f6yle bir mutfa\u011fa sahip oldu\u011fumuz i\u00e7in de kendimizi \u00e7ok \u015fansl\u0131 hissediyoruz.\u201d<\/em><\/p>\n\n\n\n

\u0130zmir \u0130l K\u00fclt\u00fcr Turizm M\u00fcd\u00fcr\u00fc Sad\u0131k Do\u011fruer, bu y\u0131l be\u015fincisi kutlanan T\u00fcrk Mutfa\u011f\u0131 Haftas\u0131\u2019nda \u201cT\u00fcrk sofras\u0131nda T\u00fcrk k\u00fclt\u00fcrel miras gelene\u011fi\u201d temas\u0131n\u0131n i\u015flendi\u011fini belirtti. Do\u011fruer, T\u00fcrk Mutfa\u011f\u0131 Haftas\u0131\u2019n\u0131n lokantalar\u0131n, ticaret odalar\u0131n\u0131n, esnaf derneklerinin tad\u0131m etkinlikleri ve \u00fcniversitedeki s\u00f6yle\u015filerle s\u00fcrece\u011fini s\u00f6yledi. <\/p>\n\n\n\n

\u0130zmir Ticaret Borsas\u0131 Y\u00f6netim Kurulu Ba\u015fkan\u0131 I\u015f\u0131nsu Kestelli, tarihsel geli\u015fiminden s\u00f6z etti\u011fi T\u00fcrk mutfa\u011f\u0131n\u0131n d\u00fcnyan\u0131n en zengin mutfaklar\u0131ndan biri olarak kabul edildi\u011fini belirtti. Kestelli, T\u00fcrk mutfa\u011f\u0131n\u0131n bir\u00e7ok co\u011frafyaya ve topluma ait k\u00fclt\u00fcrel bir harman, Orta Asya bozk\u0131rlar\u0131ndan ba\u015flay\u0131p Anadolu’nun kadim topraklar\u0131nda nihayete eren 1000 y\u0131ll\u0131k bir g\u00f6\u00e7, fetih ve uyum hikayesi oldu\u011funu dile getirdi.<\/p>\n\n\n\n

M\u00fcze bah\u00e7esinde tad\u0131m<\/strong><\/p>\n\n\n\n

\u0130zmir K\u00fclt\u00fcr Sanat Fabrikas\u0131 bah\u00e7esinde d\u00fczenlenen, pek \u00e7ok geleneksel lezzetin sunuldu\u011fu tad\u0131m alan\u0131 T\u00fcrk Mutfa\u011f\u0131 Haftas\u0131\u2019n\u0131n a\u00e7\u0131l\u0131\u015f etkinli\u011finde en \u00e7ok ilgi g\u00f6ren b\u00f6l\u00fcm oldu. Konuklara \u0130zmirli ve Bergamal\u0131 lokantac\u0131lar\u0131n, \u015feflerin, a\u015f\u00e7\u0131lar\u0131n, \u00fcniversitelerin gastronomi b\u00f6l\u00fcm\u00fc \u00f6\u011frencilerinin haz\u0131rlad\u0131\u011f\u0131 ad\u0131 T\u00fcrk k\u00fclt\u00fcr\u00fcyle, mutfa\u011f\u0131yla \u00f6zde\u015fle\u015fmi\u015f pek \u00e7ok yiyecek ve i\u00e7e\u00e7ek ikram edildi.<\/p>\n\n\n

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Etkinli\u011fe UNESCO D\u00fcnya Miras Listesi’ndeki Bergama’dan kat\u0131lan \u015fefler, lokantac\u0131lar, Bergama mutfa\u011f\u0131n\u0131n temsilcileri y\u00f6reye \u00f6zg\u00fc \u00e7\u0131\u011f\u0131rtmas\u0131, ke\u015fke\u011fi, karanfilli-nohutlu ekme\u011fi, helvas\u0131, nohut mayal\u0131 b\u00f6re\u011fini ziyaret\u00e7ilerle payla\u015ft\u0131.<\/p>\n\n\n\n

\u00d6n\u00fcnde uzun kuyruklar olu\u015fan sergilikte ke\u015fkek ikram eden Adem Kuzu, etkinlik i\u00e7in 50 kiloluk etli ke\u015fkek haz\u0131rlad\u0131klar\u0131n\u0131 s\u00f6yledi. \u201cKe\u015fkek ad\u0131 d\u00fc\u011f\u00fcnle \u00f6zde\u015fle\u015fse de sadece d\u00fc\u011f\u00fcn sofralar\u0131n\u0131n de\u011fil, bizim yemek k\u00fclt\u00fcr\u00fcm\u00fcz\u00fcn de vazge\u00e7ilmez bir lezzetidir\u201d<\/em> diyen Kuzu, Karaba\u011flardaki lokantas\u0131nda en \u00e7ok tercih edilen yemeklerden birinin ke\u015fkek oldu\u011funu belirtti.<\/p>\n\n\n

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Bergamal\u0131 gen\u00e7 a\u015f\u00e7\u0131lar Yaren ve Merdan Da\u011fdelen konuklara ke\u015fke\u011fin yan\u0131 s\u0131ra Bergama k\u00f6ftesi ve patl\u0131can \u00e7\u0131\u011f\u0131rtma sundu. Bergama\u2019da i\u015flettikleri \u201cDuman\u0131 \u00dcst\u00fcnde\u201d adl\u0131 esnaf lokantas\u0131n\u0131n ak\u015fam saat 17.00\u2019den sonra hizmet verdi\u011fini anlatan Yaren Da\u011fdelen, \u201cBiz ak\u015fam 17.00\u2019den gece 02.00\u201dye kadar a\u00e7\u0131\u011f\u0131z. \u00c7ar\u015f\u0131ya yak\u0131n bir lokasyonday\u0131z. \u00d6te yandan Bergama\u2019ya gelen turistler i\u00e7in pazar g\u00fcn\u00fc a\u00e7\u0131k lokanta bulmak \u00f6nemli bir sorundu. Biz pazar g\u00fcn\u00fc de hizmet verdi\u011fimiz i\u00e7in bu soruna bir par\u00e7a \u00e7\u00f6z\u00fcm bulmu\u015f olduk. \u0130l\u00e7eye gelen konuklar Bergama\u2019n\u0131n y\u00f6resel \u00fcr\u00fcnlerini yiyebildikleri i\u00e7in mutlu oluyor\u201d<\/em> dedi.<\/p>\n\n\n

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Etkinlikte \u0130zmir Ekonomi \u00dcniversitesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc\u2019nden \u00f6\u011frenciler konuklara enginarl\u0131 bakla, \u0130zmir Konak Meslek Y\u00fcksek Okulu \u00f6\u011frencileri ise kaymakl\u0131 \u015fambali ikram etti. \u0130zmir A\u015f\u00e7\u0131lar Derne\u011fi de sergiliklerinde konuklara enginarl\u0131 pilav ve sak\u0131zl\u0131 muhallebi sundu.<\/p>\n\n\n\n

Bergama\u2019da 1936 y\u0131l\u0131ndan bu yana i\u015fletilen Hac\u0131o\u011fullar\u0131 Ekmek F\u0131r\u0131n\u0131\u2019n\u0131n damla sak\u0131zl\u0131, karanfilli ek\u015fi mayal\u0131 ekme\u011fi de etkinlikte olduk\u00e7a ilgi g\u00f6ren lezzetler aras\u0131nda yer ald\u0131. F\u0131r\u0131n i\u015fletmecisi Tu\u011frul Ta\u015fk\u0131n, \u201cBergama\u2019da ninelerimizin \u00f6zellikle bayramlarda yapt\u0131\u011f\u0131 bir ekmektir bu. T\u00fcm Bergamal\u0131lar bilir bu lezzeti\u201d<\/em> dedi. Etkinli\u011fe Bergama Ticaret Odas\u0131 \u015femsiyesi alt\u0131nda kat\u0131lan esnaf lokantalar\u0131 Alt\u0131n Kep\u00e7e, Bergama Sofras\u0131, Sibel\u2019in Sofras\u0131 ve Yonca B\u00f6rek’in yan\u0131 s\u0131ra Demeli Helva, \u00d6zkan S\u00fct, Sancak S\u00fct \u00dcr\u00fcnleri’nin tatl\u0131lar\u0131, ikraml\u0131klar\u0131 k\u0131sa s\u00fcrede t\u00fckendi.<\/p>\n\n\n\n

\u0130zmir Olgunla\u015fma\u2019dan \u015ferbet ikram\u0131<\/strong><\/p>\n\n\n

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T\u00fcrk Mutfa\u011f\u0131 Haftas\u0131\u2019na her y\u0131l kat\u0131lan \u0130zmir Olgunla\u015fma Enstit\u00fcs\u00fc \u00f6\u011fretmenleri ve usta \u00f6\u011freticileri ise \u00e7ok sevilen ama \u0130zmir\u2019de bulmas\u0131 pek de kolay olmayan \u201dReyhan \u015eerbeti\u201d ve \u201cHibiskus \u015eerbeti\u201d ikram etti. Enstit\u00fcn\u00fcn M\u00fcd\u00fcr Yard\u0131mc\u0131s\u0131 Tezcan Erg\u00fcn, hafta i\u00e7in mutfak k\u00fclt\u00fcr\u00fcm\u00fcz\u00fcn ve sofralar\u0131m\u0131z\u0131n geleneksel i\u00e7ecekleri olan \u015ferbetleri haz\u0131rlad\u0131klar\u0131n\u0131 belirterek \u015funlar\u0131 s\u00f6yledi:<\/p>\n\n\n\n

\u201cDemirhindi \u015ferbeti, s\u00fcbye, reyhan \u015ferbeti ve Hibiskus \u015ferbeti T\u00fcrk mutfa\u011f\u0131nda \u00f6nemli yere sahip i\u00e7ecekler. Ancak ne yaz\u0131k ki bunlar\u0131 bulmak art\u0131k zor \u0130zmir\u2019de. Bu tadlar\u0131 unutulmaz k\u0131lmak, kayda ge\u00e7irmek i\u00e7in 2017 y\u0131l\u0131nda okulumuzun ara\u015ft\u0131rma grubu \u2018Osmanl\u0131 \u015eerbetleri\u2019 ad\u0131yla bir kitap da haz\u0131rlad\u0131. Stand\u0131m\u0131zda kitab\u0131m\u0131z\u0131 da konuklara tan\u0131tt\u0131k. \u0130steyenler kitaptaki tariflerle evlerinde kendileri \u015ferbetlerini haz\u0131rlayabilirler.\u201d<\/p>\n\n\n\n

T\u00fcrk Mutfa\u011f\u0131 Haftas\u0131 kapsam\u0131nda 8 Haziran 2026 Pazartesi g\u00fcn\u00fc \u0130zmir K\u00fclt\u00fcr Sanat Fabrikas\u0131 Arkeoloji M\u00fczesi Salonu\u2019nda bir s\u00f6ylesi de ger\u00e7ekle\u015ftirilecek. 15.30-16.30 saatleri aras\u0131nda ger\u00e7ekle\u015ftirelecek s\u00f6yle\u015fide Do\u00e7. Dr. Ahmet Uhri, \u201cAnadolu\u2019da \u015e\u00f6len Mutfa\u011f\u0131\u201d ba\u015fl\u0131kl\u0131 bir sunum yapacak.<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Ay\u015fe Karadan: Bosna’da ke\u015fkek tan\u0131tt\u0131k<\/strong><\/p>\n\n\n

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Tarihi Kemeralt\u0131 \u00c7ar\u015f\u0131s\u0131\u2019ndaki iki Michelin y\u0131ld\u0131zl\u0131 \u201cAy\u015fa Bo\u015fnak Lokantas\u0131\u201dn\u0131n kurucusu Ay\u015fe Karadan bu y\u0131l T\u00fcrk Mutfa\u011f\u0131 Haftas\u0131\u2019nda ke\u015fke\u011fin \u00f6ne \u00e7\u0131kan bir lezzet oldu\u011funu s\u00f6yledi. Sergiliklerde meslekta\u015flar\u0131n\u0131n sundu\u011fu lezzetleri \u00e7ok be\u011fendi\u011fini belirten Karadan, May\u0131s ay\u0131n\u0131n son haftas\u0131 Bosna Hersek\u2019teki T\u00fcrk mutfa\u011f\u0131 etkinliklerine kat\u0131ld\u0131\u011f\u0131n\u0131 anlatt\u0131. <\/p>\n\n\n\n

T\u00fcrk B\u00fcy\u00fckel\u00e7ili\u011fi\u2019nin davetiyle Sarajevo\u2019daki etkinliklerdeT\u00fcrk mutfa\u011f\u0131n\u0131 temsil etti\u011fini belirten Karadan, \u201cKe\u015fkek benim Bosna\u2019da haz\u0131rlay\u0131p sundu\u011fum simge yemeklerimizden biriydi. Ke\u015fke\u011fin yan\u0131 s\u0131ra mercimek \u00e7orbas\u0131, a\u015fure, dolma, limonata, Bo\u015fnak B\u00f6re\u011fi ve tatl\u0131 kebap haz\u0131rlad\u0131k\u201d dedi. \u00dcniversitelerde gastronomi \u00f6\u011frencileriyle mutfak at\u00f6lyeleri d\u00fczenlediklerini anlatan Karadan, \u201cT\u00fcrk mutfa\u011f\u0131ndaki lezzetler Balkanlar\u2019da da \u00e7ok seviliyor. \u0130ki \u00fclkenin ortak k\u00fclt\u00fcr\u00fcnde kimi yemeklerimiz kayna\u015fm\u0131\u015f, sofralar\u0131m\u0131za gelmi\u015f\u201d diye konu\u015ftu.<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Osmanl\u0131 \u015eerbetleri kitab\u0131<\/strong><\/p>\n\n\n

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\u0130zmir Olgunla\u015fma Enstit\u00fcs\u00fc\u2019nce yay\u0131mlanan \u201cOsmanl\u0131 \u015eerbetleri\u201d kitab\u0131 Osmanl\u0131 Saray Mutfa\u011f\u0131\u2019ndan \u015ferbet re\u00e7etelerinin incelenerek g\u00fcn\u00fcm\u00fcz i\u00e7e\u00e7ek k\u00fclt\u00fcr\u00fcne uyarlanmas\u0131yla haz\u0131rlanm\u0131\u015f. Kitap unutulmaya y\u00fcz tutmu\u015f, end\u00fcstrinin h\u0131z\u0131na ayak uyduramam\u0131\u015f \u015fifal\u0131 \u015ferbet k\u00fclt\u00fcr\u00fcn\u00fcn yeni ku\u015faklara tan\u0131t\u0131lmas\u0131n\u0131 sa\u011flamay\u0131 ama\u00e7l\u0131yor. Osmanl\u0131 d\u00f6neminde do\u011fum, ni\u015fan, d\u00fc\u011f\u00fcn, s\u00fcnnet, \u00f6l\u00fcm gibi her \u00f6zel g\u00fcne ayr\u0131 bir \u015ferbet haz\u0131rland\u0131\u011f\u0131n\u0131n anlat\u0131ld\u0131\u011f\u0131 kitapta \u015ferbetin 16. Y\u00fczy\u0131l’dan bu yana seyyahlar\u0131n seyahatnamelerinde yer ald\u0131\u011f\u0131 ve d\u00fcnyaya tan\u0131t\u0131ld\u0131\u011f\u0131 belirtiliyor. <\/p>\n\n\n\n

 \u201cOsmanl\u0131 \u015eerbetleri\u201d kitab\u0131nda sa\u011fl\u0131ks\u0131z end\u00fcstri i\u00e7ecekleri yerine \u015fifal\u0131 bitkilerle, meyve ve baharatlarla haz\u0131rlanan geleneksel \u015ferbetlerimizin tercih edilmesi gerekti\u011fine dikkat \u00e7ekiliyor. Kitab\u0131 \u0130zmir Olgunla\u015fma Enstit\u00fcs\u00fc\u2019n\u00fcn Ara\u015ft\u0131rma, Yiyecek-\u0130\u00e7ecek B\u00f6l\u00fcm\u00fc ile Grafik ve Foto\u011fraf\u00e7\u0131l\u0131k b\u00f6l\u00fcm\u00fc haz\u0131rlam\u0131\u015f. T\u00fcrk\u00e7e ve \u0130ngilizce tasarlanan kitapta reyhan, hibiskus, \u00e7ilek, tar\u00e7\u0131n, s\u00fctl\u00fc badem, kakule, elma, g\u00fclhatmi, demirhindi, meyan k\u00f6k\u00fc \u015ferbeti gibi \u00e7ok say\u0131da \u015ferbetin tarifine yer veriliyor. <\/p>\n\n\n\n

***<\/p>\n\n\n\n

Kalbi olan lezzet ve sa\u011fl\u0131k sebzesi: Enginar<\/strong><\/p>\n\n\n

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T\u00fcrk Mutfa\u011f\u0131 Haftas\u0131\u2019n\u0131n payda\u015flar\u0131ndan \u0130zmir Ticaret Borsas\u0131\u2019n\u0131n sergili\u011finde bu y\u0131l co\u011frafi i\u015faretli \u00fcr\u00fcnler yer ald\u0131. Borsan\u0131n tescillenmesine katk\u0131l\u0131 oldu\u011fu Urla Sak\u0131z Enginar\u0131\u2019n\u0131n da sunuldu\u011fu sergilikte, 2018 y\u0131l\u0131nda kurumun yay\u0131mlad\u0131\u011f\u0131 \u201cKalbi olan Lezzet ve Sa\u011fl\u0131k Sebzesi: Enginar\u201d kitab\u0131 da ziyaret\u00e7ilerle payla\u015f\u0131ld\u0131.<\/p>\n\n\n\n

\u0130\u00e7eri\u011fi edit\u00f6rler Dursun E\u015fiyok, Eren Ak\u00e7i\u00e7ek ve Bet\u00fcl \u00d6zt\u00fcrk\u2019\u00fcn i\u015fbirli\u011fiyle haz\u0131rlanan kitap \u00fcnl\u00fc \u015fair Pablo Neruda\u2019n\u0131n \u201cEnginar\u2019a Methiye\u201d \u015fiiriyle ba\u015fl\u0131yor. Benim de \u00e7ok sevdi\u011fim enginar i\u00e7in \u015fiir yaz\u0131ld\u0131\u011f\u0131n\u0131 g\u00f6r\u00fcnce \u00f6nce g\u00fcl\u00fcmsedim ve \u015fa\u015f\u0131rd\u0131m do\u011frusu. Ger\u00e7i enginar \u015fifas\u0131yla, lezzetiyle bu ilgiyi elbette \u00e7oktan hak eden bir sebze. Enginar\u0131 \u00e7ok farkl\u0131 y\u00f6nleriyle ele alan kitap yeti\u015ftiricili\u011finden \u00e7e\u015fitlerine, T\u00fcrkiye ve d\u00fcnyadaki yerinden tarih\u00e7esine, festivallerden \u00fcr\u00fcnlerine kadar \u00e7ok farkl\u0131 konulara de\u011finiyor. Co\u011frafi i\u015faret s\u00fcrecinin de anlat\u0131ld\u0131\u011f\u0131 kitapta birbirinden lezzetli enginar tariflerine de yer verilmi\u015f.<\/p>\n

Related Images:<\/h3>","protected":false},"excerpt":{"rendered":"

Saadet Erciyas – \u201cT\u00fcrk Mutfa\u011f\u0131 Haftas\u0131\u201d bu y\u0131l \u201cBir Sofrada Miras\u201d temas\u0131yla be\u015finci kez d\u00fczenlendi. \u0130zmir K\u00fclt\u00fcr Sanat Fabrikas\u0131\u2019n\u0131n bah\u00e7esinde \u00e7ok say\u0131da lezzetin sunuldu\u011fu sergilikler […]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":126750,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/posts\/126744"}],"collection":[{"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/comments?post=126744"}],"version-history":[{"count":16,"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/posts\/126744\/revisions"}],"predecessor-version":[{"id":126780,"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/posts\/126744\/revisions\/126780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/media\/126750"}],"wp:attachment":[{"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/media?parent=126744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/categories?post=126744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kentyasam.com.tr\/wp\/wp-json\/wp\/v2\/tags?post=126744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}